Smoked Pork Shoulder
Serves 1020 mins prep480 mins cook
A forgiving recipe for smoking pork shoulder, perfect for feeding a crowd. This method involves smoking to an internal temperature of 165°F, then wrapping with water and continuing to smoke until 195°F is reached.
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What you need
Instructions
1. Season the pork shoulder liberally with Head Country BBQ sweet and spicy seasoning. 2. Prepare your smoker (e.g., Primo ceramic grill) using lump charcoal and apple wood chunks. Bring the smoker temperature to 275-300°F. 3. Place the seasoned pork shoulder in the smoker. Smoke until the internal temperature reaches 165°F. Use a thermometer (like ThermoPro) to monitor the temperature. 4. Once 165°F is reached, transfer the pork shoulder to a pan. Add one cup of water to the pan and cover tightly with foil. 5. Return the covered pan with the pork shoulder to the smoker. Continue smoking until the internal temperature reaches 195°F. 6. The total cook time will be approximately 8 hours. Once 195°F is reached, remove from the smoker and let rest before pulling or slicing.View original recipe