Smoking a Pork Shoulder Roast

[Colorado-Smoker]

What is the Best way to Smoke a Pork Shoulder Roast with a bone in with a Masterbuilt Electric 40 inch
smoker what is the best brine to use & Rub or wood chip would be the best for a pork shoulder roast I think the temp. should be about 225-240 & the inside should be about 180-190 I have seen & have seen it should take about 10-12 hours in smoker is all this about right this is my first time with a pork shoulder roast--------Ken

[gt2003]

I've gone back to just using Head Country rub on mine.


I don't brine or inject my pork butts however I know many folks do.


I think you are right on the temperature. If you are wanting "pulled pork", I usually cook to internal of 203. If you are wanting to slice, 190 is likely a good stopping point.


Are you going to wrap it in foil once it develops good crust/bark? Just an option to decrease your cook time.


The forum has been pretty slow. Post pics before during and after so we can see how it turns out.

[cabinetmaker]

Use whatever rub and wood flavor you prefer. I like to inject mine. I don't brine. My injection is a combo of apple juice, butter, chicken broth, and Smokey okie's pure pork power.

Inject, rub, wrap in plastic, and leave in frig overnight. Cook at 220-250 till it reaches 160. Foil till is done. It's done when its probe tender. Somewhere from 190-205. Let rest for an hour before pulling. Save the liquid from the foil. Simmer it on stove top with more butter, broth, and apple juice, and a little off my favorite bbq sauce. Return liquid to pork after pulling. Then, enjoy! I suggest a side of dutch's wicked baked beans.

[gt2003]

Good to see you around Cabinetmaker! Not to highjack the thread but I just had BellFab build me a new smoker so hopefully the postings will increase a bit!

[cabinetmaker]

Good to see you around Cabinetmaker! Not to highjack the thread but I just had BellFab build me a new smoker so hopefully the postings will increase a bit!

I still have mine. Picked up an okla Joe's offset last year. A few mods and it's a good cooker.

Hey! Even a thread hijack is a good post anymore! Lol

[peculiarmike]

Good to see both of you!
I don't brine, I inject. Use the rub you like, wrap in clear plastic wrap and overnight in the fridge. I smoke mine on my drum with hickory to about 160° internal, use a Oregon Scientific wireless thermometer with a probe in the butt. Run my drum (GURU) at 325°, gives a nice bark. Foil it and go to 195°-200°. Rest about an hour and pull. Save the juices from the foil and put them in a grease separator, pour off the grease and pour the remaining over the pork, mix well.
Best of luck with yours.