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To preserve the juices, wrap the meat in aluminum foil and return it to the oven. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. Tips for Smoking Pork Butt What temperature do you wrap pork shoulder in butcher paper? It will take a few hours, so prepare for that. Wrap the Pork Butt in peach butcher paper and return to the smoker. I bagged my bone-in, skin-on breast separately from a couple of turkey legs, threw some big hunks of pork fat in for good measure, then cooked the legs and the breast—at 165°F (74°C) and 145°F (63°C), respectively—all day and all night before removing them from the … If you've opted to spritz or mop the pork as it cooks, the excess moisture can slow the cooking process. Remove pork from the cooler. But you will fight it … I cooked my first brisket over the weekend and wrapped in butcher paper. The butcher had these huge graphics of beef, pork, lamb on the wall behind the meat counter showing what part of the animal the various cuts came from. Add the pork back to the smoker and cook until it reaches about 203-205F internal (about 3-4 more hours). Pork is considered done nowadays at an internal temperature of 145º. What temp to wrap pork shoulder in foil? Yes I did, naturally you don't want to have it over open flame I like butcher paper because it allows for the bark to form better as it doesn't allow for the steam to soften the bark. Remember to check the temperature for pork, i.e., the pork shoulder grill temp is 225 degrees F. The pork shoulder smoke temp is the same as grilling temperature. Place the pork in a large bowl or on a work surface and massage the rub into the pork, making sure to get every nook and cranny. Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees. I cut off the money muscle and cooked both pieces in the smoker for about 3 hours at ~280* then wrapped it in butcher paper after slathering it with a little Shack sauce mixed with butter and rub. After you’ve preheated the grill to the 180-225 degree range, add the pork butt and … ... Butcher paper is somewhat more difficult to wrap than foil around a hot hunk of meat like brisket or pork shoulder . Smoke and heat pass through, imparting flavor and building up the bark. It’s not going to speed up cooking time quite as dramatically as foil, so you won’t quite “beat” the stall with pink butcher paper. Cover with lid or aluminum foil; cook for 6 hours or until meat is tender. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). I cut off the money muscle and cooked both pieces in the smoker for about 3 hours at ~280* then wrapped it in butcher paper after slathering it with a little Shack sauce mixed with butter and rub. In terms of personal preference, I like to … However, there is a huge difference between light spritzing and wrapping with a half cup of apple of juice. A 3-pound rack of baby back ribs should take about 5 hours to cook at 250, and 3 to 4 hours at 275. Let’s say you want to cook three pork butts for pulled pork, each 8 pounds at 225°F, my favorite temp for butts. Cooking Instructions- Conventional Oven: Heat oven to 325°F. But remember that a bone-in pork shoulder will only yield around 60% of its weight when cooked. Can you wrap a Boston butt in butcher paper? Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. You may want to use some string to tie the paper close, just wrap it around the pork butt and tie it. Add water and garlic. That’s what makes the roast fall apart in your fingers. My buddy was quite concerned about the pork going cold as the party was at 4:00pm. For those of your that wonder why your roast takes so long to smoke and it never seems to get past 150-160F, that is “the stall”. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. The minimum internal temperature to wrap brisket is 150°F (65.5°C). Also, if you can’t calculate the internal temperature of the pork butt, you can follow the general rule. Beef Brisket Recipe. To be more precise, you want to have about 1/3 to 1/2 pound of meat per person. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. I cooked my first brisket over the weekend and wrapped in butcher paper. A cut with the bone still in cooks for an average of 2 hours per pound. For those of your that wonder why your roast takes so long to smoke and it never seems to get past 150-160F, that is “the stall”. Pineapple, apple and orange juice all work great. Pat pork shoulder dry with paper towels, season with salt, pepper and garlic powder. Crutch brisket and pork shoulder when the stall starts or when it hits about 150°F or 160°F and has a dark ruddy color, and leave it in foil until it hits 203°F. How long do I smoke a 9 pound pork shoulder? About Pork Shoulder As a technique, wrapping in butcher paper works best when the meat is allowed to reach the stall (usually between 160 and 170 degrees internal temperature) before wrapping. Should you wrap pulled pork? At 235 degrees, pork cooks at a rate of 1 hour per pound. Continuously monitor the temperature with a probe thermometer. The most common reason to wrap your meat in pink butcher paper is to get around the meat stall. (Now adding Hot & Fast!) The pork should be at 