Smoking a pork shoulder in a masterbuilt electric smoker

Ingredients

3.5 kg bone-in pork shoulder
Aluminium tray
2 Tbsp coarse salt
2 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chilli powder
1 Tbsp paprika
½ Tbsp cayenne pepper
4 Tbsp brown sugar

Preparation

  1. Blend all ingredients together and completely cover the pork shoulder.
  2. Place in the aluminium tray (uncovered), and smoke for 1 hour per pound at 120°C, or until internal temp reaches at 75°C.
  3. Remove from smoker and strain the juice into a small bowl.
  4. Wrap the meat two times in foil.
  5. Inject about 30ml per kg of the juice into the meat, then wrap 4 more times.
  6. Place back on the smoker at 120°C for 1 hour per pound or until internal temp reaches at 90°C for pulled pork results.

How do you smoke a pork shoulder in a electric masterbuilt smoker?

Instructions.
Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag. ... .
Preheat smoker to 225°F..
Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 185°F. Remove from smoker..

How long does it take to smoke a pork shoulder in an electric smoker?

Wrap the pork as tightly as possible so that no bark is lost. Double wrap so that the foil doesn't tear on the grates. Place wrapped pork fat side down back into the smoker until it reaches an internal temperature of 200-250°F, 7-8 hours or until tender.

How long does it take to smoke a 7 lb pork shoulder at 225?

At 225, figure roughly 2 hours per pound of meat, so the same piece of smoked pork shoulder takes from 12- 16 hours at 225.

Should I wrap pork shoulder in foil when smoking?

Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process. Maintain the fire: No need to add any more wood or coals; just maintain the fire and let the butt finish cooking.