Slow Smoked Pork Shoulder using Pit Boss Charcoal Pellets
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- เผยแพร่เมื่อ 7 ก.ค. 2024
- How to slow-smoke a Pork Shoulder | BBQ Pork Shoulder Pit Boss Charcoal Pellets
Check out more smoked pork shoulder recipes here:
• Smoked Pork Shoulder R...
Slow smoked pork shoulder. For this recipe, we started with two 7.5 pound pork shoulders. We slow smoke the pork shoulder on a Pit Boss Vertical Pellet Smoker.
We dont trim the pork shoulder at all and use the fat cap as a protective barrier between the heat source and the pork.
To season this whole pork shoulder, I use three different rubs from Heath Riles. The rubs are his Garlic Jalepeno, Pecan, and Honey Rub.
We smoke these pork shoulders at 250-275 degrees. You want to plan on smoking the pork shoulder of this size for about an hour per pound. We smoke the pork shoulder with Pit Boss Charcoal Flavored Pellets until the pork shoulder hits an internal temperature of 160 degrees and then wrap it in foil and continue cooking it until it reaches 205 degrees.
Once the pork should reaches 205 degrees we remove it from the smoker and let it rest until it is cool enough to pull apart with your hands (approx 1 hour).
Add your favorite bbq sauce or eat it without sauce.
Enjoy. - แนวปฏิบัติและการใช้ชีวิต
![ตีสิบเดย์ [FULL] | ครอบครัวสะท้านทุ่ง "นางบี & อ้ายสติ๊ก"](http://i.ytimg.com/vi/A1rhYcxxNtA/mqdefault.jpg)
ProTip: mix the sauce with the leftover juices in the pan. And also chop up the fat cap and incorporate it into the meat. Less waste, more food, more flavor
Great video!
Pulled pork came out great Mike! Easily one of my favorites. Have a great weekend brother!
That's what I'm smoking today , I have the pecan pellets and my own rub, glad you share your videos, helps a lot, thanks
Nice, Hank! I’m learning just like everyone else and have really enjoyed sharing my cooks/results with all of you. It’s been a really fun summer 😎
That PP was so tender. Turned out great Mike. I love the slide outs on the cooker. So easy to work with. Nice job
Thanks, Phil!
Awesome cook! Thanks for the video.
Thank you for posting this video. I wish I had looked for this video sooner yesterday. It would have saved me 3 hours. The temps were spot on.
Glad it helped!
"the only competition is who gets the first bite" is going to be a saying that I will use tonight.
Great video as always.
I'm going to check out the rubs, thanks for the ideas.
Thanks, Shannon! :)
I like the way you mix rubs for deeper flavor. Sounds like something I'd do. Great video!
Nice cook bud the rub combo sounds killer, nice review of the new pellets. 👍👍
Those look GOOOOOODDD!!! Great Job
Nice cook. Looks like it came out great
you put a lot of work into that pork it looks awesome good job
That was good piece
I'm liking what I've seen from this vertical cooker. I love my Austin Xl just havent been able to do any filming yet
I’ll tell you what, this is my first smoker and it has been great to learn the basics on. I have zero complaints. Seems like most everyone who has a Pit Boss or other brand of pellet smoker likes them.
Bro me and my family WANNA thank you😁
My new years day dinner was a HIT!
Happy New Year, Travis! Thank you very much for letting me know! That makes all of the time spent producing the videos worth it :)
Thanks for the foil pan tip looks good bud👍🏼
another great video!
Thank you, Gilmo!
It looks. Beautiful
That is really nice thank you for sharing your expertise my friend.
You’re welcome, Mike! Thanks for watching and leaving a comment
Mike, I can taste it from here .. I'm about a week away from taking my pit Boss out of storage and getting ready to start the season looking forward keep the videos coming
Loved the video
Thank you Rich & Rich
That and some slaw on a bun = heaven !
Great videos! Especially on the Pit Boss 3. I'm picking up a new one from Tractor Supply today (best price I found)! The Pit Boss will replace an electric smoker that gave me fits. Your videos have been a HUGE HELP for a new owner. Keep on smokin!
Thanks Mark! You will like this smoker much better than an Electric that uses wood chips.
I just bought a pitboss pro series 5 in 1 looking forward to setting it up this weekend and trying some of your recipes.
I just got the 5 also. Have tried a few of his already. Comes out perfect every time.
Same here. So far have cooked ribs, shoulder and a meat loaf. Give meat loaf a shot if you like it, about a 100x better in the smoker. Iv only used competition blend pellets.
rollingcoal91 do you have a recipe for meatloaf that you can share?
