Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, smoked pork shoulder on the webber. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Smoked pork shoulder on the webber is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Smoked pork shoulder on the webber is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first 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 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. Prepare Seasoning
3. Prepare I use a smokehouse maple blended with dark brown sugar
4. Make ready 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

Pork shoulder contains a lot of fat and connective tissue, so when it's cooked low and slow, it tastes tender, juicy, and full of flavor. I wanted to know how to smoke the perfect pork butt in a Weber Kettle, so I asked the barbecue gurus how it's done from the. Using a sharp knife remove the fat cap and trim the pork shoulder of (some but not all) excess fat. Pat the pork shoulder dry using a kitchen towel.

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.

Using a sharp knife remove the fat cap and trim the pork shoulder of (some but not all) excess fat. Pat the pork shoulder dry using a kitchen towel. Coat liberally with your chosen BBQ rub and pat all over to help the rub stick. You can include pulled pork in just about any dish to make it more mouth-watering. Whether you add some to your morning omelet, sprinkle some inside your grilled quesadilla, or top your nachos with it, you can't go wrong.

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