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

Hello, welcome back to how to walk to your Today I have a big, beautiful

pork

shoulder

that I'm going to show you how to cook in your

smoker

. This

pork

shoulder

is great because it's Boston's butt and the picnic, all connected, they're one. I know you've seen everyone sing the Boston Purcell split buns, this is what we're used to cooking in the KCBS world and for the pork entree or even you find them at your local butcher shop, it's got the big muscle of money. So on this, it went to the checks and those contests, but a lot of people overlook this back end and that's the picnic and there's great meat because the mussels around here have a fantastic flavor and it's actually a different texture. , you know, different. colored meat and then the front, so you cook them all together to combine them and get amazing 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 going to get a lot of bark. in this area and the shoulder also still has skin attached many times. I'm going to go ahead and remove some of the skin and today I'm going to show you how I cut the cap off, basically I'll just leave it at that. a little bit on the part of the cane down here and cut it into a thin line now once it's free you can use your hands as a guide and start to get it back a little bit we're just going to peel this part of the take off the cap because it's not we need, it's a barrier, it's like you know we could rub the inside of this meat with it there, we couldn't let our smoke get to it, so Take it off and even you know I'm cooking Memphis, can we take me to this same thing?

We go in and peel this skin many times. I'll take it, put a hole in my little finger like that. hold it tight, let me press it, pull it up while I'm trimming it, this is how I took the cap off, this is what it looked like and this is rubbish, we don't use anything pretty if you really want to, probably reduce it a little, maybe make some cracklins and I'm not going to do that. With the lid off, you can see I'm starting to expose some meat, but I still have a pretty thick layer of fat over the parts. of this shoulder and I'm going to turn it and show you where I really want to be cleaned because this is where I'm going to get a lot of good crust and this is that layer of false layer that is right under the fat, so you just take a knife, it it gets very shallow taking this fake cap, the fat off this fake cap, I'm just working my knife under the fat, I'm trying not to go too deep, so I cleaned the fake cap.

Alright, you see, it's just a thin layer of very lean meat that's between the two layers of fat. There's another layer of membrane right below this one, on top of the two different butt muscles, but I like to leave this layer on because my seasoning. rub my frosting at the end all that smoke will build up and form a beautiful crust and this fake top 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 crust on the rest of the shoulder area here take this off look new and you have this thick fat you don't have to get it all I'm going to be able to get smoke penetration get our flavors working and get to the meat this is all a barrier so we're going to do it to remove.

You know, if you're cooking at home and you just want to cut this shoulder, it's fine if you want to leave it there, but I'd like to take that extra time and clean it up where it really makes a beautiful presentation. You can see that it doesn't take me much time to clean up here and simply taking this extra time will make the barbecue better for your guests. and press anyone to be cooking the popsicle, guaranteed so you can see. I've got the top of the shoulder, the fatty side is nicely cleaned, this side is ready for seasoning, ready for injections, but let's flip it over. and just see if there's anything on the other side that we need to remove.

You know, there's a gland there, there's some of this thick stuff. I'm going to take all that out, so I always start cutting, do the same thing there. and just removing some of that garbage and this is not what I would want to serve to a judge especially or any guest, it's nothing to eat that piece of barbecue, it's got a pretty big vein, it's just a little bit of clotted blood, come on to get all that out, you don't have to worry about going too deep or you'll separate your shoulder, just cut what you see here on the muscle money man as well.

I always like to release some of this fat too. a decent little vein or artery you see running through there. I like to clean it. I don't want any flavors of that left in the pork, so we're looking good. Eliminates any of our blood stains. We could have had that. The tough connective tissues are gone, the rest of this we're going to render, it's going to create an amazing shoulder, so now we have this free shoulder and I really like the way it looks, you know if you know these things cut out? a pretty good amount, it's probably about two pounds if you were to weigh what I cut out so that would reduce that 20 pound pallet to an 18 pound pallet and that's going to be critical in our cooking times, I mean, you know. a shoulder cooks about an hour per pound, so we're looking at an 18 hour cook and still this big piece of meat and that's something that you know often discourages people from cooking a shoulder because it's a big commitment. and you need a nice big sized pot to handle it, but I'm telling you the payoff is definitely worth it so the first thing we're going to get that AP later on is going to be my garlic, salt, pepper and I'm just going to start with the meat side .

