I tried this recipe out today. My barbecue turned out excellent and that rub is fantastic. It looked great, was very moist, and had a perfect smoke ring. I laid my pork shoulder on the grill at 6:20 this morning and it got to 175 degrees around 12:30. I wrapped it in foil and it got to 205 degrees around 2:45. I brought it in and wrapped it in two towels and let it sit in the oven for 1 hour and 45 minutes. The bone just about fell with one tiny piece of meat attached to it. My family agrees that I nailed it. It has the perfect smoke flavor and the rub made the difference from my last cook. The only changes I made from your recipe is I prepared the shoulder the night before, I set my grill to 225 degrees, and didn't use a pan of water.
I always error on tge sode of early. If you wrap it in towels it can keep warm for hours especially of you put it in a cooler, recently I just tale it off the smoker and throw it in the oven at 170°F as long as you need I have done that foe 4 hours once and it was great. Then you just let it rest at room temp for 30 mins before shredding.
I took the liberty of adding 1 part brown sugar and 1/4 part cayenne pepper to the seasoning rub for my own rendition of this pork shoulder, and my family loves it. Thanks for the strong starting point, Chef. Never smoked a shoulder before today but there will be many more hereafter!
I followed this recipe to the T. I even made the rub and spritz. I had a smaller piece of pork shoulder though, so instead of following the times, I just went by temp. Slow smoked it until it got to 170-175 (took about 3.5 hrs). Sritzing every 45-60 minutes. Then wrapped it in foil and cooked it at 280 until the internal temp got to 205 (another 2 hrs). Took it off, let it rest for about 30 min. Best pork shoulder I've ever had! Wife and kids loved it. So delicious.
I have tried to smoke a few things and failed. I followed this recipe to a T on my gas grill with a smoke box and it turned out absolutely phenomenal. Best thing I've pulled off my grill to date. You have a new subscriber
All I can say is, “WOW Billy!” 2nd item I’ve ever cooked on my smoker, with no cooking background. I invested 8+hours into this, and followed your video step by step. Words can’t really begin to describe how well it tasted and everyone really enjoyed it. Thanks for making and uploading this video! Made me a subscriber from it! Keep up the great work👊
I have only made one thing on my pellet grill so far with marginal results so I was excited to try this pulled pork! I followed everything step by step, with a few small mistakes, and it was the best tasting pulled pork I had ever had! Best of all, I MADE IT! My small mistake was I added too much cumin to the rub, I compensated by adding extra of the other spices. As I ended up making 13 lbs of pork shoulder, I needed the extra rub it turned out! My other "mistake" was I misted the meat every 30 minutes instead of every hour. The meat was super tender and moist, so much I didn't use sauce and ate it as is. So perfect! Chef Billy, I can't thank you enough!
smoked mine for 11 hrs then wrapped in foil and let sit for a half hr then put in frig for.a cool down, some of the meat was a little too soft and there was a lot of fat. Luckily I bought the shoulders at Costco and smoked 2. Other than being quite fatty I’m now hooked on the bark. For my 1st one I’m really happy. I even cut dried and split my own apple chips. Thanks for direction. Made or doctored up some barb sause with some heat and some glazed finely chopped glazed onions.. I’m in heaven, so are my dogs. Again thanks for some direction. Wayne from Montana
Billy. Cooked this recipe as you instructed last night (9 lb shoulder). Total cook time was about 10.5 hours, including rest. It was amazing. Great job. There were ooh's and ahh's when I pulled out the bone lol. Ate most of it on a bun with a little bit sauce and air fryer pickels.
Followed your recipe for my first pork shoulder last week and everyone loved it! Delivered some to family members since we all can't get together right now. I was asked when the "next delivery" would be so smoking another one today. Thanks. Gonna check out your brisket recipes next.
Hey Billy, I gave this recipe a try today.. 10.5 hours as I had a stall that I just let it work through. The results were more than fantastic, I even got compliments from my wife. Thanks for a great recipe.
I just tried this recipe tonight and it was a success. It was my first time using a pellet smoker and I was a little nervous about the outcome. This was delicious!! Thank you for the wonderful and easy recipe. Other than my cook time taking about three hours less than yours but other than that I followed it to a T & everyone went in for seconds. I’m so excited to try many different recipes down the road
We are so impressed on so many levels, chef. We love your "tableside mannerism". You professionally presented this in simple layman's terms. Thank you for your demeanor and your expertise. Our smoked pork came our marvelous.
For anyone curious. The point of a 24 hour salt dry brine is to get salt penetration into the meat. Which gives a deeper salt flavor and actually tenderizes the meat.
After it's wrapped, is there any benefit of finishing it on the smoker? Or can it be finished at that temp in the oven? Only asking as when it's wintery and windy where I am, my pellets burn through pretty quick vs still air. I have a Camp Chef with the warming blanket.
Once it’s wrapped you can put it in the oven. Not really any difference if you leave it in the smoker. There’s some difference in how the air is convected around the smoker vs the oven I guess but yeah don’t worry about it.
