Smoking the Pork Shoulder. Once the pork shoulder is prepped and seasoned, it’s time to get smoking. Preheat your electric smoker to 225°F and place the pork shoulder on the racks. Close the lid and let the magic happen. You’ll want to smoke the pork shoulder for around 1.5 hours per pound, or until the internal temperature reaches 195°F.Smoking pork shoulder at 225°F is a great way to get that delicious smoky flavor. The general rule of thumb is to plan on smoking pork shoulder for 60 to 90 minutes per pound. For example, if the cut weighs 8 pounds, it will take 8 to 12 hours to cook it to the desired internal temperature of 200°F to 205°F.Smoking the pork shoulder or Boston butt. Remove pork roast from the refrigerator, allow to come to room temp. Approximately 30-45 minutes. Meanwhile, preheat your smoker to 300°F (150°C). When your smoker is at the proper temperature place roast in the smoker fat side up.Fire up your smoker to about 225℉ and add the soaked applewood chunks to the lit charcoal. (Soak the wood chunks in water for at least 30 minutes) Place the pork on the smoker. Be careful not to over-smoke. After 2 hours, spray the entire shoulder with the water and apple cider vinegar mixture. Continue smoking the pork for …Simple Roasted Pork Shoulder Recipe; All-Purpose Pork Shoulder Recipe; Apple Injected Smoked Pork Recipe; 19 Best Pork Roast Recipes; Braised Pork Butt with Cabbage, Sausage and... Pork Butt vs ...Smoked Pork Shoulder: Finding The Optimum Temperature. When you’re preparing pork shoulder on the smoker, you have a couple of options in terms of a final cooking temperature. When you want the pork to be tender enough to fall apart under light pressure, an internal temperature of 195-210 degrees is recommended. ...Smoke at 265 until you reach an internal temp of 150. Proceed to the “Texas Crutch” phase- ie, wrap the meat in either foil or butcher paper (I prefer butcher paper). Add 2 tbsp coconut water and 3 tbsp butter on top of the pork before wrapping – this is going to keep it moist.May 5, 2019 · The trick here is to smoke the chunk of meat for about an hour for every pound till the temperature of the pork is about 185 degrees from the inside. Once you are done smoking the meat for about 7 hours, take out a piece of foil and wrap the meat in it and keep it on the pit for another hour. Kosher Salt - I prefer Diamond Crystal brand, but Morton is good too. If using Morton, use 50% less salt, as they have different amounts of sodium by volume. Learn more about salt in my Salt 101 Guide.; Brown Sugar - either use alone, or a combination of granulated or brown will work. Granulated sugar helps more …5 from 33 votes. Jump to Recipe. My Easy Smoked Pulled Pork Butt (smoked pork shoulder) is a great choice when you need to feed a hungry crowd. Laced with flavorful fat and connective tissue, a …Nicely spiced, and deeply flavored from slow cooking, this beer-braised pork is versatile enough to feel at home on nachos, in sliders, or simply spooned atop some mashers for an u...Place the wrapped roast in a cooler. Just before I FTC the roast, I often pour a kettle full of boiling water in the cooler and close the lid. After about 5 minutes, I dump the water and add the foiled and toweled roast. This heats up the cooler ahead of time and slows down the cooling of the roast significantly.Simple Cooking with Heart shows you how to bake a pork tenderloin out of the oven and on the table in just 30 minutes. Once ready, serve with spinach and parmesan. Average Rating: ...After seasoning, allow the pork butt to sit for 20-30 minutes. 3. Fire up the smoker. Set up your smoker by preheating it to 250°F. Fill up your water pan and add your pecan and cherry wood chips.. When smoking with an electric smoker I opt to use wood chips instead of chunks.Sprinkle pork with salt. Cover and chill for 30 minutes. Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into ...If the pork is too close to the source of the heat (big pork shoulder, small smoker, etc.) then having the fat side down, closer to that source of the heat, will protect the meat. The biggest advantage of cooking fat side down is that your rub won’t be washed away by the dissolving fat if the fat were on top. To me, this is the …Continue to cook until internal temperature reaches 190-195°F+ or the bone just falls right out and meat shreds easily. The total cook time will likely be 8-10 hours, depending on the size of your pork shoulder. Remove from heat. Wrap pork in foil and then again in a towel. Let rest for 45-60 minutes.Yes! You can let the pork shoulder sit in this dry rub for up to 24 hours. Allowing it to sit in the dry rub for so long lets the spices soak into the meat. If you have the time, we highly recommend it! Just rub the spices all over and cover the meat in plastic wrap to sit in the fridge.Boston Butt. Trimming The Pork Shoulder. Rub The Butt. Why Spritz? Wrap Battle. "The Stall" How Long To Smoke A Pork Butt. Smoked Pulled Pork Or Sliced Pork. What Wood Pellets? Why The …Preheat smoker to 225°F to 250°F. Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness. Season the pork butt heavily with the dry rub (optional) and place inside the smoker. Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals.If you’re smoking pork shoulder for pulled pork, wait until the internal temp hits 195 degrees. For meat that’s even easier to shred, aim for an internal temp of 200-205 degrees. Pork shoulder also makes for an impressive presentation if you carve the meat into thin slices. If that’s the way you want to go, …If you’re smoking pork shoulder for pulled pork, wait until the internal temp hits 195 degrees. For meat that’s even easier to shred, aim for an internal temp of 200-205 degrees. Pork shoulder also makes for an impressive presentation if you carve the meat into thin slices. If that’s the way you want to go, …Directions. 1. Set your smoker to 225 degrees Fahrenheit. If your smoker tends to run on the cooler side, try setting the temperature to 250 degrees to start. 2. Make the rub by combining all the ingredients in a small bowl. 3. Trim the pork shoulder, if desired, and set it on a rimmed baking sheet.Instructions. Pre-heat smoker to 250°F using hickory or apple wood. Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast. Place …If the pork is too close to the source of the heat (big pork shoulder, small smoker, etc.) then having the fat side down, closer to that source of the heat, will protect the meat. The biggest advantage of cooking fat side down is that your rub won’t be washed away by the dissolving fat if the fat were on top. To me, this is the …Aug 2, 2565 BE ... Instructions · Ensure pork butt has come to room temperature. · Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder&nb...A pork butt injection recipe can add great flavor to a piece of meat. Best of all, it’s one of the easiest things you can do to add flavor before smoking your pork butt. Once you discover how easy injecting can be, you’ll be using injections in all sorts of meats. Add flavor and moisture, while tenderizing.Learn how to make tender, flavorful, and easy pulled pork on the smoker with this recipe. Find out the difference between pork butt …One pan is all you need to make this fast braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you’ll want to sop up with a pi...A pork butt injection recipe can add great flavor to a piece of meat. Best of all, it’s one of the easiest things you can do to add flavor before smoking your pork butt. Once you discover how easy injecting can be, you’ll be using injections in all sorts of meats. Add flavor and moisture, while tenderizing.Oct 27, 2023 · Fire up your Kamado Joe grill, and get it to a temperature of 225-250°F. Use lump charcoal for the best results. While the grill is heating up, soak your wood chunks in water for about 30 minutes. This will help them smolder and produce that wonderful smoke. Once the coals are ready, add the soaked wood chunks on top. In a small bowl, whisk together the ingredients for the injection. 2 1/2 tsp salt, 3/4 cup apple juice, 1/2 cup water, 1/2 cup sugar, 2 tbs Worcestershire sauce. Prep the mop by combining the ingredients and whisking together until combined. Store the mop in a clean squirt bottle to make spritzing the pork easier. 1. Preheat your smoker to 250°F. 2. Brush the pork shoulder with Dijon mustard. 3. In a medium-size bowl, combine brown sugar, paprika, salt, white pepper, black pepper, onion powder, garlic powder and cayenne pepper. Mix with your fingers to break up any lumps. 