Pork Butt (shoulder) on a Weber Kettle

Step 1

Arrange your charcoal briquettes in either the snake method or the minion method.

Step 2

Light the charcoal and adjust the vents until your Weber Kettle stabilizes at 250°F.

Step 3

Place three chunks of smoking wood on the charcoal briquettes.

Step 4

Trim any excess fat off the pork shoulder.

Step 5

Apply and even layer of barbecue rub, or a simple course black pepper and salt seasoning.

Step 6

Place the pork but onto the grill on the opposite side to the fire, or in the cool-zone.

Step 7

Place a thermometer probe on the grill so you can track ambient temperature, and place the other thermometer probe in the port butt.

Step 8

Leave the pork butt for the first three hours and don’t open the lid to your Weber Kettle.

Step 9

After three hours, spritz the pork shoulder with apple cider vinegar or apple juice every 30 to 40 minutes.

Step 10

Once the bark is firm, and the internal meat temperature is around 165°F, remove the pork butt and wrap in aluminium foil.

Step 11

Return the pork butt to the grill, insert the thermometer probe, and cook until the internal meat temperature reaches around 200°F or is probe tender.

Step 12

Rest the pork shoulder for at least one hour before slicing or shredding.