Smoked Pulled Pork Shoulder On The Weber Kettle BBQ Pork Butt With A Slow And Sear

today I’m showing you smoked pulled pork
shoulder on the weber kettle yeah we arebarbecuing pork butt on the weber grill
and we’re gonna show you how we set thatgrill up how we get our pork butt
seasoned up ready to go and folks we arenot going to inject this pork butt I’m
gonna show you how to make a great porkbutt without injecting it it’s still
gonna be moist it’s still gonna betender and you’re gonna learn it today
on Texas Style BBQ and Cuisinefolks I am chef Johnny this is Texas
Style BBQ and Cuisineso today I’ve got a real pretty pork
butt here you see it went down the foodking they had them on sale so I got this
one not gonna do a lot of trimming on itjust a little bit then we’re gonna get
her slathered up get er seasoned andcome in close and let me show you how
all that takes place so you can see thispork butt here
has nothing to do with the ham or thebud it’s actually got the shoulder it’s
the way they were packaged they werepackaged in barrels called butts so
that’s what I got called a pork butt butthis loose hanging we could take that
kind of stuff off I’m not nuts aboutthis if I had a little butchers twine
out here I’d probably even tighten thatup right there and get it that way to
get it a little nicer bundle but I’m notgonna worry about that today this fat
here is a real soft fat it’s gonnarender out I’m just gonna take the kind
of the loose hanging stuff on there alot of times you’ve got a layer of fat
on this side which really I kind of likeit this one has been trimmed off of but
we’re gonna I’m gonna do it like thatand I may run go get a little uh
butchers twine here in a minute just totighten that up but that looks pretty
good like thatnow we’re gonna get our slather onfor
our slather I always use up yellow mustardseems to work good for me I’ve
never had any complaints on itI like it seems to hold my up rub on real well and
I could tell you this folks a pork buttis usually fairly moist as since it is
fairly moist a lot of times up youreally don’t even need a slather you can
put it on there and your seasoning willstick simply from the moisture of the
pork butt itself there’s that let me gograb a little butchers twine then we’re
gonna see if we can just pull that in alittle bit tighter to hold it a nicer
bundle so it will cook more evenlyhere’s my roll of butcher’s twine
sometimes you’ll see it in they comelike little balls but I’m gonna kind of
double the size of my pork butt therecut my twine just a little cotton twine
is all it is I’m gonna slide it under infact I’m going to turn this back over
because here’s the side I’m reallyworried about it’s really not holding
too good but I’m gonna take my stringand what I’m gonna do is I’m gonna go
two times all right under once undertwice that’s gonna kind of help it hold
and then I pull it tight there we goand we’re just gonna put another overhand
loop in it there’s that one cut the tagends off take this second one slide it
underagain one time two times got ittwice pull it tightanother overhand loop you’re making kindof a square knots what I’m doing here
pull that tight cut my tag ends now lookhow much more uniformly this is gonna
cook by me just adding those two littlepieces of strength next step is gonna be
is at our rub I’m gonna use this copperor y’all see that right there
this from outlaw smokers I’m gonna tell youright now if you’re looking for a pellet
smoker top quality american-made pelletsmoker you need to go to outlawsmokers.com and check out what they havethey’re line of outlaw smokers and
then also their sawtooth pellet grillsanyways go check those out give them a
look but I’m just gonna take this andI’m gonna decide top from bottom here
this can be my bottom so I’m gonnaseason it first get a good amount of
this copper ore you till we got a littlebreeze out here today flat side get the
side when we get each side we’re just abig piece of meat it’ll it’ll take a lot
of seasoning it can handle it so pour it on therefront side and folks you can you can get
their seasoning online alsonot just their smokers and across the top got a
good amount on thereI’m liking that pretty goodand again I’ll just kind of y’all seen medo this before pick it up and see if you
gather up some of the looseseasoning on your board that’s ready to go now we’re
gonna make sure the kettle is set upproperly I’m going to show you on my weber kettle I want it running about 275 at275 I figure 45 minutes to an hour per
pound this is six pounds 11 ounces sowe’re looking at five and a half six
hour cook time here and it should comeout real good I am gonna rotate this
every hour to 90 minutes just because ofthe proximity of the fire in that kettle
