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

hey welcome back to how to walk to your I got a big beautiful pork shoulder today that I'm going to show you how to cook out on your smoker this pork shoulder is great because it's the Boston butt and the picnic all connected together is one I know you've seen everybody sing the Boston buns Purcell split up this is what we're used to cook it in the KCBS world and for the pork entry or even you find them at your local butcher store it's got the big nice money muscle on this then so it went to the checks and those contests but a lot of people overlook this back end and that's the picnic in and there's some great meat as mussels by here have a ton of great flavor and it's actually a different texture you know different colored meat then the front end so you cook them all together to combine for some awesome barbecue that's what I'm going to show you today you'll notice on the pork shoulder this is the inside and we're gonna get a lot of bark on this area and the shoulder also still has the skin attached to it a lot of times I'll go ahead and take some of the skin off and today I'm going to show you how I cut the cap basically I'll just leave a good bit on the shank portion down here and cut down come in a thin line now once it's free you can kind of use your hands as a guide and just start getting it back a little bit we're just gonna peel this part of the cap off cause we don't need it it's a barrier it's kind of you know we would be able to give me a rub on the inside of this meat with it on there we wouldn't be able to get our smoke on it so I take it off and even you know I'm cooking Memphis of may we take me to this very same thing we come in and we peel this hide back a lot of times I'll take it make me a little finger hole that way I can hold it good let me put pressure on it kind of pull it up as I'm trimming so I've got the cap off that's what it looked like and this is garbage we don't use a pretty thing if you really want to probably render it down some maybe make some cracklins and I'm not going to do that they with the cap off you can see I'm starting to expose some meat but I've still got you know a pretty good thick layer of fat over parts of this shoulder and I'm going to spin it around and show you where I really want to get cleaned up because this is where I'm going to get a lot of good bark from and this is that layer of false cap that's right underneath the fat so you just take a knife it kind of go real shallow taking this false cap the fat of this false cap I'm just working my knife underneath the fat try not to go too deep so I've got the false cap cleaned up really well you see it's just a thin layer of really lean meat that's in between the two fat layers there's another layer of membrane right underneath this on top of the twos the different muscles in the butt but I like to leave this layer on because my seasoning my rubs my glaze at the end all that smokes gonna build up and make a beautiful bark and this false cap will come off in one piece and we'll show you how it's done that's my favorite part of the shoulder now I'm just going to expose a little more bark on the rest of the area of the shoulder here take off this see new and you have this thick fat you don't have to get it all I'm gonna be able to get smoke penetration get our flavors going and get to the meat all of this is a barrier so we're taking this off you know if you're cooking at home and you just want to chop this shoulder up that's fine if you want to leave it on there but I'd like to take that extra time and clean it up where it really makes a beautiful presentation you can see it doesn't take me too long to get it cleaned up here and just taking this extra time it's going to make the barbecue better for your guests and press anybody that you're cooking the shoulder for it guaranteed so you can see I've got the top part of the shoulder the fat side cleaned up really nice this side is ready for seasoning ready for injections but we're gonna flip it over and just see if there's anything on the other side that we need to take off you know there's a gland in there there's any of this thick stuff I'm gonna get all that out so I always just start cutting kind of do the same there and just working away some of that trash and this is not what what I would want to serve a judge especially or guests anybody it's nothing to eat that piece of barbecue there's a pretty big vein in it it's just some blood that's coagulated we're gonna get all that out you don't have to worry about getting too deep or you'll separate the shoulder just cut out what you see also up here in the money muscle man I always like to free up a little bit of this fat too it's a decent little vein or artery you see runs right along there I like to clean that out I don't want the flavors of that left in the pork so we're looking good cut out any of our blood spots that we could have had that tough connective tissues gone the rest of this we're going to render it's going to make for one awesome shoulder so now we've got this shoulder free and I'm really liking the way it looks you know if you know this stuff trimmed off a pretty good substantial amount of it it's probably about two pounds if you had to weigh what I've trimmed off so that took that 20 pounds shoulder down to an 18 pound shoulder and that's going to be critical in our cook times I mean you know a shoulder cooks about an hour per pound so we're looking at an 18 hour cook still this big piece of meat and that's something you know a lot of times it turns people off on cooking one because it's a big commitment and you need