Smoke a PORK SHOULDER on Weber Smokey Mountain | Smoked Pulled Pork Recipe | SJ Cooks

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork butt

Turkey breast is leaner, while pork butt is often more affordable.

bbq sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Remove the fat cap from the pork shoulder (optional).

Apply Heathrow's pecan rub generously on all sides of the pork shoulder, patting it in.

Place the seasoned pork shoulder in the fridge overnight.

Prepare the Weber Smoky Mountain smoker the day before by placing charcoal and pecan wood chunks inside.

Start the charcoal in the morning using a small chimney.

Once the charcoal is ashed over, pour it into the smoker and place the midsection and lid back on.

Set the smoker temperature between 225 and 250 degrees by adjusting the vents (bottom three quarter open, top vent fully open).

Insert a probe thermometer to monitor the internal temperature of the pork shoulder.

Place the pork shoulder in the smoker and begin cooking.

After 5 hours, check the internal temperature (146 degrees) and spritz the pork shoulder.

Continue cooking, checking every hour, and spritzing as needed.

At the 9th hour, when the internal temperature reaches 160 degrees, wrap the pork shoulder tightly in two pieces of heavy duty aluminum foil.

Place the wrapped pork shoulder back in the smoker and monitor the temperature.

After 3 hours wrapped, check the internal temperature (202 degrees) and test for tenderness with an instant read thermometer.

Let the pork shoulder rest for at least 2 hours before shredding.

Cooking Techniques

Equipment Needed

Spice Level: