you guys nailed it! BE SURE TO SEE THE IMPORTANT NOTES IN "DIRECTIONS" SECTION BELOW BEFORE MAKING THIS RECIPE. Mix until cure is completely dissolved. Make sure you use seasoned Cherry wood chunks. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. 2. Adobada Mexican Marinated Pork Recipe You Have to Try This. These cookies will be stored in your browser only with your consent. Soak the chunks in very hot water for about 20 minutes. Preheat your smoker to 225-degrees F. Allow your wrapped pork to stand outside of the fridge for at least an hour before cooking. When the pork shoulder reaches about 190°F, start checking it for tenderness with a fork. This will keep the moisture level, thus achieve the best results. Use 2 cups of the Morton cure and 8 cups of water to prepare the brine. Given how hands off cooking with an electric smoker is, you don't need to do much after this. Remove the plastic wrap from the pork and place it in the smoker. It has a 1500 watt heating element and lava rocks but, unlike the Meco or Char-Broil, there is no variable control or thermostat. Smoking pork butts in the electric smoker is the ultimate flavor enhancer technique for this particular meat. Using an electric smoker can make the cooking process mess-free. 3. Preheat your smoker using your favorite flavored wood to 250°. Well, the shoulder came out awesome! You may need to put a weight on them to ensure they're completely submerged. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Once you take your pork shoulder piece, take it home and turn on your electric smoker. Allow your smoker to heat until it reaches 225 degrees Fahrenheit. After preparing the pork shoulder, you should know the right way of smoking it. Use the zest of a least 2 lemons, 10 to 20 peppercorns and 4 ro 5 bay leaves and add to water in pan. But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. If you don't have maple syrup, substitute honey or dark corn syrup. Pork must be completely submerged. Likewise, it would also take longer time to smoke larger pork shoulder. The length of cooking is always tricky, so keep a meat thermometer in hand and aim for an internal temperature of 195 degrees. I went to read reviews and people were slamming this unit complaining about the same issue. The drip tray of the smoker should be free of water but you can line with foil for easy cleaning later. The Morton cure usually is located in the spice aisle of larger supermarkets, near the regular salt. When I found a recipe for tasso, a smoked, lightly spiced meat used extensively in Cajun cuisine, I just had to try it! Season your grill. If your smoker has a water pan, fill it. But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. Put the cover on the smoker and smoker and smoke for 6 to 6 1/2 hours or until meat reaches an internal temperature of about 165 degrees. i have an electric smoker and used hickory chunks and … Types Of Grills, Choosing The Best What’s Best For You? We also use third-party cookies that help us analyze and understand how you use this website. Necessary cookies are absolutely essential for the website to function properly. You can add aromatics to the water pan, if desired, for example: lemon zest (yellow part only), whole peppercorns (black, white or pink), bay leaves, dry sherry wine or dry marsala wine. After smoking for an hour, remove the steaks and wrap each, individually, in aluminum foil. 0 %, teaspoons vegetable oil, not olive oil. This will give the meat an extra dimension of flavor as it smokes. This tasso should not be considered a main dish the way a traditional ham would be. Remove the meat from the brine and dry thoroughly. Insert a heat-proof thermometer into the thickest part of the meat. Related: Adobada Mexican Marinated Pork Recipe You Have to Try This. The first thing to consider if you’re planning to smoke pork shoulder is to buy the right size of about 8 pounds. This website uses cookies to improve your experience. Submerge the meat in the brine. Weight it, if necessary, to keep it fully submerged. This website uses cookies to improve your experience while you navigate through the website. Pork and Beef Ribs. I’m a northeast guy with a Weber propane grill and a Masterbuilt electric smoker (please don’t shame me, hahahaha ). Figure on 2 addtions of 2 or 3 chunks over the entire cooking time. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Combine the spices, maple syrup, oil and water to make a wet rub that should have a spreadable consistency like thick heavy cream. Put the cover on the smoker and smoker and smoke for 6 to 6 1/2 hours or until meat reaches an internal temperature of about 165 degrees. Dry rubbed it overnight and it took about 6 hours to smoke. Mop the shoulder every hour with mop sauce to keep it moist. