Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a tasty dish, smoked pork shoulder on the webber. It is one of my favorites food recipe. This time, I am going to make it a little bit unique. This will be really 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 foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Smoked pork shoulder on the webber is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular 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 cook that.

The ingredients needed to make Smoked pork shoulder on the webber:

1. Take 1 7-9lb. Pork shoulder trimmed lightly to 1/4" fat cap
2. Take Seasoning
3. Get 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. 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. Smoked Pork Shoulder that's fall-apart tender with flavorful! It's rubbed with seasonings and cooked low and slow for perfect pulled pork!

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.

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) 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.

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