4/11/21 made it in the over 7.5 lbs about 3 1/4 hrshours came out perfect. 30 minutes a lb. 200 degrees internal tenp and let rest
Did the rub here with out the brown sugar
Excellent
4/24/21 made again with cooking info on label below
Started at 530pm 12/12/20 - finished 830am 12/13/20
INGREDIENTS
- 1/2 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons dry mustard
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
DIRECTIONS
- Measure out spices in a medium mixing bowl and whisk together.
Before owning a Saffire Grill and learning how to smoke pork shoulder, I wasn’t a huge pulled pork fan. But now, I can’t seem to get enough of it! My mouth is watering just thinking about the pulled pork we ate last night! This recipe is super easy, but it does take time for the pork to smoke. Plan ahead and start your pork the night before and you’ll have it ready by dinner. First, make my bbq rub and rub it all over your pork shoulder. It’s called “rub” for a reason, really rub it into the meat.
Next, preheat your grill to 250°F and make sure it has plenty of charcoal in it so it will keep going for the duration of the time. We will be grilling this on indirect heat at 250°F for about 16 hours depending on your size of meat. Plan on smoking the pork shoulder for 1.5-2 hours per pound of meat plus an additional 1-2 hour cushion. I have found that when doing a long smoke with pork, there is typically a “stall zone” where the meat’s internal temperature stalls for awhile. This stall zone is normally around 165-180°F. Don’t worry when this happens to you, just plan ahead and give yourself a cushion just in case the stall zone takes longer than anticipated.
A few other notes on timing… It’s better to overestimate on time when smoking pork. I’ve found typically, an 8-12 lb. pork shoulder takes around 15 hours at 250° F. I always plan on at least 16 hours though, because for whatever reason, some take longer. Also, I’ve grilled larger quantities of pork totalling an overall higher weight that took less than 16 hours, i.e. 3 pork shoulders weighing in around 15 lbs. ended up taking around 14 hours. So if the weight of your meat is divided up, it might take less time.
Don’t sweat it if the pork reaches the final internal temperature early! If it finishes early, just wrap your pork (in butcher paper or foil), wrap it in a towel, and then put it in a cooler to keep it warm. This will keep the pork warm for hours! However, if you underestimate the time for smoking pork, you will be rushed and might end up turning the heat up on your grill to reach you finish time and that results in drier meat. So always give yourself plenty of time! Remember it’s a low and slow smoke 🙂
Once your grill is at 250°F, put your meat in a roasting rack and set it on your Kamado. Alternately, you can brush your grill grates with olive oil and set pork shoulder directly on your grates. I prefer using a roasting rack because sometimes when pulling the meat off the grill, it can get stuck on the grill grates.
Add wood chips if using them. I used apple wood chips and it really made the meat taste good. If you like a strong flavor from your wood chips, add more about every hour. The Kamado I grill on, the Saffire Grill, has an amazing feature called the Smokin’ Chip Feeder that makes it super easy to add wood chips. If you’re interested in learning more about that feature, please check out the Saffire website.
I could continue to go on and on about how much I love the ingenuity of the Smokin’ Chip Feeder, but I digress…
When the internal temperature of your pork shoulder reaches 190° F, you are done grilling it.
Take your meat off the grill, wrap it (in butcher paper or foil) and let it rest for a good 30 minutes. Shred your meat and you’re done! I usually eat pulled pork on a bun with my favorite bbq sauce. Sometimes I get fancy and buy pretzeld buns and add jalapeno cheese and some hot sauce as well.
