How To Smoke Pork Shoulder On Brinkmann Electric

Smoking Pork Shoulder on a Brinkmann Electric Smoker

Smoking pork shoulder on a Brinkmann electric smoker can result in delicious, tender meat that’s perfect for a variety of dishes. Whether you’re a seasoned pitmaster or a beginner looking to try your hand at smoking meat, this guide will walk you through the process of preparing and smoking a succulent pork shoulder on a Brinkmann electric smoker.

Choosing the Right Pork Shoulder

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

Preparing the Pork Shoulder

Once you have your pork shoulder, it’s time to prepare it for smoking. Start by trimming any excess fat from the surface of the meat. Next, apply a generous amount of dry rub to the pork shoulder. A typical dry rub might include ingredients like brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Make sure to coat the entire surface of the pork shoulder evenly with the dry rub, then wrap it in plastic wrap and let it sit in the refrigerator for at least a few hours, or ideally overnight, to allow the flavors to penetrate the meat.

Setting Up Your Brinkmann Electric Smoker

While the pork shoulder is marinating in the dry rub, it’s time to prepare your Brinkmann electric smoker. Start by filling the smoker’s water pan with water or a flavorful liquid, such as apple juice or beer, to help keep the meat moist during the smoking process. Next, add your choice of wood chips to the smoker’s chip tray. Hickory, apple, or cherry wood chips are all great options for smoking pork shoulder, as they impart a delicious smoky flavor to the meat.

Smoking the Pork Shoulder

Once your smoker is set up and preheated to the ideal temperature of 225-250°F, it’s time to place the pork shoulder on the smoker’s cooking grate. Close the smoker’s door and let the pork shoulder smoke for several hours, maintaining a consistent temperature throughout the smoking process. Plan on smoking the pork shoulder for around 1.5 hours per pound of meat, but keep in mind that every cut of meat is different, so it’s best to rely on a meat thermometer to determine when the pork shoulder is done. The internal temperature of the pork shoulder should reach at least 195°F for optimal tenderness.

Resting and Serving

Once the pork shoulder has reached the desired temperature, carefully remove it from the smoker and let it rest for at least 30 minutes before slicing or pulling the meat. This resting period allows the juices to redistribute throughout the pork shoulder, resulting in a more flavorful and tender end product. After resting, use two forks to pull the pork shoulder apart into succulent, smoky strands, or slice it for a more traditional presentation. Serve the smoked pork shoulder on its own, in sandwiches, or as a delicious addition to tacos, salads, and more.

With the right cut of pork shoulder, a flavorful dry rub, and the low, slow heat of a Brinkmann electric smoker, you can easily smoke a mouthwatering pork shoulder that will have your friends and family coming back for seconds.

So, fire up your Brinkmann electric smoker, grab a pork shoulder, and get ready to enjoy the delicious results of your smoking efforts. Happy smoking!