165-175 degrees Fahrenheit after 5 hours. When I have the bark seems to come out really soft and almost slimy sometimes. Once the internal temp reaches 160°F, wrap in foil and put back on the heat. Online Dictionaries: Definition of Options|Tips Cook the pork shoulder in a 275° F oven, or on the grill over indirect heat, until the internal temperature reaches 180° F to 190° F — about 6 hours. Add water and garlic. Wrap the pork shoulder in butcher paper or aluminum foil and return to the smoker until the internal temperature reaches 200-205F. Keep the temperature of the pork at 200 to 225 degrees. After returning the pork to the smoker, watch the thermometer carefully to ensure that the meat doesn’t overcook. Let’s look at an example. Most BBQ chefs recommend removing your brisket from the smoker at around 195-200°F. Continuously monitor the temperature with a probe thermometer. Oct 2, 2020. 2.1 Marinade vs. Injection; 2.2 Can I use a Marinade as an Injection? Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. Advertisement. I'm curious what it might do to the bark, and possibly the color. This is available either bone-in or boneless. That is so that it can obtain the most amount of smoke as early as possible. Season liberally with the dry rub (equal parts kosher salt, garlic powder, parsley flakes, minced onion and dried basil). Butcher paper can stand up to a light spritz with apple cider vinegar/water before a wrap. Let rest for 30 minutes, then pull apart. What temperature should you crutch your butt? Butcher paper allows the bark to breathe more than foil resulting in better bark. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Let rest for 30 minutes, then pull apart. You can use Butcher Paper for this BBQ Titans’ Brisket recipe. At the 3 hour mark, spray pork with spritzer (continue spraying every 30 minutes) Using a temperature probe or instant read thermometer, once pork reaches 160-170 degrees remove pork shoulder (give one last good spritz) and wrap … Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. That temp will vary depending on what you are smoking. Check for doneness. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Can you overcook pulled pork? a good rule of thumb is to cook it 30 minutes per pound @ 350°. In a large smoker, the drop will be barely noticeable. Step 15- wake up in a panic! Continuously monitor the temperature with a probe thermometer. So now you know what you need, go forth and ask for it with confidence at your nearest quality butcher! Depending on your preference, you can wrap your brisket with foil or butcher paper. Thank you This is the period during a low-and-slow smoking session when your meat refuses to rise in temperature. Place the seasoned pork in the refrigerator for 8 to 12 hours or overnight. In addition to changing chamber temps, you can wrap your meat in foil or butcher paper to really speed up the process. In the class, he recommended smoking pork butts at 270*F for 8 hours, then wrap in foil and cook for 1 hour at 270*F, then bump up temp to 290*F and cook for another 1 hour. Let your shoulder sit in the smoker for a few hours to develop a nice bark, and then wrap when it hits 150-170°F. The meat should be very tender and easily pull away from the bone. As a technique, wrapping in butcher paper works best when the meat is allowed to reach the stall (usually between 160 and 170 degrees internal temperature) before wrapping. Pat the pork butt rub mixture into the mustard to coat the entire roast. 1, about a heaping teaspoon 25 grams dry milk, about 1/3 cup (optional) 3 tablespoons minced fresh garlic 2 teaspoons cayenne 2 tablespoons sweet paprika Wrap the Pork Butt in peach butcher paper and return to the smoker. What temp pull pork shoulder? Then into a cooler with a couple of towels on top to take up the space. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. … This can be checked using an instant-read thermometer. Someone emailed me recently and mentioned they took the Aaron Franklin MasterClass. With these steps of preheating the cooler and wrapping the shoulder with towels, you can expect your shoulder to stay at a food safe temperature in a high quality cooler for up to eight hours. As far as when to wrap a brisket or a pork shoulder with butcher paper, it’s always recommended to at least let the pork butt smoke with nothing wrapped up until it reaches about 150 degrees Fahrenheit. Not only does it cook faster, but when you wrap your pork butt, you can turn the temperature in your smoker up. 