Easiest Way to Blends To Try At Home Smoked pork shoulder on the webber

Jim McCoy
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Easiest Way to Blends To Try At Home Smoked pork shoulder on the webber
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Easiest Way to Blends To Try At Home Smoked pork shoulder on the webber Delicious, fresh and tasty.

Smoked pork shoulder on the webber. Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. Once I have wrapped my pork shoulder in foil, do I keep using my smoker box with wood chips?

The bone adds tremendously to the flavor of the pork.

The initial flavor for the pork is provided by the rub.

The rub is a blend of spices that is worked into the pork prior to cooking.

You can cook Smoked pork shoulder on the webber using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Smoked pork shoulder on the webber

  1. Prepare 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. Prepare of For heat i prefer royal oak natural lump.

  5. You need of Olive oil or yellow mustard whichever you prefer.

  6. It’s of For smoke I use post oak and mesquite or hickory and apple.

In this video, I cook a pork shoulder butt on my Weber Kettle charcoal grill using the Slow 'N Sear accessory.

The Boston Butt is really pork shoulder and is located in the upper part of the front legs.

The ass-end of the pig is actually ham.

Pork butt, when smoked properly, is one of the best foods in the world.

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..

When I talk about this cut of meat I primarily refer to it as pork shoulder, pork butt, or just simply put as butt.

Once you see a light blue wispy smoke, the WSM is ready to cook!

The cut of meat for pulled pork, commonly known as a Boston Roast or Boston Butt, comes from the upper part of a hog's shoulder.

Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor.

I am looking forward to the warm weather and grilling with my Weber Charcoal Grill.