4. TO SMOKE THE PORK SHOULDER: Place the rubbed pork shoulder fat cap side down. Insert the probe through the middle on the side of the pork shoulder (avoiding the bone), until it reaches the center of the meat. Set the smoker temp to 225℉ (or around 108℃) and the probe (food temp) to 195℉ (or …Fire up your smoker to about 225℉ and add the soaked applewood chunks to the lit charcoal. (Soak the wood chunks in water for at least 30 minutes) Place the pork on the smoker. Be careful not to over-smoke. After 2 hours, spray the entire shoulder with the water and apple cider vinegar mixture. Continue smoking the pork for …I smoke this whole pork shoulder at 225-230 degrees. For a whole shoulder it takes 1hr per pound – so expect a 17-18 hour cook. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. At that point I wrap the pork shoulder and cook until it hits 192 …Oct 27, 2023 · Fire up your Kamado Joe grill, and get it to a temperature of 225-250°F. Use lump charcoal for the best results. While the grill is heating up, soak your wood chunks in water for about 30 minutes. This will help them smolder and produce that wonderful smoke. Once the coals are ready, add the soaked wood chunks on top. 10 C Water, 3/4 C Kosher Salt, 1/2 C Sugar. Add the rest of the ingredients. 4 Rosemary, 2 tbsp Peppercorns, 2 Bay leafs, 1/2 Onion, 6 cloves Garlic, cracked, 1 tbsp Paprika, 1/4 tsp Cayenne. Add the meat to the brine. Fully submerge meat and refrigerate for 12-18 hours, depending on the size of the cut of meat.Smoking pork shoulder at 225°F is a great way to get that delicious smoky flavor. The general rule of thumb is to plan on smoking pork shoulder for 60 to 90 minutes per pound. For example, if the cut weighs 8 pounds, it will take 8 to 12 hours to cook it to the desired internal temperature of 200°F to 205°F.Remove the pork shoulder from the smoker and keep it wrapped for at least one hour. If you need to keep it warm for several hours, set it in an empty ice chest and fill in the empty space with a towel or two. This will keep the meat warm for at least four hours. Step 7: Time to eat!Jul 30, 2020 · Place the pork shoulder butt on to the grill grates with the far side facing down. Close the lid and let the pork smoke for about 3 hours spraying it with juice or marinade every 30 minutes. When the pork butt has reached 150 degrees F / 65 degrees C, remove from the smoker and wrap in foil. Learn how to make simple and delicious smoked pulled pork butt with only 3 ingredients: pork shoulder, mustard, and sweet BBQ rub. Follow the easy steps to season, smoke, and …Dec 1, 2022 · Smoke the Pork Shoulder. Preheat the Traeger to 225°F. Place the pork shoulder directly on the grill rack, fatty side up. Place a meat probe thermometer in the meat and close the grill. Smoke the pork shoulder until it reaches an internal temperature of 200°F to 205°F (this should take about 15 to 20 hours if you keep the Traeger set at 225°F). Step 1. In a small bowl, mix the salt and sugar until combined. One to three days before you plan to grill, generously sprinkle the salt-sugar rub over the entire pork shoulder, covering every ...Choosing the Right Pork Shoulder. Before you start smoking your pork shoulder, it’s essential to select the right cut of meat. Look for a pork shoulder, also known as a pork butt, with a good balance of meat and fat. The fat will help keep the meat moist and add flavor during the long smoking process. Aim for a pork shoulder that weighs ...Instructions. Pour ingredients into food safe bucket and stir until sugar and salt are dissolved. Add pork shoulder, cover with a lid, and leave in brine for no more than 12 hours. When ready to cook, remove …Flip the shoulder over, and trim off any large pieces of fat or sinew. Find the seam in the butt, found on the other side to the fat cap. Divide and cut the butt into two pieces. This will help us marinate and season the butt more efficiently. Trim off any more excess fat or tissue on the two sections.Aug 16, 2022 · Spritz – After 3 – 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F. Wrap – After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer. Mar 8, 2561 BE ... The king of all cook outs and BBQ's - Smoked Boston Butt. Wrapped in bacon and cooked low and slow, this pork renders the most tender meat.Dec 1, 2022 · Smoke the Pork Shoulder. Preheat the Traeger to 225°F. Place the pork shoulder directly on the grill rack, fatty side up. Place a meat probe thermometer in the meat and close the grill. Smoke the pork shoulder until it reaches an internal temperature of 200°F to 205°F (this should take about 15 to 20 hours if you keep the Traeger set at 225°F). Continue to cook until internal temperature reaches 190-195°F+ or the bone just falls right out and meat shreds easily. The total cook time will likely be 8-10 hours, depending on the size of your pork shoulder. Remove from heat. Wrap pork in foil and then again in a towel. Let rest for 45-60 minutes.Learn how to make tender, flavorful, and easy pulled pork on the smoker with this recipe. Find out the difference between pork butt …Tally up the size of the party, then multiply that number by ⅓ to get the total amount of cooked pulled pork you’re serving. Then double that number to know how much raw pork you need to purchase. We can even make a nice, simple formula for that with P equaling people. (P x ⅓) x 2 = total amount of raw pork …Preheat Smoker to 200 Degrees F. Brush a light coating of mustard on the pork shoulder then season liberally on all sides. then refridgerate until youre ready to smoke. Places the pork shoulder on the smoker on the opposite side from the heat source of the smoker. Let the pork shoulder smoke over night for 6-8 …A reliable formula is 1 cup kosher salt (and an optional 1/2 to 1 cup of brown sugar) to 1 gallon of water. If desired, substitute apple juice or cider for half the water. Brine the pork for at least 8 hours, and up to 24. Note: If you brine your pork before cooking, ignore my advice above and go easy on the rub to avoid over …Key ingredients & substitutions for the Best Pulled Pork Recipe. Pork — Start with a fresh, 8 to 10-pound Boston Butt, pork shoulder roast, or picnic shoulder. Look for meat that is deep red with a lot of marbling. If the meat is frozen, be sure to allow plenty of time to completely thaw the meat in the refrigerator …. The shoulder is one of the most mobile joints in the body with a high range of motion. So, when you feel pain on your shoulder, movement becomes strained and greatly uncomfortable....Pulled Pork AKA Smoked Pork Butt AKA Pork ShoulderThis is the BBQ Matt grew up on in the South before he moved to Texas. Sweet, pulled pork! In the south, BB...Preheat smoker to 225°F to 250°F. Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness. Season the pork butt heavily with the dry rub (optional) and place inside the smoker. Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals.The world's largest pork consumer can't afford to eat pork. The world’s largest pork consumer can’t afford to eat pork. That’s the sentiment widely being shared on Douyin, known as...Apr 23, 2023 · Continue to cook until internal temperature reaches 190-195°F+ or the bone just falls right out and meat shreds easily. The total cook time will likely be 8-10 hours, depending on the size of your pork shoulder. Remove from heat. Wrap pork in foil and then again in a towel. Let rest for 45-60 minutes. I've done plenty of over night smokes, just remember the meat will most likely stall in the 150-165 range. No worries if your are going to foil at that temp range it will bring it out of the stall fairly quick. Take the meat to 200 degree range if you are going to pull it and you will be good to go.The general cook time for a smoked pork shoulder varies depending on the size and thickness of the cut of meat. In general, you can expect 2 hours of smoking time for every pound of pork butt. Use a meat thermometer and time the cook based on your meat’s internal temperature. Remember, the right …Pork shoulder should cook at a rate of 1 to 2 hours per pound, depending on the temperature of the smoker. At 225 degrees, an estimate cooking time of 1.5 to 2 …14. Connecticut. Aug 15, 2013. #4. CS, Yes, I usually mop the pig every half hour or hour (for a shoulder, I'd tend to do every half hour). Try to do the mopping fast so as not to let too much smoke and heat out from the uncovered cooker. If you have some thick smoke rolling across the shoulder, the mop will tend to wash off a bit of the smoke.Quitting smoking can a challenging journey. Fortunately, you don’t have to go at it alone. Here are 10 great resources to help you quit smoking. Many of them either free or covered...Jul 30, 2020 · Place the pork shoulder butt on to the grill grates with the far side facing down. Close the lid and let the pork smoke for about 3 hours spraying it with juice or marinade every 30 minutes. When the pork butt has reached 150 degrees F / 65 degrees C, remove from the smoker and wrap in foil. Prepping The Pork Shoulder For The Smoker. The pork should be rinsed, trimmed of excess fat, seasoned, and allowed to rest at least overnight in the fridge before hitting the smoker. A good dry rub or wet rub can really improve the flavor. Refrain from using seasonings high in sugar…the long exposure to heat can cause the …Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone. Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.To reheat pulled pork, place the meat into a large pot over medium low heat. Add a half stick of butter on the top of the meat and cover. Once the butter melts, stir it in to juice up the meat. If you want to stir in a little more of Jeff's original rub , that is always a great idea. Print Recipe Rate this Recipe.The Secret to Smoking Pork Shoulder to Perfection. The first step is selecting the right pork shoulder cut, preferably one with a good amount of marbling to ensure it stays juicy throughout the smoking process. Next, creating a flavorful rub and applying it generously to the meat is crucial. Patience is essential when …Boston Butt. Trimming The Pork Shoulder. Rub The Butt. Why Spritz? Wrap Battle. "The Stall" How Long To Smoke A Pork Butt. Smoked Pulled Pork Or Sliced Pork. What Wood Pellets? Why The …Properly wrapped, fresh pork will last between three to six months in the freezer, depending on the type of pork it is. Ground pork will last up to three months in the freezer befo...Jul 21, 2023 · Step 2: Start Smoking the Pork Shoulder. When your Traeger gets to 250 °F (or 121 °C) place the seasoned pork shoulder onto the grill grates and insert the thermometer probe into its thickest part, but not too close to the bone. Then close the lid, and let the smoking process begin. Smoke at 265 until you reach an internal temp of 150. Proceed to the “Texas Crutch” phase- ie, wrap the meat in either foil or butcher paper (I prefer butcher paper). Add 2 tbsp coconut water and 3 tbsp butter on top of the pork before wrapping – this is going to keep it moist.Aug 21, 2021 · Start Smoking the Pork on the Traeger. Remove the pork from the refrigerator, add any additional rub that may have come off, and once the Traeger is up to 225°F, place the pork butt on the grate with the fat side DOWN and the thickest part facing to the hotter RIGHT side. Add the pieces to a slow cooker or a roasting pan. For a slow cooker, use the “Low” setting.”. If using the oven, set the temperature to 225 degrees. Slowly cook the pork trimmings until they’ve fully rendered. The lard is done when any cracklings have sunk to the bottom and then risen to the surface again.Prep Time 60 mins. Cook Time 8 hrs. Total Time 9 hrs. Servings 6 to 8 servings. Note that this cooking time is for a 4-pound Boston butt pork shoulder. A general rule on barbecued pork is to cook it at about 215°F to 225°F for 90 minutes per pound. If using a rub, you'll need to get the rub on the night before and refrigerate.May 6, 2023 · Allow the pork to rest until the smoker comes to temperature. Prepare a baking sheet by lining it with tin foil. Once the smoker reaches 185 degrees Fahrenheit, place the pork butt on the second, or middle rack of your smoker, fat side upwards. Place the tin foil lined baking sheet underneath the pork. Jul 3, 2014. #4. I also pull it before freezing. Pour all the juice back over it, pack it in vacuum bags, and stick it in the freezer. Pull it out of the freezer and into a pot of boiling water until warm. Close enough to fresh that no one would know. Just make sure not to over-heat it when reheating it and it will be as juicy as freshly smoked.Apr 9, 2021 · Prep the Smoker – Preheat your pellet grill to 225 degrees F. Prep the Pork – Wipe the pork shoulder roast with a paper towel. Blot it well and remove any small bone fragments. Rub Pork – Cover the pork shoulder with yellow mustard then season with the Sweet & Smoky Rub. Cover all sides of the roast completely. Set a large pork butt roast on a baking sheet or aluminum pan. Rub 2 tablespoons of mayonnaise over all sides of the pork butt to act as the base of the dry rub crust. Set out a small mixing bowl. Combine the brown sugar, kosher salt, paprika, chili powder, pepper, and garlic powder. Mix well.Kosher Salt - I prefer Diamond Crystal brand, but Morton is good too. If using Morton, use 50% less salt, as they have different amounts of sodium by volume. Learn more about salt in my Salt 101 Guide.; Brown Sugar - either use alone, or a combination of granulated or brown will work. Granulated sugar helps more …Learn how to make tender, flavorful, and easy pulled pork on the smoker with this recipe. Find out the difference between pork butt …Nov 3, 2560 BE ... How to Smoke A Pork Butt ... Slow cook your pork until it's falling apart with the help of MEATER Plus! ... 2. Insert your MEATER probe into the ...As a guideline, we try to anticipate using one tablespoon of rub for every pound of meat. The actual amount may vary depending on the shape of the cut, but it’s a solid rule of thumb. A whole pork shoulder, which consists of the butt and the picnic roast, can weigh 18 to 20 pounds. For this, you’ll need 1 to 1-1/4 cups of seasoning rub.Jan 31, 2022 · Add a pan of apple juice (or water) to help keep the meat moist, and preheat your smoker for about 15 minutes. Put a wire rack in the middle of your smoker, then place the pork shoulder or Boston Butt Roast FAT SIDE down on the rack in the smoker. Smoke at 225 degrees F. Fat Marbling. Even though both pork butt and pork shoulder are from the same primal cut on the pig, the pork shoulder did more work and therefore is leaner than a pork butt. More intramuscular fat means the butt will be more tender when smoked low-and-slow while also standing up well to higher heat.Aug 14, 2023 · Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker. Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub. Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker. Generously rub the pork shoulder with the dry rub until covered completely. Whisk together apple cider vinegar, olive oil, salt, black pepper and hot sauce in a saucepan. Bring to a boil and cook for 5 minutes. Set aside. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals.Apr 16, 2565 BE ... Can You Add Brown Sugar To Pulled Pork? Once the pork butt has been shredded into pulled pork, you can add in some brown sugar to give the pork ...Feb 22, 2021 · Remove your roast from the packaging and wipe it down on all sides with paper towels, allow to rest for an hour. Coat the entire exterior of the pork shoulder with the yellow mustard. Season your pork shoulder on all sides, top, and bottom, with the spice rub. Preheat your smoker to 225 degrees F for indirect smoking. Step 4: Put the Pork Butt on the Smoker. Once your smoker has reached 225 F, you can place the pork inside. Center the pork on the smoker, fat side up. Insert the probe for the thermometer into the center of the thickest part of the pork butt, being sure to avoid any bones.Pork shoulder, which can also be labeled as picnic shoulder, comes from the thinner, triangle-shaped end of the pig’s shoulder, just above the front leg. It has less marbling and fat than pork ...Simple Roasted Pork Shoulder Recipe; All-Purpose Pork Shoulder Recipe; Apple Injected Smoked Pork Recipe; 19 Best Pork Roast Recipes; Braised Pork Butt with Cabbage, Sausage and... Pork Butt vs ... Perfectly Smoked Pork Shoulder. You can include pulled pork in just about any dish to make it more mouth-watering. Spend 3 minutes of your time watching this video and learn how easy it can be. Whether you add some to your morning omelet, sprinkle some inside your grilled quesadilla, or top your nachos with it, you can’t go wrong.The great ... Jul 9, 2023 · Learn how to make the most mouthwatering smoked pork shoulder with this easy and budget-friendly recipe. You only need a few simple steps, minimal ingredients, and a smoker to transform an inexpensive pork shoulder into the best pulled pork you've ever tasted. The recipe includes tips, tricks, variations, and FAQs to help you succeed every time. Jul 3, 2014. #4. I also pull it before freezing. Pour all the juice back over it, pack it in vacuum bags, and stick it in the freezer. Pull it out of the freezer and into a pot of boiling water until warm. Close enough to fresh that no one would know. Just make sure not to over-heat it when reheating it and it will be as juicy as freshly smoked.Smoking pork shoulder at 225°F is a great way to get that delicious smoky flavor. The general rule of thumb is to plan on smoking pork shoulder for 60 to 90 minutes per pound. For example, if the cut weighs 8 pounds, it will take 8 to 12 hours to cook it to the desired internal temperature of 200°F to 205°F. 1. Preheat your smoker to 250°F. 2. Brush the pork shoulder with Dijon mustard. 3. In a medium-size bowl, combine brown sugar, paprika, salt, white pepper, black pepper, onion powder, garlic powder and cayenne pepper. Mix with your fingers to break up any lumps. 4. ---1