How To Smoke Pork Butt On Weber Kettle

Smoking Pork Butt on a Weber Kettle

Smoking pork butt on a Weber Kettle is a delicious way to enjoy tender and flavorful pulled pork. With the right techniques and a little patience, you can achieve mouthwatering results that will have your friends and family coming back for more. Here’s a step-by-step guide to smoking pork butt on a Weber Kettle:

Preparation

Before you start smoking your pork butt, it’s important to properly prepare the meat and the grill. Here’s what you’ll need:

• 5-8 pound pork butt
• Charcoal briquettes
• Wood chunks or chips (hickory, apple, or cherry wood work well)
• Charcoal chimney starter
• Aluminum foil
• Meat thermometer
• Barbecue rub or seasoning

Setting Up the Grill

Start by lighting a chimney starter full of charcoal briquettes. Once the coals are hot, carefully pour them onto one side of the charcoal grate in the Weber Kettle. Place a handful of wood chunks or chips directly on top of the hot coals. Fill a drip pan with water and place it on the charcoal grate on the opposite side of the grill.

Seasoning the Pork Butt

While the grill is heating up, season the pork butt generously with your favorite barbecue rub or seasoning. Make sure to coat the entire surface of the meat for maximum flavor.

Smoking the Pork Butt

Once the grill reaches a temperature of around 225-250°F, place the pork butt on the cooking grate on the side opposite the hot coals and the water-filled drip pan. Close the lid of the grill and adjust the vents to maintain a steady temperature. You’ll want to smoke the pork butt for about 1.5 hours per pound, so a 5-8 pound pork butt will take anywhere from 7-12 hours to reach the desired internal temperature of 195°F.

Monitoring the Temperature

It’s important to monitor the temperature of the grill and the pork butt throughout the smoking process. Use a meat thermometer to check the internal temperature of the pork butt every hour or so. You may also need to add more charcoal and wood chunks to maintain a consistent temperature and smoke production.

Resting and Serving

Once the pork butt reaches an internal temperature of 195°F and is tender and juicy, carefully remove it from the grill and wrap it in aluminum foil. Allow the meat to rest for at least 30 minutes before shredding it with forks or meat claws. Serve the smoked pork butt on a platter with your favorite barbecue sauce and enjoy!

Smoking pork butt on a Weber Kettle is a rewarding experience that results in mouthwatering pulled pork. With a little practice and the right techniques, you can become a pitmaster in your own backyard. So fire up the grill, gather your ingredients, and get ready to impress your friends and family with your delicious smoked pork butt!