Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, smoked pork shoulder on the webber. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. 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.

Smoked pork shoulder on the webber is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. 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 have 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. Take 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. 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 typically made from a cut of the swine called Boston Butt. The Boston Butt is really pork shoulder and is located in the upper part of the front legs. The ass-end of the pig is actually ham. Pork butt, when smoked properly, is one of the best foods in the world.

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.

I am looking forward to the warm weather and grilling with my Weber Charcoal Grill. I can hold my own on the grill and in the kitchen. Recently I have been making slow roasted pork shoulder in my oven. I want to do the same cut of pork on the grill and go low and slow. Any tips on how to go about this?

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