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick 3 grams Prague powder #1 40 ml brown sugar 15 ml kosher salt; Instructions I see a couple of other places. Tin foil is preferred, as it will hold the heat in better than butcher paper, but butcher paper will work as well. We left all three unwrapped to soak in the smoke until they hit the … During this time, you can check the grill or smoker every hour or two to add more wood chips and apple juice as needed (you may also need to add more coals … What temperature do you wrap pork shoulder in butcher paper? Wrap the pork butt with two layers of aluminium foil, and spritz the butt before sealing. It also allows the pork butt to push through the stall much faster. Cover with lid or aluminum foil; cook for 6 hours or until meat is tender. At 250 degrees, boneless pork shoulder should cook at a … When I have the bark seems to come out really soft and almost slimy sometimes. As far as when to wrap a brisket or a pork shoulder with butcher paper, it’s always recommended to at least let the pork butt smoke with nothing wrapped up until it reaches about 150 degrees Fahrenheit. My favorites are 75% water and 25% apple cider... Spritz the Ribs every 30-45 minutes. Preheat oven to 225 degrees F (110 degrees C). Poach in a covered pot for two hours. Smoked pork shoulder (pork butt) is one of those recipes that is a masterpiece of its own. Cooking Instructions- Conventional Oven: Heat oven to 325°F. It is in this spirit that I created Seared & Smoked. You can wrap your meat in either foil or butcher paper. Here is the butt after wrapping. The ideal time to wrap pork butt once the internal meat temperature has reached around 160°F to 165°F, which should take about 5-6 hours.However, don’t go by temperature alone. You can then wrap the meat (still wrapped in foil or butcher paper) in a few old towels and leave it in a cooler to keep warm for up to 3-4 hours. Cover the pan well with plastic wrap. you can put a dry rub on it or even brine it overnight. Like foil, meat wrapped in butcher paper can be held for several hours. When I smoke it next week, I'm going to let it go all night, unwrapped, at 225F. Yes, you should.Wrapping in butcher paper is a great technique. Continuously monitor the temperature with a probe thermometer. How much depends on how much air is in there. Step 2. You should smoke your meat until it reaches the correct temperature. The easiest way to test this is to poke a digital thermometer probe into the hole you have created for the stock to be poured in. Continuously monitor the temperature with a probe thermometer. Cuts like brisket, pork butt, pork shoulder, and ribs of all kinds often stall for several hours before they begin to rise again. Pat the pork dry with paper towels. How long does it take to smoke a 9 pound pork shoulder? After 5 days flip it over so the bottom side is up and refrigerate it for another 5 days. Wrapping. What temperature do you wrap pork shoulder in butcher paper? With smoke woven through the moist meat, bits of seasoned crust, and a gentle splash of BBQ sauce, BBQ pulled pork is a foolproof low and slow smoked food, perfect for feeding large crowds. You can wrap your meat in either foil or butcher paper. Continuously monitor the temperature with a probe thermometer. If you’re planning to wrap your pork butt in foil, the best time to do it is when the pork butt has achieved an internal temperature of 150 to 170 degrees, or about two-thirds of the way through the cooking time.This will give it the best possible combination of flavor and texture. I do not normally wrap butts when I cook them. 3 1/2 pounds venison, pork, beef or other meat 1 1/2 pounds pork belly or fatty shoulder 33 grams kosher salt, about 3 tablespoons 4 grams Instacure No. You can choose to wrap the shoulder in butcher paper after the stall, which usually occurs from 145-165 or leave it unwrapped. Brisket tends to stall at 150-160°F and will have a dark ruddy color. However, as large cuts of meat such as brisket, pork butt, or pork shoulder cook, the internal temperature of the brisket seems to stall at 155°F-165°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. Allow pork to rest for at least two hours. The pork goes into the smoker and cooks for 4-5 hours until it reaches an internal temperature of 160 degrees F. At that point, the pork is wrapped and left to cook for another 3 … Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl. Crutch brisket and pork shoulder when the stall starts or when it hits about 150°F or 160°F and has a dark ruddy color, and leave it in foil until it hits 203°F. The advantage of butcher paper over foil is it can breathe. Step 3. After grilling your pork shoulder or pork butt, let it rest for about an hour to cool down, and you are all set. This higher temperature will cause the proteins and collagen to further break down and, make the pork juicer and more flavorful. The biggest secret to a beautifully smoked pork butt is minding the temperature. Now a pork butt is a different animal (literally). Wrapping ribs in butcher paper isn’t all that different from wrapping them in foil. Everyone was raving about the pork! If cooked right, pork shoulder can be tremendously juicy and full of flavor. I did four at once for a friends Birthday party. Low and slow since this cut of meat is … After 10 days unwrap the meat. I didn’t want the pork shoulders to dry out, so every 90 minutes, while I was awake, I spritzed the pork shoulders with apple juice. Close the lid and smoke the pork until it reaches an internal temperature of 165-170 °F. Put mixture in can a little at a time, pressing down as you go Put lined disk, followed by spring, followed by the lid. to 6 lbs. Step 17- when brisket stalls out around 160-165 degrees wrap it in foil or butcher paper. We are the BBQ army… Be as helpful, caring and generous as you can afford to be. Make sure you are wrapping your pork butt tightly. (The second part of the cook can take around 5 hours.) Edit: changed butcher paper to foil. When you wrap the brisket in foil or butcher paper, the brisket will power through the stall and the temperature will slowly rise towards 203°F. Butcher paper is somewhat more difficult to wrap than foil around a hot hunk of meat like brisket or pork shoulder. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. If cooking the Kalua pork in a conventional oven instead of slow cooker, place the roast on a large piece of foil, pierce all over, add the liquid smoke and salt and wrap tightly with foil, place in a roasting pan and pour ¼ water in the pan. 2) Will the bark be bark still? Smoked low and slow, pork shoulder is the way to go if you’re looking for something that’s easy to make and hits your tastebuds perfectly no matter how it’s served. Your grill or smoker can likely accommodate several. Bone-in pork roasts range in size from 2 lbs. Decided to do a test and weapped one of the butts I was cooking in butcher paper also. After grilling your pork shoulder or pork butt, let it rest for about an hour to cool down, and you are all set. Rub the entire pork shoulder with mustard to coat it. The front of the pig: Pork shoulder (also called pork butt or “Boston butt”) is typically sold around 5 to 10 pounds as a boneless roast at the grocery store. Smoke pork should for about 3 hours until internal temp reads 160°F. Final target temperature should be 198-200⁰. Wrap the seasoned pork in plastic wrap and chill in the refrigerator for at least 1 hour. However, the pork shoulder cook temperature is 201 degrees F. Make a proper heat source: Use a good bed of coals for the heat source and some wood for flavor. 4) Has anyone ventured out from Snake River Farms for a pork shoulder? Preheat the grill between 180 – 225 degrees. Decided to do a test and weapped one of the butts I was cooking in butcher paper also. The butts went on a large Big Green Egg at 9 a.m. with a pit temp of 225. The cheesecloth will form a protective barrier around your meat and will prevent the meat from dehydrating too suddenly. Once the pork butt has reached 150°- 160° F internal temperature, it is time to wrap it in foil or butcher paper. Aim for 60c / 140f water temp, and cook until the brisket is that temp throughout. Every hour, spritz the ribs with juice. At … Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. For example if your pork shoulder is 4 pounds, it will serve around 6 people. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. Place in Smoker and set to 225 degrees for 2-3 hours. Once the brisket hits 150°F, the temperature will stall as the meat ‘sweats’. However, the pork shoulder cook temperature is 201 degrees F. Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. Wrap your cut of meat loosely in the cheesecloth so that all exposed portions of it are covered by three layers of the cloth. Once it has hit the ideal temperature, pull the pork off and wrap in butcher paper. Time to wrap. Continuously monitor the temperature with a probe thermometer. Meat Smoking Times and Temps made Easy! thusly 5 hours would do the trick. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. Pull the ribs off and wrap in material of your choice. Once the internal temp reaches 160°F, wrap in foil and put back on the heat. Use a length of paper that’s about twice the size of the rib rack. Wrap the Pork Butt in peach butcher paper and return to the smoker. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. Then rest for at least 60 minutes. Texas Style Oven Brisket Recipe: A simple smokey brisket recipe with a zesty dry rub, that can be made in the oven, instead of a smoker.Enjoy with others! You will want to cook your pork shoulder, picnic or Boston Butt up to 190º. Make a proper heat source: Use a good bed of coals for the heat source and some wood for flavor. We recommend the following process for wrapping ribs, pork shoulder and brisket. You can also protect your meat from sudden dehydration with a triple thick layer of paper towel. Cold or windy conditions, or poor airflow inside the smoker, could also be to blame. Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees. It’s illuminating: they charged $5.99 a pound for pork butt cut up into cubes (more understandable, given there’s labor involved), but whole pork shoulder was less than $2.00 per pound, and the various pork shoulder products ranged in price from $3.49 to $4.49, around double the price. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. 3) Alternatively, should I wrap at 160, then remove the butcher paper at 170, and go naked for rest of cook? Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Shred and enjoy. Assess the bark before wrapping and ensure the outer crust has set. Here is the finished butt. Wrap the pork shoulder in butcher paper or aluminum foil and return to the smoker until the internal temperature reaches 200-205F. Should I wrap my pork shoulder in foil or butcher paper? Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. How long do you cook a bone in pork roast per pound? Cover the top with cling-wrap to prevent water from condensing into the can. Pink Butcher Paper (17.25 Inch x 175 Feet Roll With Dispenser Box) - For Meat Smoking and BBQ - Heavy Duty Unwaxed Unbleached Food Grade Paper - Smoker Safe - Use Wrap While Cooking For Tender Meat 4.8 out of 5 stars 11,542 Lay out two sheets of tin foil on the counter, large enough to wrap around your pork butt. Pulled Pork Test #87 AKA Foil Vs. Butcher Paper This Weekend. Rush outside and check pellet level in Hopper and temperature of brisket. The Boston butt or upper shoulder is the ideal cut for pulled pork as it’s big enough to stand up to a long slow smoke. 1.1 Recipe #1: Competition BBQ Beef Injection; 1.2 Recipe #2: Beef or Venison Brine Injection; 1.3 Recipe #3: Savory Beef Stock Injected Beef Brisket Flat; 2 Brisket Injection — Why? This is due to the fat content of the pork cut and the bone. A freshly cut piece of pork shoulder from the butcher. Smoke ribs (unwrapped) for 2 to 2.5 hours or until the ribs reach an internal temperature of 165 degrees Fahrenheit. This retains most of the integrity of the bark while enveloping the meat in a moist, tenderizing environment. As a technique, wrapping in butcher paper works best when the meat is allowed to reach the stall (usually between 160 and 170 degrees internal temperature) before wrapping. This retains most of the integrity of the bark while enveloping the meat in a moist, tenderizing environment. Foil. Boneless pork butt usually cooks at a rate of 90 minutes per pound. When the pork is done, wrap in a towel and place in a room temperature cooler to rest for 1-2 hours. At 235 degrees, pork cooks at a rate of 1 hour per pound. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. Sprinkle rub mixture evenly and thoroughly on … Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Wrap the pork shoulder in butcher paper or aluminum foil and rest for at least 1 hour. Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. I just pulled a pork butt out of the freezer to thaw in the fridge. What temp do you wrap pulled pork? Once the internal temp reaches 160°F, wrap in foil and put back on the heat. Step 16 - all is well and it's past noon! Traeger pulled pork is the best way to go about cooking this pork cut from the upper shoulder portion of the pig or hog. Unfortunately, the dreaded stall lasts for hours. Remember to check the temperature for pork, i.e., the pork shoulder grill temp is 225 degrees F. The pork shoulder smoke temp is the same as grilling temperature. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. They finished about 8:30 am, wrapped in butcher paper and then in a food safe plastic bag (just so the cooler wasn’t a greasy mess). Should i wrap pork shoulder in foil or butcher paper? Decided to try a pork butt cooked using butcher paper. Tools and More. and require a cooking time of about 20 minutes per pound at 350 degrees Fahrenheit. How long does it take to cook a 10 lb Boston butt at 250 degrees? You can wrap your pork in either foil or butcher paper. Around the holidays, we eat more beef than we do any other time of year. Continuously monitor the temperature with a probe thermometer. I do not normally wrap butts when I cook them. When you put a cold hunk of meat in a preheated oven, the air temp in the space will drop a bit. 5. Remove the roast from the refrigerator 40 minutes before turning your smoker on. The key is to barbecue the pork at a slightly higher temperature (275 degrees), and then wrap it in butcher paper, parchment, or foil. The process for crutching a pork shoulder is just like the brisket and pork butt. Contents (Jump to Topic) 1 3 Very Good Beef Brisket Injection Recipes. Wrap the pork tightly in plastic wrap and refrigerate it for 5 days. Pork butt (Boston butt, pork shoulder) normally takes 12-14 hours to turn it into tender, juicy pulled pork. The bark on the butt was great, stayed Butcher paper is somewhat more difficult to wrap than foil around a hot hunk of meat like brisket or pork shoulder. Pulled pork is most commonly prepared by smoking a pork shoulder, also referred to as a Boston butt or a picnic roast. Somebody mentioned I should do this for a pork shoulder since Franklin did it for briskets, and I love tests so let's get this right. We started with three pork butts similar in size; the largest weighed 6.75 lbs., the second weighed 6.50 lbs., and the smallest weighed 6.13 lbs. Place your pork butt in the center and wrap the tin foil around the pork butt. Wrap the tenderloin in peach butcher paper and return it to the smoker. If you need to feed a crowd, barbecue multiple pork butts. Let it sit for 30 minutes: Allow the meat to reach room temp and give the rub time to melt into the meat. What temp do you wrap pulled pork? Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. How? Continuously monitor the temperature with a probe thermometer. $99,999.00 $59.40. Control your temperature: Place the butt on the smoker and close the lid. The pork goes into the smoker and cooks for 4-5 hours until it reaches an internal temperature of 160 degrees F. At that point, the pork is wrapped and left to cook for another 3-4 hours or until tender. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour.