Those of you who prefer a low-key cooking process should try making overnight smoked pork shoulder. The technique allows the smoke to slowly permeate the meat while you sleep, giving you less to do on the day you plan to serve it. Here’s how to pull it off.
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Overnight Smoked Pork Shoulder
When smoking pork shoulder overnight, it’s a good idea to set the smoker to a lower temperature than usual to avoid overcooking. We like to start the smoke at 200 degrees, then raise the temp to our preferred target of 225 after wrapping the pork. The total cooking time should run 10 to 14 hours for an 8-pound pork shoulder.
How Long Does It Take To Smoke Pork Shoulder?
Your total cooking time depends on several factors.
First and foremost, a larger pork shoulder will take longer to cook than a smaller one. This cut usually weighs between 5 and 8 pounds, assuming you’ve chosen the picnic roast and not the whole shoulder (see Shoulder vs. Butt, below).
Pork shoulder may be sold boneless or bone-in. While both are excellent options for the smoker, bone-in cuts will require a longer cooking time.
Also note that if you wrap the meat partway through the cooking process, it will reach the optimum temperature more quickly. That’s why this step is referred to as the “Texas crutch.”
The reliability of your smoker is another factor to consider. If the temperature runs steady throughout the smoke, the total cooking time will be easier to predict. An erratic smoker makes it harder to judge when the meat will be done.
Speaking of which, the smoker temperature plays a critical role in the process. Our recommended temperature for smoked pork shoulder is 225 degrees. Setting the temperature higher or lower will have a significant effect on your total cooking time.
If you’ve followed our advice and selected a 225-degree cooking environment, the pork should cook for 1.5 to 2 hours per pound. Boneless cuts might run on the lower end of this timeline, taking 1 to 1.5 hours per pound.
You can expect an unwrapped 5-pound pork shoulder to be on the smoker for 7.5 to 10 hours. Obviously, this gives you plenty of time to allow for an overnight cook. If the cut is any bigger, you have even more leeway in terms of time.
One way to prolong the cooking time even further is to set the smoker temperature to 200 degrees. When a large pork shoulder smokes at this low a temperature, it probably won’t even hit “the stall” of 150-160 degrees until it’s been on the heat for 6 to 8 hours.
In How To Make Overnight Smoked Pork Shoulder, below, we start with a smoker temp of 200, then raise it to 225 during the “wrapped” phase. This allows the meat to cook slowly at first while giving you more control over the total cooking time.
Shoulder vs. Butt
Are pork shoulder and pork butt the same thing? The terminology can be confusing. In essence, these are two different cuts—but they’re actually two halves of the same section.
A whole pork shoulder weighs 12 to 18 pounds on average. It’s an enormous cut that’s often divided into two segments. That’s where the terms “shoulder” and butt” come into play.
The lower portion of the whole shoulder is called the “picnic roast,” “picnic shoulder,” or just “pork shoulder.” It may be sold boneless or bone-in, often with the skin still attached.
The upper segment is called the “pork butt” or “Boston butt.” It’s barrel-shaped, with a nice fat cap and an impressive amount of marbling. This is the best cut to use when making pulled pork, but you can use the lower shoulder as well.
Best Internal Temp For Pork Shoulder
If you’re smoking pork shoulder for pulled pork, wait until the internal temp hits 195 degrees. For meat that’s even easier to shred, aim for an internal temp of 200-205 degrees.
Pork shoulder also makes for an impressive presentation if you carve the meat into thin slices. If that’s the way you want to go, it’s best to pull the meat from the smoker when it gets to the 180-185 degree range. Otherwise, it might fall apart when you slice it.
How To Make Overnight Smoked Pork Shoulder
Start with a pork shoulder that runs on the larger side—about 8 pounds. If the cut is smaller, you’ll need to keep a closer eye on the internal temperature during the later stage of the smoke to avoid overcooking.
Your first step is to trim the meat so that the fat cap measures about 1/4 inch thick. Set the trimmings aside for another use.
If you’d like, you can also take this opportunity to remove the skin from the pork shoulder. It’s fine to leave it in place, but for pulled pork, the skin doesn’t really serve any purpose. It will also prevent the seasoning rub from permeating the meat.
