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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Smoke Pork Shoulder/Butt Recipe

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This recipe for Smoke Pork Shoulder/Butt, by , is from Momma's Clan Makes Munchies, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cassie Wallace


6-9 pound pork shoulder or pork butt fat trimmed
4 tablespoons of yellow or Dijon mustard


1. Preheat your smoker using your favorite flavored wood to 250.
2. Place a metal drip pan underneath the grill grates and fill it up with water.
3. Make the bbq rub for the pork shoulder and set aside.
4. Pull it out from the refrigerator and let sit for 30 minutes.
5. Trim away any access fat that is unwanted.
6. Rub it down on all sides with yellow or Dijon mustard.
7. Coat the pork on all sides with the rub
8. Place it on the smoker.
step by step pulled pork procedures 1 through 8

9. After 3 hours of smoking, begin spritzing with 15-20 sprays every hour for 3 more hours for a total of 3 separate spritzes before removing it.
10. Once the shoulder reaches an internal temperature of between 165 and 170, remove it from the grill.
11. Add it to a double sheet of large foil and spray it again with the spritzer generously.
12. Wrap it well in the foil and return to the grill.
13. Continue cooking it until it reaches an internal temperature of 200 to 205.
14. Remove it and let it rest in the foil for 30-60 minutes.
15. Unwrap it, remove the bones and any large chunks of fat and shred using forks, tongs, or hands.
16. Serve pulled with your favorite BBQ sauce or on a sandwich.

Personal Notes:
Personal Notes:
Garlic Granules
Onion Granules
Sea Salt

1 cup apple juice
1/2 cup apple cider vinegar
1/2 cup water




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