Before smoking it, unwrap the pork shoulder and allow it to rest at room temperature for ½ to 1 hour. This is the usual cut-of-choice for making smoked pulled pork. It’s hard for the smokiness of apple wood to overpower any meat so long as you burn it at too high temperatures, which is always a plus-side. Flavors: Uniquely … The smoke, in turn, determines the kind of flavor you get from the pork shoulder. They may not last as long as larger chunks, but they provide great benefits as long as you know how to use them. There are countless different woods to blend, and you really can get creative, if there is an uncommon must-try flavor combination please let me know i would happily try it out. https://www.chadsbbq.com/what-is-the-best-wood-for-smoking-meat Generously apply your favourite rub (whether it’s spicy, savoury, or sweet) evenly and on all its sides. The main advantage of wood chips is that they give quick heat for your smoking. I smoke pork with applewood for four hours at 225 and then transfer to oven and bake covered at 350 for two to four hours until fall apart tender. Therefore hickory will pair nicely no matter what rub or sauce you use, whether it’s a spicy barbecue rub or even a salty, sweet rub. A 10-12LB pork shoulder cooked at 225 for about 14 hours is done. Apple chips can be a great addition to your favorite pork shoulder recipes. But, aside from having an electric smoker (find out best electric smoker), you must also know the proper way of preparing and cooking pork shoulder. Combine a quart of apple juice or apple cider with half a cup of brown sugar and kosher salt, … Rest, then pull or chop. Pat dry with … Because pork butt is a large chunk of meat and takes on flavor well, hickory helps the smokiness really stand out. To start with, you need to know which wood chips go well with the pork shoulder. I've been grilling and smoking my whole life and I'm always looking to try new techniques! Your email address will not be published. Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork! Your email address will not be published. As hickory doesn’t contribute sweet, nutty, or fruitier flavors it’s very versatile. Bone-in is usually preferred for smoking, since the bone helps to transfer heat into the pork … With a pork shoulder, they’ll provide the quick heat you’ll need to get the meat going. Apple wood smokes very cleanly and easily, but because of this it’s best to always keep it in control, and ensure the smoking temperatures stay around 230°F. Cherry wood chips give an outstanding balance of both smoke and flavor. Required fields are marked *. The only downside here is that you might use more wood chips than usual. Traditionally, hardwood logs and wood chips are effective … Smoke:If using a charcoal smoker, light your best lump charcoal for smoking allow your smoker to come up to temperature – around 275°F. These fruit woods also pair well with smokier woods such as oak or hickory. Spritz:Every hour using a spray bottle to spritz the meat in order to keep it moist, help create the bark, and add complexity to the flavor. The flavor can dominate other aromas and tastes you’d want in the meat. Cover:After 3-4 hours, and repeating the spritzing process every hour, your pork butt should be a nice dark mahogany brown all over with edges of blackened bark. Apple is a classic smoking wood, and pork butt takes on the flavor very well. Of course, it helps if you have a few chunks too to sustain the smoke for more extended periods. Hickory chips or pellets can also work well for smoking your pork shoulder. For best results, keep a good stock of applewood chips ready for refilling. Hickory can leave an overwhelming smokiness on the meat if smoked at high temperatures or very long periods of time, but generally this doesn’t become an issue for pork butt. This means you don’t have to worry about the wood messing with the taste of the meat. Preheat, the smoker to 250°. One great thing about oak chips is that they’ll work well in any smoker design. Season the pork … It’s the wood that gives the real smoke. The type of wood you use is probably the most important thing to think about when smoking with wood. Required fields are marked *. Flavor Profile:Smokiness: MildFlavors:  Sweet & Subtle Fruitiness. If it's Boston Butt, you don't have to trim any. Technically, it does look like the pig’s ‘shoulder.’ But this prized cut of meat has been around for some time now. If you love the unique flavor of smoking apple wood but like a bit more oomph you can blend apple with stronger smoking woods such as hickory or oak for a well balanced profile.

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