It's going to be the negative side during this entire cooking process. I don't want to get a good base coat and that AP on this is before you put a binder on it, before you know, before you put the mustard on it that will hold the mixture. seasoning it with my AP I'm going to go ahead and do it on both sides, you'll notice I'm not seasoning the skin because I want to protect that skin there during the cooking process, keep it nice and clean and I want it to get a golden brown color, I don't want it to burn , that is my masterpiece on a shoulder that I have protected that unfortunate long skin, it will make it really, very, very beautiful for your presentation, so now that we have the AP, it's time to get that mustard coat that will be our portfolio , so I'm going to go ahead and get a little bit on this side, we're just going to rub that light layer of mustard on and then I'm going to turn it over and get the one on the other side, so now let's go back with a light layer on this, make sure get the edges you want to get the money muscle up there of course get all the little nooks and crannies now that we're ready to rub the barbecue and then at this point you know you can use any barbecue season you want, here It's really where you get that traditional barbecue flavor.

I'm always using my big killer pig barbecue sauce, but hey, if you have your favorite wound, go for it and that's it. what it's all about when you cook barbecue you want to fuse the smoke with the seasoning with the sauce with the injection that's all I did the job perfectly that's what makes a good barbecue notice I didn't get the collar here on this end I still do kept it really clean, pick it up and put the money muscle here on the edge and then turn it over, rub this way. Can I use my hand as a guide up here to keep it off the collar?

It's injection time and we're using the injection to not only add more moisture to the shoulder but also to give it some flavor and I'm using this butcher's open pit pork flavor that goes great with butts, picnics,

whole

pallets. even

whole

rooms to mix it, I use half a cup of open pit pork in 32 ounces of apple juice, which held up very well until it was all dissolved and then I will strain it a little to give it a container that can shoot the ejected mine . I really want to focus on the key areas of the big muscles on 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 going to pump it about three times. every time I hit it I'm spreading it out and you can see as I'm doing it, some of us come back, it's happened, you can't stop it, but I know I'm putting it in there and I'm just spaced out, you know, about an inch apart on my sticks, trying to get at least 20 ounces of this shot into this shoulder, we blew this thing up like a tire. I'm also going to put some skin back under that cap that left, try shooting it all the way down the leg bone that you're turning, stick it right at the end and that's a fully injected shoulder.

Now I know it was 32 ounces of liquid when I started and I'm excited, you know? almost everything probably 24 ounces at least inside this shoulder is going to have a lot of moisture the phosphates that are in this butcher's shot we're going to help it retain some of that moisture and then all the flavor that it had and there is It's going to be left behind as we extract some of that that moisture, but I know it's going to be nice and juicy when it's done, so now that the shoulders look like enough, we have a shot full of all that extra moisture.

It's time to light the fire, but I always like to let the shoulders settle. You know, room temperature before you put it in, let it come to room temperature. You also know, list the road, it's starting to melt a little bit now. I injected it in there, maybe it washed out a little. The last thing I'm going to do is go back and just give it a little rub top coat here, the injection will melt it right away and make sure that We have a nice Bart. I also mentioned that I have to protect this cat during the cooking process, so I have to put a little bit of cooking oil on it to brown it and then I'll cover it. with a cotton towel all the time smoking that way it stays nice and golden and every time we spray we'll come back and I'll show you you'll spray this cat so it's moonlit, the shoulder will stay here for about an hour.

I'll go out and fire up the

smoker

when I get back we'll show you how we're going to do this full 18 hour shoulder okay now we're at our smoker and today I'm cooking on my old

hickory

hmm this one's new. I know you've seen me cook in old

hickory

pits before, but this is a new one I'm working with. We'll be cooking this entire palette today, so I mentioned it. temperature we are sitting at about 225 degrees. I'm going to go ahead and put my shoulder on the rag now, when I'm cooking just one shoulder in this pot, I'm going to center it right in the middle and make sure my lid is still covered, we've got it sprayed and then I'm going to form the shoulder. the way I want it to be now is ready for smoke, so I'm going to close the ace here, tell you a little bit about this. kitchen this is one of the newer models, the old walnut is usually more elegant for competing kitchens, for those who need a smaller space and still want to be able to cook a good portion of meat, this one has the same frame as a CTO normal. but the main difference is that it does not have gas, so today we are going to cook pure charcoal.

