Smoked pork shoulder on the webber
Smoked pork shoulder on the webber

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoked pork shoulder on the webber. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Smoked pork shoulder on the webber is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Smoked pork shoulder on the webber is something which I’ve loved my whole life. They’re nice and they look wonderful.

Smoking Pork Shoulder Roasts - visual step-by-step Weber Grill Skills guides and videos. Shred the meat with your fingers or two forks. Discard any clumps of fat, but hold onto the crispy bits of "bark" that have developed on the outside of the meat.

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

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

Prepping The Pork Shoulder For The Smoker. Smoked Pork Shoulder that's fall-apart tender with flavorful! It's rubbed with seasonings and cooked low and slow for perfect pulled pork! It's got a crispy crust on the outside with juicy meat that practically melts in your mouth!

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.

You can slice pork shoulder to serve on its own or shred it to make. Smoked pork butt VS Smoked pork shoulder. When smoking pork, the first thing you need to consider is the smoke temperature. Place the seasoned roast on the smoker, placing the fat side up. Do this in the middle of the grate to avoid any direct hotspots.

So that is going to wrap it up for this exceptional food smoked pork shoulder on the webber recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!