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How Long To Smoke Pork Shoulder At 225

How Long To Smoke Pork Shoulder At 225F

Eric Siciss
Smoking pork shoulder at 225F is the perfect way to get a delectably tender and juicy meal. The key is low and slow cooking, so be sure to preheat your smoker for an extended period before adding your meat!
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Prep Time 13 hours
Cook Time 6 hours
Total Time 19 hours
Course Dinner
Cuisine American
Servings 8 people
Calories 1076 kcal

Equipment

  • Smoker

Ingredients
  

Pork Rub:

  • 2 tbsp Kosher Salt
  • 2 ½ tbsp Smoked Paprika
  • 2 ½ tbsp Lemon Pepper
  • ½ tsp Cayenne Pepper
  • 1 tbsp Smoked Garlic Powder
  • ½ tbsp Ground Black Pepper

Pork Shoulder:

  • 4 Lb Bone-in Pork Shoulder 
  • ½ cup Yellow Mustard
  • 2 tbsp Liquid Smoke
  • Plastic Wrap
  • ½ cup Apple Cider Vinegar
  • ½ cup Apple Juice
  • ½ cup Water
  • 2 cups Hickory Smoking Chips
  • 2 cups Mesquite Smoking Chips

Instructions
 

  • Let the pork shoulder come up to room temperature, then rinse it and dry it off.
  • In a bowl, mix together smoked paprika, lemon pepper, cayenne pepper, garlic powder and black pepper.
  • Add Worcestershire sauce and mustard to the dish.
  • Generously coat the pork shoulder with the spice rub until an even layer is spread all over the meat.
  • Wrap in plastic and refrigerate for 12 hours or more.
  • Unwrap it and let it come back to life at least 12 hours later.
  • Ignite smoker and slowly ramp up temperature to 225 degrees Fahrenheit . Place pork shoulder on middle rack with fat side up .
  • Spritz every 45-60 minutes with apple cider vinegar mixture.
  • Add smoking chips whenever flavor needs boost.
  • Slow-smoke for 60-90 minutes per pound until internal temperature reaches 190 degrees Fahrenheit.
  • The dish is best enjoyed when it is shredded and served with two forks.
  • To get the full flavor of the dish, it should be left to rest for 1 hour after being wrapped in aluminum foil.

Video

Notes

  • Use liquid smoke, Worcestershire sauce or other marinades for extra zing!
  • If you're using a smoker without a built-in thermometer, invest in an external one to monitor the internal temperature.
  • Regularly spray the pork shoulder with a mix of liquid smoke, apple cider and water while it cooks.
  • Keep your smoker at 225°F for optimal flavor - any higher may cause it to dry out.
  • Choose a combination of hickory and mesquite wood chips for that classic smoky flavor.
  • Allow the pork shoulder to rest for an hour after cooking, before serving it up!
Keyword How Long To Smoke Pork Shoulder At 225