Jump to content

Pork Shoulder Prep And Smoke


Recommended Posts


I'm doing a couple of pork shoulders in a couple of weeks for a party and thought i would try something different with regard to prep and smoke.

I usually just salt the day before, then rub and leave on overnight, then smoke at 225 wait until meat reaches about 150 - 160 internal or just at stall, spray with a little liquid and wrap, turn temp up a bit then leave until internal hits 203. Always turn out great and everybody loves it

This time I thought I would brine overnight, rub, then  put in smoker in a tray with some liquid (apple juice or something) so i smoke and braise the meat at the same time. Then wrap at stall if needed or just leave uncovered and wrap for when i take it to party to keep warm.

I seen the smoke/ braise done at a smoke place in Aberdeen called Maggie's Grill (very good when i tried it).

Anyone do / try this method.


Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...