How Long to Smoke Pork Shoulder at 275: The Perfect Smoked Pork Recipe
You’re just about to put the pork shoulder in the smoker when you realize that you have no idea how long to smoke pork shoulder at 275.
We’ll walk you through the steps of smoking a pork shoulder at 275 degrees, so you can make the perfect smoked pork recipe.
We’ll also provide some tips on how to make sure your pork is moist and tender. Let’s get started!
How Long To Smoke Pork Shoulder at 275 degrees Fahrenheit.
We can conclude that you should smoke pork shoulder at 275 for 90 to 95 minutes per pound.
So, for a 6-pound pork shoulder, you should smoke it for 8 to 9 hours.
And for a 10-pound pork shoulder, you should smoke it for 13 to 14 hours.
Now it’s time to smoke the boneless pork shoulder! Place it in the smoker, fat side up, and close the lid.
Let it smoke for 6-8 hours, or until the internal temperature of the pork reaches 195 degrees.
Once the pork shoulder is done smoking, take it out of the smoker and let it rest for 30 minutes.
This will allow the juices to redistribute, so they don’t all come out when you slice into the pork.
FAQs
Can you smoke pork butt at 275?
Yes, you can get pulled pork roast at 275 degrees. However, we recommend keeping a higher temperature for a delicious and perfect smoked pork butt, like 300 degrees, for the best results.
Can you smoke a pork shoulder at 300 degrees?
Yes, you can smoke a pork shoulder at 300 degrees. And it’s actually the best temperature for smoking pork shoulder. The higher temperature will help to render the fat, making the pork more tender and moist.
How long do you smoke a 7-pound pork shoulder at 275?
You should smoke a 7-pound pork shoulder for 6-8 hours at 275 degrees. However, we recommend using a digital thermometer to check the internal temperature of the pork, and wrapping it in foil once it reaches 165 degrees.
Continue slow cooking until the internal temperature of the pork reaches 195 degrees.
How long does it take to smoke a roast at 275 degrees?
It usually takes about 6-8 hours to smoke a roast at 275 degrees.
However, we recommend using a digital thermometer to check the internal temperature of the pork, and wrapping it in foil once it reaches 165 degrees.
Continue cooking until the internal temperature of the pork reaches 195 degrees.
Prepare Pork Shoulder
The first step is to prepare your pork shoulder. Season it with a rub of your choice, or simply salt and pepper.
We like to use a mixture of paprika, smoked paprika, garlic powder, onion powder, and cumin. You can also inject the pork shoulder with a flavorful marinade if you want.
While preparing pork shoulder, make sure to:
- Trim off any excess fat: When smoking pork shoulder, you want there to be a thin layer of fat on top. This will help keep the meat moist and prevent it from drying out.
- Remove the bone: If your pork shoulder has a bone in it, remove it. This will make the smoking process easier and will also help the pork cook more evenly.
- Cut into smaller pieces: If your pork shoulder is too large to fit in your smoker, cut it into smaller pieces.
Set Up Your Smoker
Once your pork shoulder is prepared, it’s time to set up your smoker.
If you’re using a charcoal smoker, light the coals and let them burn until they’re covered in gray ash. Then, add the wood chips of your choice. We like to use hickory or applewood for pork.
While setting up your smoker, don’t forget to:
- Soak your wood chips: Soaking your wood chips in water for 30 minutes before adding them to the smoker will help them produce more smoke.
- Preheat your smoker: Preheating your smoker to 275 degrees will help the pork cook evenly.
- Add the water pan: Adding a water pan to your smoker will help keep the pork moist as it cooks.
If you’re using an electric smoker, preheat it to 275 degrees and add the wood chips of your choice.
Slice and Serve
After the pork has rested, it’s time to slice and serve! Start by slicing off the crispy skin – this is called the “bark” and it’s delicious.
Then, slice the meat against the grain into thin strips. Serve with your favorite barbecue sauce and enjoy!
We can conclude that you should smoke pork shoulder at 275 for 90 to 95 minutes per pound. So, for a 6-pound pork shoulder, you should smoke it for 8 to 9 hours. And for a 10-pound pork shoulder, you should smoke it for 13 to 14 hours.
Tips to Make Perfect Smoked Pork Shoulder
Now that you know how to smoke pork shoulder at 275 degrees, here are a few tips to help you make the perfect smoked pork recipe:
1. Use a digital thermometer: A digital thermometer is the best way to check the internal temperature of the pork. We like to use the Thermapen MK4, which is accurate to +/- 0.7 degrees.
2. Wrap in foil: Once the internal temperature of the pork reaches 165 degrees, wrap it in foil and continue cooking it until it reaches 195 degrees on the meat thermometer. This will help prevent the pork from drying out.
3. Let it rest: After smoking, let the pork shoulder rest for 30 minutes before slicing into it. This will allow the juices to redistribute, so they don’t all come out when you slice into the pork.
4. Slice against the grain: When slicing the tender pulled pork, be sure to slice against the grain. This will make the pork more tender and easier to eat.
5. Serve with barbecue sauce: Serve the pork with your favorite barbecue sauce. We like to use a vinegar-based sauce, like Carolina BBQ Sauce for Boston Butt or pork butt roast.
Final Thoughts
Smoking pork shoulder at 275 degrees is the best way to get tender, moist, and flavorful pork. Be sure to use a digital thermometer to check the internal temperature of the pork, and wrap it in foil once it reaches 165 degrees.
Let the pork shoulder rest for 30 minutes before slicing into it, and be sure to slice against the grain. Serve with your favorite barbecue sauce and enjoy!
Happy grilling!