I have a slow and sear in it but I wantto turn this each time so I’ll have this
towards the fire then on the other sideand go back and forth
get a little more of on even cook so let’s check outthe Weber let me show you how it’s set
and then we’re gonna get this on therewell look at this top edge first we got
about half to 3/4 open on top now we’regonna go down bottom and let you see
where I have it set up as we look downhere you can see I’ve got mine on my
quarter open mark in there hard to seethese days but there’s a quarter that’s
halfway open for my air vent this onehere past that is all the way open so I
got it at 1/4 down here up top we had itat half to 3/4 open we’re running at 275
that’s where we want to keep it we havegot some lump charcoal in there and
we’re gonna see how this whoever cooksit up get this Weber openand we’re
gonna do you see I have my slow and searover here now you can see get a little
flare-up we’re at about 300 I figure todrop when I did this but I’m gonna pick
up my pork butt set it on here for anoffset cook
I have foil on the bottom and so you cantell the airflow or the majority of its
going to go through my slow in sear backup across my pork butt and then out the
exhaust cuz I’m gonna setexhaust over here so that’s ready there
let’s get the lid on it we’re trying torun that 275 degrees and we’re gonna see
y’all oh I might show you me turning itevery hour but pretty much I figure
about six hours from now we’ll be pulledpork and we’ll let y’all see somenow 203 is where it’s at it’s beenrunning around at 275 the whole time for
about six hours and 52 minutes into ittook a little longer to cook this and I
thought but let’s open this upbet y’all look at it there is that pork
butt unwrapping tells kind of dark someof y’all may not have seen an unwrapped
pork butt before the deaths do when youget up six seven hours of smoke they get
pretty dark so we got a nice darkness inthere I’m gonna take this probe out from
the inkbird andjust probe it and see how it probes tinder but it’s nice and tender out here just like a you know ahot knife through butter and I tell you
what folks its 202 there I’m going toshow you this this is cool that is turns
over when you turn it over I like thatpart this stuff I like that part of this
of this thermometer is that it readseither direction yeah that’s cool we’re
gonna get this off we let it rest about15 minutes probably and then we’re gonna
pull it see how it turned out stick withus there you have it
I’m gonna cut my strings offI tell you what that copper ore put a
pretty color on ittell you this butt is looking pretty grab this bone and see if it’ll come out of there oh yeah manthat’s still hot get my tongs herethat
shoulder looks goodand here’s what I want to show you we talked about
injecting them everybody that did I’mjust gonna slice it down into this look
at that that boy that is moistthere’s nothing wrong with this at all
this center part if you wanted to pullit a lot you could probably cook maybe a
little bit longer but I thought it wasgood enough man still hot but if I want
to pull it I can see it’ll break upand you can tell that pork is moistokay but
that’s itpork on the weber kettle firsttime i’ve done one on the weber i’ll
tell you what i’m impressed with itfolks there you have it that pork is
just it is nice and tender look at thatwon’t stick my hand in there it’s been
resting about fifteen minutes and itstill is hotter than a pop pistol but
you know it was 203 degrees according to the probebut that that looks beautifulthat’s got a good taste
folks we use the outlaw smokers copper orethat’s what they use for their their
pork butts and in rib rub there and itmade a beautiful beautiful pork butt we
cook this thing for oh heck almost sevenhours so it came to cook a little longer
than I thought it might but I tell youwhat it came out very very good very
moist tender that is some excellentexcellent pulled pork its moist tell
you what folks whoever kettle did a goodjob first time I cooked on the Weber
with the lump in the slow and sear but Ican’t do it all right we did an all
mesquite lump in there and like I saidthe copper or seasoning from outlaw
smokers did a great job of cooking thisup so I’m liking it a lot fantastic the
great pork butt and got any questionsabout this cook put them down below in
the comments I’ll try to answer thembest I can I try to respond to
everybody’s comment never intend toleave anybody out I always try to answer
everything I canbut again a great cook hope you enjoyed
it tell your friends and family about usshare us on your social media and we’re
gonna see you down the road onTexas Style BBQ and Cuisine good night everybody