How To Smoke Pork Shoulder On Pit Boss

Smoking Pork Shoulder on a Pit Boss Grill

Smoking pork shoulder on a Pit Boss grill is a delicious and rewarding experience. The slow cooking process infuses the meat with incredible flavor and results in tender, juicy pulled pork that will have your friends and family coming back for more. Whether you’re a seasoned pitmaster or a beginner, smoking pork shoulder on a Pit Boss grill is an achievable and impressive feat.

Choosing the Right Pork Shoulder

Before you start smoking your pork shoulder, it’s essential to select the right cut of meat. Look for a pork shoulder, also known as a pork butt, with a good balance of meat and fat. The fat will help keep the meat moist and add flavor during the long smoking process. Aim for a pork shoulder that weighs around 8-10 pounds for the best results.

Prepping 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, leaving a thin layer to enhance flavor and moisture. Next, apply a generous amount of dry rub to the pork shoulder. A typical dry rub might include a combination of brown sugar, salt, pepper, paprika, garlic powder, and onion powder. Make sure to massage the dry rub into the meat, covering it evenly on all sides. Let the pork shoulder sit for at least an hour to allow the flavors to penetrate the meat.

Setting Up Your Pit Boss Grill

While the pork shoulder is resting, prepare your Pit Boss grill for smoking. Start by filling the pellet hopper with your choice of wood pellets – hickory, apple, or cherry are popular options for smoking pork. Preheat the grill to a temperature of 225-250°F. Once the grill is preheated, it’s time to get smoking!

Smoking the Pork Shoulder

Place the prepped pork shoulder directly on the grill grates of your Pit Boss. Close the lid and let the magic happen. The low and slow cooking process is crucial for achieving tender, flavorful pulled pork. Plan for approximately 1.5 hours per pound of pork shoulder, but remember, it’s done when it’s done. Use a meat thermometer to check for an internal temperature of 195-205°F – at this point, the meat should be incredibly tender and easy to pull apart.

Resting and Serving

Once the pork shoulder reaches the desired temperature, carefully remove it from the grill and let it rest for about 30 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful end result. After resting, use two forks to pull the pork shoulder into succulent, mouth-watering strands. Serve the pulled pork on a platter and watch it disappear before your eyes.

Smoking pork shoulder on a Pit Boss grill is a labor of love that pays off in the form of delicious, melt-in-your-mouth pulled pork. Whether you’re cooking for a crowd or simply indulging in a weekend barbecue, mastering the art of smoking pork shoulder will make you the hero of any gathering. So fire up your Pit Boss, grab a pork shoulder, and get ready to enjoy the fruits of your labor!