Smoked pork shoulder on the webber

Name: Smoked pork shoulder on the webber
Total time: 36000 s
Yield: 6-10 servings
Cuisine: American
Ingredients: 1 7-9lb. Pork shoulder trimmed lightly to 1/4" fat cap; 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

mike hughes @cook_4012098

Oklahoma

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 😂😂😂

mike hughes @cook_4012098

Oklahoma

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 😂😂😂

Saved

Ingredients

8.5 -10 hrs

6-10 servings

17-9lb. 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

Saved

Steps

8.5 -10 hrs

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.