Hi Chef Billy, I just made this shoulder and it is superb! I rested it, and went to pick it up so I could pull the meat apart, and the bone fell off on its own. Thank you for this delicious recipe :)
Chef Billy, you are killing me! Looks so good. I can't try the recpe because I don't have a smoker. Oh well, guess I could use the rub recipe and try this in the oven.
Recipe is solid and great results will surely happen. While I agree overnight seasoning won't help season the shoulder and you can skip that step, dry brining for over 24 hours and as many as 48 will draw the moisture out to the surface and then eventually back in and carry salt with it straight to the center of the shoulder. I've had amazing results
Holy smokes! My family loved this recipe! Thank you so much for the detailed instructions. Quick heads up, you linked your cheese cake recipe on the notes section, but I found it when looking around your site.
Ok, started with a 4 lb shoulder boneless. Didn’t make it to 205 but to 194. Mine stalled at 170 and I wrapped it at that. This was soooo good. Used cherry wood. Electric smoker. Also, used cider instead of juice.
I just tried this recipe and this is my take away: I really like your video bc the instructions are easy to follow and not overwhelming especially for a beginner like me. I bought a 6.2 lbs Pork Shoulder from my local butcher. It was a great looking cut and heavy enough to make me feel good about spending almost $40 for it. I followed the instructions to the T and about 6 hours into the smoke it stalled at 150°f. I freaked out. I got up at 5am to try to eat around 7pm with the hopes of my family cheering me on for a fabulous meal. EVERYONE skipped lunch as the smoke of the meat filled the back yard. Around 8pm I frantically was searching the web to see what I was doing wrong. I read all about "The Stall", why it happens and ways to over come it. I just ended up wrapping it at 10pm and finally started shredding the meat at 1am. Only me and my son stayed up to actually eat a pulled pork burger at 1:30am. I was trying to wait for the meat to hit 175°f on its own but it never made it. I wish I would have wrapped it at the 6hr mark. That's probably the only thing I would have changed. Also maybe a smaller piece of meat.
That’s a pretty small shoulder... what temp were you at? I’ve never even heard of a 150 stall nor one that took that long to get to especially when being so small? Weird...
Thanks for your reply! I had the grill set at 250°f like you said to do untill meat hit 175°f internal temp. I was using a traeger grill with apple pellets if that matters. What was the size of your pork shoulder?
Can you also cook at 225 or 275 till wrapping? Having you experimented with both? I did a picnic this weekend and it was good but felt it needed salt or sauce to really improve the flavor. Was thinking about injecting.
Tank you for the video. I plan to smoke April 27 using your rub recipe. I will be adding ground celery in the rub also. Do you recommend adding celery?
There used to be a guy with a BBQ pit behind his pickup truck selling pulled pork sammiches for a buck. I love pulled pork because it's so versatile and sometimes pulled pork on a bun is all it takes :)
All the way from Australia, the land of the bbq and you taught me lessons! Yes mine took 10 hours uncovered before it got to the 175. And well worth the wait. Just amazing. That cumin in the rub though!! 🤤 Great job and Thankyou!!!!
I tell you what, after about smoking a pork shoulder about 10 times now, I am less and less of a fan of wrapping, as no matter what I try, it ends up steaming the bark and transforming the deliciousness to soggy gunk. I have tried altering the amounts of liquid that I add into the wrapping, and removing/trimming a ton of fat before I ever put it on the smoker. Any tips or tricks y'all have found?
You don’t need to add any liquid when wrapping, it’s unnecessary, start there. Also, if you worried about bark use butcher paper instead of foil. It allows air to penetrate. Another solution is to use a foil boat method instead of completely covering it in foil. Plenty of TH-cam examples to see. Look at Chud’s BBQ. Another option is to foil wrap but unwrap and put it back on the smoker for about 20 minutes to dry out the bark before serving. All these apply to brisket as well.
Thanks Billy for this method! I am cooking this on a Kamado Grill for the second time and it turned out great first time around. Friends coming over tonight for Memorial Day and can't wait to see the second one at the close. I do have a slight issue with temp keeping up between 260 to 300 for short periods of time on the Kamado, so my cook tends to be a little quicker. I'm new to the Kamado, so maybe third time is the charm! Love the channel.
On a 22" kettle grill for indirect heat/smoking I use a water pan. It acts like a heat sink. Makes it easy to control heat. Fill it 1/2 with apple juice/water and sit your roast over it. Acts like a drip pan too, as well as adding moisture and being a heat sink. And moist meat absorbs smoke better. Something I learned from watching #howtobbqright and #heathriles
Tried this yesterday. Followed your cooking instructions and this was by far the most tender juiciest pork shoulder I have ever had my family really loved it. Thank you for the great content. New subscriber here. Cant wait to try more of your stuff. Gonna check to see if you have a video on brisket.
Oh man thanks so much for watching and giving it a shot. I was going to do a brisket last year but got too busy, but I plan on doing once this year for sure.
Since the last bit of the cooking of the pork is done wrapped in foil, can I just go ahead and finish the final cooking in the oven? Is there any advantage to keeping the foil wrapped cooking part done in the grill vs the oven? I figured since it's wrapped tight no smoke or anything is getting in the meat at this point.
When the pork butt is pulled at around 170, what do you mean by “bone side up”? I put it in to start with the fat side up. Are you saying to foil it then put it back in fat side down?
I know this vid is a couple of years old, but I'm going to try this. To your rub, I'm going to add brown and white sugar to help build a nice bark. Additionally, don't need to let it rest since it's pulled pork. Going take the juices from the foil wrap and pour it back into pulled pork.
I've seen a lot of "how to" pork smoker recipes on YT. This is clear, concise, skips the bs and gets to the point. I've curious to try your "leave it alone till 175 vs the usual 160". Gonna try your temps on my next shoulder. Thanks! Subbed.
Was surprised by your statement about long salt brining taking out the moisture it’s not right, it’s backwards. Doing it a longer time helps it retain moisture. The first part of diffusion takes the salt from the surface to the interior. The moisture that first was drawn out of the meat is reabsorbed to offset the shift in salt concentration from surface to interior, leaving you with a seasoned piece of meat that will now improve its moisture retaining during cooking.
Same here. That really confused me. Reverse osmosis brings all that moisture back into the butt. Same with brisket. A 24-48 hr dry brine is an absolute game changer.
Thanks Chef Billy! I have a question... I am using an 820 Pitt Boss Smoker and don’t have the room for the water tin you put in, below the grate. Any suggestions where I am not comprising the moisture? Thanks again!!
@@ChefBillyParisi I couldn't fit anything underneath the grate so I put a pan 3/4 full of water on the grill over the direct heat to circulate the steam, next to the Pork Shoulder. It turned out stellar, Chef Billy! So juicy and pulled apart easily with tongs. Thanks for the great recipe!!
I'm trying your recipe for the first time. My top is turning black and I'm on 150 degrees in middle of the shoulder been on the smoker for 5 hours so far. Hope still is all good
THANK YOU! I could not believe how AMAZING this pork was. I kicked it up by grilling Beer Bread, spreading with PImento Cheese and topping with the Pulled Pork and a squirt of BBQ Sauce. Add in a side of spicy dill pickles and it was Heaven!!!!!
Are there any issues with doing that? Does it still have a good bark and good flavor after it soaks in the meat all night? I was literally youtubing that exact question and came across this video
Chef Billy Parisi so I just picked up my pork shoulder!! I’m super excited to try this recipe. Is it possible that the meat could be cut differently? It doesn’t look like yours, more like a steak
Great video Billy, can’t wait to try this! Quick question... are you concerned with the juice that escapes when removing the thermometer the first time (before wrapping it)? Can you leave it in and wrap around the thermometer sticking out, or is it not really a big deal? Thanks.
I used to be nervous about the thermometer thing but now I don't care so much anymore, there's plenty of juice in that big ol shoulder. I suppose you could try that but honestly I don;t think it's that big of deal.
Logan G ...Logan, invest in a quality smoker. I did. I purchased a Masterbuilt Gravity Series 1050 and love it! It maintains a consistent temperature throughout the smoking process, even when you open the lid to the smoker which is amazing! It uses a fan to blow hot air from the charcoal fire box into the smoker to maintain a consistent temperature. Love it! Yes, it’s expensive at $799.00 (get the cover for another $59.99) but you get what you pay for. If you’re serious about making quality smoked meats, get the Masterbuilt Gravity Series 1050. They’re sort of hard to find as they’re in huge demand.
Good video! I am smoking mine tomorrow. I am definitly gonna check out your rib video. Many times I have issues with getting ribs tender. I never seem to get them to ":fall off the bone" Why?
Yes there is a difference. When you wrap in foil no smoke at all will get through and the bark will soften up a bit. If you’re OK with that like I am totally fine. When you use peach paper no smoke gets through but the bark on the outside remains firm which is awesome too. It’s really about personal preference.
That looks amazing as usual!!!! Queation for ya. As a Montana girl alot of the meats we eat are wild game. Deer, Elk etc. Would a wild game shoulder roast be done the same way?! 🤷♀️
I am doing mine now, I am at 150*, I did a small shoulder 5.5 lbs, it already looks amazing. I seared mine in a pan first on all sides, the garage smells amazing, I sliced some zesty dill pickles for some crunch, and I will toast the buns, can not wait for this.great video.
Chef Billy, I am doing this recipe right now! I have 1 question. I did not bring my pork shoulder up to room temperature before throwing it on the smoker/grill. Is there a temperature I should be looking for before I go into the 3+ hour spritzer phase? I started out at 45 degrees.
@@ChefBillyParisi Thanks for your reply! It's still going on!!! I went ahead and just started spritzing after the first 3 hours like you said to do. This is just going to take a few hours longer and I'm okay with that. More smoke!! I'm 6 hours in and I'm at 135 degrees. It's looking AMAZING! Thanks for sharing your recipe.
Been using this video. Super helpful. But I'm finding it takes me 10+ hours just to get to 165° internal temp with the smoker at 225-240 range. So by the time I wrap it it takes me 12-14 hours for a 7-8lb roast.
I did this last night and it took quite awhile i was too tired to shred it after soooo now i have it in the fridge wrapped. What do you suggest i use to bring it back up to temp to be able to shred ? i did a taste test and it was delicious by the way. :)
I can't stand it any longer. I have to hook up with a pork shoulder and Keto friendly BBQ sauce because I can't just sit back and watch anymore. This looks so tender, juicy, and full of flavor. Next weekend our place, be there or be square. Thank you, Chef.
So first 6-7 hours are fat cap up, right? I've been rubbing mine the night before then 30 mins on each side at 380* and dropping down to 225* till 165 inside. I'm going to give your method a try brother. The St. Louis ribs recipe is off the damn chain btw! Thank you sir!
Appreciate that my man, good luck. Either side on the fat cap but you can leave it up. The trick is to get it to 175 before the wrap. Depending on the size it could take 6 hours or it could take up to 9. Also if you have peach paper try using that instead of the foil.
Smoking this bad boy today, I have 9 hours of beers before it’ll be done.
Easily the most used unit of measurement in America
I tried this recipe out today. My barbecue turned out excellent and that rub is fantastic. It looked great, was very moist, and had a perfect smoke ring. I laid my pork shoulder on the grill at 6:20 this morning and it got to 175 degrees around 12:30. I wrapped it in foil and it got to 205 degrees around 2:45. I brought it in and wrapped it in two towels and let it sit in the oven for 1 hour and 45 minutes. The bone just about fell with one tiny piece of meat attached to it. My family agrees that I nailed it. It has the perfect smoke flavor and the rub made the difference from my last cook. The only changes I made from your recipe is I prepared the shoulder the night before, I set my grill to 225 degrees, and didn't use a pan of water.
I always error on tge sode of early. If you wrap it in towels it can keep warm for hours especially of you put it in a cooler, recently I just tale it off the smoker and throw it in the oven at 170°F as long as you need I have done that foe 4 hours once and it was great. Then you just let it rest at room temp for 30 mins before shredding.
I took the liberty of adding 1 part brown sugar and 1/4 part cayenne pepper to the seasoning rub for my own rendition of this pork shoulder, and my family loves it. Thanks for the strong starting point, Chef. Never smoked a shoulder before today but there will be many more hereafter!
Thanks for giving it a shot!!
Been tryin different TH-cam video procedures for a few years now. I no longer need to search. THIS IS PERFECT👍🤯 THANK YOU
I followed this recipe to the T. I even made the rub and spritz. I had a smaller piece of pork shoulder though, so instead of following the times, I just went by temp. Slow smoked it until it got to 170-175 (took about 3.5 hrs). Sritzing every 45-60 minutes. Then wrapped it in foil and cooked it at 280 until the internal temp got to 205 (another 2 hrs). Took it off, let it rest for about 30 min.
Best pork shoulder I've ever had! Wife and kids loved it. So delicious.
I have used this recipe now 7 times and have a 100% success rate. Thank you thank you thank you!!!
My pleasure! Thanks for giving it a shot!!
I have tried to smoke a few things and failed. I followed this recipe to a T on my gas grill with a smoke box and it turned out absolutely phenomenal. Best thing I've pulled off my grill to date. You have a new subscriber
All I can say is, “WOW Billy!” 2nd item I’ve ever cooked on my smoker, with no cooking background. I invested 8+hours into this, and followed your video step by step. Words can’t really begin to describe how well it tasted and everyone really enjoyed it. Thanks for making and uploading this video! Made me a subscriber from it! Keep up the great work👊
Awesome!
How about that feeling of " yea.. this was me...I did that" . Nothing better than the feeling of accomplishment.
@@ChefBillyParisi how would you alter this if you did this on offset smoker with charcoal and actual wood pieces?
I have only made one thing on my pellet grill so far with marginal results so I was excited to try this pulled pork! I followed everything step by step, with a few small mistakes, and it was the best tasting pulled pork I had ever had! Best of all, I MADE IT! My small mistake was I added too much cumin to the rub, I compensated by adding extra of the other spices. As I ended up making 13 lbs of pork shoulder, I needed the extra rub it turned out! My other "mistake" was I misted the meat every 30 minutes instead of every hour. The meat was super tender and moist, so much I didn't use sauce and ate it as is. So perfect!
Chef Billy, I can't thank you enough!
Oh man this is awesome, I am so glad you gave it a shot and I am thrilled it turned out so well for you!
Did the pork but come out amazing smoked for 9 hours. Your video is easy to follow lots of go info.
