Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, smoked pork shoulder on the webber. One of my favorites food recipe. For mine, I am going to make it a 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.

Smoked pork shoulder on the webber is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Smoked pork shoulder on the webber is something that I have loved my entire life. They are nice and they look fantastic.

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

Smoked pork shoulder makes great pulled pork. Cut back on the called-for salt in your recipe when using enhanced pork. Prepping The Pork Shoulder For The Smoker. Smoked Pork Shoulder that's fall-apart tender with flavorful!

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.

It's rubbed with seasonings and cooked low and slow for perfect pulled pork! It's got a crispy crust on the outside with juicy meat that practically melts in your mouth! You can slice pork shoulder to serve on its own or shred it to make. 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!.

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