They do this because it is believed that it allows the melting of fat, which can make it penetrate more flavour to the meat. We stumbled on an even better cooking method last time we made smoked pork shoulder, so this time around we decided to dial it in, making notes so we could be sure to repeat again. Get it to 200 degrees at the center by whatever means you feel like, wrap it in foil and put it in a disposable foam cooler (or a cooler you don't mind smelling like pork forever) and let it rest in there for 3-5 hours. Serve with Carolina BBQ Sauce. It contains well-marbled and fatty meat with a good thick layer of fat. Some people also believe that cooking with the fat side down gives more flavour to the meal and is a better way. So we actually just wrapped them well and left them sitting out in the shade. r/Traeger is the unofficial Traeger Nation community on Reddit. Let the meat rest anywhere from 1-3 hours. Wrap it in foil and a couple towels. And believe me, they stayed warm until we pulled them 2.5 hours later! So if you don’t have the extra time or equipment for this, don’t stress. Smoking a pork shoulder roast (6 lbs) and a whole chicken tomorrow. And it smelled sooooo good while it was smoking! Smoked pork shoulder is one of our go-to’s on the Traeger. Once it starts smoking, set the temperature to 180°F and let come to temperature (about 10 minutes). Set the pork shoulder on the Traeger and start cooking. But the professionals say that this does not happen because the meat is majorly water and fat is hydrophobic oil. And these boneless shoulders turned out spectacular, if I do say so! Now I go fat side down, place it in a foil tray around 160 to collect the collagen and get a much better end result Also, do you wrap in foil or paper or nothing at all? The pork shoulders are not called pork butts because they come from the back of the pig but because they were once shipped in something that was called butts. Interesting I always cook it fat side down but then after foiling i cut it fat side up. -Kristi, Your email address will not be published. This oregano plant. Cuisinart Coffee Maker Clean Light Will Not Stop Blinking: How To Fix? Rub the pork shoulder down with yellow mustard until well coated. Let the pork shoulder sit out at room temperature for about 30 minutes before you prep it to start smoking. Pork Prep – Before/During/After. Not sure why but always have. share. Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap. What about the wood we used? I cooked it with the fat cap up. So, we decided to be bold and try something new. The marbling plays an important role in how moist and tender your meat turns out. Start the pork at 180°F the night before and let it go for about 12 hours, or until the internal temp reaches at least 160°F, but anywhere up to 180°F (it just depends on how much patience you have :)). This is YOUR pulled pork, so make it to your liking! I’ve read a lot of conflicting info on cooking a pork shoulder fat side up vs down. I always did fat side up but never got all the fat to render and ended up with lots of unusable bark on the top, and subpar bark on the bottom. Eat! The frozen pork is a super quick and easy week night meal when you have nothing else planned. You can even put it wrapped in an empty cooler to keep it warm if you plan to let it rest for a while. They do this because it is believed that it allows the melting of fat, which can make it penetrate more flavour to the meat. Eat! Some people prefer cooking with the fat cap lying on the upper side. The garden is back folks! Maybe ill change it up. This is normal! BUT there are a few things you can do to make it just that much better…. I am curious which way you folks cook them. We decided this definitely needed to become our go-to method. It will turn out yummy anyways . On briskest I always go fat side up. Sorry if there was a thread already on this but I did a search and could find nothing. Everyone wants to have tender juicy delicious and perfectly cooked meat. Most of the time this fat layer has to be removed before cooking. On a short cook, it doesn't really matter, but over hours, it can dry out the bottom and make it just a bit tough when you slice. Do y’all cook your brisket fat side up or down? 100% Upvoted. Press question mark to learn the rest of the keyboard shortcuts. Going to smoke at 225. Some people prefer cooking with the fat cap lying on the upper side. Most of the people prefer Barbecue because it tenderizes the meat and provides the perfect juiciness to it. Let rest 1-3 hours. Unsubscribe at any time. 360 Cookware vs All-Clad: What’s The Difference? New comments cannot be posted and votes cannot be cast. If you own a Traeger and you’ve never tried smoked pork shoulder (aka pork butt), you have to try it! . Let rest 1-3 hours. I HOPE that after reading this post and seeing these pictures you are convinced that you, too, have to give this smoked pork shoulder a try! Fat side down--traegers are indirect heat, but you'll still get some radiant heat off the drip tray. First harvest f, Somehow, Paige managed to fold Reggie's ears into, Peanut butter chocolate chip cookies, adapted from, In case you haven't seen it yet - I have a separat, This oregano plant.