Maîtriser l’art de l’épaule de porc fumée : mes secrets pour une viande qui se défait à la fourchette

Ingrédients

• 7-10 pounds boneless Pork Shoulder Butt
• 2-3 Tablespoons yellow mustard
• 1/4 cup All Purpose Rub by Yoder or this Garlic and Onion, Black Pepper and Sea Salt All Purpose Seasoning by McCormick
• 1/3 cup Chupacabra Ribnoxious

Préparation

1. 1

   Preheat the smoker to 225.

2. 2

   Pat your pork shoulder butts dry and coat the top and sides with mustard. Sprinkle on some of the AP rub, patting it in. Next sprinkle on the Ribnoxious, coating the top and sides. You want both seasonings to be pretty heavy. Turn them over and repeat – mustard, AP rub, and Ribnoxious. Place on a rimmed baking sheet with a cooling rack inserted. Allow the meat to rest for about 30 minutes or until the seasonings “wets”. It will sink into the meat.

3. 3

   Place the prepared butts on the top rack, insert the temperature probe(s), and close the lid. You want to smoke this uncovered until the internal temperature reaches 165F. This was a 7-pound pork butt and it took about 15 hours to get there.

4. 4

   Once it reaches 165F, increase the smoker temperature to 250F and close the lid. Let this cook until the internal temp reaches 195-200F. This can take 4-5 hours more as well.

5. 5

   Remove from the smoker, place on a pan, and let it rest uncovered for 15 minutes. Then wrap tightly in butcher paper, and aluminum foil and place in a cooler if you have one. You can also place the whole thing in an insulated bag and zippers completely shut. If you don’t have that, wrap the bundle in a clean towel (that doesn’t smell like laundry stuff). and allow to rest for at least 1 hour.

6. 6

   After an hour, unwrap and shred. This will still be VERY hot so use meat gloves to protect your hands. You can also use shredder claws too!

7. 7

   Serve and enjoy! Store any leftovers in the fridge or use a vacuum sealer for long-term freezing.