Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, smoked pork shoulder on the webber. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Smoked pork shoulder on the webber is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Smoked pork shoulder on the webber is something which I’ve loved my entire life. They’re fine and they look fantastic.

How often should I open the lid to check the internal temperatures of the meat? In this video we smoke a pork shoulder in a weber kettle grill using the snake method. Some call the snake method the minion method or the fuse method. Smoking a pork shoulder is a little more of an art than it is a science.

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

Each hour, open up the smoker and spritz pork. Place pork shoulder on the grate and close the lid. Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you. We have used the iGrill to monitor the temperature, we placed one probe into the thickest part of the meat and the second one just went into the smoker.

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.

Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you. We have used the iGrill to monitor the temperature, we placed one probe into the thickest part of the meat and the second one just went into the smoker. Add shredded wood to the smoker, I recommend Hickory or Before putting the meat on the smoker, we rub dry marinade on your pork shoulder. After so many hours of smoking, the condiments will have enough. Smoked Pork Shoulder Fork Tender Every Time.

So that’s going to wrap this up for this exceptional food smoked pork shoulder on the webber recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!