Mumpys Jigs

Since the 4th of July is tomorrow, I thought I would take some time and do a step by step how to page on Smoking a Pork Shoulder / Boston Butt.

This isn’t going to be some huge write up on how to smoke a Pork Shoulder or a Boston Butt. Just right to the point, Step 1 thru how ever many with Pictures to help you see what I am trying to explain in very few words.

First things first… The Pork Shoulder

Some people Smoke the Pork Shoulder with Skin Side Down, With a Boston Butt you wouldn’t have to worry about this step, but anyway, I take the Skin off because I want all of my Shoulder Spiced up and I want all of my Shoulder to receive Maximum Smoke, I am not sure you can achieve that with the Skin on.  So, First Step, Take off the Skin.

Once the Shoulder is Skinned I use regular Mustard and Coat the entire Meat with it. Now, here is some honesty for you. I really don’t know if this does anything for you. I’ve Smoked them with Mustard, I’ve Smoked them without Mustard and I really can’t tell the difference in the taste. I will say this, it helps with the next step, which you will soon see and this is why I mainly coat my Pork with Mustard.

Once it is thoroughly coated in Mustard it is time to put the Spices to it. There are literally hundreds of Dry Rub Spices out there you can use for this step and this isn’t some shameful plug for “Grill Mates” but, I use the Pork Rub made by Grill Mates from McCormick. I sprinkle this over the entire Shoulder, Places where the skin previously was, make sure you lift that meat up and get in all of the cracks and corners. Look, you can’t overspice this. Because in the end, it’s all getting torn apart and that is when the spices mixes with the remaining meat and it blends into an awesome meal.

Now you are all set. Next to Prep the Smoker. Just leave the Pork Shoulder out for right now but covered to prevent any foreign matter getting on it or what have you. This will allow the Shoulder to warm up to Room temperature a little before we put it on the Smoker. Try not to get in the habit of taking the Shoulder out of the Refrigerator and into the Smoker. Remember the Smoker is only at a 240 degree Temperature it would take it a while to Warm up a Cold Shoulder.

Back to Smoker Prep. First thing to talk about here is what type of Wood Chips / Chunks to use. Well, I can’t tell you that. I will tell you that people use a large variety of chips depending on their preference. Apple and Pecan Chips are Dense in smoke and isn’t strong and makes a good Chip for Smoking Pork. Like I said, it’s all in your preference of taste, so play around with it until you find the one everyone raves about.

What ever Chips you decide to use, Soak these Chips in Water for a MINIMUM of one hour, I will soak my chips for 2 or 3 hours sometimes to make sure they are well soaked.

The Smoker I use is a Gun Cabinet Style Propane Water Smoker – Basically, the Propane provides the Flame which Heats the Chips and above the Chips is a Large Water Bowl to provide the Humidity and above the bowl is the Racks for the Meat.

I say water bowl but I hardly ever use Water in it. I use Apple Juice. I feel the Sweetness in the Juice helps with the taste of the meat. If you can prove me wrong and show me that it doesn’t help the taste of the pork, then great, I don’t want to hear it! This is my Write up and dag gone it, I’m using Apple Juice! One last thing on the Smoker Prep, I spray PAM Original on the Rack to prevent the Meat from sticking. Do not use any type of flavored PAM, not even the butter flavor.

As you can see the Smoker Picture was taken in the Wee hours of the Morning. Because I have done Reverse Planning to ensure my Smoked Shoulder will be done when the Guests Arrive. I smoke my Pork for 12 Hours at 240 Degrees. If people are arriving at 3pm today, then I want my Shoulder in that Smoke at 3am. There, that was easy enough.

For these next couple of steps, you can follow if you want, or you can leave your Shoulder in the Smoker for the entire 12 hours. Over the years though, I have learned that the Pork is going to be penetrated with the smoke as MUCH as it’s going to become penetrated after a few hours of Smoking. Some say it only takes 3 hours but I play it safe and Smoke for 5 hours. So this is what I am saying, If you put a Pork Shoulder on a Smoker for 5 hours, That is as much Smoke Flavor as it’s going to get, the rest of those 12 hours is nothing more than Cook time.

Because of this, I pull my Pork off the Smoker after 5 hours of Smoking, Wrap it up in Heavy Duty Aluminum Foil about 2 or 3 times to ensure a good seal / wrap and I then put it in the Oven for the remaining hours while set to a 240 degree Temperature. This saves me Propane and time spent monitoring heat fluctuation and anything else that comes with Smoking a Pork Shoulder or Boston Butt.

Here is a Picture of That Pork Shoulder after being in the Smoker for 5 hours.

Here are some Pork Shoulders that have been Smoking for 8 hours – Just 4 more hours until they are done.

As you can tell, there aren’t much difference in the “Smoked” appearance, the only difference is how much more the 8 hour Smoked Pork is COOKED… Not Smoked.

With all of this said, let’s move to our next Step in this Process. Wrap it up in Foil and prepare for the Oven. Go ahead now and Pre-Heat the Oven to 240 Degrees. While that is heating up, lay down large layers of Heavy Duty Aluminum Foil. I lay one strip, then overlap another strip and then I take a couple sideways on it. I want this baby wrapped up and sealed!

Notice I overlap two and change directions and overlap two more in the Center. I do this because it helps prevent the bone from accidentally poking a hole in my foil while wrapping it. If you were doing a Boston Butt with the Bone out, or even with the Bone in, you don’t necessarily have to do so much foil, but it’s better to be safe than sorry.

When you place the Shoulder in the Oven, ensure you put a small drip pan under it to catch any fluids that may escape during the next 6 to 7 hours.

Well, the rest I think you can figure out, in about 6 to 7 hours from now, take the Pork Shoulder out, unwrap it and put it in a container where you can remove the bone and begin to pull the meat apart. I promise you, it won’t take much effort.

There are a few things I know. One is there are multiple ways you can Smoke a Pork Shoulder / Boston Butt and for the residential experts if this way isn’t for you, that’s fine. Two if you follow these steps, you will have an end product that your friends will be bragging about and will consistently ask you to Smoke a Pork for the next event, tailgate or Holiday. Finally the Third thing I know, Life is short, no one is guaranteed tomorrow, so enjoy today and be a positive influence on others, so as when your day does come, you will be reflected back on by the ones you influenced.

Enjoy, Happy Independence Day

Mumpy