Recipe of Smoked pork shoulder on the webber

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, smoked pork shoulder on the webber. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Smoked pork shoulder on the webber is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Smoked pork shoulder on the webber is something which I have loved my whole life. They are nice and they look fantastic.

How often should I open the lid to check the internal temperatures of the meat? In this video we smoke a pork shoulder in a weber kettle grill using the snake method. Some call the snake method the minion method or the fuse method.

How to Make Smoked pork shoulder on the webber

To get started with this recipe, we have to first prepare a few ingredients. You can have smoked pork shoulder on the webber using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Smoked pork shoulder on the webber:

1. Make ready 1 7-9lb. Pork shoulder trimmed lightly to 1/4" fat cap
2. Get Seasoning
3. Get I use a smokehouse maple blended with dark brown sugar
4. Prepare For heat i prefer royal oak natural lump
5. Prepare Olive oil or yellow mustard whichever you prefer
6. Take For smoke I use post oak and mesquite or hickory and apple

Prepping The Pork Shoulder For The Smoker. Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you. We have used the iGrill to monitor the temperature, we placed one probe into the thickest part of the meat and the second one just went into the smoker. Smoked Pork Shoulder - this how-to on making the BEST smoked pork shoulder will be your go-to recipe - it is easy and absolutely delicious!

Instructions

Steps to make Smoked pork shoulder on the webber:

1. Trim shoulder fat cap to no less than 1/4" thickness and lightly coat all sides with oil or mustard then generously coat with seasoning on all sides.
2. Pre-heat grill /smoker to 225. if using grill i prefer my coals to be on one side for indirect heat.i put a water directly below the rack where the meat sits.
3. Sit meat on grill rack add wood chunks or chips to coals for the smoke. every 1-2 hrs add coal to hold temp at 225-235 and wood to keep smoke going. i try to keep good blue smoke for about 6-7 hrs.
4. At 7 hrs check internal temp, once you reach 192-195 wrap with foil for roughly 45 minutes to bring temp to 203-205.
5. Once temp is at 203-205 remove from heat leave wrapped and let rest 30 minutes to 1 hr.
6. Shred but leave it in decent sizes, if shredded too much it can dry out, lightly sauce with your favorite bbq sauce if any and enjoy.

Best electric smoker for pork shoulder: The first thing you are going to need is a smoker - here is the one we have and we love it!. I have smoked pork shoulders directly on the pit with no foil for the duration of the smoking time, and I have wrapped them in foil after they have. With your supplies gathered, you can begin work on the recipe. As your pork smokes, make sure to monitor the levels of charcoal, wood, and water left in the smoker, adding more as needed. This smoked pork shoulder recipe will give you fork tender pulled pork.

As simple as that How to Prepare Smoked pork shoulder on the webber

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