Simple Way to Make Award-winning Smoked pork shoulder on the webber

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, smoked pork shoulder on the webber. It is one of my favorites. For mine, I am going to make it a little 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. Each hour, open up the smoker and spritz pork.

Smoked pork shoulder on the webber is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Smoked pork shoulder on the webber is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook smoked pork shoulder on the webber using 6 ingredients and 6 steps. Here is how you cook it.

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. Get 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. 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. 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.

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.

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. Smoked Pork Shoulder Fork Tender Every Time. Try this very simple method to serve up perfectly tender and delicious BBQ every time! Place the meat on the grill, fat side up.

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