#MASTERBUILT ELECTRIC PORK SHOULDER HOW TO#

Pork legs, on the other hand, are very lean and can dry out easily. The advantage of the high fat content in the pork butt is the meat is less likely to dry out during the cook because the fat works as a lubricant. A butt’s connective tissue needs lots of time at low temperature in order to break down, otherwise the meat will be chewy. Pork butt has a lot of fat and connective tissue, which is why this part of the animal needs to be cooked low and slow. The pork butt is also known as Boston butt and is a part of the pork shoulder. Also, buy a piece of meat with the bone intact because this will help hold the pork together and will even help the meat retain moisture while cooking.

#MASTERBUILT ELECTRIC PORK SHOULDER HOW TO#

If you don’t know how to identify the money muscle, ask your butcher. When shopping at the butcher, select a pork butt with a large money muscle because this is the best part of the pork shoulder. Cook until the internal meat temperature reaches 200☏ to 205☏.Wrap the pork butt in aluminium foil, or place the meat in a foil pan with some broth or apple juice, then foil the top.Continue until the butt reaches an internal temperature of 165☏.Begin spritzing the pork butt every 30 to 40 minutes.Increase the temperature of your electric smoker but don’t go over 275☏.Touch the pork butt until the rub doesn’t stick to your finger. After 5 hours, begin assessing the bark.* Optional: Fill your smoking tube or AMNPS with your wood of choice and light one end.Place a water pen underneath the pork butt.Insert a thermometer probe into the middle of the pork butt.Place the pork butt on the middle rack of your smoker.Set your electric smoker between 220☏ and 250☏.Leave the pork in the refrigerator for a few hours so the salt and seasonings can work its way into the meat.Sprinkle a decent layer of rub over all parts of the meat.Apply a binder of olive oil or yellow mustard.Trim excess lumps of fat underneath, then score the pork fat on the top.Pork Butt in an Electric Smoker- Step-by-Step Allow the pork to rest for 30 to 60 minutes before slicing or pulling. Wrap the pork butt in foil once the internal temperature reaches 165☏, then cook until the internal meat temperature reaches between 200☏ and 205☏, or is probe tender. Once the bark has set, begin spritzing the pork butt every 30 minutes. Place the meat in the smoker and leave untouched for the first 3 to 4 hours. Set the temperature of your electric smoker between 220☏and 250☏ and apply a generous layer of rub to the pork butt. I’ll walk you through the preparation and the step-by-step cook so you can make pulled pork in your electric like a pro. I wanted to find out all the techniques used by the best barbecue pitmasters and apply those skills to my electric smoker. A pork butt in an electric smoker is one of the most convenient ways to make pulled pork.

Masterbuilt electric pork shoulder