Smoked Pulled Pork Recipe on the Weber Kettle

Take Pork Butt Out of Packaging and Pat Dry with Paper Towel

You can do stuff like score the fat cap, remove the false fat cap, trim, debone, etc. It’s up to you.

Truly though, you can safely take out of the package and smoke as is.

Pulled Pork Dry Rub

This recipe uses a “Honey Mustard Rub” from The Nutmeg Spice co. OR you can use your favorite rub.

Here’s a super basic rub recipe you can make:

• 1/4 cup paprika
• 1.5 tbsp Diamond crystal kosher salt
• 3 tbsp Turbinado sugar (sugar in the raw)
• 1 tbsp coarse ground black pepper
• 2 tsp chili powder
• 1 tbsp granulated garlic
• 1/2 tbsp granulated onion
• 1 tsp cayenne

Regardless of what you use, apply liberally to all sides of the meat – it’s a huge muscle and you’d be hard pressed to over-season it.

Also no binders like Mustard are necessary; Just apply the rub to the meat.

Get Your Weber Kettle to 225-250F.

If you’re brand new: Here’s a few different methods to smoke meat in a Kettle grill.

Once at temperature put meat on the grill indirect, fat side up.

Add a few chunks of your favorite hardwood every hour, I used peach.

If you’re a fan of probes, now would be the time to probe the thickest part of the meat.

If you’re using a water pan, refill every hour or so.

Smoke the Meat Until the Bark is Set (5-6 Hours) Roughly 170F Internal

Below is after 5 hours of smoking and 170F internal.

Wrap the Pork Butt

If you’ve never wrapped in foil, here’s a step-by-step guide.

If you’ve never wrapped in paper, here’s another guide.

I like to put the pork butt in an aluminum pan, elevated with a cooling rack.

This way it isn’t sitting in the liquid but it’s still trapping humidity. The liquid you can use whatever you’d like – I used water.

Then cover with butcher paper so that when you wrap with foil, the foil doesn’t eat the bark.

Then cover everything with foil and put into your smoker or oven set to 250F.

Smoke Wrapped Until the Meat is Tender OR Until Near Tender

There’s 2 options:

1. Smoke till tenderness (at around ~195F – 205F) and then rest for 2 hours down to around 150-160F; Then pull the pork.
2. Smoke the meat till around 190F, then hot hold overnight at 175F in an oven or electric smoker; Then pull the next day when it’s time to eat.

Basically 1 is done the same day and 2 is done for the next.

Pull the Meat, Add Sauce, Rubs, etc.

When you’re pulling, remove any large pieces of un-rendered fat, gristle, and anything you wouldn’t want to eat.

You can finish with:

• A classic vinegar sauce
• A mustard-based BBQ sauce
• Your favorite BBQ Sauce

Top with some slaw, some dill pickles, or pickled red onions.

I personally quite like pickled jalapenos.