- Nov 20, 2017
- 7
- 10
Special Thanks to SmokinAl for his inspiration!
After searching for direction for Smoking a Pork Shoulder and not finding exactly what I needed I decided to post this step by step guide. I could not find a previous post that answered all my questions. So here we go...
Hot & Fast Method
Smoked Pork Boston Butt 9 lbs. 5 oz.
Sprayed with olive oil, applied my own special Dry Rub Recipe, wrapped in plastic wrap for at least 12 hours. When unwrapping I applied some more Dry Rub.
Masterbuilt 30 inch Electric Smoker (MES)
275 degrees Smoker Temp (upper 80’s outside temperature)
Apple Juice/Water in water pan. (1/3 of a 64 oz. bottle + 12 oz. water)
Foil Pan on the rack below Butt.
Butt fat cap up.
Smoked (Hickory/Apple mix) every hour for first 6 hours
4 hours IT 153 degrees
6 hours IT 176 degrees (added 1/3 of a 64 oz. bottle Apple Juice to water pan)
7 hours IT 180 degrees
8 hours IT 187 degrees (added last of 64 oz. bottle Apple Juice to water pan)
9 hours IT 194 degrees
10 hours 201 degrees
Pulled it at IT 203 degrees after 10 hours 10 min.
Let rest 2 hour wrapped in 4 layers of heavy duty aluminum foil, wrapped in 2 towels and put in a dry cooler.
It turned out awesome! Very moist, nice bark and tasted great!
After searching for direction for Smoking a Pork Shoulder and not finding exactly what I needed I decided to post this step by step guide. I could not find a previous post that answered all my questions. So here we go...
Hot & Fast Method
Smoked Pork Boston Butt 9 lbs. 5 oz.
Sprayed with olive oil, applied my own special Dry Rub Recipe, wrapped in plastic wrap for at least 12 hours. When unwrapping I applied some more Dry Rub.
Masterbuilt 30 inch Electric Smoker (MES)
275 degrees Smoker Temp (upper 80’s outside temperature)
Apple Juice/Water in water pan. (1/3 of a 64 oz. bottle + 12 oz. water)
Foil Pan on the rack below Butt.
Butt fat cap up.
Smoked (Hickory/Apple mix) every hour for first 6 hours
4 hours IT 153 degrees
6 hours IT 176 degrees (added 1/3 of a 64 oz. bottle Apple Juice to water pan)
7 hours IT 180 degrees
8 hours IT 187 degrees (added last of 64 oz. bottle Apple Juice to water pan)
9 hours IT 194 degrees
10 hours 201 degrees
Pulled it at IT 203 degrees after 10 hours 10 min.
Let rest 2 hour wrapped in 4 layers of heavy duty aluminum foil, wrapped in 2 towels and put in a dry cooler.
It turned out awesome! Very moist, nice bark and tasted great!