Finished smoked pork shoulder with dark bark resting in its juices
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Meat

Smoked Pork Shoulder
with Wagyu Tallow

Deep bark, rendered pork, a little Wagyu tallow at the wrap, and a long rest. The thermometer gets you close. Probe tenderness tells you when it's done.

Built around a double-wall insulated ceramic pellet smoker.

Prep15 Min
Cook6–8 Hr
Pit Temperature250°F
FinishProbe Tender
Rest2–3 Hr
Season, Smoke & Rest

Instructions

  1. 01

    Fire Up the Smoker

    Preheat your pellet grill or smoker to 250°F. Give the pit time to settle into a clean, steady burn before the pork goes on.

  2. 02

    Season the Pork

    Trim any loose edges or excessive hard fat if needed, then season both pork shoulder sections generously on every side. If they have a fat cap, leave a thin layer and cook them fat-side up.

  3. 03

    Build the Bark

    Put both pork shoulder sections on the smoker at 250°F and leave them alone long enough for the smoke and rub to build a dark, firm bark. Start thinking about the wrap when the internal temperature is around 165°F, but let the bark make the final call.

  4. 04

    Add the Tallow & Wrap

    Wrap each shoulder section separately in heavy-duty foil or butcher paper, adding Wagyu beef tallow before sealing each one tightly. The tallow adds richness and gives the pork a little extra insurance through the wrapped portion of the cook.

  5. 05

    Finish the Cook

    Return both wrapped sections to the smoker. You can stay at 250°F or bump the pit up modestly after wrapping if dinner is getting closer. Start checking each section for tenderness around 200°F.

  6. 06

    Follow the Probe

    The finish temperature is a guide, not a finish line. My shoulders usually land somewhere around 200–205°F. Probe several areas. When the probe slides in and pulls out with almost no resistance, you're there. Around here, we call that "like a greased pig."

  7. 07

    Give It a Long Rest

    Remove the wrapped pork and shut the smoker down. With a well-insulated ceramic cooker, open the lid for about 30 minutes to bleed off excess heat, then put the wrapped pork back in and close the lid. Rest for 2–3 hours if your schedule allows. If you're using the cooker as a hot-holding chamber, keep the pork at or above 140°F.

  8. 08

    Pull, Pour & Serve

    Open the wrap carefully and save the juices. Pull the pork, remove any pieces of fat that did not fully render, and fold the reserved juices back through the meat. Add a little love, pour the cook an optional bourbon, and get it to the table.

Notes from the Pit

A Few Things That Matter.

01

Let the Bark Decide

About 165°F is a good wrapping point, but don't wrap a soft, wet exterior just because the thermometer hit a number. Wait until the bark looks and feels set.

02

Don't Chase 203°F

Start probing around 200°F. Some shoulders are ready there and some need a few more degrees. Tenderness matters more than landing on one exact number.

03

Know Your Cooker

A double-wall insulated ceramic pit holds heat extremely well and can cook faster than a traditional smoker. Use the clock for planning, but let the meat tell you where you are.

04

Protect the Rest

The rest is part of the cook. Give the pork time to settle before you pull it, and keep it wrapped so the heat and juices stay where they belong.

From the Bourbon & Que pit: This method comes from our own documented pork-shoulder cooks on a double-wall insulated ceramic pellet smoker. For hot holding, the USDA Food Safety and Inspection Service recommends keeping cooked food at or above 140°F.