Smoked Pork Butt Recipe cooked on a basic, charcoal grill

#pulledpork #webergrill #howtobbqright

Pulled Pork on Weber Grill

WHAT MALCOM USED:
- Red Flexible Dexter Russell Knife https://bit.ly/H2QKnife5
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Vortex Grill http://bit.ly/VortexGrill
- Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce
- Chicken Rack http://bit.ly/KHChickenRack
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Thermoworks Thermapen http://bit.ly/H2QThermapen
- Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
- Hand Savers Glove Liners https://bit.ly/HandSaver
- Black Nitrile Gloves http://bit.ly/NitrileBBQGloves

I use my Weber Kettle for more than just grilling - and this recipe I set the kettle up for indirect cooking using the “charcoal snake” method which gives a long, slow burn perfect for pulled pork.

First let’s talk about the set up: Pile a ring of unlit charcoal briquettes around the outer 3/4’s of the 22” Weber Kettle. It’ll take about 10lbs of charcoal. Be sure to only go 3/4 of the way around to create the “charcoal snake”. The goal here is to create an even burn slowly around the kettle. For wood flavor I mix in chunks of pecan and cherry wood with the coals.

I also place a charcoal Vortex in the center of the grill to create a heat deflector. You can use a small size aluminum pan in the void; it’ll work just as well.

To light the coal I use a couple tumble weed fire starters and keep the lid open until the first few coals are glowing red and ashed over. Then place the cooking grate on the grill and close the lid. Make sure all of the vents top and bottom are open 100%. As the grill temperature begins to climb to 200°F check the vents back to 50%. This will hold the Weber around 250°F.

Now for the pork butt. Trim away an excess fat or sinew from the butt and score the fat cap to create a diamond pattern in the fat cap. Season the butt with your favorite bbq rub- I use Killer Hogs Hot Rub. Get in-between the score marks and coat the edges.

Once the Weber is running at 250°F place the butt over the Vortex on the center of the grill. Close the lid and let the “charcoal snake” do all the work. I do like to spritz the butt every hour with a 50/50 mix of apple juice and apple cider vinegar to help the bark develop.

After 4 hours the bark should be just right and it’s time to wrap. Place the butt on a double layer of aluminum foil and drizzle Killer Hogs Vinegar Sauce over the top. Bring the foil up tight around and stick a wired probe thermometer into the thickest part of the butt away from the bone.

Place the butt back on the grill and continue to cook. Keep the temperature steady at 250°F and keep an eye on the internal temperature and the charcoal. I didn’t have to add any extra coal but if it looks like you’re going to run low just add a couple handfuls to the end of the “snake”.

The pork butt is ready when it hits 200°F internal. At this point carefully remove the butt from the foil and place on a rack. Glaze the outside with a 50/50 mix of Killer Hogs The BBQ Sauce and Killer Hogs Vinegar Sauce (you can use your favorite pork glaze here) and place back on the grill for about 15 minutes for the sauce to caramelize. Then it's time to pull some pork!

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