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Electric Smoking Pork Shoulder. Then, depending on what kind of rub you want to use. Got stuck in the 150s for a couple hours around lunch.
smoking a pork shoulder in a masterbuilt electric smoker from recipepes.com
The pork butt is the uppe. It has a sweet, smoky flavor that enhances the taste of the meat. Close the lid and smoke for 1 to 2 hours per pound.
Prepare The Meat And Rub It With Spice.
Got stuck in the 150s for a couple hours around lunch. In addition, maple is a dense wood, so it doesn’t produce a lot of smoke. The total cooking time should be between 8 and 16 hours, depending on the exact size of the roast.
Make The Rub By Combining All The Ingredients In A Small Bowl.
Once the bark has set, begin spritzing the pork butt every 30 minutes. Once you’ve done that, season your meat liberally on all sides with kosher salt and ground black pepper. Apply a generous amount of dry rub seasoning to the pork, covering all sides and working into any creases.
Then, Depending On What Kind Of Rub You Want To Use.
Put in smoker at 9:00 am @ 225 degrees. Trim the pork shoulder, if desired, and set it. About 11 hours of smoking time.
Coat The Pork Butt In A Thin Layer Of Yellow Mustard.
Close smoker door and smoke for 3 hours, until it starts to brown and develop a bark. Set the temperature of your electric smoker between 220°fand 250°f and apply a generous layer of rub to the pork butt. Set your smoker to 225 degrees fahrenheit.
Set The Pork Shoulder On The Cooking Grate Of The Smoker With The Fat Side Facing Up.
The picnic shoulder and pork butt both come from the pork shoulder. This will be your first layer of flavor before smoking. Armadillo pepper shows you how to smoke a pork picnic shoulder.
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