Teresa's Recipes
Savory Dry Brine for Smoked Pork Shoulder
Transform your backyard BBQ into a culinary celebration with this succulent smoked pork shoulder, enhanced by a dry brine that seeps flavor deep into the meat. The careful blend of spices creates a tantalizing crust that caramelizes beautifully as it smokes, ensuring a juicy and tender interior that melts in your mouth. Drawing from the rich traditions of Southern BBQ, this dish is perfect for gatherings and has the power to steal the show at any cookout. Feel free to customize the flavor profile by adding your favorite spices, and watch your guests rave about this unforgettable treat!
Ingredients
- 1/2 cup Kosher salt
- 1/2 cup Brown sugar
- 2 tablespoons, freshly ground Black pepper
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 teaspoon (optional for heat) Cayenne pepper or chili powder
- 1 teaspoon (optional) Dry mustard
- 1 tablespoon Dried rosemary or thyme
- 6-8 pounds, bone-in or boneless Pork shoulder
- 1/2 cup (for serving) Apple cider vinegar
- 1 cup (for serving) BBQ sauce
Dietary Notes
- Servings: 10-12
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10-12 hours (including brining and smoking)
- Calories: 450
- Fat: 30g
- Carbs: 12g
- Protein: 40g
- Sodium: 1200mg
- Sugar: 10g
Instructions
- In a mixing bowl, combine the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, cayenne pepper (if using), dry mustard (if using), and dried herbs (if using). Mix well to ensure an even distribution of spices.
- Pat the pork shoulder dry with paper towels. Generously rub the dry brine mixture over every surface of the pork, ensuring to get into all the nooks and crannies for maximum flavor.
- Place the seasoned pork shoulder on a wire rack set over a tray to allow airflow. Refrigerate uncovered for at least 12 hours, preferably overnight. This allows the flavors to penetrate the meat and form a pellicle for better smoke adhesion.
- One hour before smoking, remove the pork from the fridge to let it come to room temperature. Do not rinse off the brine; it’s packed with flavor.
- Prepare your smoker according to the manufacturer’s instructions. Smoke the pork shoulder at a low temperature (around 225°F to 250°F) until the internal temperature reaches 195°F to 205°F, typically taking about 1.5 hours per pound.
- Once the desired temperature is reached, remove the pork shoulder from the smoker, and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute within the meat.
- Serve with apple cider vinegar and your favorite BBQ sauce on the side.
Tips
- For an added depth of flavor, consider incorporating fresh herbs like sage or thyme into the brine.
- Experiment with different types of wood chips for smoking, such as hickory or applewood, to infuse unique flavors.
- If you prefer a sweeter BBQ sauce, consider adding a splash of apple cider to balance the flavors.