Pulled Pork on a Weber Grill

hey welcome back to how to barbecue right i'm malcolm reed today i'm going to show you how i cook a pork butt on my weber kettle now i'm going to set the kettle up for some low and slow cooking have a void in the center where the pork butts go and i'm going to snake the coals all around the outside producing good low even heat it's going to make some delicious pulled pork in the end let's get to cooking so i'm starting with a 9 pound pork butt today you notice it's got a nice little fat cap on top i'm not going to take that off but what i am going to do is grab my dexter russell fillet knife and take off some of this excess fat that lies right in here it's really not edible and i don't want it in there there's a little vein that runs in there we're going to pull that out now if this was a competition you could separate that money muscle out but we're making this eat and pulled pork today so i'm not getting overly aggressive and that fat in this area is just a barrier we're wanting to create some bark on this pork butt that looks good it's shaped up nice that one actually has a pretty nice money muscle on it i might knock off just a little bit this fat down here it won't render that's just thick fat you don't want to get that in your pulled pork and i really like what i'm doing trimming to use a flexible blade like this dexter russell knife now on the back side a little bit excess fat i'll go ahead and trim some of that out if you see any glands or anything discolored right here we want to get rid of that as well just cleaning this pork butt up some now i took all that barrier off the back side any of the little trash that was on there we got rid of that so on the fat cap side i'm not taking it off i'm going to leave it so it gives me some protection during the cook but what i am going to do is score it real shallow so i'm just going to take the knife make some about one inch score marks straight across it not deep you can see it just goes down to the meat it's going to let that fat separate it's going to help it render a little bit and it makes for some delicious little morsels in the end now i want to come back and do the opposite direction right across this fat we'll start right here one inch spacing about you know it don't have to be perfect it's barbecue right and i love the way this checkerboard looks it makes these little squares of delicious pork goodness right there they'll come right off when we get ready pop them in your mouth you got some meat candy so now we got to get this pork butt seasoned and at this point you could use whatever you want if you got a favorite barbecue rub go ahead and use it i'm using my hot rub it's great on pulled pork no binder just the seasoning on the meat starting with the downside i like to go pretty heavy on a pork butt it can take it large cut of meat a lot of mussels in there a lot of fat we want to make a good bark make sure you get in all the little crevices on the backside we want it all covered now we're going to roll it over and i'm also seasoning the fat side i want to make sure i kind of spread out the little pattern we made so the rub gets down in there let it stick to the fat now i'm just going to let the rub sit here and work on the outside of the butt you can pat it in a little bit i want the seasonings to start melting in pulling some moisture out taking some flavor in so my setup for the weber today for low and slow cooking is avoiding the center and charcoal all around the outside edge now i've got a charcoal vortex turned upside down to create that void you can put aluminum pan there bacon pan whatever you want you just want to keep a blank space for the coals to go around i want the briquettes away from the vortex and i want them to the side i've also scattered in some chunks of cherry and pecan wood to give us some smoke flavor as these coals get good and hot the fire is going to burn the wood we're going to get some nice smoke for the pork butt now to get the coals going i'm going to put a couple tumbleweeds on one end of the charcoal let those coals get good and hot we're going to close the lid down adjust the vents and it's going to create a snake effect all the way around the outer side of the weber that's what's going to give us that good low and slow even heat now we're ready for the grate i've got some hot coals going we'll close the lid and right now i'm going to leave it wide open on the exhaust i want some air to flow to get those coals going as my temperature creeps up to about 200 225 i'm going to check the vent back on the top and bottom we'll be ready to cook the butt so the temps are up to about 250 on the weber that's right where i want it it's time to put the butt right in the center of our weber i'm setting it right over that vortex fire's going to creep around the side it's already got some good cherry smoke going that smells awesome but you want to hurry up and get the lid closed the longer you let it get oxygen the bigger that fire is going to get having it checked back with the vent half closed is going to keep it right at 250 that's where we want that low and slow cook so we've been rolling about three and a half hours the only thing i've done to the butt every hour i've sprayed it with a mixture of apple juice and apple cider vinegar 50 50 blend i'm going to give it one last spritz here because it's the exact color i want to see we're starting to get dark where we scored it the fat's rendering down it's looking fantastic and i don't know if you can tell on camera but we've burned about half the charcoal we're snaked around about halfway three and a half hours so i'm gonna grab the butt wear some hand protection when you do this let's go over to the cutting board it's already looking good though before i wrap it up tight i'm going to add just a little bit of my vinegar sauce right over the top makes the perfect liquid in the wrap it's going to make that bark pretty too when we take it off i'm just eyeballing it just want to get a drizzle over the top let it run down i mean it's almost good enough to eat right there so now let's get it wrapped up tight two layers of full hold everything in that's gonna make it easy to unwrap and this is the point where i want to watch the internal temperature so i'm putting my thermoworks dot probe right in the thick part right in front of that blade bone and i'm just