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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, smoked pork shoulder on the webber. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. Can I smoke chicken and pork shoulder at the same time? Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder.

Smoked pork shoulder on the webber is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Smoked pork shoulder on the webber is something that I have loved my whole life. They’re nice and they look wonderful.

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

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

Pulled pork is typically made from a cut of the swine called Boston Butt. The Boston Butt is really pork shoulder and is located in the upper part of the front legs. The ass-end of the pig is actually ham. Pork butt, when smoked properly, is one of the best foods in the world.

Instructions 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.

Mop the shoulder every hour with mop sauce to keep it moist. Pulled pork is made from a cut known as a Boston butt. The butt is the upper part of a pork shoulder. The bone adds tremendously to the flavor of the pork. The initial flavor for the pork is provided by the rub.

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