First Pork Butt on Weber Kettle

[CoolbreezeBBQ]

Gonna do a 7.5 lb bone in pork butt in the next couple days, on Weber Kettle. Would like to do a Carolina style pulled pork. I have an idea of what I’m gonna do but any advice/tips, for rub/injection recipes, kettle setups and IT temps would be appreciated. Is there any overnight prep I should do? Should I inject or not? Foil wrap at stall? Cooler rest?

 

[gmc2003]

Gonna do a 7.5 lb bone in pork butt in the next couple days, on Weber Kettle. Would like to do a Carolina style pulled pork. I have an idea of what I’m gonna do but any advice/tips, for rub/injection recipes, kettle setups and IT temps would be appreciated. Is there any overnight prep I should do? Should I inject or not? Foil wrap at stall? Cooler rest?

Kettle set-up: Look up the snake method

Temps: Kettle temp - I would shoot for 250* to 275*

Wrap vs No Wrap: Wrap at the stall and finish in the oven. Once it's at the stall no sense in babysitting the kettle.

Inject: No, it will just add to your cooking time. Not a good thing on a kettle.

Overnight prep work: You can put your rub on if you want. I personally don't. I put it on while the smoker is coming up to temp.

Cooler rest: Only needed if the butt is finished ahead of time. Otherwise just let it rest foiled until it's cooled down enough to pull/shred.

Carolina style: Sorry no help with that one

Chris

 

[SmokyMose]

Welcome to the forum.
gmc actually hit all the points I was getting ready to make and I agree with them all!
Good luck!

 

[CoolbreezeBBQ]

It’s on, simple overnight salt, pepper, paprika rub. No injection. Using slow n sear. Homemade coleslaw, baked beans in pan under butt when it gets to done temp. Made an apple cider vinegar Carolina style sauce, and gonna bring a meal to Mom, Dad, and sisters family. Happy Mother’s Day to all the Moms!!!

 

[Twrexx]

Gonna do a 7.5 lb bone in pork butt in the next couple days, on Weber Kettle. Would like to do a Carolina style pulled pork. I have an idea of what I’m gonna do but any advice/tips, for rub/injection recipes, kettle setups and IT temps would be appreciated. Is there any overnight prep I should do? Should I inject or not? Foil wrap at stall? Cooler rest?

 

[Twrexx]

Good luck man. I did my first butt last weekend, came out great!

 

[uncle eddie]

Season early, like 18-24 hours before popping on the heat - no injection.

 

[CoolbreezeBBQ]

Thanks, looks good. I’m gonna shred mine, hopefully

 

[CoolbreezeBBQ]

Pushing through stall now, at 180, put the beans on and a little more wood. Got a nice bark on it. See how it turns out.

 

[CoolbreezeBBQ]

Bone pulled out clean, meat was tender, juicy, and pulled

apart easily. Made some homemade bbq sauce, homemade coleslaw, and delivered to Mom and sister for Mothers Day.

 

[yankee2bbq]

Awesome! Great job!

 

[JCAP]

Looks really good. Nice work there!

 

[uncle eddie]

Great looking PP and the cole-slaw that is REQUIRED to go with it! Like!

 

[CoolbreezeBBQ]

Thanks everybody!!! Everyone loved it, other than sauce too spicy for some.

 

[RichGTS]

Great looking pulled pork. Did you wrap or just let it go?

 

[CoolbreezeBBQ]

I did not wrap, just added more wood, charcoal, and opened vents up. I wanted some drippings in beans. Beans were delicious. Just Bushs original with some smoke and pork drippings. I couldn’t stop eating them.