smoked meats

Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork!

Smoked Pork Shoulder

pork

olive oil

water

brown sugar (packed)

Tbsp black pepper (coarsely ground)

Tbsp kosher salt

Tbsp paprika

garlic powder

onions

cayenne pepper

apple juice

apple cider vinegar

Fill hopper of smoker with wood pellets, I usually use applewood, but pecan or cherry would work as well.

Start smoker on the smoke setting for 5-10 minutes. Increase heat to 250 F degrees.

Fill an 8x8&quot; baking dish, or other baking dish with water and set aside to add later.  I like to use a foil dish for this, since I won&#039;t care if it gets messed up.

PREPARE THE SMOKER

Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine.

Place your pork shoulder on a baking sheet and rub the entire shoulder down with olive oil. Sprinkle the seasonings over it and rub the seasonings into it (every inch of the shoulder should be covered). There&#039;s no better tool for this than your hands, so if you&#039;re squeamish about touching raw meat, use a pair of disposable gloves.

PREPARE THE PORK SHOULDER

Add baking dish filled with water to smoker, on the grate on one side of the smoker.

Fill a small spray bottle with the apple juice and apple cider vinegar and set aside.  Every hour you&#039;re going to open up the smoker and completely spritz the pork shoulder.

Place pork shoulder on the grate and close the lid. Keep the smoker temperature around 250-275 F degrees while smoking during these first several hours.  Smoke for approximately 4 hours, spritzing with the spray bottle every hour.

Check the internal temperature of the pork shoulder using a meat thermometer.  By this time, the pork should be at LEAST 145 F degrees.

Completely spritz the pork shoulder one more time and carefully wrap it in aluminum foil or peach paper. 

Place pork back into smoker and lower temperature to 225 F degrees.  Smoke pork about another 4 hours, but do not spritz during this stage of cooking.

Check the internal temperature of the pork shoulder using a meat thermometer.  You&#039;re looking for your pork shoulder to be about 200 F degrees.  195-205 F degrees is a good range for making amazing pulled pork!

Remove pork from smoker and let rest for at least 20 minutes, but up to 2 hours.  Keep the pork wrapped up tight, and I like to add mine to either clean, empty cooler, or my oven (turned off).

SMOKE THE PORK

Jalapenos stuffed with cream cheese and cheddar then wrapped in sausage and seasoned with BBQ rub that is then smoked and brushed with BBQ sauce.

Armadillo Eggs

cream bacon (optional)

Take the cream cheese out of the fridge so it can come to room temp (this makes it easier to work with). Mix with cheddar cheese and rub to combine. Set aside.There&#8217;s two ways to do the jalapeno part of this: either just slice off the stems of the jalapeños and then use the opposite end of a spoon or fork to core the jalapeno (scrape out the ribs and seeds) OR slice the jalapeños in half, remove the stem, ribs and seeds.Stuff the jalapeños with the cream cheese mixture. If you sliced them in half in the previous step, just put two of the halves together.Cut your sausage into 6 even pieces and roll out. Put the jalapèno popper on top and then form the sausage around it. You want to make sure the sausage is completely covering the jalapeno.(Optional) Season with more of the bbq rub.(Optional) Wrap the sausage/jalapeno in a bacon weave. (I didn&#8217;t do this, as you can see in my photos).Heat Smoker to 250 degrees for oven to 350 degrees. I used apple wood for this but you could use whatever you prefer (oak, cherry, hickory, etc.). Place the armadillo eggs over indirect heat and cook at 250 degrees for about 2 hours (or 30 minutes in oven) until the internal temperature is 165 degrees.Brush BBQ sauce on bacon and cook for another 5-10 minutes at 250 until the sauce thickens some (it should almost look like it&#8217;s glistening). If you want the bacon to be crispier, crank up the temp to 400 degrees (or broil in oven) instead of 250. You can also put these under the broiler, if you want to get the bacon even crispier.Serve warm with extra BBQ sauce.

Learn how to&nbsp;Smoke a Turkey Breast&nbsp;with our simple recipe.&nbsp;&nbsp;Turkey Breasts&nbsp;are perfect for feeding a smaller crowd and they are just as flavorful tender as the big bird!&nbsp; They provide delicious meat without the hassle of all the extra bones to worry about.&nbsp;

How To Smoke A Turkey Breast

Turkey Breast, 5-7 lbs

¾ C Kosher/Pickling Salt

Tbsp Dark Brown Sugar

Tbsp Poultry Rub

lbs Ice

Poultry Rub to Cover Turkey

Remove any leftover feathers and rinse Turkey

Brine Turkey 12-24 hours in refrigerator or cooler...

Brine Turkey 12-24 hours in refrigerator or cooler surrounded by ice

Season Turkey Breast

Smoke for 1.5-2.5 hours at 180 degrees F.

Increase heat to 350 degrees F and cook...

Increase heat to 350 degrees F and cook until internal temperature reaches 165 degrees F.

Slice and Enjoy!

My Korean Glazed Smoked Turkey Meatloaf is so tasty.  It gains its unique flavor from the Americana smoke technique and the Korean gochujang.

Korean Glazed Smoked Turkey Meatloaf

LBs Ground Turkey

Whole Red Onion (diced)

Stalks Celery (diced)

Whole Carrots (diced)

Tbsp Olive Oil

Tbsp Cumin (divided)

Tsp Ancho chili power

Tsp Smoked paprika

(divided)

Tbsp Fresh ground balck pepper (divided)

Oaxaca coffee rub

Korean BBQ sauce

Cup Tomato sauce

Tbsp gochujang

Begin by heating the olive oil in a skillet over medium heat.  Add in the onion, celery and carrots.  Cook for 2 minutes before adding in the spices (reserving about 1/2 of the cumin, salt &amp; pepper).  Cook for another 2 - 3 minutes until softened but still holding a bite.  Remove from heat and let cool.Now, add the remaining spices to the ground turkey with the vegetable mix.  Mix really well and form into a loaf.Place the loaf on a big piece of aluminum foil and place in a 250 degree smoker.  Total cooking time will be approximately 3 hours.  In the last half hour of cooking, remove the foil and place the meatloaf directly on the grates.  Next, liberally apply the glaze a couple of times before removing from the smoker.Let rest for 5 minutes.  Cut in slices.Serve and enjoy!

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Smoked Pork Shoulder

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Top 5 smoked meats recipes from across the web

The most viewed smoked meats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Pork Shoulder

Armadillo Eggs

Armadillo Eggs

How To Smoke A Turkey Breast

Korean Glazed Smoked Turkey Meatloa...

The most viewed smoked meats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine