How Long To Cook A Pork Shoulder At 250

Information technology's a classic scenario: You've trimmed and seasoned a overnice large pork shoulder and are gear up to fire up the smoker. The question is, where exercise you ready the temperature, and how long do you have to wait before the pork is done? Our guide will teach you how long to smoke a pork shoulder at 250 degrees Fahrenheit, along with a few other tricks.

How Long To Smoke a Pork Shoulder at 250

If y'all plan on setting the grill or smoker to 250 degrees Fahrenheit, you lot tin expect boneless pork shoulder to cook for nigh xc to 95 minutes per pound. That'southward long enough to allow the fat and connective tissues to break down nicely while the exterior gets nice and crispy.

A Primer on Pork Shoulder

If you lot've never prepared slow-cooked pork shoulder before, yous're in for a care for. This is an intensely flavorful cut of pork with a high fat-to-meat ratio. When it'south cooked over a low burn down for hours at a time, the meat gets enticingly tender. The meat is also very affordable, peculiarly if you purchase in bulk.

When yous look at pork shoulder, you might be intimidated by the amount of fat and connective tissue that you see running through it. Never fear–the long cooking process will let the fat to cook down, contributing all that rich season and juiciness to the pulled pork.

One give-and-take of caution: When you lot're shopping for pork shoulder, exist enlightened that information technology goes by a couple of other names every bit well. "Picnic shoulder" and "picnic ham" are common labels. If you see either of these items on auction, know that they're the same matter as pork shoulder.

A whole pork shoulder consists of the picnic shoulder and the pork barrel, which has a similar flavour and texture but a slightly different shape. The cuts are usually sold separately, only you lot can substitute 1 for the other when making pulled pork.

The Lowdown on Temperature

Pork needs to cook to an internal temperature of at to the lowest degree 145 degrees Fahrenheit in order to be safely consumed. While that temperature is adequate for lean cuts like tenderloin and chops, pork shoulder and pork barrel will actually need more time in the smoker.

If you're planning to slice the pork shoulder, an internal temperature of 185 degrees Fahrenheit is acceptable. For pork that's tender plenty to fall apart when yous shred it with a fork, you'll need to expect a bit longer. Shoot for an internal temperature of 200 to 205 degrees when making smoked pulled pork.

Note: While in that location are some recipes that phone call for sliced pork shoulder, we think the meat is at its best when it'due south allowed to reach the 200 degree mark. Otherwise, there might still be large chunks of fat and gristle to debate with.

How Long to Smoke a Pork Shoulder at 250 Degrees Fahrenheit

At 250 degrees, boneless pork shoulder should cook at a rate of about 90 to 95 minutes per pound. To put information technology in practical terms, this means that a 10-pound cut of pork shoulder volition be washed in around 15 to 16 hours.

That might sound like a long fourth dimension, particularly if y'all're a novice. For true fans of accurate barbecue, however, the finish outcome is well worth the await.

Also, bear in listen that the recommended temperature for making smoked pulled pork is 225 degrees. When the smoker is set to this temperature, you can await information technology to take as long as 2 hours per pound before it's done. Therefore, that 25-caste difference tin be a existent time-saver, as long as yous proceed an eye on the pork to make sure it doesn't overcook.

Wrapping it Up

Pitmasters everywhere are familiar with the phenomenon known equally the pork butt stall. This actually affects other large cuts of meat likewise, including beef brisket and whole turkeys. Hither's what it means for you lot.

At effectually the five-60 minutes mark, an eight- to 10-pound pork shoulder will seem to stop cooking for a while. This typically occurs when the temperature reaches a plateau of 150 to 170 degrees Fahrenheit. At this bespeak, the moisture in the pork begins to evaporate, which keeps the temperature from rising any college.

The worst affair well-nigh the stall is that it tin terminal for hours, with no indication of when the temperature might start going upwardly again. If y'all know what to expect, you lot can programme ahead and look out the stall. If y'all'd prefer to speed things along, even so, there is a way.

When the pork has been cooking for four or five hours, check the internal temperature using an instant-read thermometer. If the readout falls inside the 150 to 170 degree range, take the meat off the smoker. Otherwise, let information technology cook until it reaches that window.

One time y'all've removed the pork from the oestrus, wrap it tightly with tin foil or butcher paper. At this point, the meat will accept captivated a nice hit of smoke flavor. The foil volition create a shield that keeps the moisture from evaporating, then the pork will cook much more apace every bit a issue.

Later returning the meat to the smoker, let it cook for another two hours. At this indicate, start checking the temperature. It should reach the 195 to 205 caste range in short order.

Nigh Overcooking

Many first-timers brand the mistake of thinking that it'south impossible to overcook pork shoulder. In truth, it is possible to get out the pork on the smoker for too long.

If you don't remove the pork shoulder from the heat when the internal temperature reaches 205 degrees, the meat will begin to dry out. While yous want the exterior to gain a dark chaff–known as bark–during the cooking process, at that place'southward a fine line between skillful bark and charred meat.

Proper Placement

When you're smoking a pork shoulder, e'er place it with the fat side facing up . Otherwise, all that luscious fat will either baste downwards onto the coals or exist funneled away by the grease direction system. If the fat is facing upwards, it volition slowly baste the meat as information technology renders, which is exactly what you want.

One other matter: Don't remove as well much of the fat before you apply the seasoning rub. Yous can trim abroad some of the backlog, simply since the smoked pork gets about of its season from the fat content, you'll exist shooting yourself in the human foot if y'all take it away.

Other Tips For Making Smoked Pork Shoulder

• Don't become overboard with the seasoning. A unproblematic rub of kosher salt, black pepper, dry out mustard, chocolate-brown sugar, garlic pulverization, and brown sugar should practice the flim-flam. You can rely on store-bought brands, but it'south simply equally easy to whip upwards your own.
• Monitor the internal temperature of the pork with a loftier-quality probe thermometer. An accurate readout is essential to success.
• Similarly, cheque the grill'south temperature oft to make certain it'due south staying within the proper range. If it's immune to fluctuate, you'll have a hard time monitoring your results. It'southward piece of cake to do this on a pellet grill since they offer a digital readout, but you can use a thermometer to check your progress on gas and charcoal grills as well.
• If y'all're planning on making smoked pork shoulder all wintertime long, make sure the grill or smoker is kept in a sheltered location. Strong winds and cold temps can affect the grill's estrus retention. You tin can also invest in a grill encompass or blanket to assistance go on the internal temperature steady in chilly weather.
• Remember that bone-in pork will take a bit longer to melt than the boneless multifariousness. A 10-pound bone-in pork shoulder should accept near 20 hours to melt when the temperature is set to 250 degrees. The os contributes a great deal of season, so at least you'll be rewarded for the long await.

Final Thoughts

Setting the grill or smoker to 250 degrees can shave a few hours off your cooking time. Although we prefer to smoke pork shoulder at 225 degrees, it might exist a proficient idea to aim a bit higher, particularly if you aren't sure whether your smoker has decent heat retention. If the process is taking as well long, at that place's always the Texas crutch.

All-time of luck, and happy grilling!

Source: https://bbqhost.com/how-long-to-smoke-a-pork-shoulder-at-250/

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