I have some of these hickory wood blocks that I bought from Old Hickory. It's a new product that they're using as well, but it's just straight up seasoned hickory and they already have them diced up for you so they're really going to have a nice uniform shape, nice dense hickory wood and that's what I'm going to use for smoking today, so I'm going to put the ace. around 225 and I'm going to let it hold its temperature so that a little bit of smoke comes out and we're going to start monitoring that there isn't any Dean worried about the internal temperatures this early in the game because the first part of this long cook We're just going to throw it in a little bit of smoke and then we'll move on to the wrapping stage where the internal temperature starts to become crucial, but remember it's going to be about an hour per pound, so we'll see, you know, 1718 Howard cooking with this. big, whole shoulder, so stay with me and we'll show you how this process works.

I'll show you what an amazing shoulder looks like here at the end. Well, our shoulder is outside cooking in the smoker. We have to start thinking about how we are going. to keep it moist during the cooking process because today it's long smoke the outside is going to dry out we want that bar to form but we also want to keep some moisture that's when we use a base, I'm going to show you how I make a base for a meat of pork this works for whole shoulder butts Ramsay with whole pork is a great and simple base that is a really easy

recipe

.

I start with these 2 cups of hot water and then just a bottle of cheap spicy Italian dressing and I'm using hot water because I want it to dissolve some of the dressing that I'm going to put on it and I'm going to use it for a quarter cup of dressing. I'm not really measuring and just eyeballing it. We keep the same flavor profile we used to season the pork shoulder with just a little Worcestershire and a little soy sauce. You're also up to date with measurements based on the tablespoon booth, just mix it up. Now you have a quick and easy base that will keep the pork nice and moist.

There is a lot of smoking. You want to do this every two hours as needed. We notice it's drying out. Back on the old walnut tree, it's been about two hours still in that 25 to 30 heat range, which is perfect.We want to go ahead and open it up, take a look at our pork shoulder and see how it is, as you can see. You're starting to get some color, but it's starting to look a little dry and this is the perfect time to go ahead and start drizzling it in so no matter what stove you're cooking in, at this point you just want to. to make sure you're using something big enough that can hold a full paddle and you can extend the cooking times so I'll just put a drip pan right under the paddle this helps keep my smoker clean to catch some . of this base as it runs off and I'm not brushing it I'm just rubbing the base with a mom we just want to get it a little bit moist you want to be a little quick when you do this no I don't want to lose all the heat because you know when you look you're not cooking so we have the nice palette and we've moistened the base we want to do this as quickly as possible but we don't want to forget about our shoulder cap because we're trying to make it look really nice so I want to remove the towel .

You can see how it still has a nice white look, it's not getting too dark, moisten it a little with some cooking spray. Put the towel back on and protect it, so now we're going to watch it for another hour and a half, two hours, we'll go back out, take a look again, we're going to do that until we get everything. we want the crust to form and start to get a dark color on the top, that's what I know it's time to wrap, we'll start monitoring the insides, okay. I've been basing this pork shoulder every two hours, just like the first crust we made until I get the loaf just the way I want it, we're now six hours in and I know it's time to start thinking about wrapping it, it'll be about a 150 to 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, let's take a look, see how our shoulders are and see if it's time to move forward to wrap it and yeah, right away I can see, you know, I noticed that I started to develop a really good crust, starting to look good. color you know it's getting a lung that barbecue look at it and that's what I want my barn to have with all my shoulders so for the setup we're ready to wrap this whole shoulder you're going to have to handle it so you can I'll need a pair of honor gloves 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 bad clues to making scooping up the pork shoulder easier when done inside a large skillet which is the same skillet I was using to catch the fat and keep my smoker clean. Now you can wrap these shoulders individually like we do butts with just aluminum foil, but a large piece of meat like this is much easier to move around in a pan, this will also help with cleanup, so let's place our shoulders in the pan on the rack. It's still pretty firm at this point, so it's not difficult to move it, so I'll place it here where I can see it. now i want to get a little more based on it.