I don’t have words!
By the way awesome cook!!
Thank you
Great shirt! "Smokin meats, on the reg!"
🤣🤣🤣
Love that shirt man 👌
I have bought it too. I'm very happy! I don't test it yet..., but I can't wait.😀
Love the video. Haven’t found those pellets yet, been looking. Every since I bought my pitboss and I watched your first pull pork video seems like I make pulled pork every weekend. Everyone loves It and ask me to make them. Even catered a birthday party last weekend. For a family member, so not for money. The pit definitely makes it easy.
Thats awesome! I read on Pit Boss's website that you can only get the charcoal pellets at Walmart right now.
@@WeekendWarriorBBQ Just ordered 40lbs for $35 at Home Depot online
Good video.
Thank you
Hey Mr American Chopper Read 😏
Just found your channel and have just subscribed. Great videos. I will be buying one of these Pit Boss smokers as a result. Stay awesome!
Great looking BBQ. Surprised that one cooked slower than the other. Keep smoking!
Fan from Australia here, love the vids man keep them coming..... Doing a Boston butt in exactly the same smoker as I write this lol. The series 3 pitboss we get here is a slight different colour also I wish I could get my hands on those charcoal flavored pellets all they got for us so far down here is competition blend and apple wood :(
Keep up the good work mate!
Cheers.
Thank you, Jason! I am so happy that my videos make it to you guys “Down Under.” You guys have been so kind to me and I can’t thank you enough. As far as the pellets go, the competition blend is one of my favorites but the charcoal blend is a little bit better especially if you are used to smoking with charcoal.
Love the Kenny powers shirt
Buckeye, I did find the pellets at Wally World yesterday. They are available here in the “Land That Time Forgot”
Picked up 2 bags at a nearby Walmart near Pittsburgh.
I have always smoked with fat side up. I was always taught that meat does not soak up water, so called being moist, but only soak up the rendered fat. As you said "the bark" will help hold in the rendered fat creating a moist meat. Just like searing a steak then cooking slow. Would enjoy the comments on this
I thought that was you on the shirt 😂.. I like that 3 layer rub man bring some to Lep’s I’d make so many tacos that night 😝.. beautiful color but no bbq sauce for me brother cause I’m making cilantro tacos with that meat for Chris
Links for RUBS and SAUCE would be nice.
Got the pellets at work(Wally) last week
Absolute best videos on TH-cam. Trying my first ever shoulder today on my first smoker! Learning so much from you! Thank you!
Same here I followed his directions except I ran it at 240. I just put it in 10 minutes ago so I will update when it’s finish. I also don’t have a small tin tray so I’m gonna use a thin baking tray. 🤦🏽♂️🤞🏽
Awesome video! Too bad my local Wally World doesn't carry those pellets, but hopefully they will soon! Thanks for the great content!
Rich-E BBQ thank you very much. I don’t want to overhype the pellets but honestly, they are the best I’ve tried.
To the best of my knowledge.... this man does not have eyes
I just made one like that last week , I like "famous Dave's devil's spit, spicy
Head Country is great bbq sauce.
Heat rises, which is why the top got hotter. SCIENCE! lol
Just got a PB Tailgater. Gonna do some wings and pork shoulder tomorrow. Need to find some of the charcoal pellets. Yours looked awesome!
Hi, Phil! I like that tailgater and have been considering buying one.
@@WeekendWarriorBBQ check local walmarts, one by me clearanced them to $200.
What do you do with the leftover juice in the pan? Have you ever put it back into the pulled pork to moisten it? Saved it for a pork stock for soup?
The smoker pan gets pretty gross so I just dump it out but if I smoker the pork in a foil pan I like to collect the juice and pour it into an ice cube tray and freeze little pork juice ice cubes for future recipes
What a fantastic t shirt lol
I need to store mine in the fridge over night, do you recommend keeping it in the pan with the juice so I can reheat it the next day?
Yeah for sure! If you have a sous vide machine, that is the best way to reheat it.
I just bought a Pit Master Pro series and noticed that the smoke seems to be better at low temperature. I wanted to low and slow cook a pork Butt, I just don’t know how low I can go, any ideas?
Can you link the other video you smoked the shoulder? Also what is the normal temperature to smoke them? You said it was a little higher at the beginning
The top always cooks faster than the bottom on my Masterbuilt electric smoker. I always put the bigger one on top or try to put similar sizes together. Subbed by the way...keep'em coming.
Thanks, Kyle!
