The Cut That Makes Grilling Impossible to Screw Up 🤫

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Hey there Reader,

We keep getting the same question: what's the best cut for someone's first real barbecue attempt?

Pork shoulder. Every time.

The Bottom Line: While other cuts demand precision, pork shoulder rewards patience over perfection. It's loaded with fat that keeps it moist even when things don't go perfectly.

After smoking 25+ shoulders for a single event (yeah, feeding a couple hundred people will teach you things), we can honestly say this cut is nearly bulletproof. Here's what makes it work.

The One Cut That's Impossible to Mess Up

Pork shoulder comes packed with marbled fat and connective tissue that breaks down during the long cook into pure flavor and moisture. Your grill temperature fluctuates? No problem. Cook it a little longer than planned? The fat's got your back.

We pull ours between 200-205°F, right when the bone slides out clean. Unlike a steak that goes from perfect to ruined in minutes, you've got a generous target zone here.

Some shoulders finish in 8 hours, others take 12. Weather matters. Your specific piece of meat matters. Even elevation can mess with timing. But here's the thing we learned the hard way: good barbecue is about temperature, not time.

Keep it Simple

Basic rubs (salt, brown sugar, garlic powder, paprika, touch of cayenne). Set your smoker to 225°F and wait.

Around hour 4-6, you'll hit what we call "the stall." Internal temperature gets stuck around 160°F and seems to just sit there. Don't panic. Don't crank up the heat. This is totally normal. If you're getting antsy, wrap it in butcher paper or foil with some apple juice and ride it out.

After those first few hours, spritz every 30-45 minutes with apple cider vinegar mixed with salt and cayenne. Nothing fancy, just keeps things moist and adds that tangy bite.

When your thermometer slides into the meat like butter and reads 204°F+, you're done. Let it rest, then shred.

The Payoff

Perfect pulled pork that tastes like you've been at this for years. And the beautiful thing about pork shoulder? It actually gets better the more relaxed you are about it.

This approach works whether you want classic barbecue flavors, Carolina-style tang, or the budget-friendly picnic shoulder route.

And when you've got leftovers? Skip the predictable sandwich and try something wild, like piling that smoky pork over maple French toast for a breakfast people won't forget. Use it for enchiladas, or stir it into mac and cheese. Hello, indulgence.

Once you nail your first shoulder, you'll start eyeing every other cut in the meat case. Though honestly, after tasting what comes off your own smoker, you might find pork shoulder becomes your signature move.

Planning your first pork shoulder? Hit reply and tell us, we love hearing from fellow pitmasters in the making.

Cheers,

Kita GirlCarnivore.com
Head Meat Maven Since 2013

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