Recipe: Oishi Smoked pork shoulder on the webber For Vegan's Friend

Smoked pork shoulder on the webber. 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.

Prepping The Pork Shoulder For The Smoker. Each hour, open up the smoker and spritz pork. Place pork shoulder on the grate and close the lid. You can Have Smoked pork shoulder on the webber using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Smoked pork shoulder on the webber

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

Smoking a pork shoulder is a little more of an art than it is a science. Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you. We have used the iGrill to monitor the temperature, we placed one probe into the thickest part of the meat and the second one just went into the smoker. Add shredded wood to the smoker, I recommend Hickory or Before putting the meat on the smoker, we rub dry marinade on your pork shoulder.

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..

After so many hours of smoking, the condiments will have enough. With this smoked pork shoulder recipe, you can create incredible barbecue in the comfort of your own kitchen. Finishing temp: We finish the shoulder in the oven for three to four hours, cooking it slowly to allow a rich bark to form on the outside of the meat. 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!.