Cooking Instructions
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Step 1
Prepare Smoker for indirect cooking at 275 degrees F (140 degrees C) using chunks of Post Oak added to the hot coals for smoke flavor.
Step 2
Combine
Coarse Kosher Salt (1/4 cup)
and
Ground Black Pepper (1/4 cup)
in a small mason jar or bowl.
Step 3
Season the outside of the
Pork Shoulder (8 lb)
with a good dose of the salt and pepper seasoning on all sides.
Step 4
Place the pork on the smoker and cook for 4-5 hours or until internal temperature reaches 165 to 170 degrees F (73 to 76 degrees C).
Step 5
Wrap the pork in peach butcher paper and return to the smoker.
Step 6
Monitor the internal temperature with a probe thermometer inserted into the center of the pork. Final target temperature should be 198 to 200 degrees F (92 to 93 degrees C).
Step 7
Rest the pork in a dry cooler for at least 1 hour before serving. To serve, remove the blade bone and shred the pork butt by hand.
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