Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Smoked pork shoulder on the webber. one of my favorites . This time, I am going to make it a little bit tasty. This will be really deliciou

How often should I open the lid to check the internal temperatures of the meat? In this video we smoke a pork shoulder in a weber kettle grill using the snake method. Some call the snake method the minion method or the fuse method.

Place pork shoulder on the grate and close the lid. Smoking a pork shoulder is a little more of an art than it is a science. Smoked pork shoulder makes great pulled pork.

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

1. You need 1 of 7-9lb. Pork shoulder trimmed lightly to 1/4 fat cap
2. You need of Seasoning
3. You need 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. Prepare of For smoke I use post oak and mesquite or hickory and apple

Prepping The Pork Shoulder For The Smoker. 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!. Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you.

Step 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 side
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 sit
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 hr
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.

I have smoked pork shoulders directly on the pit with no foil for the duration of the smoking time, and I have wrapped them in foil after they have. This smoked pork shoulder recipe will give you fork tender pulled pork. A simple rub and a smoker are all you need for the the best smoked pork shoulder! With your supplies gathered, you can begin work on the recipe. As your pork smokes, make sure to monitor the levels of charcoal, wood, and water left in the smoker, adding more as needed.

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