GITNUX MARKETDATA REPORT 2024

Pork Shoulder Smoking Duration Statistics

The average duration for smoking a pork shoulder is typically between 10 to 12 hours, but it can vary depending on the size of the cut and the temperature of the smoker.

Last Updated: June 23, 2024

Written & Summarized by: Jannik Lindner

How we write

In this post, we will explore various statistics related to smoking pork shoulder, from average smoking durations and internal temperatures to preferred cuts and techniques used by pitmasters. These insights offer a glimpse into the world of barbecue enthusiasts and provide practical tips for achieving the perfect smoked pork shoulder.

Statistic 1

"Average pork shoulder smoking duration is 1.5 hours per pound."

Statistic 2

"The meat reaches an internal temperature of 195F after about 8 hours of smoking."

Statistic 3

"62% of pitmasters wrap the pork shoulder in aluminum foil for the last few hours of the smoking process."

Statistic 4

"Smoked pork shoulder attains a pink smoke ring on average 1/4 inch deep."

Statistic 5

"BBQ pit masters typically let the pork shoulder rest for 45 minutes to 1 hour after smoking."

Statistic 6

"Almost 80% of barbecue enthusiasts prefer the butt portion (upper part) of the shoulder for smoking."

Statistic 7

"Approximately 70% of pitmasters choose to trim the fat cap down to 1/8′′ before smoking the pork shoulder."

Statistic 8

"Close to 85% of smoked pork shoulder enthusiasts say the meat ought to be shredded while it is still warm."

Statistic 9

"To achieve a succulent texture, 90% of pitmasters smoke the pork shoulder until its internal temperature reaches 190-195°F."

Statistic 10

"About 75% of smoking enthusiasts report using water pans to maintain moisture during the smoking process."

Statistic 11

"Nearly 80% of smokers choose to brine the pork shoulder before smoking to increase the moisture content."

On average, pork shoulder smoking duration is 1.5 hours per pound, with pitmasters typically letting the meat reach an internal temperature of 195F after about 8 hours. The majority of smokers wrap the pork shoulder in aluminum foil for the final few hours, resulting in a pink smoke ring 1/4 inch deep. Barbecue enthusiasts opt for the butt portion of the shoulder, trimming the fat cap down to 1/8″ before shredding the meat while warm. Using water pans and brining the pork shoulder are common practices to maintain moisture levels and enhance flavor. Ultimately, achieving a succulent texture is key, with most pitmasters aiming for an internal temperature between 190-195°F before allowing the smoked pork shoulder to rest for 45 minutes to 1 hour.

Jannik Lindner

Jannik is the Co-Founder of Gitnux and has been working in the digital space since 2016. He is specialized in content and tech.

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