Pat the pork dry with paper towels. Apply mustard as a binder, if you’d like, then add the seasoning rub. Plan to use about 1 tablespoon of seasoning for every pound of pork shoulder.
At this point, you can put the pork in the fridge for up to 24 hours, or until you’re ready to smoke it. Take the meat out of the fridge while you wait for the smoker to heat up.
It’s best if you take this next step right before you’re ready to retire for the night. That will give you plenty of hands-off time while you wait for the pork to hit the stall temperature.
Set the smoker to 200 degrees. It shouldn’t take too long for it to reach this temperature. Place the prepared pork in the smoker, as far from the heat source as possible. Close the lid.
After 6 hours, check the internal temperature of the meat by inserting a calibrated instant-read thermometer into the thickest portion of the shoulder. Be careful not to touch any bone, or you won’t get an accurate readout.
If the internal temp is in the 155-175 degree range, it’s time to move on to the next step. Otherwise, close the lid and let the meat continue to cook for 1 to 2 hours longer.
Once the internal temp reaches 155, remove the pork from the smoker and wrap it in a double layer of heavy-duty aluminum foil. You can also use butcher paper, which allows the meat to “breathe” inside the wrapper.
Return the pork shoulder to the heat and raise the smoker temperature to 225 degrees. Continue to cook until the internal temperature reaches 200 degrees. This should take another 4 to 6 hours.
When the pork is done, take it off the smoker and remove the foil wrapper. Set it in an aluminum pan and tent it loosely with another layer of foil. Let rest for at least 1 hour or up to 2 hours before slicing or shredding the meat.
Refrigerate any leftovers within 2 hours. The pork should keep for up to 3 to 4 days in the refrigerator.
The Bottom Line
Adding the pork shoulder to the smoker just before bed is a great way to save time on the day you’re planning to serve it. The initial stage of the smoke will last long enough to give the meat a wonderfully crisp bark, and the meat will be tender and flavorful.
Best of luck, and happy grilling!
Darren Wayland
Hi there! I’m Darren Wayland, your BBQHost. My love of great barbecue inspired me to curate this site as a resource for all my like-minded fellow pitmasters out there. When I’m not researching and learning all I can about the latest tips and techniques, you can find me at the grill—that is, if you can spot me at all through the clouds of sweet-smelling smoke. And since you asked, yes, that probably is barbecue sauce on my face. Welcome to the party!
The rule of thumb for this overnight smoke is 120 minutes per pound plus a 1-hour rest. We prefer to get the pork shoulder on the smoker and have the estimated time of doneness to be at least 2-3 hours before we plan on eating. Don't worry, it will stay hot till serving time.
If you smoke the pork days ahead of the party then it is better not to shred it. Smoke the whole cut of pork and store it inside zip lock bags or any airtight container and refrigerate it. Make sure to store it when hot and put it in the refrigerator only when it has cooled down.
At home, you can rest briskets and pork butts just like barbecue competitors and restauranteurs. Place some towels in the bottom of an empty cooler to protect the plastic from the hot meat.Wrap the meat with more towels as insulation and place into the cooler.
Leaving the smoker unattended may cause issues such as a fire in your home. The only type of smoker you can leave unattended is a pellet grill. However, this is only for two to six hours. If you want to do overnight cooking, you must oversee the smoker.
If a perishable food (such as meat or poultry) has been left out at room temperature overnight (more than two hours) it may not be safe. Discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. Use a food thermometer to verify temperatures.
Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.
The Bearded Butchers recommends a minimum rest time of 15 minutes for a six to eight-pound piece of pork, though they say 45 minutes is their sweet spot. The BBQ Host also says that 30-45 minutes is the optimum time to let the meat rest before shredding.
The final and arguably most crucial step in creating great barbecue is the resting period. Now allowing enough rest can be the difference between a great cook and a bad one. On the other hand, resting for too long can be dangerous if not done safely.
Can you make pulled pork ahead of time? You can smoke your pulled pork up to 3 days before you plan to serve it. Shred the meat, then store it in a covered container in the refrigerator. When you're ready to eat, transfer your meat to a baking dish and cover the dish with foil.
