How To Smoke Pork Shoulder On A Kamado Grill

Smoking Pork Shoulder on a Kamado Grill

Welcome to the wonderful world of smoking pork shoulder on a Kamado grill! Smoking pork shoulder is a delicious way to infuse rich, smoky flavor into the meat, creating juicy, tender pulled pork that will have your taste buds singing. With the right techniques and a bit of patience, you can achieve mouthwatering results that will have your friends and family begging for more.

Choosing the Right Pork Shoulder

When it comes to smoking pork shoulder, choosing the right cut of meat is crucial. Look for a pork shoulder with good marbling and a nice layer of fat on the outside. This fat will help keep the meat moist and flavorful during the long smoking process.

Preparing the Pork Shoulder

Before you start smoking, it’s important to prepare the pork shoulder properly. Begin by trimming any excess fat from the outside of the meat, leaving a thin layer to help flavor and moisten the pork as it cooks. Next, apply a generous amount of dry rub to the pork shoulder, making sure to coat the entire surface for maximum flavor.

Setting Up the Kamado Grill

Now it’s time to fire up the Kamado grill. Start by filling the charcoal basket with lump charcoal and adding a few chunks of your favorite smoking wood, such as hickory or apple. Light the charcoal and allow the grill to come to temperature, aiming for a steady temperature of around 225-250°F (107-121°C).

Smoking the Pork Shoulder

Once the grill is at the right temperature, it’s time to place the pork shoulder on the cooking grate. Close the lid and let the magic happen. It’s important to maintain a consistent temperature throughout the smoking process, so keep an eye on the grill and make any necessary adjustments to the vents to keep the heat steady.

Plan for a long smoking time – typically around 1.5 hours per pound of pork shoulder. This low and slow cooking method allows the meat to absorb the smoky flavor and become incredibly tender.

Monitoring the Temperature

Using a meat thermometer is essential when smoking pork shoulder. Insert the thermometer into the thickest part of the meat, being careful to avoid the bone. The pork shoulder is ready when it reaches an internal temperature of 195-205°F (90-96°C). This is the point where the collagen in the meat breaks down, resulting in that melt-in-your-mouth texture.

Resting and Shredding

Once the pork shoulder has reached the perfect temperature, remove it from the grill and let it rest for about 30 minutes. This allows the juices to redistribute throughout the meat, ensuring that every bite is moist and flavorful.

Now comes the fun part – shredding the pork! Use two forks to pull the meat apart, creating succulent, juicy strands of smoked pork shoulder that are ready to be enjoyed.

Serving Suggestions

Now that you have a mountain of delicious smoked pork shoulder, it’s time to think about how to serve it. Whether piled high on a bun with coleslaw, served alongside mac and cheese, or used as a topping for nachos, the possibilities are endless. Get creative and have fun with your smoked pork shoulder creations!

So, there you have it – a beginner’s guide to smoking pork shoulder on a Kamado grill. With a little time and patience, you can achieve mouthwatering results that will have everyone at your table coming back for seconds.

Happy smoking!