Cook the shoulder until it reaches an internal temperature of 155 to 160 f.
Pork shoulder ceramic grill.
Inject meat prior to smoking and six hours in.
If there is a fatty side to the meat put that side facing up.
Smoke at 225 until internal temp reaches 195.
Cover the grill lower the flame and let the cooking.
If your grill doesn t have a temperature gauge you ll need to purchase a digital barbecue thermometer.
Smoking the pork shoulder.
If your grill has a hot spot position the roast away from it.
Remove from the kamado double wrap with foil and set it back in the kamado still 225 f continuing to cook low and slow until the internal temperature reads 195 f.
Add wood chips if using them continue to add every hour if you like a strong flavor grill on indirect heat for 4 6 hours or until the internal temperature of the meat reaches 195 f.
We aim for an internal temperature between 195 f 90 5 c and 205 f 96 c though if the grill temp is held.
Place pork shoulder inside of kamado directly on the cooking grids fat side down.
Pork shoulder is one cut i encourage you to overcook.
The shoulder from costco was cut in half with each side weighing about 7 lbs.
A pork shoulder is a large cut of meat.
Mix vinegar sauce ingredients and bring to boil.
Add wood chips if using them continue to add every hour if you like a strong flavor grill on indirect heat for 16 hours or until the internal temperature of the meat reaches 190 195 f.
Make sure the injection is the same temp as the meat.
Place pork shoulder on roasting rack and put on grill.
Once the grill is smoking place the roast on the grill grates on the cool side of the grill away from direct heat.
Most of the world s grill cultures serve pork shoulder well done that is cooked to about 195 degrees f.
Place pork shoulder on roasting rack and put on grill.
The fat will render over time and baste the pork.
Shred and enjoy on buns with your favorite bbq sauce.
Place the pork shoulder or pork butt fat side up on the top rack cover with the lid and bring the temperature up to a constant 225 f to 250 f using the vents to regulate the temperature.
Hold between 225 f 107 c and 250 f 121 c until shoulder reaches an internal temp of 195 f 90 5 c 205 f 96 c.
Remove from grill wrap in butcher paper or foil and let rest for a good 30 minutes.
A pork shoulder has quite a bit of fat that will add to the great pork flavor but a rub that is rich in spice makes the best pulled pork.
Combine with rest of the injection.