This cooler may be the most important part of perfecting your barbecue. Whether it's a brisket, ribs or a pork shoulder, the idea is the same: Allowing a big piece of meat to rest for a long period of time improves its texture and the overall eating experience. In other words, don't fear the hold, embrace it.
You can smoke your meat the day before. Pull it, put it into foil pans, and cover it with foil. Make absolutely sure you cool the meat correctly. Then pull your smoker out to the party the next day for show and use it to heat the pork in the foil pans.
The ideal temperature for smoking pork shoulder is 250°F. Cooking at this temperature will help ensure that the pork is cooked through and evenly, while still retaining its moisture and flavor. Cooking at a lower temperature, such as 225°F, may take longer but could result in dry or tough meat.
During a rest period meats have been found to evaporate by weight about half the amount of juice that will be on the plate when cut. And they are cooling down, so you could ultimately serve an almost cold steak if you wait too long.
Resting brisket in a cooler is a great way to ensure that the internal temperature of the meat remains safe while maintaining its moisture until it is time to serve. Regarding how long to let the brisket rest, it is recommended to rest the meat for at least an hour, but up to three hours is also acceptable.
The internal temperature of the meat will always continue to rise a little during the resting period, so you should remove your meat from the oven or grill prior to reaching its target doneness temperature. Otherwise, it will be overcooked. Knowing the amount of heat rise during resting takes some experience.
USDA recommends using cooked pork within three to four days, kept refrigerated (40 °F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.
Meat will generally be juicier and more tender. However, do not overcook. Meats like brisket and pork shoulder are best when taken to an internal temp of 203 degrees. Meat will cook faster and power more easily through the stall (see above).
Yes, it is possible to overcook pork at 225°F (107°C) if it is left in the smoker for too long. While smoking at a low temperature for a long time can result in tender and flavorful meat, leaving the pork shoulder in the smoker for an extended period can cause it to become dry and tough.
Once the meat reaches an internal temperature of 180 F to 190 F, it is ready to be pulled. You can serve the meat once it reaches 165 F, but it won't be tender enough to pull apart properly.
Control the temperature of your cooker: The temperature is most important, so set up for a low and slow cook at 235 degrees. Slow cook for moisture and flavor: Though many competition teams inject their meat, cooking at the lower temp will keep moisture inside the meat as it cooks.
Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.
Next, remove your meat from the cooker and wrap it tightly in aluminum foil, if not already done. Now place a clean towel or two in your cooler, place your wrapped meat on top of the towels, and place a couple more towels on top and close the lid. Your meat will stay hot for hours using this method.
As a good rule of thumb, any thick cut of meat such as pork chops or lamb shoulder should rest for between 10-15 minutes. Let the meat rest in a warm area, such as the top of the stove. Don't cover smaller cuts with aluminum foil, which will trap the heat and accelerate the cooking process.
If your intention is to keep pulled pork moist for the next day - I'd strongly suggest leaving the muscle whole and then holding it overnight. I'd also suggest not smoking the meat to absolute probe tenderness, rather, smoke the pork butt to around 190F.
Smoke until the internal temperature of the pork shoulder reaches 195°F on an instant-read thermometer, this can take up to 24 hours if you maintain your smoker temperature at about 220°F, but don't worry if it only take 16 to 20 hours it will still be very tender.
During cooking, the internal temperature of the pork will rise quickly, then stall at around 140F-160F degrees. It's called “the stall” because the meat seems to stop cooking during this time and “stalls” for a few hours.
Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (temperatures between 40 and 140 °F) where harmful bacteria can multiply.
In my opinion the best liquid to use in the crock pot with the pork butt is chicken broth. Beef broth can work too. You could use water which would be ok but when you use broth it just gives the meat so much more extra flavor.
Yes, you can wrap your pork too early. This can lead to uneven cooking and a dry, tough texture. Make sure to wait until the internal temperature of the meat is at least 165 degrees Fahrenheit before wrapping it for maximum flavor and tenderness.