How long have you had that pitboss? Had good luck with it and recommend it?
Kyle K. I have had the 3 series since the beginning of June 2019. Almost 20 TH-cam videos with it so far and I have probably cooked with it 40 times total. I started my BBQ journey in the late 1990’s using a Weber Kettle and then a PK grill where I would load up some charcoal and throw in a few chunks of wood for smoke. I bring this up because pellet smokers aren’t known for strong smoke flavor like charcoal cookers are. With that said, the trade off is, a little bit less of a Smoky flavor in exchange for the convenience of not having to wake up in the middle of the night to add more coals/wood...it has a 50 lb pellet capacity and can smoke for a long long time. If you are cool with the trade off, you will love this smoker and I recommend it.
I appreciate that. I just stumbled upon your unboxing right after I sent you that last message. I think PitBoss has a quality machine, really. I was looking into the Kamado Joe Big Joe, but not sure I want the hassle. So now I am leaning towards a pellet smoker, mainly the Yoder YS640s or a Pitboss. I use an Old Smokey for grilling and my masterbuilt for smoking which I love, but the temp only goes to 275 degrees, and it would be handy sometimes if it would go higher to be more versatile. Just having a difficult time deciding on what route to go.
Someone correct me if I’m wrong, but the rules of thermodynamics mean heat always rises to the top, so the top of the box should always be hotter. Thanks for the video! Making my first one tomorrow and really looking forward to it
Love the video man. Where do you get your gloves that you are always using?
Thanks, Ryan! They are called
venom steel nitrile gloves. I have a link to them in my newer videos but if you have a Lowe’s near you, you can get them there too 😁
Don’t go cheap in the gloves. In the summertime the cheap gloves are garbage and rip if you’re hands are full of sweat.
Love your videos. Where did you get the black gloves you are using? They look like they help with heat also.
UUUGGG!!! You threw the skin away!!!
these smokers have much higher cooking temps at the top of the cabinet vs at the bottom where the temp probe sits. like well over 100 degrees difference.
Can you run your probe cords through the smoke stack?
How long would you preheat before you put the meat in? Also have you had any moisture problems for the pellets in between cooks while being stored. Thanks
Hi Rocky. In the warm months I preheat for 30 minutes. In the cold months I preheat for an hour. I have not had issues with moisture in the pellets where I live but I have heard from a lot of people who say that they have had auger jamb issues die to moisture. I use my smoker at least once a week so I’m always pushing pellets through
Looked delicious, I put some chicken racks in the pan to keep it out of the juices
Mike, I see the 5 series is still $396 at Walmadt
Great video! I’m new to smoking and am starting with a pork butt. While you didn’t do a spritz in this video, I saw you normally use a mixture of water and vinegar. What’s the ratio? And do you use white vinegar? Could you use apple cider vinegar for this?
I usually use 1 tablespoon of apple cider vinegar and 1 cup of warm water. You can also use straight apple juice. Just remember that smoked pork butt for pulled pork isnt done cooking until your temp probe goes in and out like butter. Smoked pork butt for for slicing is done around 175 degrees F.
👏👏👏👏👏
Why my Pit Boss 4 series pellet smoker does not have smoke coming out the chimmney. I'm making three pork loins now. Help me
I followed this video for tips on my first smoke. Smoked a 7lbs shoulder on 225 for total for 12 hours. Last 2 hours I wrapped in foil and turned up the temp to 290 since I was at a stall. Took it out once probe ready 205. Bark was good but the pork came out tough and chewy. Not sure where I went wrong. Maybe I dried it out when I turned the temp up? Any suggestions?
Yeah you over cooked it. 12 hours smh.
DId this with 1 9lb butt, yellow mustard binder, Pit Boss pulled pork rub, McCormick roasted garlic and herb rub, Sweet Baby Ray’s Hawaiian BBQ sauce, and competition blend pellets - best one I’ve ever done! The rub combo was outstanding!
That sounds awesome, Bill! Which smoker are you running?
Pit Boss Pro Series 4 Vertical - Christmas present from my kids
Bill Holland nice
Why not use attached probe computer?
I always smoke mine fat side up
Hey Mike, what height is your chimney set on top? When I got my pit boss in it was lowered all the way, I’m a beginner smoker, thanks!
I like to run my smoker with the cap at least half way open. I tried smoking with it closed all the way down and I had air flow issues where the burn pot filled up with pellets and the unit shut off.
