Recipe of Quick Smoked pork shoulder on the webber
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Award-winning Smoked pork shoulder on the webber. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Smoked pork shoulder on the webber, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked pork shoulder on the webber delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Smoked pork shoulder on the webber is 6-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Smoked pork shoulder on the webber estimated approx 8.5 -10 hrs.
To begin with this particular recipe, we have to prepare a few components. You can cook Smoked pork shoulder on the webber using 6 ingredients and 6 steps. Here is how you can achieve that.
Decided to make this on my webber one day just to see if i could get similar results to my smoker .... Family and friends have had no complaints so far 😂😂😂
Ingredients and spices that need to be Make ready to make Smoked pork shoulder on the webber:
- 1 7-9lb. Pork shoulder trimmed lightly to 1/4" fat cap
- Seasoning
- I use a smokehouse maple blended with dark brown sugar
- For heat i prefer royal oak natural lump
- Olive oil or yellow mustard whichever you prefer
- For smoke I use post oak and mesquite or hickory and apple
Instructions 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.
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