I want to place my probe thermometer so I can monitor the internal temperature. I'm also going to spray my lid one more time before I cover it, so we're going to hit it with One more vase in there just for a little bit more extra moisture, let's apply one more spray. We have protected that cap. It has an attractive color. We'll go ahead and leave this towel on top the entire time it's wrapped. I'm going to show you where we're going to place our frozen lamometer. I like to go right behind the butt section, in front of any of those blade bones here, so I'll use my doctor to monitor the day this thermal diet works just to know. the internal temperature and I will put it back into the meaty part.

I don't want to feel the bone and I don't have to be too deep. I just want a good probe and that will allow me to see what we are reading. about 148 will probably go up to about 150 before I get too full and close it that's perfect now I'm just going to remove the oil Paul will lock the heat into the moisture which will allow us to feed that since we're going to reach we reach about 170 degrees, you don't wrap it, it's going to stop and cook even more, so let's speed it up a little bit.

I put it in the pan and the rabbit, so now the hard part is really over, you know, we've added smoke to it. We've kept our fire steady there at 25 to 30 right in that range, we're not going to add any more smoke at this point, we're just going to keep that steady pace we're going to watch this thermometer as it goes up when it gets to 192 degrees. I know this whole shoulder will be ready. You know, we still have a long cook ahead of us. That's okay because we are. Taking it slow and slow, we're not trying to put pressure on the shoulder, so stay with me.

I'll show you how to cook it now, we're going to glaze it and the best part is we can't always try to stay, okay? You can see my alarms are going off and this has been a long cook, but I finally hit that 190 two more so just because we hit that 192 mark doesn't mean it's over, I still have to push a little bit. A little further out, I'm looking for 195 to 198 for that magic point where that shoulder is going to separate ten times and I'm going to take those bones out, but I'm going to take it to 192 because this is where I'm going to put that.

The final polish on these last few grades really makes it look pretty because we had it wrapped in foil and that's going to take away some of that look that we're going for because it's really breaking it down, now we're going to get all of that back. putting on the glaze and the glaze is simple it's just my barbecue sauce that's still the same temperature so if you're cooking at home and it's been a long day and I'm about to lose power, we'll do it. Through this thing that started early this morning, it's still barely light outside, as you can see.

I like to say that shelters have this internal thermometer. This bone has stretched so far back and it's like spitting it out. We have a There's a lot of rendering here where the fats are broken 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 barbecue sauce. You can use your favorite barbecue sauce. Here I'm just going to put. a little bit on top I'm going to take out my probe I don't need it anymore because I know it's ready, this is where we can cover any defects that we had breaking it down, we're just going to put this sauce on it and I'm going to get a paintbrush and I'm just going to lightly brush it down where we're going to make the crust go ahead and I'll paint the pit to where it looks good and you can probably see in the video how much juice is extracted. this shoulder is cutting into the vents keeping it out a little bit, but there's still a lot of juice in there, let's say our cat is gone, I'm still quite golden in color and I like to take some too, which is quite nice. cover a little, make it shiny, we're almost to the point where we have an amazing whole pork shoulder BBQ stick, we need about 30 to 45 minutes, let the glaze melt, let it tighten the crust we're going to take. inside, put it on the cutting board, I'll show you how to break up that whole pork shoulder.

It is a long cook, but I know it was worth it. It's been about 35 minutes and I had to take a look and see how we were doing with this. final glaze on the paddle I want to show you what it looks like, you see how the sauce is squeezed, how this crust is actually created and how that paddle moves a little bit, that's what I want to see. Now I know it's ready. Coming out of the smoker, the bones are ready to come out and they'll be tender, so we're going to take it inside and I still need it to rest a little bit.

I'll get him out of this. a saucepan with juice in it, but it's sitting in a clean saucepan for just 15 minutes, let it take off a little bit of that heat so you can break it up, show what it looks like to crumble this whole shoulder after you've cooked it for 17 little. More than 17 hours to reach this stage normally. You know you can save this right now. You could put a little water on top. Keep it in the refrigerator dry for a while if you want. If it's going to happen a few hours before. you eat it, but I'm not going to wait tonight, it's been ready all day to get into this, so we're going to give it about 15 minutes in, let's take it in and show you what we're working on.

Well, I put the toll shoulder back in. I let it rest for about 15 minutes before starting to enter. Let's talk about what we did today. I started with this shoulder. It weighed 20 pounds, I bought it at the local store. I cut it out. a little bit, you know, we split that thick layer, we remove it, but we leave that false layer so we can create this nice bar underneath, which is one of the first parts that we're going to take out here in just a minute, that we season it with. the base layer of that salt, pepper, garlic, my all-purpose mix and then we also put a little bit of mustard behind everything that means Sikhs and to hold the seasoning that we sprinkled on top and that was just my favorite barbecue seasoning. and you.

I can use whatever there is, we mixed the butcher's pit shot with apple juice, closed it all up about 24 ounces, spread it all over the paddle, then turned the pit on and left the paddle at room temperature for about an hour. before you put it, now that Old Hickory did its job today, but those kitchens are flat competition money machines and you can hardly beat them. I've been cooking for a long time. This was my first cook in that new one. I model the air conditioner mmm, which runs completely on coal and wood and I am very happy with how it worked today.

I mean, I sit there in that 2:30 zone right where I wanted to be and burn the 20 pounds of coal that's left behind. It was for all this cook. A little over 17 hours had passed. Now the first part of that cut was when I had the charcoal basket full. Had some such good Griet bits in there. He was getting a good smoke until I got the color. We wanted to keep it moist with the base and that was that simple Italian dressing, shock saurian water, about 1/4 cup rub applied every two hours as needed when you noticed it drying out once I got the color of the Cortex.

I wanted it to be time to cover it up to put it in a pan and put it in that kind of battle cry stew in that pan that holds the area and ties it up, that's what makes all the fat and that 18 pound shoulder. You'll notice I have a lot of juice that I got from there, so we brought it in and that's it. I took it out of that juice and let it sit here and rest. You can keep it and save it. You already know if you're going to put it on. this meat when you're done, you want to add a little bit of moisture back into it, just skim the fat off it, let it cool in the refrigerator in a bowl, take that towel off and then put that juice back in with the pork and when you reheat it it will be as moist and juicy as it is now.

The last thing we did once we got it up to about 190 degrees, was when it was time to take it out to the max and set the ribbon, and when I came back with barbecue sauce, a light coating and covered everything, we treated it a little bit and then let it the heat finished it, that lasted three or four degrees for about 45 minutes, that was all it took. You'll notice that we took care of what was left on the rod, it didn't break, you know, it's a nice golden color now, when you sit here, shoulder like this, the hard part is not to go under and I've drunk all I can handle.

So without further ado let's start breaking out the palette. Now the first thing I usually do is go ahead and take out the bones, so I told them about that instant thermometer that the popsicles have when they're finished. I'll come out completely clean like this, it's already starting to build up. I'm going to put that shank on the bone of our blade right there. Now we will go in first. I want to get some of this fall droppings off, that's that good bar and man. I'm telling you it's something incredible. I'll put it on the plate.

I'll get a bite of that here in a moment. That's what I always choose first. Those beautiful pieces of bark. There's a piece right here that's just. to die for look at that color that suits the boy it's good in pink underneath there you see the smoke came juicy as it can be all that beautiful crust on that side now I'm going to go to the money muscle where these tubes are Here this is really a one of the best parts of a refuge. They are tender, moist and delicious. Don't forget about the money muscle that is right in front.

You can take it off. This whole part is just tender, juicy sounding moisture. I'm not going to wait any more. I'm going to get a bite. Now we have to do that and I'm sitting in front of the judge. I'll give it to you, but wow, that's amazing, you just don't understand it all. that when you cook, but you separate the picnic separately or something like a whole shoulder, the way the meat breaks down it retains that moisture in there, it has so much flavor, it's just amazing. I'm going to go ahead and start bringing it in, I've got to drain it a little bit. more, two more good ones on you, you just see this thing is falling apart, so I'm running my hands through it.

I'm just separating the muscles now. I like to move on and move on and take that cover off. There's some really, really good meat. right here, so I have to get busy pulling the rest of this shoulder readyTo serve, hey, if you ever get a chance to make a complete shoulder, try it, it takes a long time, but it has an amazing presentation, you get really good meat and you will really get to know that smoker that maintains the temperature and stays that long cooking. Thank you for watching our video here to make a barbecue, if you like what we are doing, subscribe to our channel, you can always follow us on Facebook and Twitter.

We will continue posting these videos throughout the year, see you next time.