What Should the Internal Temperature of Smoked Pork Shoulder Be For Juicy, Tender Meat?

Smoking a pork shoulder also known as a Boston butt or pork butt is a delicious way to infuse flavor and tenderness into a tough cut of meat. But knowing when the pork shoulder is done is critical for achieving the best texture and taste. The internal temperature is the best indicator of doneness when smoking pork shoulder. But what temperature should you aim for?

The ideal internal temperature for smoked pork shoulder is 205°F. Cooking the pork to this internal temp will break down the connective tissue and melt the fat, leading to incredibly moist, pull-apart tender meat that shreds beautifully for sandwiches.

Reaching this magic number of 205°F may take some time and patience depending on the size of your pork shoulder But it’s worth the wait to ensure tasty, fall-off-the-bone meat Here’s what you need to know about monitoring the internal temperature and determining when your smoked pork shoulder is ready to devour.

Why 205°F is the Goal Temperature

Collagen is the connective tissue that runs through pork shoulder, It needs prolonged exposure to heat around 200-205°F to transform into delicious gelatin, Gelatin is what gives smoked pork shoulder its signature melt-in-your-mouth texture,

Cooking to 205°F gives the collagen enough time to fully break down. If you were to remove the pork prematurely at a lower temperature, the meat would be tough and chewy. But when cooked patiently to 205°F, the pork shoulder practically falls apart with the gentlest pull of a fork.

In addition to melting collagen, an internal temperature of 205°F allows the fat to render and baste the meat, keeping it incredibly moist and flavorful. The pork may seem dried out or overcooked when you first remove it from the smoker. But after letting it rest, you’ll find it is incredibly succulent and juicy.

So for the most tender, pull-apart pork shoulder, 205°F is the temperature you want to hit. Anything below 200°F runs the risk of chewy, underdone meat.

The Stall Zone: What to Do When Temps Plateau

When smoking pork shoulder low and slow, it’s common for the internal temperature to plateau, or stall, somewhere between 165°F and 170°F.

This stall zone can last anywhere from 1 to as long as 6 hours depending on the size of your pork shoulder! It may seem like your meat has stopped cooking, but there’s no need to worry. The plateau is a normal part of the smoking process.

Here’s what’s happening during the stall phase. As the meat cooks, moisture evaporates from the surface and causes a cooling effect. This cooling effect temporarily counteracts the heat from your smoker, preventing the internal temp from rising further.

Be patient and resist the urge to crank up the heat during the stall. The collagen and fat need time to break down. Rushing this stage by blasting high heat can result in dry, tough meat.

To help push through the stall, you can try wrapping the pork shoulder in foil. The foil traps heat and steam to power through the plateau. Spritzing with broth or apple juice can also help add moisture. But don’t be tempted to repeatedly open the smoker and poke the meat. Just let the pork shoulder take its time and it will eventually start steadily climbing again.

Use a Reliable Meat Thermometer

A high-quality digital meat thermometer is essential for monitoring the internal temperature of your pork shoulder throughout the smoking process. Unlike beef, pork needs to be cooked to a precise final internal temp for safety and optimal texture.

Look for a thermometer that can handle prolonged exposure to high heat, such as a ThermoWorks Thermapen or DOT. The thermometer’s probe needs to be oven-safe and able to be inserted deep into the thickest part of the pork and left in for the duration of the cook.

Dual-probe thermometers are ideal, as you can monitor both the meat’s internal temp and the temperature inside your smoker. This way you can make sure your smoker maintains the ideal 225-275°F range.

Don’t rely solely on the built-in lid thermometer in your smoker. Place an additional probe near the meat to get the most accurate reading of the temperature that the pork shoulder is exposed to.

Total Smoking Time Depends on Weight

How long you’ll need to smoke a pork shoulder to reach 205°F depends entirely on the size and weight of your meat. Plan for about 1-1.5 hours of smoking time per pound of meat.

A typical 6-8 lb pork butt will take around 10-12 hours when smoked between 225-275°F. But it could take upwards of 18-20 hours for a huge 12-15 lb pork shoulder.

Don’t try to rush it! Low and slow is the name of the game. Bring your pork up to temp gradually for the best results.

If your pork shoulder seems to be cooking faster than expected, it’s a good idea to double check that your thermometer is accurate. Use multiple thermometers placed in different parts of the meat to confirm the internal temp before removing it prematurely.

And never rely solely on time to determine doneness – always go by temperature! Pork shoulders often stall and plateau, so cook times can vary quite a bit.

Resting and Pulling the Pork

Once your pork shoulder reaches 205°F, remove it from the heat and let it rest, tented loosely with foil, for at least 30 minutes before pulling. This resting period allows the juices to redistribute evenly throughout the meat for added moisture.

After resting, use forks or bear claws to shred and pull apart the smoked pork. Be patient and take your time pulling – rushing may cause you to lose precious juices.

The pork shoulder meat should pull and shred incredibly easily when cooked to 205°F. If it seems tough and won’t pull apart, it likely needed more time to break down collagen. Pop it back on the smoker and continue cooking until tender.

If you won’t be serving the pulled pork right away, you can keep it warm in a cooler wrapped in towels for several hours. Just be sure to pull the meat as soon as it is done, or it may dry out if left wrapped in foil.

For supremely moist, fall-apart tender pulled pork, smoke your pork shoulder until it reaches an internal temperature of 205°F. Allow 1-1.5 hours per pound cooking time, and be patient if the temperature stalls around 165°F. Use a high-quality digital thermometer to monitor the internal temp. Rest the pork for 30 minutes before gently pulling and shredding. Smoked pulled pork made the proper way is meltingly tender and full of flavor.