Smoked Pork Shoulder (Dry Rubbed)
The first smoked pork shoulder recipe I did on The Smoker’s Corner was brined. This time I wanted to smoke a dry rubbed shoulder. With a dry rubbed shoulder, you get more of a crust on the outside when smoking. The dry rub is a pretty standard brown sugar and salt based, with a few other spices. What’s a little different about this pork shoulder is that it is very lightly coated in Dijon mustard before the dry rub is applied. The mustard will act as a binder and help the dry rub stick to the pork shoulder better. Let the shoulder marinate in the refrigerator for a day before smoking.When ready to smoke, let the shoulder rest at room temperature for an hour. Preheat your smoker to 250 degrees according to the manufacturer’s directions. I smoked this shoulder a little hotter than the brined one; maintaining a smoking temp between 240-260 degrees. I really wanted the shoulder to develop a nice exterior crust, so having constant hard smoke the whole duration of smoking is what the pork will need. In order for the pork to shred, the internal temperature needs to be between 200-205 degrees. You will need a probe thermometer to monitor the internal temperature. Once that is reached, pull the shoulder from the smoker and let rest covered for an hour. Then shred with 2 forks.I chose to eat the pulled pork the traditional way: on a bun with bbq sauce. I prefer to put the bbq sauce on top of the pork instead cooking it with the pork. I don’t want the bbq sauce to overpower the flavor of the pork. I want it to compliment the pork; so I use it ans a condiment.
Servings: 8
Equipment
- Electric Smoker
Ingredients
- 6 lb bone in pork shoulder
- 3 tbsp Dijon mustard
Dry Rub
- 1/4 cup brown sugar
- 2 tbsp sea salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper
Wood Chips
- applewood chips
- cherrywood chips
- peach wood chips
Instructions
- Mix all of the dry rub ingredients together.
- Rub the pork butt with a thin layer of Dijon mustard.
- Thick;y coat the entire pork butt with the dry rub. Marinate overnight in the refrigerator. Let rest at room temp for an hour before smoking.
- Preheat the smoker to 250 degrees according to the manufacturer’s directions. Throw in the pork shoulder. Maintain the smoking temp between 240-260 degrees the entire duration of cooking.
- Knowing that a 6.5lbs pork shoulder will take up to 12 hours to smoke, at the 10 hour mark use a probe thermometer to monitor the internal temperature. For pork shoulder to shred, you will have to reach an internal temperature between 200-205 degrees.
- When the internal temperature is reached, pull the pork shoulder from the smoker. Let rest covered for a hour.
- Shred the pork with two large forks.
