Pellet Grill Smoked Pork Shoulder | Camp Chef SmokePro SG30

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs offer a budget-friendly option.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar, while ketchup is a cost-effective alternative.

Start by trimming the fat cap on the pork shoulders using a sharp knife, leaving a little fat for flavor.

Apply yellow mustard as a binder all over the surface of the pork shoulders.

Sprinkle a liberal coat of Meat Church Holy Gospel rub on the pork shoulders, patting it in with the back of your glove.

Let the pork shoulders sit and sweat while preparing the smoker.

Load the Camp Chef SmokePro SG30 with Lumberjack fruit wood blend pellets and turn it on.

Set the smoker temperature to 235°F and select smoke level 10.

Once the smoker is up to temperature, place the pork shoulders on wire racks and put them in the smoker.

After about an hour and 20 minutes, spritz the pork shoulders with a mixture of apple cider vinegar and water (1:1:1 ratio).

Insert two meat probes into the thickest part of the pork shoulders, avoiding the bone, and one ambient air probe for monitoring.

Close the smoker lid and continue to monitor the temperature, spritzing as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens