Smoked Pork Shoulder

Look for a bone-in pork shoulder with a nice fat cap on top. The fat keeps everything juicy while it cooks. Pat it dry with paper towels. Dry meat helps the rub stick well and the bark form nicely. Sometimes you’ll see a shoulder labeled as “Boston butt” in stores. Despite the funny name, this cut comes from the upper part of the front leg—not the rear!

Rub the whole shoulder with mustard first. This helps the seasoning stay put and also keeps things juicy. Coat the pork generously with your BBQ rub, fully covering all sides. Don’t forget to push some rub into any nooks or creases for even flavor. Let it sit for 20–30 minutes while your grill heats up; this quick rest helps the rub meld onto the meat.

Preheat your smoker or grill to a steady 225–250°F (107–121°C) with indirect heat. Add your favorite wood to get the smoke rolling. I’m a fan of fruit woods like apple or cherry for a slightly sweet, mellow smoke that’s great with pork. If your grill is smaller, a few chunks or a foil packet of soaked chips do the trick. Make sure the grill is set up for indirect cooking; this keeps the heat gentle and prevents burning.

Place the pork shoulder fat-side up on the grill, and then close the lid. Aim for a steady cooking temp and let the smoke work its magic. This whole process usually takes about 1.5 to 2 hours per pound, so a 7-pound shoulder could take 10–14 hours. Remember, it’s not a sprint—it’s all about that slow rhythm. At around the 3–4 hour mark, I like to spritz the pork every hour or so with apple juice or diluted apple cider vinegar. This keeps the surface moist and builds flavor. If you want to really give a boost to your bark, try adding a splash of bourbon or maple syrup to your spray bottle for a unique note.