Traeger Smoker Recipes Pork Shoulder

Get your smoker up to 225f. Once brined, pat the pork dry and season with the dry rub.

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1 cup of your choice of bbq pork seasoning;

Traeger smoker recipes pork shoulder. Preheat your smoker using your favorite flavored wood to 250. All bacteria will be dead way before it's served. Loosely tent with foil when resting to preserve the bark.

If your butcher has not trimmed the fat cap, use your sharp knife to trim most of the fat off, leaving a 1/4 inch thick layer. Dump the pork shoulder burnt ends into the aluminum pan you used earlier. What youll need for this recipe is:

Pour dry rub on meat and press down, flip over and create a thick coat of it on the other side as well as pressing it on firmly on to all sides. Bark on the exterior of the meat will give attractive color, texture, and great taste when youve pulled the pork. Hickory will work too, or you can try a combination.

I have a traeger pro series 34. Our favorite that we use all the time is magic dust seasoning, created by bbq legend mike mills. Optionally, add traeger 'que bbq sauce or your favorite bbq sauce to taste.

Prepping your pork shoulder takes 15 minutes and youll be on your way to beautiful shredded pork before you know it. Smoke the pork shoulder until the thickest part of the shoulder reaches 195 to 205 degrees f. In a small bowl combine the dark brown sugar, granulated sugar, paprika, celery salt, cayenne pepper, dry mustard, garlic powder, onion powder, salt, and black pepper.

How to smoke pork shoulder. Instead of wrapping in foil, stick it in a roaster or disposable foil grill pan and throw in some liquid and cover it tightly. Combine 2 tablespoons traeger pork & poultry rub, 1 cup apple juice, brown sugar and salt in a small bowl stirring until most of the sugar and salt are dissolved.

(i often do this right before i go to sleep at night, if i plan to smoke the pork first thing in the morning.) Cook in your preheated traeger for roughly 12 hours total, or until the smoked pulled pork temperature is 200f inside. Prepare the smoker as you normally would to maintain a 225f in the smoker and lay the pork shoulder right on the grate for the long smoke.

Use a pulled pork rub on your pork shoulder adding a rub to the exterior of your meat will give great flavor and help you develop that awesome classic bbq bark. In a bowl mix dry rub ingredients together well. I like to use hard apple cider or beer.

Inject the pork butt every square inch or so with the apple juice mixture. How to make smoked pork shoulder. Place the grill rack in your smoker.

Mop the shoulder every hour with mop sauce to keep it moist. For pulled pork i cook it until it shreds easily. Return to smoker and smoke at 225f for approximately 4 more hours.

Rinse the trimmed roast under cold running water and pat completely dry with plenty of paper towels. Not saying that it wont that way. I havent tested it, but pork side or pork belly would also be excellent candidates for this pork burnt ends recipe.

Place a metal drip pan underneath the grill grates and fill it up with water. Before the pork shoulder goes on the smoker. Unwrap pork and put into an aluminum 913 pan.

Place the pork in a large dish and shred the meat, removing and discarding the bone and any excess fat. Take the pork shoulder out of the fridge at least 1 hour prior to smoking. Use a thermapen to spot check the cubes and make sure most of them are up to temp before pulling from the grill.

Wrap the pork shoulder in butcher paper or aluminum foil and rest for at least 1 hour. Spritz pork one more time, then wrap with foil or peach paper. Cook until it is tender and shreddable.

All a matter of personal preference! Combine all of the rub ingredients and set aside. Add pork shoulder to smoker grate and smoke at 250f for 4 hours.

Add separated liquid back into pork and season to taste with additional traeger big game rub. Pull it out from the refrigerator and let sit for 30 minutes. If you've got an internal temperature probe, place it now.

A lot of people use apple juice. Ingredients needed for making bbq pulled pork. Place the roast on a clean cutting board.

Seal the seams by folding the edges of the foil over themselves. Submerge the pork shoulder in the brine, then place in the fridge for 12 to 24 hours. Make the bbq rub for the pork shoulder and set aside.

It says that you should get the pork from 40 degrees to 140 within 4 hours. Before you put the pork on the smoker, rub it down with yellow mustard, and then sprinkle your favorite dry rub generously all over. Place both the water dish and the pork on the rack in your smoker.

Pork is safe to eat at 145f but pulled pork is cooked to around 200f so it doesn't matter if you let it get to room temp before cooking. How long does it take? Look for mild flavors such as apple or cherrywood for pork shoulder.

Let the pork cook until the internal temp hits 190 degrees. Coat the roast with the rub. Spritz the pork shoulder burnt ends with apple juice every hour.

Cook for about 8 hours until the internal temperature of the meat reaches 200f on an instant read thermometer. I have cooked 10 lb shoulders at 225 and took 12 plus hours to cook and then rested them for up to 5 hours wrapped in foil and then wrapped in towels and placed in a cooler and still nice and hot when pulled. Trim away any access fat that is unwanted.

Let the roast smoke for 2 hours, and then turn up the temperature to 325. Return the pork shoulder to the grill for 2 more hours. Each hour, open up the smoker and spritz pork.

This recipe works great on an electric smoker like a traeger or masterbuilt using pellets, or you can use something like a big green egg with lump charcoal.

Tip from Traeger Pitmaster Curtis on grilling a whole Pork