Smoked Picnic Shoulder on a Weber Kettle
A picnic shoulder is injected, seasoned with a dry rub and then smoked on a Weber kettle for 10 hours.
Ingredients
- For The Pork Injection
- 8 oz apple juice
- 8 oz water
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 2 tbsp Worcestershire sauce
- For the Pork Dry Rub
- 1 cup turbinado sugar
- 1/4 cup kosher salt
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp celery salt
- 1 Pork Picnic Shoulder 8-10 pounds
Instructions
- Combine the injection ingredients and stir to dissolve
- Remove and discard the skin from the shoulder
- Inject the picnic shoulder with as much of the injection liquid as the pork will hold.
- Season the meat liberally with the dry rub and wait at least an hour before putting on the smoker.
- Set up your Weber kettle for low indirect heat. Approximately 250F at grate level.
- Smoke the picnic shoulder for 9-10 hours until an internal temperature of 205F is reached and your thermometer slides through the meat with little resistance.
- Remove the pork from the grill, shred and serve on buns topped with coleslaw.