The Ultimate Caliber 

Smoked Pork Shoulder 


Olive oil and mustard

Your favorite dry rub


Lightly coat the entire pork shoulder with olive oil and mustard to tenderize the meat. Cover the coated pork shoulder in foil and refrigerate for at least one hour, preferably overnight. Right before cooking, apply a coating of your favorite dry rub over the pork shoulder. Prepare the Caliber Pro Kamado Smoker by fill-ling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it so you can access it. Bring the temperature of the smoker up to 225ºF. Once the temperature has settled (200-225ºF), place your pork shoulder directly on the top grate. Now, add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 30-60 minutes of the cooking process, and after this time, the-re should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your meat. Continue to cook the meat, checking it every hour or so with the heat not exceeding 250ºF un-til the meat is fully cooked (approximately 10-12 hours). Depending on the weather and food weight, you should check on the charcoal level in the blaze basket around 4-6 hours into the cooking run to assure that there is sufficient fuel in the basket. Add lump charcoal, if needed. Once cooked, pull your pork shoul-der while it is still warm.

Enjoy the amazing juicy smoky flavor you get from the Caliber Pro Kamado.

Grill and enjoy!

10-14 pound

Pork shoulder



Apple and pecan smoking chips