My wife just bought me a Pro Series 4 and been watching your videos a lot. Thanks for all the ideas. Just a question since I'm doing my first run in this smoker. Why no smoke? It smokes like a beat on first startup but then it's just gone. Temp set at 250. Using the Pit Boss fruit pellets. Any thought?
Hi, Jason. My smoker only puts out big plumes of smoke in intervals as opposed to constant smoke. I would say like probably every 10 to 15 minutes. You'll notice it more when it tries to recover after the door has been open but for the most part, it will have a very thin light smoke most of the time that is hard to see.
@@WeekendWarriorBBQ Thank you very much sir. Stay tuned for more questions to come.
Can you use the aluminum pan for the first part of the cook to avoid a mess? Or does that affect the cook
Yes you can. Put the pan on a rack directly below
HEY MIKE, that was a awesome video my friend, that pork butt looked amazing and the color was beautiful, and it was so tender and juicy, the only thing that was wrong about the video is I didn't get to take a big ole bite of the fantastic looking meat and that great looking bark. LOL!!! AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!!
Thanks, Joe!
Oh wow i cant wait to try the Charcoal pellets and the Pecan rub, 2 new ideas for us. Looks fantastic, also cool branding with your t shirts you always wear!
Lovely Lisa Warrior Queen lisa!
Chris!
Do you get major temp spikes after having the door open for as long as you do?
I haven't noticed anything too crazy with the temp spikes but having the door open like that definitely adds time to my cooks because the pit has to recover. If I'm not filming a video, I rarely open the door at all... I just let the Pit Boss do its thing.
Remember, as Aaron Franklin says, if you're looking, you're not cooking.
Man they look delicious! Have you had any problems with your smoker throwing ERL code? Love my pit boss smoker
Hi, Mike. I havent had that code yet but a viewer on another video of mine said it was something to do with too many pellets in the burn pot. He said it doesnt happen every time either. The only thing I can think of is maybe the air inlets in the pot are clogged and the pellets arent burning fast enough.
@@WeekendWarriorBBQ awesome thank you. Keep up the great videos and delicious recipes.
I've been running the pit boss 7 for 7 1/2 hours at 250. 5.2lb pork butt, only hit 150. Ive decided to wrap now and have set the temp to 300. Hoping it'll cook in time for dinner. I guess no 2 cooks are the same lol.
No two cook are the same but that does seem like a long time. I typically budget 1.5 hours to 2 hours per pound. I wonder if the temp probe is off or the smoker isn’t running at the right temp
@@WeekendWarriorBBQ its now climbed to 195. I've used 3 different temp gages throughout the cook just to ensure I get it right. Really dig the videos by the way. This was my first cook in my pit boss 7.
How much more time would it take at 225
Those are from giant eagle ! , I work for market district. Very good pork shoulders
Yes they are. Those are the best we’ve ever cooked
I don't think I heard you say what the temp you set the smoker.
7hrs later, my pork butt came out perfect! Looked just like yours. Thanks
The 10 thumbs down is crazy. Dope video...
If it would’ve need to be strayed what would’ve u use ?
I like apple juice. If I don’t have apple juice I’ll use 1 cup of warm water mixed with a tablespoon of apple cider vinegar
What kind of wireless heat probe set do you use?
Hi, Chris. Im using the Inkbird IRF-4S
How many times did you have to add more pellets in 8 hours?
Hi, David. That 20 lb bag got me through three cooks. 8 hours for the pork shoulders, 2 hours for the smoked meatloaf, and 3 hours for the ribs. I have the 3 series which is the smallest so I'm guessing it is more efficient than the larger models.
finally got mine delivered, under $350.00 FROM WALLY WORLD ...cant wait to start
Should have ordered the Series 5 from Walmart for $396 much larger smoker for just a little more money that’s what I have
@@michealreed9792 ive read bad reviews about the 5 and keeping an even temp throughout the pit, thats why i went with the 3
Mike my pork is not coming out falling apart but it is done. What can I do differently?
What temperature did you take it up to?
Did smoking two pork butts at the same time take longer than doing one
Or did you adjust the temperature higher to account for that.?
It did add more time to the cook...about an hour.
Do you leave the smoker on cook or do you turn it to smoke after it preheats? I am learning how to use this and it seems to lose temp quick when we turn it to the smoke setting after preheat, and I am unsure if that is what it’s suppose to do.
Hi. Good question. I actually just addressed my hat question in detail a couple days ago in this video Five BBQ Tips for Beginners | Answering Your Questions th-cam.com/video/A7QdO6CmpHk/w-d-xo.html
Weekend Warrior BBQ awesome! I will watch it! Thank you sooo much!
