Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare 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 little bit tasty. This is gonna smell and look delicious.
Smoked pork shoulder on the webber is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Smoked pork shoulder on the webber is something that I have loved my whole life.
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 particular 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:
- Make ready 1 7-9lb. Pork shoulder trimmed lightly to 1/4" fat cap
- Take Seasoning
- Get I use a smokehouse maple blended with dark brown sugar
- Make ready For heat i prefer royal oak natural lump
- Make ready Olive oil or yellow mustard whichever you prefer
- Prepare For smoke I use post oak and mesquite or hickory and apple
Smoked Pork Shoulder - this how-to on making the BEST smoked pork shoulder will be your go-to recipe - it is easy and absolutely delicious! Best electric smoker for pork shoulder: The first thing you are going to need is a smoker - here is the one we have and we love it!. 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:
- 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.
- 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.
- 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.
- At 7 hrs check internal temp, once you reach 192-195 wrap with foil for roughly 45 minutes to bring temp to 203-205.
- Once temp is at 203-205 remove from heat leave wrapped and let rest 30 minutes to 1 hr.
- 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. With this smoked pork shoulder recipe, you can create incredible barbecue in the comfort of your own kitchen. Finishing temp: We finish the shoulder in the oven for three to four hours, cooking it slowly to allow a rich bark to form on the outside of the meat. You can make it at home, with a just a few ingredients and some patience.
So that’s going to wrap it up for this exceptional food smoked pork shoulder on the webber recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
