Smoked BBQ Pork Shoulder (Pork Butt) w/ a Stick Fire ! (Peach or Apple wood)

Ingredients:

  • 1 Pork Shoulder

Preparation:

  1. Wash the meat with cold water
  2. Make a apple cider brine and place in the refrigerator the night before
Day of smoking:
  1. Apply a binder (I use mustard) and apply your favorite seasoning
  2. Place your pork in the smoker at 275 degrees for 3 hours
  3. Open the smoker and wrap the shoulder with aluminum foil for another 1 1/2 hours or until the internal temperature is between 190 and 205 degrees, which ever comes first
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