Simple Way to Make Quick Smoked pork shoulder on the webber

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked pork shoulder on the webber. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Smoking Pork Shoulder Roasts - visual step-by-step Weber Grill Skills guides and videos. Shred the meat with your fingers or two forks. Discard any clumps of fat, but hold onto the crispy bits of "bark" that have developed on the outside of the meat. In this video we smoke a pork shoulder in a weber kettle grill using the snake method.

Smoked pork shoulder on the webber is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Smoked pork shoulder on the webber is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this 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 cook that.

The ingredients needed to make Smoked pork shoulder on the webber:

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

In this post you'll get our favorite way to brine, rub, smoke and serve this tender and delicious pulled pork. Place the rubbed pork shoulder fat cap side down. Insert the probe through the middle on the side of the pork shoulder (avoiding the bone), until it reaches the. Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer.

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.

Insert the probe through the middle on the side of the pork shoulder (avoiding the bone), until it reaches the. Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer. Serve the shredded pork on buns for sandwiches or Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've. Whether we finish the pork shoulder on the grill or in the oven, it needs some time post-sous vide to achieve a dark, crispy mahogany crust.

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