going to set it on one of my little chicken racks in a shallow pan we're ready to go right back to the pit i'm going to center it up right on the grill get the lid closed and the reason why i put it in the pan is it's going to make it easy to take off it's going to catch any drippings if we do lose anything also going to help that butt cook more even because that aluminum pan is going to kind of shield it even more throughout the cook now i'll just keep an eye on the coals we're halfway through i'm thinking it's going to take probably another four hours so i don't want the coals to run out so i'll come out here and check them in about two hours and see where we're at all right you can hear the dot going off that means we've hit internal on this port butt right at 200 degrees it's been about eight hours i did hit a little bit of a stall about 165 to 170 took about an hour and a half for it to push through that but wrapping that butt up in foil helps a butt or a brisket or anything push right through the stall i do want to verify with my thermopin that my temps are right so right now i'm looking for feel i mean i'm still seeing 200 203 back there thick part 200 so we're good this butt's ready super soft you can see we've still got some charcoal left which perfect eight hour cook that snake method held right up so this is the point where if you're cooking this butt you want to serve it later you can drop it down in a dry cooler it could hang out three four hours still be piping hot but with this one i'm gonna go ahead and glaze it show you what it looks like so i'm gonna unwrap the full be careful because it just come off the grill it's 200 degrees internal you know it's hot the juices will run oh man full of juice full of moisture bones about to pop out all those little nuggets of deliciousness that's what i want to see so i drained the juice off the butt a little bit so i can work with it i'm going to move the foil over so i'm gonna put it right back on this pan see if i can slide it off onto the little rack here smoking hot i don't want it to fall apart look at that pull it right out from under it now we're ready to glaze so for the glaze i just mixed up some vinegar sauce and some deep barbecue sauce you could use whatever you want i like the combo we're just going to drizzle it over the top let it run down i warmed it up just a little bit in the microwave so it would be thinner let's put this butt up a little bit i'm just taking the brush touching it up it looks good to me it's ready for some fire and i'll be ready to show you how we're going to pull it i'm going right back on the weber center rack you don't have to really give it a whole lot of air for this we want the heat to set the glaze it's only going to take 5 or 10 minutes just kind of sets that bark on top after 10 minutes you can see the sauce is set on top bark is beautiful this butt is done we're ready to take it to the cutting board turn it into some pulled pork y'all know a butt has a built-in thermometer it'll tell you when it's done if you cooked it right this bone should slide right out let me see if it's going to oh yeah that's what i'm talking about let's put this butt over here break it up we'll start with one of these little morsels on the top i want to try a bite of that that's what i've been waiting on i cut them like that grid pattern just so that would turn into that meat candy oh yeah that's where it's at i tell you what let me pick these little bites off because i know folks are going to want to eat these it's little bites of heaven right there i'm breaking in a butt you can get all in it if you want to i like to go ahead and take my time separate any fat that's in there and then take it apart by the muscles you can take these plugs out you can take that money muscle off of it might be a little fat right there rake that right off and then pull all these tubes out they come right out whole we'll shred those up in just a minute this lets me really pick through it get any undesirables out of the way and all i've got left is beautiful meat back here in the back we'll take that off in chunks just breaks apart with your hands leave that bark all off in there same thing with that horn muscle we'll get it out look at that beautiful muscle right there you can just take it and separate it into strands of pulled pork it's hot it's juicy that's what i'm talking about that's what i like about a butt it's got so many different muscles they all have different textures different feels some of that stringy long strands that's where you get that real lean white colored meat in the butt the darker meat comes back from around the bone area if i'm cooking to serve i'm just gonna mix it all up anyway if i'm gonna sit here and eat it in its best form i'm gonna take my time with it i had to get a bite of that tube that tastes too good right there flavor town so i'm talking no injection no thrills just a little bit of hot rub some good smoke from some pecan and cherry wood on the weber kettle it don't get any easier than this only thing i might do is hit it with just a little bit of vinegar sauce because if you got a big plate of this pulled pork right here that's all you need maybe a bun i'm gonna drizzle just a little bit of vinegar sauce over it and i'm gonna call it a day is this time to get down on some pulled pork get one last little bite of the cube that we pulled right off the top with the bark the sauce the glaze mmm melts your mouth i'm gonna get out of here because it's time to get down on this appreciate y'all hanging out with us today if you like what we're doing subscribe to the channel you can find us on facebook instagram twitter shell and i'll talk about this weber kettle port butt all the other delicious stuff we've been cooking on our weekly podcast give that a listen too we'll see y'all next time i know you want one of these delicious morsels it's got your name on it

Channel: HowToBBQRight

Views: 622,180

Rating: 4.9594793 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, Pulled Pork on Weber, weber pork butt, pulled pork on weber grill, bbq, barbecue, how to smoke pork butt, Pulled Pork, Pork Butt, how to bbq, weber, weber kettle, low and slow, the snake method charcoal, the snake method, the snake method for smoking, pulled pork recipe, smoked pork butt

Id: uZfpwIp7etc

Length: 10min 57sec (657 seconds)

Published: Thu Sep 10 2020