Weber Kettle Pulled Pork
ID: e8afd35d...
An easy-to-follow, beginner-friendly guide to smoking incredibly tender and juicy pulled pork on a Weber Kettle. Utilizing a simple salt, pepper, and garlic rub alongside the foil boat method, this recipe yields a perfect Texas-style bark and intensely flavorful pork sandwiches.
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🍳 Cooking Flow
Season the pork butt generously with the salt, pepper, and garlic rub. → Smoke the pork butt on the Weber Kettle at 250°F-300°F using pecan wood chunks. → Spritz occasionally with apple cider vinegar, then wrap the pork butt in a foil boat at 175°F internal temperature. → Continue cooking until the internal temperature reaches 200°F, then let it rest for 20-30 minutes. → Shred the pork, mix with hot sauce and apple cider vinegar, and assemble sandwiches with toasted buns and BBQ slaw.
Cooking Steps
Brief Cooking Order
Season the pork butt generously with the salt, pepper, and garlic rub. → Smoke the pork butt on the Weber Kettle at 250°F-300°F using pecan wood chunks. → Spritz occasionally with apple cider vinegar, then wrap the pork butt in a foil boat at 175°F internal temperature. → Continue cooking until the internal temperature reaches 200°F, then let it rest for 20-30 minutes. → Shred the pork, mix with hot sauce and apple cider vinegar, and assemble sandwiches with toasted buns and BBQ slaw.
Introduction
An easy-to-follow, beginner-friendly guide to smoking incredibly tender and juicy pulled pork on a Weber Kettle. Utilizing a simple salt, pepper, and garlic rub alongside the foil boat method, this recipe yields a perfect Texas-style bark and intensely flavorful pork sandwiches.
Step 1
Unpack the bone-in pork butt. No trimming or butchery is required.
Step 2
Prepare the rub by mixing 2 parts coarse black pepper, 1 part kosher salt, and 1/2 part granulated garlic.
Step 3
Apply a very thin layer of cooking oil onto the pork butt to act as a binder, then generously apply the rub all over the meat.
Step 4
Set up the Weber Kettle with a charcoal basket (such as a Slow 'N Sear), fill it with lump charcoal, and light a small portion of it.
Step 5
Add a chunk of pecan wood onto the lit coals, close the lid, and adjust the vents to stabilize the temperature between 250°F and 300°F.
Ingredients List
Important Notes
Pork butt is a highly forgiving and fatty cut of meat, making it the perfect first cook for beginners to practice fire management on a charcoal grill.
Continuous heavy smoke is unnecessary; once the bark is set, focus on maintaining clean heat from the charcoal.
The foil boat method keeps the bottom of the meat cooking in its own juices while keeping the top bark beautifully crispy and dry.
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