Charcoal Smoked Pork Shoulder Tips For Beginners
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- เผยแพร่เมื่อ 30 มิ.ย. 2017
- In Today's video we are taking a look at how easy and simple it is to smoke a pork shoulder using good old fashion charcoal. This entire process of from beginning to end is only going to take from 4 hours to 6 hours depending on your grill. Like everything in cooking it all depends up to you how easy or complicated you want to make the process, I always find that the simple ways are the best and the ones that you enjoy the most.
In our case we pre seasoned the meat 24 hours before smoking meaning the day before when we bought it. That same day we removed the fats and the skin. We removed the skin to make some great tasting pork cracklings, which were delicious with some lime juice on top. The great thing about this meat is that we got two totally different meals from one meat. The day that we bought the meat we got the cracklings and the next day some tender and juicy smoked shoulder meat. The great thing about this meat once smoked you can go at it with bbq sauce or with out, it has great flavor which ever way you choose.
The day of the smoke out, we re seasoned the meat with our bbq dry rub that we also poured mustard to keep the rub on the meat and also give it that great bbq flavor. We also injected the meat with a mixture of half apple juice half apple cider vinegar to keep our meat juicy and tender on the inside.
The first 3 hours we kept the same process going, and that is, that every hour we flipped the meat , sprayed the meat with a half and half mixture of apple juice and apple cider vinegar and when needed we added wood to our charcoal.
We tried keeping the temperature on a average of 250f , and dont worry it is totally normal for the temperature to increase or drop a few degrees, your overall goal is to be close, and remember you do that by controlling the air flow , the more air the hotter and the less air the cooler. It also helps to move the charcoal around to get the ashes off.
The 4th hour we also flipped the meat , and added bbq sauce on both sides, and we did that to give time for the bbq sauce to caramelize . Now the 5th hour is all up to you we do like our bark on the meat so we choose not to cover the meat with aluminum paper, but that is all a personal preference to your taste. Once the meat reaches your desired temperature (174 F minimum ) , now the final and hardest step is to let the meat rest for 15 to 30 minutes.
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Thank you for the great video !!!! Being from North Carolina we love our pulled pork !!!! I have never grilled or smoked before so im looking forward to trying this method.
Awesome! Sounds great!😊❤ Happy Grilling
OMG Thank you for providing concise and direct instructions!!! I looked at a dozen videos before finding yours. The hosts go on and on about unnecessary stuff. Thanks again Loved it!!!
Glad I could help!
I had to replay the part about the chimney + other briquettes before I understood what he meant since he talks fast. But I very rarely cook on a grill because I don't know how, but made a 1.5 pork shoulder roast tonight. I had peaches I got on sale that are really hard and suspect they won't ripen properly so I grilled them too along with diced potatoes with olive oil and italian seasoning on an old small baking sheet. It was a VERY good dinner. I will be much more confident about grilling cuts like this in the future!
This video is GOLD!!! Thanks so much for the clear steps and technique.
You are so welcome!👍❤😊
Nice job. Instructions were right on.
Great guide, thank you!
Glad it was helpful!👍😊❤
Kia ora bro!
Great video chef.
Will be trying this tomorrow.
Cheers from New Zealand 🍺
Thanks this is a lot of help
Great To Hear!
Yum
Love the way you did this and your vid was spot on brother. I have an 8# shoulder defrosted in the fridge and I'm gonna try your method on Sat. I'll most likely be mopping the meat every hr as opposed to spraying it though.🔥👍🔥
awesome!! thanks! Nice!😊👍❤
I'm very happy that I watched your video.it REALLY hepled me.I'm an Awsome griller.but never smoked
Thanks . Nice. Good luck!
Thanks for sharing your good tips ! let me share a not so good one of mine, after a few too many in a night club I asked the barmaid if she knew how to smoke beef resulting in me being ejected by security.
Spiced rum is very good for it too
Sounds delicious!
Wow..that video was excellent thank you. I'm going to be cooking my very first pork shoulder in my new smoker this Sunday, Fathers Day and I'm all shakey as to how it's going to come out.
You are going to do great! Good luck! 👍😊💪
No grilling with aluminum if it’s 400°+, or it can be ingested. Just buy the little stainless cage thing from Lowe’s
Do you use charcoal lighter fluid on the charcoal or no, is it match light charcoal?
Thank you, this video helps me a lot . Does cooking time vary on the weight of the pork shoulder and can I use the same method for beef brisket?
I did my 1.5 pork shoulder for maybe an hour and 45 min. I did the seasoning about an hour before I started the charcoal. I have 2 old coffee cans for chimneys
Hello there This is Tim Williams 😀 and I thank you for demonstrating on using just a small Charcoal Grill to do indirect cooking whether it's Square or round. BTW can you also barbecue Chicken 🐔 parts? Please let me know. I look forward to receiving your response. Thank you yours sincerely;
Tim Williams 😀
Yes you can. You can cook anything. 💪👍 We have a video chicken th-cam.com/video/GNPMYDUFPX0/w-d-xo.html
You did not cut it man to show us the inside.
Can you only do one at a time or can you cook two?
you can do as much as your grill can handle.💪😊
can you please explain the layers of the brisket? you said half of the chimney unburned as first layer, then entire white hot chimney and again half of unburned chimney on top? but in the video when you put tin foil on top i can see top layer is also white hot. so how should we do it?
i mean charcoal
even thought that at one point all the charcoal are on , because they started at different times , they will turn off at different times because of how much each separate batch will last on, because remember the one on the chimney were already consuming themselves as they were turn on before. another method we like using is the snake method like in this video we did th-cam.com/video/bvYUSMJUszM/w-d-xo.html because it also provides different charcoal timing.
@@StatUpBox I've used the snake method on my Weber Jumbo Joe grill, pork butt/shoulder turned out great. I needed to keep an eye on it more than I would have preferred, but it turned out perfect.
If I wrap my meat in foil for 3 hours and let it grill uncovered the last hour, and I use water instead of apple juice and no hickory chips will my meat still be just as tender and good?
you may need to go a extra hour or two, slow cooking anywhere makes meat tender, not same flavor profile but tender and juicy yes.
An you do a video of a full chicken please
Sounds like a good idea. Will add it to the list of future videos. We have a video of a full chicken cut in half in wood planks. meanwhile th-cam.com/video/kAyJNRlT0iU/w-d-xo.html
Thank you for reply in such a timely fashion! I appreciate that.
How did you get your charcoal to last so long?????
A pork choulder?
lol
Ches
Is this Guga?
Does the charcoal last all four hours?
You may have to add a bit more at the 3-4 hr mark depending on the size of grill.
@@StatUpBox thanks!!!
@@StatUpBox my 2 large coffee cans (some paper and dry twigs and bark and charcoal equivalent to half a coffee can) plus the same amount of additional charcoal added after the chimneys turned to coals definitely got me 3 hours.
how could you not cut the meat? i feel violated
😂🤣
How much does your pork shoulder weigh
we usually go for the 7-10 lbs, we believe this one was about 8.5
As much as your fat ass do!
Don't use lighter fluid it taste nasty
You marinated that pork shoulder you forgot to add that
we did not marinate it, as you may know we dont plan ahead, we just wing it. lol 0:47
StatUpBox oh you put the rub on before you put the mustard on?
We do both add rub then mustard then sprinkle rub again in smaller portions the second time.
StatUpBox oh okay I was thinking about using my pernil marinade for a day and then using my rub before I put it on the grill.
You can.good luck. Let us know how it went.
175😒😒😒 for pulled pork are you sure
Minimum, but 195 or even all the way to 205 for collagen to be melted to tummy goodness