How to Make Appetizing Smoked pork shoulder on the webber

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. Can I smoke chicken and pork shoulder at the same time? Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder.

Smoked pork shoulder on the webber Pulled pork is made from a pork shoulder from the front legs of a hog. The blade pork roast, or what is sometimes called the Boston Butt, is the upper part of the arm. Pulled pork is made from a cut known as a Boston butt. You can have Smoked pork shoulder on the webber using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Smoked pork shoulder on the webber

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

The butt is the upper part of a pork shoulder. The bone adds tremendously to the flavor of the pork. The initial flavor for the pork is provided by the rub. Brine the pork: Stir the brine ingredients in a large food safe container until the salt and sugar dissolve.

Smoked pork shoulder on the webber instructions

  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..

Submerge the pork in the brine. Truss and spit the pork: Before heating the grill, remove the pork from the brine and pat dry with paper towels. 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.

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