{"id":19694,"date":"2020-06-13T00:57:08","date_gmt":"2020-06-13T07:57:08","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=19694"},"modified":"2020-06-08T19:04:28","modified_gmt":"2020-06-09T02:04:28","slug":"smoked-pork-shoulder","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/smoked-pork-shoulder\/","title":{"rendered":"Smoked Pork Shoulder"},"content":{"rendered":"

There’s a big difference between competition and home bbq.\u00a0 The biggest difference is that there isn’t a lot of stress when it comes to the home bbq. For some reason, the temps are working and you have all the ingredients needed. Today I smoked some pork shoulder. Instead of putting it in whole, I decided to butterfly it and season the inside. The rule when seasoning the inside of any meat is to fully cook it to avoid getting sick.<\/p>\n

Really simple, I used my favorite rub. Then smoked the shoulder for 4.5 hours at 225 degrees. It was a true set it and forget it cook.<\/p>\n\r\n