What kind of gloves are those and where do you get them? Thanks!
It’s hard to find them right now with this pandemic going on but they are called venom steel. I buy them at Lowe’s or on Amazon
Good to see bam margera doing well
What is the name of that meat prob gadget.
How much variation do you have in temperature from what you set the knob at to what the actual temperature is?
Hi, Kyle. If I set it at 275 it will fluctuate between 275 and 250 with an occasional/momentary spike to 285 when fresh pellets are coming in. I think 275 is the sweet spot for this smoker. What kind of swings are you seeing?
When I set it at 225 it gets all the way to 265-270 when fresh pellets dump in.
I wouldn’t worry about it. I stopped monitoring the temps after about a month of using the smoker because it always came out delicious. Wait until you really get it seasoned in... the smoke flavor gets intensified.
After the pork butt was done, what did you do with the juice after it was wrapped up in. Did you add the juice to the BBQ after adding your BBQ sauce? Thanks
Yeah, I mix it right back into the pork so it doesn't dry out.
@@WeekendWarriorBBQ Thank you. Going to smoke a pork butt,some baby backs. Thank you for your help. Going to look on you page for pizzas. My wife makes homemade pizzas and she wants to use the smoker. Any tips on this. I already have my 12" pizza stones.
I just posted a pizza video last week. I give a few helpful tips. Here it is: th-cam.com/video/LUcs-9JgZvA/w-d-xo.html
Head country is the best sauce
Weight wise what’s the biggest size you have fit in this smoker? It looks amazing
That is the biggest. I got the 3 series because it is small & super efficient (burns less pellets) but there are times I wish I got a bigger model. 90% of the time I use this model it’s more than big enough.... but a full packer brisket isn’t gonna fit unless you use my “brick trick” where you put a brick under the brisket to shorten the horizontal distance.
The Culinary Cookhouse so with the brick method about a 6-7 pounder?
It was about a 10 pound brisket if I recall... here is the video so you can see what I had to do. th-cam.com/video/RCbo9vSTHqI/w-d-xo.html
After you smoke it and you wrap it in foil can it go into an oven to finish off it’s time?
Yes. I do it all the time to save on pellets
I love your videos I did a brisket last fall it turned out wonderful. Thanks for the quick response
What gloves are you using
When you say you like to start with the garlic jalapeño you really mean that’s how heath does and you’re gonna do the same ;) had to bust your balls. good video i just used this combo for ribs and they out great
You got me 😁.
Weekend Warrior BBQ Atleast you installed your door latch right unlike me. Did you use your water/drip pan. Didn’t see it
Yeah I have always filled the drip pan with water because they say the smoker may overheat and shut down. I’ve seen other people do it without water but I haven’t tried it.
Weekend Warrior BBQ Gotya thanks for the replies How do you like the pellets after the use now.
Myles T the charcoal pellets are my second favorite. My first is their whiskey barrel pellets. The trouble is with both of those is that they are not available nearby so I rarely use them.
I just bought the same exact smoker and I’m going to do my first cook tomorrow. I want to do a Pork Shoulder and 2 slabs of ribs. Any suggestions on cooking temp?
Congrats on the new smoker. If you are in no hurry I would set the smoker to 225 and let it work it’s magic.
Weekend Warrior BBQ that’s what I was thinking too. I have a 5lbs shoulder, so that should cook for roughly 5-6 hours?
I typically budget 1.5 hours per pound and then a 1 hour rest
Weekend Warrior BBQ PERFECT! I’ll let you know how it turns out. Thank you 🙏🏽
Did you put water in the water bowel
Hi Codey! Yes I did
Hey Mike first off great videos man. Quick question I just recently bought the 4 series and I plan on smoking 2 7lb shoulders this weekend. I plan on starting them around 6am any idea on how long they should take on 275?
Thank you, Kevin. I would plan on 1 to 1.5 hours per pound. Is it cold where you live?
@@WeekendWarriorBBQ Yes it is cold it is supposed to be around 40 for the high tempature.
Kevin Morrison let that smoker pre-heat for about 30 minutes.
@@WeekendWarriorBBQ Ok thank you. Just wasnt real sure if the outside tempature would effect the length of time to smoke the meat.
Kevin Morrison not at 40 degrees but once you get down into the 20’s or below it will.
I bought one of these vertical smokers because of it's diversity, and man what a great product! I decided to look around on TH-cam to see what other folks are doing, and with this being said I really enjoy your no nonsense approach...Happy Smoking!!!
Thanks, Gene!