How To Smoke Pork Shoulder Like Myron Mixon

Smoking Pork Shoulder: A Step-By-Step Guide

Smoking pork shoulder is a time-honored tradition that yields tender, flavorful meat perfect for any occasion. If you’re looking to master the art of smoking pork shoulder like a pro, look no further. In this guide, we’ll walk you through the process of smoking pork shoulder, drawing inspiration from the legendary pitmaster, Myron Mixon.

Choosing the Right Cut

Before you start smoking your pork shoulder, it’s important to select the right cut of meat. Look for a pork shoulder with a good amount of marbling and a nice fat cap on one side. This will help keep the meat moist and flavorful during the smoking process.

Prepping the Meat

Once you’ve selected your pork shoulder, it’s time to prepare it for smoking. Start by trimming any excess fat from the surface of the meat, leaving behind a thin, even layer. Next, season the pork shoulder generously with a dry rub. Myron Mixon’s signature dry rub includes a blend of salt, black pepper, paprika, garlic powder, and brown sugar. Massage the rub into the meat, making sure to coat it evenly.

Setting Up the Smoker

While the pork shoulder is soaking up the flavors of the dry rub, it’s time to get your smoker ready. Myron Mixon is known for using a traditional wood-burning smoker, but any type of smoker will do. Just make sure to use the right type of wood for smoking pork shoulder. Hickory, apple, or cherry wood are all excellent choices that will impart a rich, smoky flavor to the meat.

The Smoking Process

Once your smoker is up to temperature and filled with the sweet aroma of wood smoke, it’s time to place the pork shoulder inside. Myron Mixon recommends smoking the pork shoulder at a consistent temperature of 225°F to 250°F for several hours. This low and slow approach allows the meat to slowly tenderize and take on the delicious flavors of the wood smoke.

During the smoking process, it’s important to monitor the temperature of the pork shoulder using a meat thermometer. Once the internal temperature reaches around 195°F, the pork shoulder should be tender and ready to be taken off the smoker.

Resting and Serving

After the pork shoulder has finished smoking, it’s crucial to let it rest before slicing into it. Myron Mixon recommends wrapping the pork shoulder in foil and allowing it to rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.

Once the pork shoulder has rested, it’s time to slice it and serve it up to your eager guests. Whether you’re serving it as a standalone dish or using it to make mouthwatering pulled pork sandwiches, your smoked pork shoulder is sure to be a hit.

So, there you have it – a step-by-step guide to smoking pork shoulder like Myron Mixon. With the right cut of meat, a flavorful dry rub, and a little bit of patience, you can achieve mouthwatering results that rival those of a seasoned pitmaster. Fire up the smoker, gather your friends and family, and get ready to enjoy some of the best smoked pork shoulder you’ve ever tasted.