Pork Butt on Weber Kettle

Discussion in 'Pork' started by jspryor, Apr 16, 2010.

  1. jspryor

    jspryor Fire Starter

    Anyone ever smoked a pork butt on a weber kettle? I think it should be easy enough. Kind of last minute for some tailgate activity tomorrow. Don't want to fire up the WSM for one butt.

    Any experience and/or battle stories appreciated!
  2. coyote-1

    coyote-1 Smoking Fanatic

    I have. The only problem IMO is temps; because you're taking off the cover not only for meat maintenance but for fire maintenance, you lose heat and it takes longer. Also, fire maintenance is not as easy as with something like an offset smoker.

    Those are minor issues though. Bottom line is that there's no reason your Weber kettle smoked butt should be anything but awesome!
  3. abokol

    abokol Smoke Blower

    yeah, use the minion method, fill the water pan with about 1 gal of water, add your wood ahead of time, just let the wsm rock until you hit 165 on the butt, then foil and bring it to 195. take it off, wrap it in a towel, put it in a cooler for 1-2 hours and your good to go. no problems on the temp control. i use (1) 10lb bag of Royal Oak lump unlit in the charcoal ring, a chimney full lit on top and i can keep 220 - 240 for around 9 + hours. no issues with temp control. the wsm recovers from lid removal in about 2 minutes. keep the cover on and let it go.


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