Smoke the pork until it reaches at least 195 degrees. This can take anywhere between 12-20 hours, depending on the consistency of heat in your smoker and the size of your pork roast. Once your pork reaches the desired temperature between 195-202 degrees, remove the pork shoulder from the smoker and wrap in foil.
Place the pork in an oven-safe dish or roasting pan and cover with aluminum foil. 4. Roast at 250℉ for 20 minutes per pound, or until the internal temperature reaches 140℉.
How long does it take to smoke a 8lb pork shoulder? When smoking a pork butt at 250 degrees, you can plan to cook it for 90 minutes per pound. So an 8-pound pork shoulder is going to take about 12 hours so to smoke until its fall-apart tender reaches an internal temp of about 200 degrees.
If the heat source is at the top (pellet grill), then you must place the pork butt fat side up. If the heat source is below (electric, gas, kamado, or grill), then put the pork butt fat side down. If your fire is coming from the side (offset smoker), point the pork fat towards the fire-box.
Whether you are smoking a brisket, ribs or a pork shoulder, rubbing the meat with plain old yellow mustard, then seasoning it with your favorite dry rub does two wonderful things. First, it will help the seasoning adhere to the meat more evenly and not fall off while smoking.
Spritz – After 3 – 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F.
The ideal internal temperature for pulled pork is between 190-195°F, though it can reach up to 205°F due to the phenomenon known as carryover cooking. Using a lower temperature allows the meat to retain its juiciness while thoroughly cooking, resulting in tender and delicious pulled pork.
But you'll first have to let it cook long enough. Due to their relatively large size, pork shoulders should smoke for between 8 and 10 hours at 225° Fahrenheit.
Preheat the oven to 200 to 250 degrees F. Place the pork shoulder on a sheet pan fitted with a rack. Roast the pork until the internal temperature of the roast registers 200 degrees F, 8 to 9 hours, or overnight.
Smoke until the internal temperature of the pork shoulder reaches 195°F on an instant-read thermometer, this can take up to 24 hours if you maintain your smoker temperature at about 220°F, but don't worry if it only take 16 to 20 hours it will still be very tender.
With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish.
Most pork butts are 7-8 lbs but they can definitely weight a little more or little less. 5 pork butt (also called Boston butt, picnic, pork shoulder, etc.) will require about 14 hours of total cook time if you run your smoker low and slow at about 225°F (107°C).
Smoke the pork until it reaches at least 195 degrees. This can take anywhere between 12-20 hours, depending on the consistency of heat in your smoker and the size of your pork roast. Once your pork reaches the desired temperature between 195-202 degrees, remove the pork shoulder from the smoker and wrap in foil.
Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.
Once the meat reaches an internal temperature of 180 F to 190 F, it is ready to be pulled. You can serve the meat once it reaches 165 F, but it won't be tender enough to pull apart properly.
Yes, it is possible to overcook pork at 225°F (107°C) if it is left in the smoker for too long. While smoking at a low temperature for a long time can result in tender and flavorful meat, leaving the pork shoulder in the smoker for an extended period can cause it to become dry and tough.
Rinse and pat dry your pork butt. Apply your favorite dry rub. Prepare your smoker to your chosen smoking temp: 225°F (107°C) for the traditional “low and slow” method or 300°F (149°C) for the expedited technique.
Is 275 Too High For Pork Shoulder? No, 275°F is not too high for smoking a pork shoulder. In fact, it is a common temperature range used by many professional pitmasters for smoking pork shoulder. At this temperature, pork shoulder will typically cook at a rate of about 2 hours per pound.
Yes, pork butt will typically become more tender the longer you smoke it at 225 degrees. This is due to the gradual breakdown of the meat fibers over time and the release of fat and juices that help keep it moist and juicy.
At what temperature will a pork butt stall? During cooking, the internal temperature of the pork will rise quickly, then stall at around 140F-160F degrees. It's called “the stall” because the meat seems to stop cooking during this time and “stalls” for a few hours.
If you are prepping your pulled pork for a party that's later in the day, Bearded Butchers say it can rest for up to roughly two hours. Though, the Meat Smoking guy recommends wrapping and storing a finished pork butt or shoulder in an insulated container for up to five hours.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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