a good size cooker to handle it but I'm telling you the reward is definitely worth it so the first thing we're going to get that AP later on that's my salt pepper garlic and I'm just going to start on the meat side this is gonna be the down side during this whole cooking process I don't want to get a good base layer and that AP on this is before I put a bonder before you know before I put the mustard to it that's going to hold the rub on just seasoning it with my AP I'm gonna go ahead and do both sides you'll notice I'm not seasoning the skin because I want to protect that skin there in the cooking process keep it nice and clean and I want it to get a golden color I don't want it to burn up that's kind of my showpiece on a shoulder that I've protected that shanky unfortunate skin it's going to make it really really really beautiful for your presentation so now we have the AP on it's time to get that mustard slather which is going to be our binder so I'm going to go ahead and get a little on this side we're just going to rub that light layer mustard and then I'm going to flip it over and get the other side so now let's come back with a light layer on this make sure you get the edges you want to get the money muscle up there of course get all the little nooks and crannies in it now we're ready for the barbecue rub then at this point you know you can use whatever barbecue season you want to this is really where you're getting that traditional barbecue flavor I'm always using my big barbecue rub of killer hogs but hey if you got your favorite wound go to it and that's what it's about when you cook a barbecue you're wanting to meld the smoke with the rub with the sauce with the injection it's all I got the job perfectly that's what makes good barbecue notice I didn't get the collar back here on this end I still kept it nice and clean well lift it up and get the money muscle in here on the edge and then turn it over put the rub to this side can I use my hand as a guide up here to keep it off the collar so now it's time for the injection and we're using the injection to not only add more moisture to the shoulder but it's also bringing some flavor to it and I'm using of this butchers open-pit pork flavor which goes great with butts picnics whole shoulders even whole halls to mix it up I use a half a cup of the open pit pork in 32 ounces of apple juice which stood up really really well until it's all dissolved and then I strained it a little bit to give it a container that I can shoot up the mine ejected I really want to concentrate on the key areas big muscles in this pork shoulder so of course I'm going to go over the money muscle that's one thing I really want some flavor I'm gonna pump it about three times every time I stick it I'm just spreading it out and you can see as I'm do it some of us coming back it's happened you can't stop it but I know I'm getting it in there and I'm just spacing you know about an inch apart on my sticks trying to get about 20 ounces at least of this injection in this shoulder we blowed this thing up like a tire I'm also going to go back underneath that cap a little bit of hide that we left try to shoot it all the way back up under the leg bone you're spinning around stick it right in the end and that's a fully injected shoulder now I know this was 32 ounces of liquid when I started and I'm pumped you know just about all of it probably 24 ounces at least inside of this shoulder it's gonna have a lot of moisture the phosphates that are in this butcher's injection we're going to help it retain some of that moisture and then all the flavor that was and there's going to get left behind as we render out some of that moisture but I know that it's going to be nice and juicy when it gets done so now that the shoulders seems enough we've got a pumped up full of injection all that extra moisture it's time to get the fire going but I always like to let the shoulders sit down you know about our room temp before I put it on kind of lets it come up to room temperature also you know list the road start melting a little bit now as we injected it there it did maybe wash off a little bit the last thing I'll do is I'll come back and just give it a little top coat of rub here the injection is going to melt it right in it's going to make sure that we get a good Bart going also I mentioned that I've got to protect this cat during the cooking process so I've got to get a little bit of cooking oil on it to help it brown and then I'm going to cover it with a cotton towel the whole time smoking that way it stays nice and golden and every time we baste we'll come back and I'll show you will spray this cat so that's it moonlit the shoulder hang out here for about an hour we'll go outside get the smoker fired up when I come back we're going to show you how we're going to this 18 hour whole shoulder stick around all right we're out at our smoker now and I'm cooking today on my old hickory hmm this is a new one I know you've seen me cook on old hickory pits before but this is a new one that I'm working with we'll be cooking this whole shoulder on it today so I brought it up to temp we're sitting about 225 degrees I'm gonna go ahead and get my shoulder on the rag now when I'm cooking just one shoulder on this cooker I'm gonna just Center it up right in the middle make sure my cap is still covered we've got it sprayed then I'm just going to kind of form the shoulder the way I want it to sit now it's ready for the smoke so I'm going to close the ace here tell you a little bit about this cooker this is one of the newer models the old hickory is often more line for your competition cookers for guys