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Finished Smoked Pork Shoulder Texas Butter Recipe

Smoked Pork Shoulder, That's a Wrap

Course: Main Course
Cuisine: American, Southern, Texan
Prep: 10 minutes
Burn Time: 11 hours
Total Time: 11 hours 10 minutes
Mouths: 8
Calories: 177 kcal
Author: txbut
Had to make a couple shoulders for a Christmas party providing some pulled pork. This falls outside of my typical dry rub dry cook but possibly the best shoulder I’ve ever turned out. Won’t know until the party but a piece fell off mid stroke and I bout had one.

I usually only inject birds and likely added an amendment to pork shoulder law as a Texas Butter state law. Second thing I did which I normally consider cheating is a wrap to finish out to final temperature target of 195 that rested out at a peak of 205. So I guess I’m a cheater now.

Adjust the injection however you want because I got into a honey shortage situation and subbed the missing honey with raw sugar instead. It’s up to you really, I was going for a slight brine and running late because this smoke wasn’t dropped until 1 PM plus it’s a low-n-slow. No chance in hell I was gonna drop pace for a run to a busy grocery over honey. Anything sweet would likely work and produce nice results. A day ahead injection proly wouldn’t hurt if you got fridge room, patients, and priorities squared.

Yes you can bake in fact these shoulders final wrap target temp to 195 was done in oven for better heat control and it was late.

Note: Two things, you’ll need a thermometer with a lead because it’s a set and forget smoke and important to not open until temp goals happen.

This recipe will make enough for one 10 pound-ish shoulder. Just double up for 2 shoulders or Xs __ for more. If I’m lyin I’m die’n every time I pick up a shoulder it’s 10 pounds and xx ounce.

Update: The pork came out great after a week in the freezer and an oven reheat. It didn't need sauce but added a nice touch!

Print 🖨️

Nuts-n-Bolts

Injection Parts

  • 1 cup apple juice
  • 1/4 cup raw sugar
  • 1/4 cup honey
  • 1/4 cup salt
  • 1/4 cup Sowflakes
  • 1/2 cup butter melted and optional

The Build

The Smoke

  1. Get your smoker rolling to 250 degrees.
  2. Mix all the ingredient except the Sowflakes.

  3. Inject shoulder in 4-5 spots. Squirt about ⅓ injection juice pull needle up a little, push back in in different direction, and squirt another ⅓ injection juice. Repeat until no more juice.
  4. Sprinkle Sowflakes dy rub all over pork shoulder.
  5. Insert thermometer with a lead to center of meat careful to not touch bone.
  6. Place pork shoulder fat side down on smoker off heat best you can and close smoker and all dampers.
  7. Now we’re only looking at what the temperature says. Does it say 165 yet? If not do not open pit unless you left damper open and it caught fire. Your looking at 6 hours.
  8. Does it say 165 yet? Yes, OK good pull thermometer out and place shoulder in foil pan or something that will hold it to get it inside. Should be at 6 hours but can vary in time.
  9. Start oven to 250 degrees or keep smoker at 250.
  10. Place heavy duty foil on counter and wrap your shoulder.
  11. Place another piece on counter and wrap again.
  12. Do this at least 2 times, 3 sure wouldn't hurt.
  13. Put wrapped shoulder in the foil tray you used to bring meat inside.
  14. Insert thermometer with lead and place in oven or smoker.
  15. Now we are waiting for the temperature to hit 195. It will stall like something's broke but don’t worry it will eventually kick in and hit 195 Mine took another 5 hours.
  16. So far we got 6 hours on open smoked and 5 on wrapped cook = 11 hours.
  17. Now that you have pulled the shoulder it will go up in temp anywhere for 200 to 210.
  18. It is very hot to handle but you can start shredding whenever you like.
  19. I actually wait till it cools which is another 4 hours.
  20. Takes a lot of time but the results are bomb dot com!
➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Smoked Pork Shoulder, That's a Wrap
Amount Per Serving (355 g)
Calories 177 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 3639mg 152%
Potassium 55mg 2%
Total Carbohydrates 19g 6%
Sugars 18g
Vitamin A 9%
Vitamin C 0.6%
Calcium 1.5%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.
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