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

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked pork shoulder on the webber. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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. Once I have wrapped my pork shoulder in foil, do I keep.

Smoked pork shoulder on the webber is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Smoked pork shoulder on the webber is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook 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. Make ready Seasoning
  3. Take I use a smokehouse maple blended with dark brown sugar
  4. Get For heat i prefer royal oak natural lump
  5. Take 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 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.

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.

The rub is a blend of spices that is worked into the pork prior to cooking. Mop the shoulder every hour with mop sauce to keep it moist. Once you see a light blue wispy smoke, the WSM is ready to cook! The cut of meat for pulled pork, commonly known as a Boston Roast or Boston Butt, comes from the upper part of a hog's shoulder. Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor.

So that’s going to wrap this up with this exceptional food smoked pork shoulder on the webber recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!