Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoked pork shoulder on the webber. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Smoked pork shoulder on the webber is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Smoked pork shoulder on the webber is something that I have loved my whole life. They’re fine and they look fantastic.

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.

To begin with this recipe, we must 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. Take 7-9lb. Pork shoulder trimmed lightly to 1/4" fat cap
2. Prepare Seasoning
3. Get I use a smokehouse maple blended with dark brown sugar
4. Prepare For heat i prefer royal oak natural lump
5. Prepare Olive oil or yellow mustard whichever you prefer
6. Make ready For smoke I use post oak and mesquite or hickory and apple

Remove any large chunks of cooked fat. There are several ways of serving pork shoulder. The most common way is to "pull" it apart, using two forks to pull and separate the strands of meat. Once you see a light blue wispy smoke, the WSM is ready to cook!

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.

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. Mop the shoulder every hour with mop sauce to keep it moist. Smoked Pork Shoulder Fork Tender Every Time. One of the easiest and most delicious meals you can prepare is a good smoked pork shoulder.

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