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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, smoked pork shoulder on the webber. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Smoked pork shoulder on the webber is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Make ready 1 7-9lb. Pork shoulder trimmed lightly to 1/4" fat cap
  2. Prepare Seasoning
  3. Make ready I use a smokehouse maple blended with dark brown sugar
  4. Take For heat i prefer royal oak natural lump
  5. Get Olive oil or yellow mustard whichever you prefer
  6. Take 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. Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you.

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.

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. 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. You can make it at home, with a just a few ingredients and some patience. When cooked low and slow, this bone-in pork shoulder is perfect for a crowd or when you're planning ahead for leftovers.

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