5 Steps to Smoke A Pork Shoulder On Pit Boss

Pit Boss smoker filled with pork shoulder

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Prepare to embark on a tantalizing culinary adventure as we delve into the art of smoking a pork shoulder on a Pit Boss grill. This delectable dish, also known as pulled pork, is a savory masterpiece that will tantalize your taste buds and leave you craving for more. With its succulent meat, smoky aroma, and versatile applications, smoked pork shoulder is a grilling staple that deserves a place of honor in your repertoire. Whether you’re a seasoned grillmaster or just starting to explore the world of smoking, follow these comprehensive instructions to achieve mouthwatering results that will impress even the most discerning palate.

To begin, selecting the perfect pork shoulder is crucial. Opt for a shoulder weighing between 8-10 pounds, as this will provide an ideal balance between meat and fat. Season the pork generously with your favorite rub, ensuring that all surfaces are evenly coated. A combination of brown sugar, salt, pepper, garlic powder, and smoked paprika works wonders, but feel free to experiment with different spices to suit your preferences. Allow the pork to rest in the refrigerator overnight for optimal flavor infusion.

Once your pork is seasoned, it’s time to prepare your Pit Boss grill for indirect smoking. This technique ensures that the pork cooks slowly and evenly without burning. Arrange charcoal briquettes in a horseshoe shape, leaving a gap in the center. Place a water pan in the center to help regulate temperature and keep the meat moist. Ignite the coals and allow them to burn until they turn gray and covered in ash. Adjust the vents on your grill to establish a temperature of 225-250 degrees Fahrenheit. When the grill is ready, position the pork shoulder over the water pan and close the lid. The journey to smoked pork perfection has officially begun!

Preparing the Pork Shoulder

To prepare the pork shoulder for smoking, you will need the following materials:

A 6-8 pound pork shoulder picnic cut
Your favorite barbecue rub
A sharp knife
A cutting board

Once you have gathered your materials, follow these steps to prepare the pork shoulder.

Remove the pork shoulder from the refrigerator and let it come to room temperature for about an hour. This will help the meat cook more evenly.
Trim any excess fat from the pork shoulder. You want to leave a thin layer of fat on the meat, but you don’t want it to be too fatty.
Score the skin of the pork shoulder with a sharp knife. This will help the rub penetrate the meat and give it more flavor.
Apply your favorite barbecue rub to the pork shoulder. Be sure to rub it all over the meat, including the scored skin.
Wrap the pork shoulder in plastic wrap and refrigerate it for at least 8 hours or overnight. This will allow the rub to penetrate the meat and develop more flavor.

Choosing the Right Wood for Smoking

Selecting the appropriate wood for smoking your pork shoulder is crucial to achieving a delectable flavor. Different woods impart unique characteristics to the meat, enhancing its overall taste profile.

Hardwoods

Wood Type	Flavor Profile
Hickory	Strong, smoky, bacon-like flavor
Oak	Robust, earthy, vanilla-like aroma
Maple	Sweet, subtle, slightly smoky flavor
Cherry	Mild, fruity, slightly bitter undertone
Applewood	Delicate, sweet, fruity aroma
Pecan	Rich, nutty, slightly sweet flavor

Fruitwoods

Wood Type	Flavor Profile
Applewood	Light, fruity, slightly sour flavor
Cherry	Mild, sweet, slightly bitter undertone
Peach	Sweet, fruity, slightly floral aroma
Pear	Delicate, sweet, slightly smoky flavor

Tips for Choosing Wood

Use a combination of hardwoods and fruitwoods for a balanced flavor.
Avoid using softwoods like pine or fir, as they produce a bitter taste.
Soak wood chips in water for 30 minutes before using to reduce bitterness.
Start with a small amount of wood and gradually add more as needed.

Setting Up the Pit Boss Smoker

Preparing the Smoker

Before firing up the smoker, begin by thoroughly cleaning the grates and removing any debris from the smoker’s interior. Next, plug the unit into a nearby outlet, turn on the power switch, and adjust the temperature controls to the desired setting for pork shoulder. It’s recommended to aim for a temperature range of 225-250°F (107-121°C) to achieve optimal smoke infusion and tenderness.

Setting Up the Wood Chips

Pit Boss smokers utilize hardwood chips or pellets as their primary smoking medium. To effectively impart smoky flavor, follow these steps:

Place a small handful of wood chips (about 2-3 cups) directly onto the designated wood chip tray.
Ensure that the wood chips are evenly distributed across the tray, providing ample surface area for smoke generation.
Avoid overfilling the wood chip tray, as excessive wood chips can smother the flames and produce a bitter taste in the meat.

Ignition and Temperature Control

With the wood chips in place, activate the smoker’s ignition system. This typically involves pressing a designated ignition button or knob. Once the fire is established, carefully monitor the temperature inside the smoker using the built-in thermometer or a separate digital thermometer. Adjust the temperature controls as needed to maintain the desired cooking temperature range.

