Recipe: Tasty Smoked pork shoulder on the webber

Smoked pork shoulder on the webber. You can include pulled pork in just about any dish to make it more mouth-watering. Whether you add some to your morning omelet, sprinkle some inside your grilled quesadilla, or top your nachos with it, you can't go wrong. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder.

The two best cuts of pork to use for for making pulled pork are the butt and the picnic shoulder. The pork butt comes from the shoulder area of a hog. The picnic shoulder is just below the butt and is more like the elbow joint. You can have Smoked pork shoulder on the webber using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Smoked pork shoulder on the webber

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

Pulled pork is one of the staple BBQ dishes and is an incredibly easy dish to cook, just a little bit of prep and then checking it every now and again, even. We were hungry so I stopped there. Place the pork butt in the center of the kettle over the Vortex to protect it. The charcoal will burn around the edge creating even heat and the wood will gradually burn creating smoke flavor.

Smoked pork shoulder on the webber step by step

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..

Give or take, depending on your temps that you like to smoke at, whether your smoker maintains those temps unattended, whether you foil or not. That's what I use as rough guestimate, if you have plenty of time, use a lower temp, if you need it faster, use a higher temp. Mop the shoulder every hour with mop sauce to keep it moist. Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. Place pork shoulder on the grate and close the lid.