that need a smaller footprint that want to still be able to cook a pretty good bit of meat this one has the same frame as a regular CTO but the main difference is it doesn't have gas so today we're cooking straight charcoal I've got some of these hickory wood blocks that I've got from Old Hickory it's a new product they're using as well but it's just straight seasoned Hickory and they already have them cut into cubes for you so they're really gonna have a good uniform shape good dense hickory wood and that's what I'm gonna be using for my smoke today so I'm going to set the ace on about 225 and I'm just going to let it hold its temp get a nice little smoke rolling and we're just going to start monitoring there's no Dean worried about internal temperatures this early in the game because the first part of this long cook is gonna be just getting some smoke on it then we're gonna go to that wrap stage where the internal temperature starts getting crucial but remember it's going to be about an hour per pound so we're looking at you know 1718 Howard cook with this big whole shoulder so stick with me and we'll show you how this process works show you what an awesome shoulder looks like here at the end okay well our shoulder is outside cooking on the smoker we got to start thinking about how we're going to keep it moist during that cooking process because this is today long smoke the outside is going to dry out we want that bar to form but we also want to keep some moisture on it that's when we use a based I'm going to show you how I make a base for a pork this goes for a butts whole shoulder Ramsay with whole hog it's a great simple base that's a real easy recipe I start with this 2 cups of hot water and then just a bottle of cheap zesty Italian dressing and I'm using the hot water because I want it to dissolve some of the rub I'm going to put in it and I'm going to use it by the quarter cup of rub I'm not really measuring and just kind of eyeballing it we're keeping that same flavor profile going that we've used to season the pork shoulder with to just a little bit of Worcestershire and a little bit of soy sauce you're keeping up with measurements too by the tablespoon booth just mix it up now you've got a quick simple base that's going to keep that pork nice and moist Lots out there smoking you want to do this every couple of hours as needed we notice it drying out all right we're back out at the old hickory it's been about two hours still sitting in that - 25 to 30 heat range which is perfect we want to go ahead and open it up take a look in our pork shoulder and see how it's doing as you can see we're starting to get some color on it but it is starting to look a little dry and this is the perfect time to go ahead and start your basting so it doesn't matter what cooker you're cooking on at this point you just want to make sure you're using something large enough that's going to hold a whole shoulder and that you can get some extended cook times on so I'll just put a drip pan right underneath the shoulder this helps keep my smoker clean so to catch some of this based as it runs off and I'm not brushing it I'm just kind of dabbing the based on with a mom we just want to moisten it up a little you want to be a little quick when you do this you don't want to lose all your heat because you know when you're looking you're not cooking so we got the shoulder nice and base we've moistened it up we want to do this as quick as possible but we don't want to forget our shoulder cap because we're trying to make it look really good so I want to take the towel back you can see how it still has a good white look it's not getting too dark moisten it up some this with a little cooking spray put your towel right back on and protect it so now we're just going to keep an eye on it another hour and a half two hours we'll come back out take a look baste again we're going to do that till we get all the bark we want form and start getting some dark color on top that's what I know it's time to wrap we'll start monitoring internals all right I've been based in this pork shoulder every two hours just like that first base we did until I get the bar just how I want it we're six hours in now and I know it's time to start thinking about wrapping it will be about 150 160 degree range and that's where I want to catch that bar before it starts to get too dark so let's open it up take a look see our shoulders do and see if it's go ahead time to to get it wrapped up and yeah right away I can see you know I noticed I started building a really good bark on it starting to get a real good color you know it's getting a lung that barbecue look to it and that's what I want my barn to have with my whole shoulders so for the setup we're ready to wrap this whole shoulder you're gonna have to handle it so you're gonna need a pair of gloves honors and some nitrile gloves or something on your hands because it's hot now the setup I'm using today is just one of the poor tracks to make pick it up the pork shoulder easier when it's done down inside a large pan that's the same pan I was using to catch those drippings to keep my smoker clean now you can wrap these shoulders up individually like we do butts just with the aluminum foil but a large piece of meat like this is much easier to move around on a rack in a pan this it'll also help with cleanup so let's get our shoulders in the pan on the rack it's still pretty pretty firm at this point so it's not hard to move it so I'll put it up here where you can see it row up now I want to get some more based on it I want to get my probe thermometer in it so I can monitor that internal temperature also gonna spray my cap one more time before we cover it up so we're gonna hit it with one more vase there just for a little extra added moisture let's get one more spray we've protected that cap it's got a good-looking color going on it will just go ahead and leave this towel on it the whole time it's wrapped now we're going to show you where we're gonna put our frozen lammeter I like to go right behind the butt section in front of any of those blade bones that's in here so I'm using my doctor monitoring day this thermal works diet just to tell the internal temp and I'm gonna stick it back in the meaty part I don't want to feel bone and I don't have to be too deep I just want a good good probe and that's gonna let me see we're reading about 148 it'll probably go up to about 150 before I get too full and get it shut up that's perfect now I'm just going to tear off oil Paul's gonna lock in the heat lock in the moisture it's gonna let us feed up through that stall we're gonna hit we get about 170 degrees you don't wrap it it's gonna stall out and make up cook even longer so we're going to speed it up just a little bit I put it in the pan and rabbit so now the hard part's really over you know we've added the smoke to it we've held our fire steady there to 25 to 30 right in that range we're not going to add any more smoke at this point we're just gonna keep that steady tempo in we're gonna watch this thermometer as it goes up when it gets to 192 degrees I know this whole shoulder is gonna be done you know we've still got a long cook ahead of us that's okay because we're taking it low and slow we're not trying to pressure the shoulder so stick with me I'll show you how the cook goes now we're gonna glaze it and the best part we always don't get to try stick around alright as you can tell my alarms going off and this has been one long cook but I finally hit that 190 two more so just because we hit that 192 mark that doesn't mean that I'm done I've still got to push it a little bit further I'm looking for 195 to 198 that magic point where that shoulder just going to be pull apart ten and I'm gonna get those bones out but I'll take it to 192 because this is where I'm gonna put that final glaze on it for these last few degrees really make it look pretty because we had it wrapped in foil and that's gonna kind of take away some of that look we went for because it's really breaking it down now we're gonna gain all that back by putting the glaze on and the glaze is simple it's just my barbecue sauce still maintaining that same temperature so if you're cooking along at home it's been a long day and I'm about to run out of light we're gonna make it through this one started early this morning I'm still barely light outside as you can see I like to say that shelters have this internal thermometer this bone has just been draw it back so much and it's kind of spitting it out we've got a lot of rendering here where that fats broke down on top and it's going to be perfect so let's start glazing and all I'm using is just a bottle of the barbecue sauce you can use your favorite barbecue sauce here I'm just going to put a little on top going to take my probe out don't need it anymore because I know it's done this is where we can cover up any flaws that we might have had from breaking it down we're just gonna put this sauce on it and I'm gonna get a brush and just kind of lightly brush it down where we're going to make that bark go ahead and paint the bone up where it looks good and you can probably see on the video how much juice is rendered out of this shoulder it's cutting the racks keeping it up out of it some but there's a lot of juice still in there let's say our cat did leave that I still got a pretty golden color and I also like to take a little that just kind of pretty this cap up a little bit make it shine we're almost to the point where we got some amazing whole pork shoulder BBQ stick around we need about 30 45 minutes let the glaze kind of melt down let it tighten up that bark we're gonna take it inside get it on the cutting board show you how to break into that whole pork shoulder it's about a long cook but I know it's been worth it alright it's been about 35 minutes and I had to peek in and see how we were doing with this final glaze on the shoulder I want to show you what it looks like you see how that sauce is tightened up on it how it's really created this bark and how that shoulder is kind of jiggly that's what I want to see I know now that it's ready to come off the smoker the bones are ready to pop out of it and it's going to be just pull apart tender so we're gonna take it inside and I still need it to rest a little bit I'm gonna get it out of this pan of juice inside but it's sitting in a clean pan just for 15 minutes let some of that heat get off of it so he can break into it show what it looks like to break down this whole shoulder after we've cooked it for 17 little over 17 hours to get to this stage normally you know you can hold this right now you could put a little bit of full over it hold it in the dry cooler for a little while if you wanted to if it's going to be a few hours before you eat it but I'm not gonna wait tonight it's been all day ready to get into this so we're gonna give it about 15 minutes inside let's take it in and we'll show you it to what we're working with all right I brought the toll shoulder back inside I've had it rest in about 15 minutes before we start breaking into it let's just talk about what we did today I started out with this shoulder it was 20 pounds bought at the local store trimmed it up a little bit you know we split that fat cap pulled it off but