Temperature Range	Cooking Time
225-250°F (107-121°C)	8-12 hours
250-275°F (121-135°C)	6-8 hours
275-300°F (135-149°C)	4-6 hours

Smoking the Pork Shoulder at a Low Temperature

Once the smoker is ready, it’s time to smoke the pork shoulder. Place the pork shoulder on the smoker grate, fat side up. Insert a meat thermometer into the thickest part of the pork shoulder, but not touching the bone. Close the lid and smoke the pork shoulder for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

Maintaining a Low Temperature

It’s important to maintain a low temperature in the smoker during this stage. The ideal temperature range is between 225 and 250 degrees Fahrenheit. If the temperature gets too high, the pork shoulder will cook too quickly and become dry. If the temperature gets too low, the pork shoulder will not cook evenly and may not reach a safe internal temperature.

Using a Water Pan

One way to help maintain a low temperature in the smoker is to use a water pan. Fill a disposable aluminum pan with water and place it on the bottom rack of the smoker. The water will help to absorb heat and keep the temperature more stable.

Monitoring the Temperature

It’s important to monitor the temperature of the smoker and the pork shoulder throughout the smoking process. Use a digital thermometer to check the temperature of the smoker and the pork shoulder. Adjust the vents on the smoker as needed to maintain the desired temperature.

Temperature Range	Time
225-250 degrees Fahrenheit	6-8 hours
Internal temperature of 165 degrees Fahrenheit	–

Reapplying Charcoal or Gas Throughout the Cook

To maintain consistent heat throughout the cooking process, it’s crucial to monitor and replenish the fuel supply as needed. Here are some tips for managing the fuel:

Charcoal:

Add more charcoal every 45-60 minutes, or as needed, to maintain the desired temperature.
Use a chimney starter to ignite fresh coals, and wait until they are mostly covered in ash before adding them to the grill.
Spread the coals evenly across the bottom of the grill to create an even heat distribution.

Gas:

Monitor the gas level regularly and replace the propane tank or connect the grill to a natural gas line as necessary.
Adjust the gas flow valve to maintain the target temperature.
If using a gas grill that does not have a built-in temperature gauge, use an external thermometer to monitor the temperature.

Fuel Type	Monitoring Frequency	Replenishment Interval
Charcoal	Regularly (every 45-60 minutes)	As needed to maintain temperature
Gas	Regularly (monitor gas level)	As needed to maintain temperature

Monitoring the Internal Temperature

Precise temperature monitoring is essential for achieving tender and juicy smoked pork shoulder. Use a reliable digital meat thermometer with a probe long enough to reach the center of the meat.

Probe Placement

Insert the thermometer probe into the thickest part of the pork shoulder, avoiding the bone. Ensure the tip is fully submerged in the meat, but not touching the bone or fat.

Target Temperature

The ideal internal temperature for pulled pork is 203°F (95°C). At this temperature, the collagen has broken down, resulting in fall-off-the-bone tenderness. Note that the temperature may continue to rise slightly after removing the meat from the smoker.

Resting

Once the internal temperature reaches 203°F, remove the pork shoulder from the smoker and wrap it in aluminum foil. Let it rest for at least 1 hour before pulling or serving. This resting period allows the juices to redistribute, resulting in a more flavorful and tender result.

Temperature Zones

Temperature Zone	Description
140-150°F (60-66°C)	Initial “stall” period, where the meat plateaus in temperature
190-200°F (88-93°C)	Collagen breaks down, making the meat more tender
203°F (95°C)	Target temperature for pulled pork

Foiling the Pork Shoulder

Foiling the pork shoulder is an optional step that can help to speed up the cooking process and keep the meat moist. To foil the pork shoulder, follow these steps:

Once the pork shoulder has reached an internal temperature of 165 degrees Fahrenheit, remove it from the smoker and wrap it tightly in aluminum foil.
Place the wrapped pork shoulder back on the smoker and continue to cook it until it reaches an internal temperature of 195 degrees Fahrenheit.
Remove the pork shoulder from the smoker and let it rest for at least 30 minutes before slicing and serving.

Benefits of Foiling the Pork Shoulder

Foiling the pork shoulder can help to speed up the cooking process by trapping heat and moisture inside the foil.
Foiling the pork shoulder can help to keep the meat moist by preventing it from drying out.
Foiling the pork shoulder can make it easier to shred the meat.

Tips for Foiling the Pork Shoulder

Make sure to wrap the pork shoulder tightly in aluminum foil to prevent any smoke or moisture from escaping.
Don’t foil the pork shoulder too early, as this can prevent the bark from developing.
If you are using a digital thermometer, be sure to insert it into the thickest part of the meat to get an accurate reading.

Internal Temperature	Step
165 degrees Fahrenheit	Remove the pork shoulder from the smoker and wrap it tightly in aluminum foil.
195 degrees Fahrenheit	Remove the pork shoulder from the smoker and let it rest for at least 30 minutes before slicing and serving.

