Whole Pork Shoulder Recipe | BBQ Pork Shoulder on Ole Hickory Smoker Malcom Reed HowToBBQRight

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How to slow-smoke a Whole Pork Shoulder | BBQ Pork Shouler For more barbecue and grilling recipes visit: http://howtobbqright.com/ Slow smoked pork shoulder. For this recipe, I started with a whole pork shoulder. Today I'm smoking the whole shoulder on an Ole Hickory MM. I start by trimming the whole shoulder from 20lb to around 18lbs. I remove most of the skin and fat and anything that is a barrier to the bbq meat. To season this whole pork shoulder, I start with a simple AP season, apply a layer of mustard slather and finish with The BBQ Rub. Next I inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour while the smoker comes up to temp. 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 internal. Once the pork shoulder hits 192 internal, I unwrap it and apply The BBQ Sauce as a glaze. I allow the glaze to set on the bbq shoulder while it come on up to the 195-198 internal temp I'm shooting for. Once the glaze has set on my smoked shoulder, it's time to pull it and serve the bbq pork. For more how-to recipes visit: http://howtobbqright.com/ For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
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