Smoking my first pork shoulder

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sharpsh

Newbie
Original poster
Apr 23, 2016
14
10
Hi everyone,

I have never smoked a pork butt/shoulder before, and wanted some advice.

I have a 6lb pork butt, trimmed fat cap (about a 1/4 inch fat cap on top). I am planning on using a charbroil electric smoker with hickory/apple blend.

Questions:

1. How long should I put the rub on before I put it in the smoker? I'm pretty sure the rub has salt in it, and I've heard some people say overnight is better, and some say only a few hours before. What do you recommend?

2. Should I inject anything into it to boost flavor?

3. I was planning on doing 50% uncovered in the smoker, 50% tight wrap in tin foil after an apple juice spray. Thoughts on that method?

Any other advice would be greatly appreciated as I really want this to turn out great. I'll post pictures after!

Thanks!

Sonny
 
Sounds like you are ready to go!! For me....I rub the butt with cheap yellow mustard, apply a good amount of rub all over, then wrap up and refrig over night. It comes out about 1/2 hour to "warm" up a bit, onto the smoker, when the smoker is ready. Then at the stall (around an IT of 165 degrees or so), I will wrap it up in heavy foil and back on smoker till the IT hits around 195 - 200 degrees. Off it comes and sits covered for about an hour, then pull it apart. The butt will be done when you can easily pull the bone out. I have never injected a pork butt before. But in true SMF fashion, you will get a ton of very helpful advice!!!
 
Sonny, congrats on smoking your first pork butt!  It is the most forgiving piece of meat on the planet, bar none. 

1.  Rub application:  Smoker's choice whether you put the rub on the night before (aka dry brining) or just before putting it in the smoker.  If it is an "enhanced" pork butt, with a label that says "Includes up to a 12% (or whatever) solution of (a bunch of salts will be listed)......."  personally I'd put the rub on just before the smoker.  It really doesn't need more salt infused into it.

2.  Injection:  Once again, whether or not it is an enhanced butt will make a difference.  I don't inject enhanced butts.  If it isn't enhanced, injecting a salty solution with apple juice the night before does improve the flavor. 

3.  Wrap:  Totally your choice.  Personally, I like unwrapped butts, but I perfected my technique by wrapping in the beginning.  It speeds things along through the stall and still tastes fantastic. 

Point of experience:  Use internal temperature of the meat as your guide.  Wrap at the stall, around 150-165F.  You'll notice the internal temp gets stuck, or actually start falling.  It will be finished when the IT is 200-205F.  Personally, 201-203F is my sweet spot, but I've had a butt or two start falling apart at 195F and a couple others not ready until 207-210F.  The ones done early and late are rare though.

Don't be afraid to add more rub once it is pulled.  Some butts, though succulent and tender, can lack flavor.  Hit it with rub and drippings from the wrap to add flavor. 

Don't forget the finishing sauce.  There are two favorites here in the Forum you can find with the Search feature.  Chef JJ's finishing sauce and SoFlaQuer's finishing sauce.  The vinegar based sauces, whether lightly or heavily applied to a sandwich, just makes the meat "POP" with flavor. 

Final word:  Butts take time.  Don't think about it constantly.  Let ........ it...........go.  Butts turn out best when they are forgotten. 

Post pics.  It will be delicious!   
 
Last edited:
Here's a picture at 5.5 hours -- looked pretty much the same at full cook since I wrapped in tin foil right after I took this picture and sprayed with apple juice. All of your suggestions were great, and it came out really well!

 
Did you manage to snap any more pic once it was completely don. shredded up?

Looks great at that point. Pretty much everything I could possibly think of has already been said, except that I prefer only to rub shortly before the cook. I want the pork flavor to be the star, not the rub, but that's just me. On injecting, I consider that a more advanced "skill". Once you get the cooking process, and your flavors down you can try some injecting to see if you think it improves on what you've already done, or takes away from it. Little butts like that wont really be worth injecting, its better/more useful on bigger one. You should also lean toward letter rub application times for little cuts, as you don't need as much rub, or as much rub penetration for meat like that.

Keep at it, and they will get better and better as you go!
 
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