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Pulled Pork on the 22" weber kettle indirect


Meat Mopper
Joined Jan 4, 2016
I had some free time at the lake and decided to pull a butt out of the freezer and set up the weber for some offset smoking.

I used a variation of Jeff's rub and had to add more charcoal after it burned its way around.   It took approximately 11 hours till I got to the 198 degree IT mark and let it rest in the cooler for an hour wrapped in tin foil and towels while we ran to get some sides.  

Here is the 3 wide by 2 high charcoal ring for indirect cooking with apple wood chunks staggered on top - once it got to the end I had to dump another trail back to get the 11 hours. - was averaging 240-260 temps -which was fine for me on the lazy day cook where I wasn't going to be watching it like a hack and making adjustments.

I tried to make a little barrier with the tin foil and forgot my temp clips so I just propped up my chamber temp probe with a couple pieces of wood.

Here is the 11 hour mark'ish when it reached 198 and pulled it off and wrapped to the cooler.

Finish with the pull and ready to put on some rolls/buns and optional bbq sauce and or slaw. Sorry missed the plating pic ;-(...they ate it too fast.

Thanks for checking it out.


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Nice job Ben!

That PP looks fantastic!



Master of the Pit
Joined Aug 9, 2015
Looks real good!! That weber kettle does a real good job smoking!!

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