Hickory Smoked Pork Shoulder Recipe

Prepare brine

In a large pot or heatproof container, combine 2 liters water, 1 cup kosher salt and 1 cup brown sugar. Stir over low heat until salt and sugar dissolve. Remove from heat and cool to room temperature, then add 1 liter ice to chill rapidly.

Place the 6 lb pork shoulder in a large nonreactive container or a heavy-duty brining bag. Pour the cooled brine over the pork, ensuring the meat is fully submerged. If needed, weigh down with a plate.

Cover and refrigerate for 6–12 hours (overnight is fine). Do not exceed 18 hours to avoid over-salting or textural changes.

Remove pork from brine, discard brine, and thoroughly rinse the shoulder under cold water to remove excess surface salt. Pat the pork very dry with paper towels. Let rest uncovered in the refrigerator for 1–2 hours if time allows to dry the surface (this helps bark formation).

Make the rub

In a bowl combine 1 cup packed dark brown sugar, 2 tablespoons kosher salt, 2 teaspoons coarse black pepper, 2 tablespoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon dry mustard, and 1 teaspoon cayenne. Mix thoroughly to evenly distribute spices.

Rub binder: lightly coat the pork shoulder with 2 tablespoons vegetable oil (or smear with yellow mustard if you prefer). This helps the rub adhere and promotes a good bark.

Evenly press the dry rub onto all surfaces of the pork shoulder, using your hands to work it into folds and crevices. Make sure the entire surface is well coated. Let the rubbed shoulder rest at room temperature 30–45 minutes while you prepare the smoker (or refrigerate up to 2 hours).

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). If using a charcoal grill, set up for indirect cooking and maintain similar temperature. Add hickory wood chunks or soaked chips to the coals or smoker box—aim for a moderate, steady smoke, not heavy blue smoke.

Place the pork shoulder on the smoker fat side up (or fat side toward heat if your heat source is uneven). Insert a probe thermometer into the thickest part of the shoulder without touching bone. Close the smoker and maintain 225°F–250°F throughout the cook.

Smoke the pork for approximately 1.25–1.5 hours per pound at 225°F. For a 6 lb shoulder expect roughly 7.5–9 hours total, but always go by internal temperature and feel. Every 60–90 minutes beginning after the first 2 hours, spritz the shoulder with a light mist of apple juice mixed with 1 tablespoon apple cider vinegar to maintain surface moisture and promote flavor. Do this quickly to minimize heat loss.

Monitor internal temperature. When the shoulder reaches about 160°F–165°F, it may enter a stall and take several hours to climb. Continue to maintain smoker temp and smoke.

Finish cooking until the internal temperature reaches 195°F–205°F and the connective tissue has broken down. For pulling, 200°F–205°F is ideal; for slicing, aim for the lower end (195°F) but still until the meat is tender. Test doneness by probing — the meat should offer little resistance (probe slides in like softened butter).

Once target temp is reached, remove the shoulder from the smoker. Optional: place on a sheet of heavy-duty foil or butcher paper, add 2 tablespoons butter on top, then wrap tightly to rest (this is the Texas crutch).

Rest the wrapped pork in a cooler or warm place for 1–2 hours. Resting lets juices redistribute and results in tender, moist meat.

After resting, unwrap and shred (pull) the pork with two forks or meat claws, discarding excessive fat and bone. If desired, toss lightly with reserved pan juices or a few spoonfuls of apple juice for added moisture before serving.

Serve hot with your choice of barbecue sauce, slider buns, coleslaw, or as desired.