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. Let the meat cool at room temperature for at least 1 1/2 hours. Let it smoke for an hour. Malcolm, this was a fantastic recipe. I spent about $100 foral of the flower pot stuff and it is taking up space in my garage. Follow the directions on the bag of Morton cure for making a wet brine, but use 2 cups cure and 8 cups water. With four pounds of pulled pork, you can expect around 16 regular or 12 larger sandwiches. For pork loins, the ideal temperature is 250 degrees Fahrenheit. Add 3 large, well-soaked hickory chunks to the smoker, per manufacturer's directions. It can be difficult to smoke the pork shoulder in an electric smoker and achieve the best results especially if it’s your first time to do it. After an hour, you can apply a mop to the pork shoulder. Smoking a pork shoulder perfectly will make it literally fall apart. After applying the rub, wrap the pork shoulder in plastic wrap and chill it overnight. It has a decent thermometer and a front hinged door to make adding water or BBQ wood easy. absolutely unbelieveable smoked butt! This large piece of meat is a bit difficult to slow braise in a Dutch oven indoors without having to cut it into smaller portions and removing the blade. Cure, under refrigeration, for 24 hours. Remove the tough outer skin, but leave the fat layer that's underneath the skin. It looks like it might hold 50 pounds of pork shoulder or other big meats if they were crammed together, but with the meager output of the electric element, it would take a long, long time to cook. Pork and beef ribs are a firm favorite when it comes to electric BBQ smoker … Food,com does not recognize the Morton cure as an ingredient, so I couldn't list it in the "Ingredients" section. Pork should be cooked to a minimum internal temperature of 165°F. This category only includes cookies that ensures basic functionalities and security features of the website. Add desired wood chips to electric smoker and start preheating at 225 F. Smoke the meat for 10-12 hours at 190-200 F. Let the meat rest for at least an hour before serving. Total Carbohydrate This way the internal temperature will be closer to room temperature. A 7-pound bone-in pork shoulder roast will yield about 4 pounds of usable tasso. These cookies do not store any personal information. After preparing the pork shoulder, you should know the right way of smoking it. The main step before putting the pork loins in the smoker is to get the smoker to the desired temperature. Probably the best pulled pork I have ever made from scratch. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. Although staunch barbecuing enthusiasts may hail charcoal as the only true method for barbecuing foods such as pulled pork, electric smokers are user-friendly, reasonably priced and reliable, making them an effective choice for home smoking. Wrap the pork shoulder in aluminum foil after 6-7 hours of smoking. Middle rack is fine. The Brinkmann Gourmet Electric Smoker is a cheapo painted steel bullet that comes in red or black. Leave the skin on the pork shoulder. It’s a good idea to use a spray mop. Every hour, check to see if the smoker needs more wood or water and add it as needed, and spray down your pork … Mix about … A rough estimate is to smoke 45 to 60 minutes per pound of meat. it added awesome flavor to the butt! An hour before you smoke the pork shoulder, you should take it out the fridge. It might be adequate to add smoke flavor to 50 pounds of meat, and then finish it off in the oven. I recently bought an inexpensive Brinkmann smoker at Home Depot and wanted to try making a ham-like product. I’m relatively new to the site and the YouTube channel, but love your stuff. Put the soaked chunks in a sealed plastic bag, so they stay moist until needed. You can also add brown sugar to add flavor to your rub. Portion the meat only after it's thoroughly cooled, so any juices are retained. IMPORTANT NOTE #1: This recipe makes a product that's quite salty, and meant to be used as a seasoning agent in small amounts (8 ounces) in jambalaya, beans and rice, or other Cajun-style savory foods. Place a metal drip pan underneath the grill grates and fill it up with water. This is a recipe that's a blend of several others I found on the Internet. This will help to tenderize the meat and make it moist and flavorful. Where there's smoke, there's barbecue. How long and what temp should I smoke a 10.53 LB pork shoulder on my master built electric smoker curt January 30, 2015 at 2:27 pm - Reply 1.5 hours a pound…10.53 pound shoulder apprx 16hrs at … The fume taste will boost the meat experience to such a heavenly level, that it would be unfair to compare that against any other cooking style, … Put on the rub on meat making sure it is fully covered. The size of the shoulder or butt is what makes it a perfect choice for smoking in a Masterbuilt Digital Electric Smoker. Yes, to many BBQ enthusiast there isn't room for anything but wood and charcoal when it comes to BBQ but when … Wood should not touch the heating elements. Ben Lang makes Lang Smokers in Nahunta, Georgia and they are great for the big BBQ's but for doing just 1 or 2 Boston Butts, I decided to go with my Brinkmann Electric Smoker. talk about an easy and excellent rub! 1. The best way to smoke properly is to use Cherry wood chunks in your electric smoker and set the smoker at a proper temperature of around 225 degrees. Received Brinkmann Vertical Electric Smoker all smashed. You can use a digital thermometer so that you can do other things while waiting for the meat to be done. Pull it out from the refrigerator and let sit for 30 minutes. You can stack them if you want. It’s quiet difficult to smoke larger size because the outer part of the meat may dry out or burned soon while the inner meat isn’t yet done. So from an 8 pound shoulder, you should receive around 4 pounds of pulled pork. Make the bbq rub for the pork shoulder and set aside. I would recommend buying the Brinkmann electric smoker for $59.99 at Home Depot, or the . Thus, smoking time can be reduced. I have made 4 shoulders and 6 pounds of salmon, all tasted great. Unwrap your meat and pop your butt onto the tray and into the smoker about 5 inches above the drip tray. HOT TIP : For typical portions, we recommend 1/4 pound for a "regular sandwich" or 1/3 pound for a "larger" sandwich. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) If your smoker doesn't have a temperature gauge, place an oven thermometer inside to monitor the temperature. Wood should not touch the heating elements. The piece should also have a ¼ inch of fat, which you can ascertain by asking your butcher to score it for you. Use a brush or your hands to apply the rub. Pre-heat smoker and add wood chips to start smoking at 250 degrees F. Smoke the pork shoulder until the thickest part of the shoulder reaches 195 to 205 degrees F. Wrap the pork shoulder … Let it smoke for an hour. These are usually available wherever smokers are sold, like Home Depot where the Brinkmann smoker is sold. For a 4 pound pork shoulder you will want to smoke it for 4 hours or until it reaches at least 165 degrees (internal temp) or you can go as high as 190. Many factors can change the smoking time so it is best to monitor the internal temperature and look for 195 degrees Fahrenheit before you take it off the smoker. Bestsmokerz.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. To ensure that the thickest part of the shoulder is well done, the internal temperature should reach 180 degrees Fahrenheit. The night prior of smoking your pork shoulder, you should rub it with yellow mustard. Allow the roast to rest for at least an hour before shredding. Before you use an electric smoker for the first time, you should season it. For pulled pork, take that up to 190°F so that the meat shreds easily. Dry the meat down. But, aside from having an electric smoker (find out best electric smoker), you must also know the proper way of preparing and cooking pork shoulder. Remove the strings and refrigerate, uncovered, until completely cooled. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Do you know how to smoke a pork shoulder using an electric smoker? With a smoker operating at 225-250° Fahrenheit, it can take from one hour per pound (if you're lucky) to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder. This recipe takes two days - one for brining and one for smoking. IMPORTANT NOTE #2: Be sure to buy a bag of Morton brand "Tender Quick" home meat cure before making this recipe. It should rise another 5 degrees to the food-safe temperature of 170 degrees. Prepare the smoker according to the manufacturer's directions, being sure to include the pan of water. If you want more control over temp, etc. Let the Brinkmann Vertical Electric Smoker do the work for you. I didn't have the time or energy this weekend to get my Lang Smoker out, the cadillac of wood smokers. If you love smoked food, then it’s a good idea to have your own electric smoker. You can increase the internal temperature higher at about 190 degrees if you want your pork shoulder easier to pulled. An electric or propane smoker is a good choice for chops, tenderloins, and sausages. This is where we will massively tenderize them, mimicking the tenderness you get with a smoked pork shoulder. 1.5 g Add 2 or 3 more well-soaked hickory chunks at 2 hour intervals, or as the wood in the smoker depletes. I suggest looking at this Masterbuilt for $173. IMPORTANT NOTE #3: You also will need 7 to 9 chunks of throughly dried hickory wood, about 4 inches x 4 inches each. With its 50 lb cooking capacity and three porcelain-coated cooking grates, this versatile electric smoker is ideal for family cookouts or cooking a huge feast for the crew. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience. Place the meat in the smoker, according to manufacturer's instructions. use the rub that is recommended for this recipe. 5. and a handful of chips in the smoking box. If using wine, replace 1 to 2 cups of the water in the smoker's bowl with 1 to 2 cups wine. These country style ribs are cut from the pork shoulder. It will also produce a nice appearance to the outer part of the pork shoulder. Remove the pork shoulder from the smoker and wrap tightly in foil. It's usually found in the spice aisle of larger supermarkets, in a dark blue paper sack, near the regular table salt. I did a small pork shoulder the first weekend I had it and it came out very well. How to Make Smoked Pork Shoulder. Let pork rest into brine for about 8-12 hours. Pork shoulder takes approximately 1 to 1 1/2 per pound to smoke under normal smoking temperatures and conditions. Have already purchased the products as well. You must also use good barbecue mop during the smoking process. Letting it sit overnight will make the rub absorb into the meat. Place pork shoulder in a large pot and add enough apple cider to cover. Once the electric smoker reaches this temperature, you can place the pork loin in the smoker. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder. When the internal temperature of the meat reaches 165 degrees, remove it from smoker and tent with aluminum foil.