Wood Chick's smoked pork shoulder

Wood Chick's smoked pork shoulder

  • Preparation Time15 mins
  • Cooking Time960 mins
  • Serves12
  • DifficultyHard
1 (2 1/4kg) or larger bone-in pork shoulder
55g barbecue dry rub, homemade or store-bought
250ml apple juice in spray bottle
Special equipment:
Hickory and apple wood chips soaked in water for 30 minutes prior to cooking
1) Twelve hours prior to cooking, trim the fat cap of the shoulder to 1/2cm thickness. Season heavily with the dry rub. Place in a plastic bag and refrigerate overnight.

2) Remove the pork from the refrigerator 2 hours prior to cooking so it comes to room temperature.

3) Prepare a smoker to a temperature of 95-100C and place one handful of hickory chips and one handful of apple chips on the hot coals.

4) Place the pork shoulder in the smoker and smoke for 14-16 hours, adding one handful of hickory and one handful of apple chips every 4 hours. After 5 hours in the smoker, begin spraying the pork generously with apple juice every 2 hours.

5) Pork will be done when the internal temperature reaches 75-86C.

Pull or chop the meat as desired and top with your favourite sauce!

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