I did a pork shoulder on my Weber One-Touch 22-inch this weekend. I loaded the charcoal in a 'modified minion method' which worked well, I got a good 8-hour burn at appx 225-250 degrees (temp measured at food grill). After 13 hours, the meat was only at 165 degrees. We were hungry so I stopped there. Not 'pulled pork' but chopped pork. It was delicious, but I couldn't get the temp close enough to that magic mark of 200. Can anyone offer some tips on smoking a pork butt on a kettle?