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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, smoked pork shoulder on the webber. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Smoked pork shoulder on the webber is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Smoked pork shoulder on the webber is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this 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 that.

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

Cut back on the called-for salt in your recipe when using enhanced pork. Prepping The Pork Shoulder For The Smoker. The pork shoulder, skin and lots of fat removed. 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 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!. With this smoked pork shoulder recipe, you can create incredible barbecue in the comfort of your own kitchen. Finishing temp: We finish the shoulder in the oven for three to four hours, cooking it slowly to allow a rich bark to form on the outside of the meat. 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.

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