Increasing the Heat for the Final Cook

Once the pork shoulder has reached an internal temperature of 165°F (74°C) to 170°F (77°C), it’s time to increase the heat to finish cooking it. This will help crisp up the skin and render out the remaining fat.

To do this, simply turn up the heat on your Pit Boss to 275°F (135°C). Continue to cook the pork shoulder for another 1 to 2 hours, or until it reaches an internal temperature of 185°F (85°C) to 190°F (88°C).

Temperature Chart

Here’s a table with the recommended temperature ranges for smoking a pork shoulder on a Pit Boss:

Stage	Internal Temperature
Smoked	165°F (74°C) to 170°F (77°C)
Cooked	185°F (85°C) to 190°F (88°C)

Note: It’s important to use a meat thermometer to check the internal temperature of the pork shoulder. This will ensure that it is cooked to the desired doneness.

Getting the Perfect Bark

Achieving the perfect bark on your smoked pork shoulder requires following a few essential steps. Here’s how:

1. Choose the Right Wood

Hickory or oak wood chips provide a strong, smoky flavor that complements pork. Soak the chips in water for 30 minutes before using.

2. Prepare the Rub

Mix a blend of spices, including salt, black pepper, brown sugar, and paprika. Apply the rub generously to the pork shoulder.

3. Set Up the Pit Boss

Fill the hopper with charcoal and set the temperature to 225-250 degrees Fahrenheit.

4. Add the Pork Shoulder

Place the pork shoulder fat-side up on the smoker grate.

5. Use the Water Pan

Fill the water pan with water and place it under the pork shoulder to help regulate temperature and add moisture.

6. Cook Slowly and Patiently

Smoked pork shoulder typically takes 8-12 hours to cook. Avoid opening the smoker frequently to check on the meat.

7. Create a Smoke Ring

Keep the temperature low and steady during the first few hours of smoking to develop a visible smoke ring around the meat.

8. Wrap the Pork Shoulder (Optional)

Wrap the pork shoulder in butcher paper or aluminum foil after 6 hours of smoking to prevent it from drying out and stalling.

9. Cook to Internal Temperature

The pork shoulder is done when its internal temperature reaches 195-205 degrees Fahrenheit. To ensure accuracy, use an instant-read thermometer. Insert the probe into the thickest part of the meat, avoiding the bone.

Internal Temperature	Doneness
145-150°F	Rare
150-160°F	Medium-rare
160-170°F	Medium
170-180°F	Medium-well
180-190°F	Well-done

Resting and Serving the Smoked Pork Shoulder

Once the pork shoulder has reached an internal temperature of 195-203°F (90-95°C), it is ready to rest. Remove it from the smoker and wrap it tightly in butcher paper or aluminum foil to retain heat and moisture.

Allow the pork shoulder to rest for at least 30 minutes, or up to 2 hours, before slicing and serving. During this time, the juices will redistribute throughout the meat, resulting in a more tender and flavorful bite.

10. Slicing and Serving

To slice the smoked pork shoulder, use a sharp, thin-bladed knife. Slice against the grain, in thin, even slices. Serve the pork shoulder with your favorite sides, such as barbecue sauce, coleslaw, or potato salad. Here are some additional tips for slicing and serving:

Tip	Description
Use a sharp knife	A sharp knife will produce clean slices and prevent the meat from tearing.
Slice against the grain	Slicing against the grain will make the meat more tender and easier to chew.
Slice in thin, even slices	Thin slices will allow the meat to cook evenly when reheated.
Serve with your favorite sides	Pair the pork shoulder with a variety of sides to complement the flavors.

How to Smoke a Pork Shoulder on a Pit Boss

Smoking a pork shoulder on a Pit Boss is a great way to enjoy a delicious and flavorful meal. Here are the steps on how to do it:

Prepare the pork shoulder. Remove the pork shoulder from the refrigerator and let it come to room temperature for about an hour. This will help the meat cook more evenly.
Season the pork shoulder. Season the pork shoulder with your favorite spices. You can use a simple salt and pepper rub, or you can get more creative with your seasonings.
Smoke the pork shoulder. Place the pork shoulder on the smoker and smoke it at 225 degrees Fahrenheit for about 6 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
Wrap the pork shoulder. Once the pork shoulder has reached 165 degrees Fahrenheit, wrap it in aluminum foil and continue smoking it for another 2-3 hours, or until the internal temperature reaches 203 degrees Fahrenheit.
Let the pork shoulder rest. Once the pork shoulder has reached 203 degrees Fahrenheit, remove it from the smoker and let it rest for about 30 minutes before slicing and serving.

Here are some tips for smoking a pork shoulder on a Pit Boss:

Use a good quality pork shoulder. The better the quality of the meat, the better the smoked pork shoulder will be.
Don’t overcook the pork shoulder. The pork shoulder should be cooked to an internal temperature of 203 degrees Fahrenheit, but it’s okay if it goes a little over.
Let the pork shoulder rest before slicing and serving. This will help the juices redistribute throughout the meat, making it more tender and juicy.