BBQ Pork Shoulder Spritz YouTube
Brine pork shoulder for 18-24 hours. Pull pork from brine, allow to rest for app. 1-2 hours. Apply a liberal amount of mustard, coating the entire surface of the meat. Apply a liberal amount of rub, rubbing or patting it into the meat. Wrap and leave overnight.
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Position the pork shoulder or pork butt on the smoker, ensuring it remains undisturbed for a minimum duration of 3 hours. Post the 3-hour mark, launch the spritzing phase. Fill your food-safe spray bottle with the spritzing liquid of your choice. Execute a gentle spritz on the pork at a frequency of every 30 to 40 minutes, ensuring the crust or.
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Soda. Yes, soda can make a good spritzing liquid, thanks to its high sugar content. The sugary spritz causes the bark of the pork to carmelize. This gives it a nice crust. Be careful, though, as a little bit of soda goes a long way when smoking a pork butt. Spritz too much, and you could end up with a burnt crust.
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Close your smoker quickly to minimize heat loss. Repeat every 30 to 60 minutes until the pork's internal temperature reaches 165°F (74°C). Wrap the pork butt in aluminum foil, add any remaining spritz liquid to the packet, and continue cooking until the pork's internal temperature hits 195°F (90°C).
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Once the rub has set, only then should you spritz the pork. Then, spritz the meat every 30 to 45 minutes until you wrap the pork in aluminium foil. For the spritz liquid, use apple cider vinegar, or apple juice in a spray bottle. Continue wetting the surface of meat before wrapping in foil.
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To spritz pork shoulder, prepare a flavorful liquid such as apple cider vinegar, apple juice, or a combination of both along with any seasonings or herbs of your choice. Transfer the liquid to a spray bottle and spritz the pork shoulder every hour or as desired, ensuring to do so quickly to avoid letting out too much heat from the smoker.
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Smoke the pork shoulder. Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F. Raise the temperature on the Trager to 225°F. Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap.
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Spritz - After 3 - 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F. Wrap - After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer.
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If you decide to take this step, leave the pork shoulder alone for at least 3 hours. Don't be tempted to start spritzing before the smoker temperature has had a chance to stabilize. You also want the pork to form a solid bark during this time. Once you begin to spritz, repeat the process every 30 to 40 minutes.
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Prepare the smoker and preheat to 275F. Place a container full of water in the smoker, then add the pork butt so that the fat cap is facing up. Cook for 3 hours, undisturbed. Spritz the pork all over, then continue cooking for 3 more hours, spritzing at one hour intervals.
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Continue smoking low and slow until the internal temperature of the pork butt reaches 195-205°F (91-96°C). This is when the meat becomes tender and easily pulls apart. Once your pork butt reaches perfection, remove it from the heat. Unwrap it carefully. Feel free to take in the aroma that's been building.
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Only spritz the pork butt after it has been in the smoker for 3 hours, then spritz every 30 to 40 minutes until the wrapping stage. Avoid spritzing the top fat, as it will slow the rendering process. The best liquids to spray onto the meat are apple cider vinegar, apple juice, beer, or broth.
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The best time to spritz is after the rub has dried on the surface of the meat, and it should be done every 30-45 minutes until it's time to wrap the pork butt in foil or butcher paper. Common liquids for spritzing include apple cider vinegar, apple juice, and beer. Alternatively, the pork butt can be kept moist by mopping.
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Spritz with apple juice. While the pork is on the smoker, spritz the outside of the pork shoulder approximately every 30 minutes with apple juice. This helps keep the pork juicy. Remove the pork. Pull the pork from the smoker when it reaches an internal temperature of 160 degrees Fahrenheit and the fat begins to split on top of the pork. Wrap.
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Smoke pork. Add pork shoulder to smoker grate and smoke at 250°F for 4 hours. Each hour, open up the smoker and spritz pork. Wrap the pork. Spritz pork one more time, then wrap with foil or peach paper. Return to smoker and smoke at 225°F for approximately 4 more hours. Check temp. Pork should have an internal temperature of between 195-205°F.
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Place the pork on the smoker and smoke the pork for 7-8 hours. Prepare the apple cider spritz and spray the pork shoulder every hour or two to keep the pork tender and moist. Let the pork rest. Once the pork has reached an internal temperature of 190-205ºF remove the pork from the smoker and let it rest for 30 minutes.