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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, smoked pork shoulder on the webber. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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.

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

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

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! You can slice pork shoulder to serve on its own or shred it to make. Traeger Pulled Pork (The Best Smoked Pork Shoulder Recipe)

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.

Good Life Eats. finding the good in the kitchen and in life. Not everyone has a fancy smoker so learn about smoking a pork shoulder on a charcoal grill. It's very easy as long as you can control your temp. Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you. 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.

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