Pulled Pork Recipe for a Weber GrillI use my Weber Kettle for more than just grilling. In this recipe I’ll show you how to set the kettle up for indirect cooking using the “charcoal snake” method which gives me a long, slow burn that is just what a Pork Butt needs. 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. Just scatter them around about 1/2 of the snake. I also place my charcoal Vortex in the center of the grill to create a heat deflector. Turn the Vortex wide-side-up in order to keep the direct heat from hitting the butt. This will help throw the heat into the top lid and create an indirect cooking zone. If you don’t have a Vortex just 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 on one end of the charcoal. 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. I use my Red Handle 5″ Flexible Knife to trim away an excess fat or sinew from the butt. I do leave the majority of the fat cap on the pork butt because its an insulator and as it renders, it will make the meat juicy. A little trick I learned is to score the fat cap. This helps the fat render better and makes some delicious little morsels for the pitmaster. To score the cap just make thin slits in the fat cap spaced about 1” apart. Rotate the butt and score again. It creates a diamond pattern in the fat cap. Season the butt with your favorite bbq rub. I use my Killer Hogs Hot Rub for this cook but really anything will work. Make sure to get plenty of rub down in-between the score marks on the fat side and coat the edges of the butt as well. All of that seasoning will make a great bark on the outside as it cooks. 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. This helps the bark develop as well. 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. This part is optional but it does make it really good. Bring the foil up tight around the outside and go ahead and stick a wired probe thermometer into the thickest part of the butt away from the bone. I use a Thermoworks DOT Alarm to monitor the internal temperature. 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 on the Thermoworks DOT Alarm. At this point carefully remove the butt from the grill. It helps to set it in an aluminum pan with a small Chicken Rack at the bottom because there is a ton of hot pork jus in the foil. It can burn you if you’re not careful. Open the foil and carefully remove the pork butt and place on a wire cooling rack over a shallow half pan. Glaze the outside with a 50/50 mix of The BBQ Sauce and Vinegar Sauce (you can use your favorite pork glaze here) and place the pan back on the grill to set the sauce. It only takes about 15 minutes for the sauce to start to caramelize. At this point you’re done. Just rest the butt for at least 15 minutes before shredding into pulled pork and make some delicious sandwiches! Print
In this recipe it’s all about how to set the Weber Kettle Grill for indirect cooking using the “charcoal snake” method. This will give you a long, even, slow burn that is just what a Pork Butt needs to make perfect pulled pork.
- Set up Weber kettle for indirect cooking by stacking unlit charcoal briquettes in a ring shape 3/4 of the way around the outer edge of the grill; it should take approx. 10lbs of charcoal. Also mix in chunks of of pecan and cherry wood with the charcoal for smoke flavor. (there should be a good size gap so the coals don’t complete a full circle – this creates a “charcoal snake” for an even burn pattern.
- Place a small size Charcoal Vortex in the center of the grill to act as a heat deflector. Turn the Vortex so the wide side is facing up. (a small aluminum pan can be substituted here).
- Trim the pork butt removing excess fat and sinew. Score the thick layer of fat into a diamond pattern by making shallow slits at an angle 1” apart; then rotate the butt and make shallow slits in the opposite direction.
- Season the pork butt on all sides with Killer Hogs Hot rub (substitute your favorite rub if you want). Let the butt sit for 15-20 minutes before placing on the grill.
- Light one end of the “charcoal snake” using tumble weed fire starters; leave the grill open until the charcoal catches (few of the coals turn white). Place the cooking grate on the grill and close the lid. As the temperature climbs to 225°F adjust the top and bottom vents to 50% to hold the cooking temperature at 250°F.
- Place the pork butt in the center of the kettle over the Vortex to protect it. The charcoal will burn around the edge creating even heat and the wood will gradually burn creating smoke flavor.
- Spritz the pork butt with a 50/50 mixture of apple juice and apple cider vinegar after 1 hour. Repeat this step every hour until the bark starts to turn dark on the outer surface of the butt.
- After 4 hours the bark should be developed and it’s time to wrap. Remove the pork butt from the Weber, place on a double layer of aluminum foil. Drizzle Vinegar sauce over the outside, and wrap the foil around the butt. Place a wired probe thermometer into the thickest part of the butt away from the bone.
- Set the pork butt back on the grill and monitor the temperature. It’s done when the internal hits 200°F. Keep an eye on the charcoal. I didn’t have to add any more coal for this cook but if you get close to the end of the “charcoal snake” just add another handful of coal as needed.
- When the internal temperature hits 200°F, remove the butt from the grill. Carefully transfer the butt to a wire rack over a shallow aluminum pan and glaze the outside with a 50/50 mix of vinegar sauce and The BBQ Sauce. Place the pan back on the grill and let the sauce set for 15 minutes until it caramelizes.
- Remove the butt from the grill and let it rest for 15 minutes or so before shredding by hand for delicious pulled pork.
Keywords: pulled pork, weber kettle, pulled pork on weber