Thanks
Thanks for giving it a shot!!
smoked mine for 11 hrs then wrapped in foil and let sit for a half hr then put in frig for.a cool down, some of the meat was a little too soft and there was a lot of fat. Luckily I bought the shoulders at Costco and smoked 2. Other than being quite fatty I’m now hooked on the bark. For my 1st one I’m really happy. I even cut dried and split my own apple chips. Thanks for direction. Made or doctored up some barb sause with some heat and some glazed finely chopped glazed onions.. I’m in heaven, so are my dogs. Again thanks for some direction. Wayne from Montana
Looks great as always chef. I’ll definitely give this a try! Thanks for sharing your recipes and techniques!
Billy. Cooked this recipe as you instructed last night (9 lb shoulder). Total cook time was about 10.5 hours, including rest. It was amazing. Great job. There were ooh's and ahh's when I pulled out the bone lol. Ate most of it on a bun with a little bit sauce and air fryer pickels.
cooked with a Masterbuilt electric smoker, just fyi.
I enjoyed watching you. Nice presentation my friend. I will try this tomorrow.👊🏻
Followed your recipe for my first pork shoulder last week and everyone loved it! Delivered some to family members since we all can't get together right now. I was asked when the "next delivery" would be so smoking another one today. Thanks. Gonna check out your brisket recipes next.
Hey Billy, I gave this recipe a try today.. 10.5 hours as I had a stall that I just let it work through. The results were more than fantastic, I even got compliments from my wife. Thanks for a great recipe.
I just tried this recipe tonight and it was a success. It was my first time using a pellet smoker and I was a little nervous about the outcome. This was delicious!! Thank you for the wonderful and easy recipe. Other than my cook time taking about three hours less than yours but other than that I followed it to a T & everyone went in for seconds. I’m so excited to try many different recipes down the road
We are so impressed on so many levels, chef. We love your "tableside mannerism". You professionally presented this in simple layman's terms. Thank you for your demeanor and your expertise. Our smoked pork came our marvelous.
For anyone curious. The point of a 24 hour salt dry brine is to get salt penetration into the meat. Which gives a deeper salt flavor and actually tenderizes the meat.
yeah I know, for a self-proclaimed chef, he totally missed the mark on understanding that process
Excellent recipe and instructions Billy! Made this with my Masterbuilt smoker and it was perfect. Thanks for posting a great video.
Awesome and easy recipe. I have an Oklahoma Joe's Bronco smoker, do would I place the water tray? Can I just placed a container with water?
We tried your recipe and it turned out great!!!! We cooked it a little longer due to my smoker temperature. Thanks again!!!!
After it's wrapped, is there any benefit of finishing it on the smoker? Or can it be finished at that temp in the oven? Only asking as when it's wintery and windy where I am, my pellets burn through pretty quick vs still air. I have a Camp Chef with the warming blanket.
Once it’s wrapped you can put it in the oven. Not really any difference if you leave it in the smoker.
There’s some difference in how the air is convected around the smoker vs the oven I guess but yeah don’t worry about it.
I've made this version twice and it is hella delish! Thanks Billy!
Hi Chef Billy, I just made this shoulder and it is superb! I rested it, and went to pick it up so I could pull the meat apart, and the bone fell off on its own. Thank you for this delicious recipe :)
Fantastic! Thanks for trying it
Currently smoking a 10 lb pork shoulder..based off your video this is my 2nd ever smoke on my new smoker..hope it turns out great
Chef Billy, you are killing me! Looks so good. I can't try the recpe because I don't have a smoker.
Oh well, guess I could use the rub recipe and try this in the oven.
Do what you gotta do my friend.
Followed up your chicken with this and blew my mind again. Smoke, tenderness and flavor were better than any pulled pork I’ve ever had. Nice work man
Man that’s awesome to hear, thanks for watching and thanks for giving it a shot. I remember when I first took a bite of it thinking dang is this good.
Hey , thanks for trying this and coming back to let us know it is worth doing..I'm doing this tomorrow.
Recipe is solid and great results will surely happen. While I agree overnight seasoning won't help season the shoulder and you can skip that step, dry brining for over 24 hours and as many as 48 will draw the moisture out to the surface and then eventually back in and carry salt with it straight to the center of the shoulder. I've had amazing results
Just got a put boss as a gift, never used a smoker, I’m making this today!!!
Holy smokes! My family loved this recipe! Thank you so much for the detailed instructions. Quick heads up, you linked your cheese cake recipe on the notes section, but I found it when looking around your site.
Ok, started with a 4 lb shoulder boneless. Didn’t make it to 205 but to 194. Mine stalled at 170 and I wrapped it at that. This was soooo good. Used cherry wood. Electric smoker. Also, used cider instead of juice.
I just tried this recipe and this is my take away: I really like your video bc the instructions are easy to follow and not overwhelming especially for a beginner like me. I bought a 6.2 lbs Pork Shoulder from my local butcher. It was a great looking cut and heavy enough to make me feel good about spending almost $40 for it. I followed the instructions to the T and about 6 hours into the smoke it stalled at 150°f. I freaked out. I got up at 5am to try to eat around 7pm with the hopes of my family cheering me on for a fabulous meal. EVERYONE skipped lunch as the smoke of the meat filled the back yard. Around 8pm I frantically was searching the web to see what I was doing wrong. I read all about "The Stall", why it happens and ways to over come it. I just ended up wrapping it at 10pm and finally started shredding the meat at 1am. Only me and my son stayed up to actually eat a pulled pork burger at 1:30am. I was trying to wait for the meat to hit 175°f on its own but it never made it. I wish I would have wrapped it at the 6hr mark. That's probably the only thing I would have changed. Also maybe a smaller piece of meat.
That’s a pretty small shoulder... what temp were you at? I’ve never even heard of a 150 stall nor one that took that long to get to especially when being so small? Weird...
Thanks for your reply! I had the grill set at 250°f like you said to do untill meat hit 175°f internal temp. I was using a traeger grill with apple pellets if that matters. What was the size of your pork shoulder?
@@randysosa7616 Mine was over 10 lbs I believe
Can you also cook at 225 or 275 till wrapping? Having you experimented with both? I did a picnic this weekend and it was good but felt it needed salt or sauce to really improve the flavor. Was thinking about injecting.
For the ending part can you just put it in an oven for consistent heat? Since it won't be getting any more smoke flavor?
You could
@@ChefBillyParisi Ok thanks
Tank you for the video. I plan to smoke April 27 using your rub recipe. I will be adding ground celery in the rub also. Do you recommend adding celery?
Not my thing, but you could.
@@ChefBillyParisi Thanks again, I'll find out tomorrow !!
There used to be a guy with a BBQ pit behind his pickup truck selling pulled pork sammiches for a buck. I love pulled pork because it's so versatile and sometimes pulled pork on a bun is all it takes :)
Cooked it today. Crushed it.
Entire fam was blown away!
NICE!
All the way from Australia, the land of the bbq and you taught me lessons! Yes mine took 10 hours uncovered before it got to the 175. And well worth the wait. Just amazing. That cumin in the rub though!! 🤤 Great job and Thankyou!!!!
I lived in Australia and it is not the land of the bbq. Grilling is not bbq. The bbq land would be Texas.
Amazing! What kind of thermometer did you use?
I tell you what, after about smoking a pork shoulder about 10 times now, I am less and less of a fan of wrapping, as no matter what I try, it ends up steaming the bark and transforming the deliciousness to soggy gunk. I have tried altering the amounts of liquid that I add into the wrapping, and removing/trimming a ton of fat before I ever put it on the smoker. Any tips or tricks y'all have found?
You don’t need to add any liquid when wrapping, it’s unnecessary, start there. Also, if you worried about bark use butcher paper instead of foil. It allows air to penetrate. Another solution is to use a foil boat method instead of completely covering it in foil. Plenty of TH-cam examples to see. Look at Chud’s BBQ. Another option is to foil wrap but unwrap and put it back on the smoker for about 20 minutes to dry out the bark before serving. All these apply to brisket as well.
@@lowdownone awesome pointers. Cheers! Thanks for taking to time to respond!
Thanks Billy for this method! I am cooking this on a Kamado Grill for the second time and it turned out great first time around. Friends coming over tonight for Memorial Day and can't wait to see the second one at the close. I do have a slight issue with temp keeping up between 260 to 300 for short periods of time on the Kamado, so my cook tends to be a little quicker. I'm new to the Kamado, so maybe third time is the charm! Love the channel.
On a 22" kettle grill for indirect heat/smoking I use a water pan. It acts like a heat sink. Makes it easy to control heat. Fill it 1/2 with apple juice/water and sit your roast over it. Acts like a drip pan too, as well as adding moisture and being a heat sink. And moist meat absorbs smoke better. Something I learned from watching #howtobbqright and #heathriles
Tried this yesterday. Followed your cooking instructions and this was by far the most tender juiciest pork shoulder I have ever had my family really loved it. Thank you for the great content. New subscriber here. Cant wait to try more of your stuff. Gonna check to see if you have a video on brisket.
Oh man thanks so much for watching and giving it a shot. I was going to do a brisket last year but got too busy, but I plan on doing once this year for sure.
Since the last bit of the cooking of the pork is done wrapped in foil, can I just go ahead and finish the final cooking in the oven? Is there any advantage to keeping the foil wrapped cooking part done in the grill vs the oven? I figured since it's wrapped tight no smoke or anything is getting in the meat at this point.
thanks for the video...going to try this mañana.
Nice, let me know how it goes.
When the pork butt is pulled at around 170, what do you mean by “bone side up”? I put it in to start with the fat side up. Are you saying to foil it then put it back in fat side down?
The pork shoulder turned out wonderful, great taste! Love it! I’ve made his sour dough bread which is divine also. Next thing to try will be his ribs.
I know this vid is a couple of years old, but I'm going to try this. To your rub, I'm going to add brown and white sugar to help build a nice bark. Additionally, don't need to let it rest since it's pulled pork. Going take the juices from the foil wrap and pour it back into pulled pork.
I've seen a lot of "how to" pork smoker recipes on YT. This is clear, concise, skips the bs and gets to the point. I've curious to try your "leave it alone till 175 vs the usual 160". Gonna try your temps on my next shoulder. Thanks! Subbed.
Thanks man, appreciate you.
Nice video! What flavor wood pellets do you use for the pork shoulder?
apple and hikcory
Was surprised by your statement about long salt brining taking out the moisture it’s not right, it’s backwards. Doing it a longer time helps it retain moisture. The first part of diffusion takes the salt from the surface to the interior. The moisture that first was drawn out of the meat is reabsorbed to offset the shift in salt concentration from surface to interior, leaving you with a seasoned piece of meat that will now improve its moisture retaining during cooking.
Same here. That really confused me. Reverse osmosis brings all that moisture back into the butt. Same with brisket. A 24-48 hr dry brine is an absolute game changer.
Thanks Chef Billy! I have a question... I am using an 820 Pitt Boss Smoker and don’t have the room for the water tin you put in, below the grate. Any suggestions where I am not comprising the moisture? Thanks again!!
How about a small pot of water!
@@ChefBillyParisi I couldn't fit anything underneath the grate so I put a pan 3/4 full of water on the grill over the direct heat to circulate the steam, next to the Pork Shoulder. It turned out stellar, Chef Billy! So juicy and pulled apart easily with tongs. Thanks for the great recipe!!
Fantastic! Thanks for giving it a shot
I tried this recipe and it’s great I love it
Thanks chef billy ill be attempting this in two days what flavor wood chips would you recommend?
Huge apple or hickory fan! Let me know how it goes.
How long would a 4.2 pork shoulder take and should I spritz sooner than 3 hrs? Thank you
You ALWAYS deliver! This looks irresistible.
What's with all the dandruff and how does it season the food?
I'm trying your recipe for the first time. My top is turning black and I'm on 150 degrees in middle of the shoulder been on the smoker for 5 hours so far. Hope still is all good
Hey Billy just wrapped in foil I got to taste it before it got off the smoker delicious dude thank you
Mine has been smoking for 6 1/2 hours. Used your recipe and suggestions. Rubbed it and put it on. Liked and subscribed.
You rock Billly!
Nice!!
yep. confirmed. amazing
THANK YOU! I could not believe how AMAZING this pork was. I kicked it up by grilling Beer Bread, spreading with PImento Cheese and topping with the Pulled Pork and a squirt of BBQ Sauce. Add in a side of spicy dill pickles and it was Heaven!!!!!
Man that sounds good! Thanks for giving it a shot.
Followed your lead and it was my personal best ever.
That’s awesome, thanks for giving it a shot.
First time smoking anything in my life. Have had a shoulder on for 10 hours now & we’re almost at 200. Can’t wait
My Wife: You never pay attention to me!
Me: 6:50
Yes sir
@@Blue_Wizarded Blue hairs blowing a gasket
I dont see any mention of wood used for smoke. Did I miss it or is it not needed?
Did you put it in fat cap up or down?
Wow! I haven't had this in years with so many things I have been cooking. Nice recipe! Thanks Billy!
Doing this with your smoked chicken tonight for dinner. So excited, cant wait for you to do a brisket video
Yum! I hope I get to do a brisket one day but dang does it take so long!
@@ChefBillyParisi but it's worth the wait when you cook it
Trying this!!
Beautiful Awesome
I love youre video's
Thank you!
Very entertaining, I do season the night before because it makes it easier at 6 am when I start the smoking process.👍
Are there any issues with doing that? Does it still have a good bark and good flavor after it soaks in the meat all night? I was literally youtubing that exact question and came across this video
Fantastic channel.
Thank you
would it be bad to use a brine as well?
You could
Chef Billy Parisi so I just picked up my pork shoulder!! I’m super excited to try this recipe. Is it possible that the meat could be cut differently? It doesn’t look like yours, more like a steak
For example, the fat is on the side, not the bottom
@@MrBobDigits that's ok, just keep it fat side up.
Doing this on the 4th. Looks awesome
Nice!
I just started using pink paper and it’s been working great. Thank you for the quick response.
Welcome
Great video Billy, can’t wait to try this! Quick question... are you concerned with the juice that escapes when removing the thermometer the first time (before wrapping it)? Can you leave it in and wrap around the thermometer sticking out, or is it not really a big deal? Thanks.
I used to be nervous about the thermometer thing but now I don't care so much anymore, there's plenty of juice in that big ol shoulder. I suppose you could try that but honestly I don;t think it's that big of deal.
2 hours in! Smells so great. Im trying to keep temp at 225 but its climbing to 240. Any tips?
Al about internal temps even if your smoker spikes
Logan G ...Logan, invest in a quality smoker. I did. I purchased a Masterbuilt Gravity Series 1050 and love it! It maintains a consistent temperature throughout the smoking process, even when you open the lid to the smoker which is amazing! It uses a fan to blow hot air from the charcoal fire box into the smoker to maintain a consistent temperature. Love it! Yes, it’s expensive at $799.00 (get the cover for another $59.99) but you get what you pay for. If you’re serious about making quality smoked meats, get the Masterbuilt Gravity Series 1050. They’re sort of hard to find as they’re in huge demand.
Good video! I am smoking mine tomorrow. I am definitly gonna check out your rib video. Many times I have issues with getting ribs tender. I never seem to get them to ":fall off the bone" Why?
You don’t want them to fall of the bone. With a gentle tug they should pull away.
@@ChefBillyParisi Wanted to let you know.... They turned out AMAZING! Best ones EVER!. Thanks for your help and your videos!!
MAN!!! I wish I would have seen this video before I did did my first pork shoulder. I just got my Treager and was to anxious to get going.
I am using an electric smoker. Should I add more wood chips when I open it to spritz the meat?
no, unless you need to, to hold the temperature.
@@ChefBillyParisi Thank you. I followed your recipe. Best pork EVER!!! Thank you. My family thinks I am a master lol.
@@miltonholecek That is awesome, thanks for giving it a shot!
Doing this tomorrow morning!
Hi Chef Parisi,
Is there any difference between wrapping the meat in aluminum foil versus butchers paper?
Yes there is a difference. When you wrap in foil no smoke at all will get through and the bark will soften up a bit. If you’re OK with that like I am totally fine. When you use peach paper no smoke gets through but the bark on the outside remains firm which is awesome too. It’s really about personal preference.
@@ChefBillyParisi thanks! I just picked up my first butt and will try with paper tomorrow. Thanks again and subbed.
That looks amazing as usual!!!! Queation for ya. As a Montana girl alot of the meats we eat are wild game. Deer, Elk etc. Would a wild game shoulder roast be done the same way?! 🤷♀️
Seems like the spray moisture kills the bark?
also, what kind of gloves do you use?
This is my next BBQ.
Can't wait.
Thanks.
Made this today. I really need to stop smoking meat, but am addicted. You are really Italian the way you talk with your hands lol.
So hard to stop!
hey, do you have a recipe for the BBQ sauce?
Do you cook it with the fat down or up
Either
I am doing mine now, I am at 150*, I did a small shoulder 5.5 lbs, it already looks amazing. I seared mine in a pan first on all sides, the garage smells amazing, I sliced some zesty dill pickles for some crunch, and I will toast the buns, can not wait for this.great video.
Recipe came out perfect on first to
Chef Billy, I am doing this recipe right now! I have 1 question. I did not bring my pork shoulder up to room temperature before throwing it on the smoker/grill. Is there a temperature I should be looking for before I go into the 3+ hour spritzer phase? I started out at 45 degrees.
It’s ok, just as long as it hits those internal temps which may take a bit longer. You spritz where you see dry spots
@@ChefBillyParisi Thanks for your reply! It's still going on!!! I went ahead and just started spritzing after the first 3 hours like you said to do. This is just going to take a few hours longer and I'm okay with that. More smoke!! I'm 6 hours in and I'm at 135 degrees. It's looking AMAZING! Thanks for sharing your recipe.
@@robbrown7532 Enjoy!
Been using this video. Super helpful. But I'm finding it takes me 10+ hours just to get to 165° internal temp with the smoker at 225-240 range. So by the time I wrap it it takes me 12-14 hours for a 7-8lb roast.
Sometimes it just takes that long.
@@ChefBillyParisi ha yeah. Had a party and 14 hours in had to pull it at 190° it was still tasty tho!
Fat side up or down in smoker?
Thanks
Doing this tomorrow for Sunday
Nice!
Would it still be good if you cooked in a slow cooker? What are the cons?
No
I did this last night and it took quite awhile i was too tired to shred it after soooo now i have it in the fridge wrapped. What do you suggest i use to bring it back up to temp to be able to shred ? i did a taste test and it was delicious by the way. :)
I’d keep it wrapped and put it in the oven at 250 and slowly bring it up
@@ChefBillyParisi thank you!
I can't stand it any longer. I have to hook up with a pork shoulder and Keto friendly BBQ sauce because I can't just sit back and watch anymore. This looks so tender, juicy, and full of flavor. Next weekend our place, be there or be square. Thank you, Chef.
Did you lay the pork fat side down or up I couldn’t tell in the video?
So first 6-7 hours are fat cap up, right? I've been rubbing mine the night before then 30 mins on each side at 380* and dropping down to 225* till 165 inside. I'm going to give your method a try brother. The St. Louis ribs recipe is off the damn chain btw! Thank you sir!
Appreciate that my man, good luck. Either side on the fat cap but you can leave it up. The trick is to get it to 175 before the wrap. Depending on the size it could take 6 hours or it could take up to 9. Also if you have peach paper try using that instead of the foil.