Lots of times people say they are smoking a shoulder, but really they are only cooking the butt portion of the whole shoulder.
A whole Smoked Pork Shoulder weights around 20lbs and takes about 18 hours to cook. It’s a big task… but it can produce some serious barbecue.
I am cooking this whole Smoked Pork Shoulder on an Ole Hickory MM. You need a solid smoker that can hold temps steady for long cooks – so this is why I decided to go with my Ole Hickory.
I start by trimming the whole shoulder from 20lb to around 18lbs. I remove most of the skin and fat and anything that is a barrier to the bbq meat.
To season this whole Smoked Pork Shoulder, I start with a simple AP season, apply a layer of mustard slather and finish with The BBQ Rub. Next I inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour while the smoker comes up to temp.
I smoke this whole pork shoulder at 225-230 degrees. For a whole shoulder it takes 1hr per pound – so expect a 17-18 hour cook. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. At that point I wrap the pork shoulder and cook until it hits 192 internal.
Once the Smoked Pork Shoulder hits 192 internal, I unwrap it and apply The BBQ Sauce as a glaze. I allow the glaze to set on the bbq shoulder while it come on up to the 195-198 internal temp I’m shooting for.
Once the glaze has set on my Smoked Pork Shoulder, it’s time to pull it and serve the bbq pork.
Connect on Facebook
Follow me on Twitter
Subscribe to my YouTube Channel
Find me on Google+
Follow me on Instagram
Smoked Pork Shoulder