About Overcooking Many first-timers make the mistake of thinking that it’s impossible to overcook pork shoulder. In truth, it is possible to leave the pork on the smoker for too long. If you don’t remove the pork shoulder from the heat when the internal temperature reaches 205 degrees, the meat will begin to dry out.



Can you overcook pork shoulder in smoker?

In a word, yes. If pork shoulder or pork butt is allowed to cook past 210 degrees or so, the meat will begin to dry out. This will affect the quality of your pulled pork, even if you smother the meat in barbecue sauce before serving it.

Can I smoke a pork shoulder for 24 hours?

Smoke until the internal temperature of the pork shoulder reaches 195°F on an instant-read thermometer, this can take up to 24 hours if you maintain your smoker temperature at about 220°F, but don’t worry if it only take 16 to 20 hours it will still be very tender.

Does pork shoulder get more tender the longer it cooks?

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won’t suddenly end up with something dry or rubbery.

How long can you smoke pork shoulder?

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish.

Can you overcook a pork shoulder?

And the short answer is “Yes” — just like most other cuts of meat, it’s possible to overcook pork shoulder. Even though it’s hard to overcook pork shoulder, there are sure-shot signs to let you know the meat is overcooked, most notably when it dries out, is tough and chewy.

Can you smoke a pork shoulder for 20 hours?

If you’re smoker runs a little hot, 20 hours may be sufficient. The pork is probably cooked in a few hours, but it takes much more time to reach fall-apart tender. If you end up hovering around 225 or less, shoot for 23 to 24 hours.

What happens if you cook pulled pork too long?

The muscle fibers go through stages of tough-tender-tough, so yes, after too long a time you get tough, dry meat. Also, the cut of meat matters.

How long does it take to smoke a pork shoulder?

Pork shoulder should smoke at a rate of 2 hours per pound at 200 degrees. Since all large cuts of meat cook at different rates, it’s important to keep an eye on the thermometer as the pork climbs above the 160-degree mark. You can shorten the cooking time by wrapping the pork in foil or butcher paper after the first several hours.

Can you cook pork on a 200 degree smoker?

Should you decide to use the 200-degree method, or if you’ve set the smoker to 225 and it runs low for the duration of the smoke, the pork should still be safe to eat. It will just take longer to cook than if you’d used a higher temp.

How long should pork shoulder be cooked?

Since all large cuts of meat cook at different rates, it’s important to keep an eye on the thermometer as the pork climbs above the 160-degree mark. You can shorten the cooking time by wrapping the pork in foil or butcher paper after the first several hours. When it comes to tough, sinewy cuts like pork shoulder, a long slow cook is essential.

Why do you slow cook pork shoulder?

When it comes to tough, sinewy cuts like pork shoulder, a long slow cook is essential. The extra time will give the collagen in the meat the time it needs to transform into gelatin. Also, the fat will render slowly and mix in with the meat, making it juicy and rich. Pork shoulder is often sold with the skin on.