we left that false cap so I can create this nice bar underneath it that's one of the first parts we're going to pull off here in just a minute we season it with the base layer of that salt pepper garlic my all-purpose blend and then we put just a little mustard on it too behind all that Sikhs means and to hold the rub that we sprinkled over the top and that was just my favorite barbecue rub and you can use whatever there is we mixed up the butchers open-pit injection with apple juice shut it all about 24 ounces spread it all out through the whole shoulder then we fired up the pit and I left the shoulder set at room temp for about an hour before you put it on now that Old Hickory did its job today but those cookers are some flat competition money-making machines and you can't hardly beat them I've been cooking on what a long time this was my first cook on that new model the AC mmm which is all charcoal and wood fired and I'm really happy the way it ran today I mean I sit there then that 2:30 zone right where I wanted to be and burn them out one back 20 pounds of charcoal that was it for this whole cook it had been a little over 17 hours now the first part of that cut was when I had the charcoal basket full I had some that good Griet chunks in there I was getting some good smoke until I got the color I wanted we did keep it wet moist with the base and that was that simple Italian dressing water with shock saurians about 1/4 cup of rub that just went on every two hours as needed when you noticed it drying out once I got that bark the color I wanted that was when it was time to get it covered up to get it in a pan get it on that war-cry kind of braising in that pan holding the area and tied on that's what it renders all the fat and that 18 pound shoulder you notice I have a lot of juice that I got out of there so we brought it in and was done I got it out of that juice and let it sit here and rest you can keep that and save it you know if you're putting this meat up when you get through with it you want to add some moisture back to it just get the fat off that let it let it cool down in the refrigerator in a bowl scoop that towel off and then put that juice back with your pork and when you reheat it it's going to be just as moist and juicy as it is right now the last thing we did once we got it up to about 190 degrees that was when it was time to get the full off and set the bar and when I went back with a barbecue sauce a light coat and just covered everything treated it up a little bit and then let the heat finish it that last three or four degrees for about 45 minutes that's all it took you'll notice we took care of the what kind was left over the shank it didn't bust you know it's got a real pretty gold color now when you sit here the shoulder like this the hard thing to do is not dive in and I've had about as much as I can stand so without further ado we're going to start breaking the shoulder down now the first thing that I usually do is go ahead and pull the bones out so I told you about that instant thermometer that shoulders have in them when they're done it'll come out bone clean like that already starting to chalk up I'm gonna lay that shank on our blade bone right there now we'll go in first I want to get off some of this fall scat that's that good bar and man I'm telling you that is awesome stuff I'll lay it over down the platter I'm gonna get me a bite of that here in just a little bit that's what I always go for first those beautiful bark pieces there's a piece right here that's just to die for look at that color that meets guy it's good at pink underneath there you see the smoke got to it juicy as it can be all that beautiful bark on that side now I'm going to go to the money muscle where these tubes are in here this is really some of your best part of a shelter they're tender and moist and delicious you don't forget about that money muscle right up front you can take that off all of this part is just tender juicy moisture just ringing out of it I'm not going to wait anymore I'll get a bite now we have to do that and I'm sitting in front of the judge I'm giving it to them but wow that's amazing you just don't get all that when you cook the but separate the picnic separate or something about a whole shoulder the way that meat breaks down holds that moisture in there it's got so much flavor it's just awesome I'm gonna go ahead start bringing it must wind it out a little more another good two about you just see this just falling apart so I'm running my hands through it I'm just kind of separating the muscles now I like to go ahead and go ahead and take that cap off there's some really really good meat right in here so I've got to get busy pulling the rest of this shoulder getting it ready to serve hey if you ever get the chance to do a whole shoulder give it a try it takes a long time but it makes an awesome presentation you get some really good meat and you're really gonna get to know that smoker by holding up temperatures stay that whole long cook thanks for checking out our video here to have a barbecue right if you like what we're doing subscribe to our channel you can always follow us on Facebook and Twitter we're going to keep putting out these videos all year long we'll see you next time

Channel: HowToBBQRight

Views: 3,355,693

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, pork shoulder recipe, pork shoulder, slow cooked pork shoulder, bbq pork shoulder, recipe for pork shoulder, smoked pork shoulder recipe, smoking pork shoulder, smoking a pork shoulder, bbq pork shoulder recipe

Id: QWPpfjAuii8

Length: 28min 12sec (1692 seconds)

Published: Fri Oct 02 2015