“How-To” – Smoke a Pork Butt- Pulled Pork
BBQTalk.ca shows you how easy it is to make BBQ a Pork Butt. Visit Canada’s Largest, Most Active BBQ Forum…BBQTalk.ca
Tags: Butt, HowTo, Pork, Pulled, Recipes VIdeos, Smoke
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it’s called a Weber Smokey Mountain. one of the best smokers you can buy….imo
Delicious! Any Carolina BBQ sauce for that matter.
Very Basic Carolina BBQ Sauce:
1 cup apple cider vinegar
1 cup white vinegar
2 tablespoons brown sugar
1 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
salt & pepper to your taste
simmer real low for an hourlet cool…enjoy
I have been using my WSM for at least 15 years . In your video you said you filled it and burned all night. The average burn for me without refilling is 3 to 4 hours. Can you explain your loading technique so I don’t have to wake up every 3 hours to check the coals.
bricki are you familiar with the “minion method”? If not, fill the charcoal ring with completely with charcoal. Light your charcoal chimney and dump the hot coals on top, and that should give you around 13-14 hrs of burn, with one water refill needed. This is for the 18″ model. I think the 22″ will go even longer. I am pretty sure that is the method he uses as well. A lot of people will say that cooking over unlight charcoal is a big no-no. I haven’t tasted anything from doing it.
awsome video, im taking a crack at making my first pulled pork ever tomorrow
Excellent video! Expert advice! You should upload your video to Ewisdomtv
the minion method works great for me on the 22″ wsm. However be advised in cold weather it uses more charcoal to maintain the cook.
how often did you have to add water to the pan in the smoker? how often did you add chips? the last butt i smoked was for 6 hrs. the internal temp was 160 and it was not black like yours. i could’nt pull mine apart as easy as you did yours. do you worry about it drying out??
Was he actually fired? hahaha
love your videos, do you use water in your WSM?
@BBQTalk I asked about the liquid because I wanted to know if you do a dry smoke.
Thanks.
@zac725 I only use sand in the pan. At 160, you do not have pulled pork…more like torn leather. Take it up to 195 and taste the difference!
Thanks for watching!
@lildapp76 No, I only use sand.
@bricki1958 Google “minion method”
Im just getting into Smoking and BBQING and just wanted to say I love your shows!! Very informative and I have already learned alot! Your a real inspiration! I will definately be following you on Youtube!
@dlgreene83 Thanks for watching!
@BBQTalk I can go over 8 hours using briquettes using Minion method. But, I prefer lump. I also run my WSM 18 around 200 to 250. I take my PP up to 200, then take the Rapala electric knife to ‘em.
Wow, this is just beautiful! The only question i have is how you keep the temperature steady overnight. I would like to try this on my Weber but i guess i would have to keep adding charcoals every 1,5-2 hours. I would love to get some advice.
@zac725 Hey zac, when your pork butt is ready the temp will read between 180-200 and it should be a very dark brown if not a black. When you pull the bone in from that piece of meat it should be clean. Take the excess fat from the pork butt, pull the meat apart and enjoy.
@chordsy I imagine you were searching tube for “butts” , but did you know that these are male pork butts ??
Just curious… I have a Weber Genesis (wonderful grill), but it is gas. Would there be any issues doing the same thing with it other than getting the smoked wood flavor and do you have any suggestions for that? I cook ribs on it all the time and would love to get the smoked flavor with my gasser. Any thoughts or suggetions would be appreciated.
Thanks SO much for this information! I used my WSM for the first time in New Jersey Last September of 09. I now live in Sarasota Florida where the heat is unrelenting – even at night! I’m definitely going to have to keep my eye on my temps more closely this time. But again, very kind of you to share this valuable information!
Thanks SO much for this information! I used my WSM for the first time in New Jersey Last September of 09. I now live in Sarasota Florida where the heat is unrelenting – even at night! I’m definitely going to have to keep my eye on my temps more closely this time. But again, very kind of you to share this valuable information!
Loved this, actually was in the process of smoking my butt when I came across this video, I am a mustard user, don’t know why, just am. I use a smoker with a side box, and have smoked several racks of ribs, hasn’t let me down yet. Thank you so much for putting this up, I can’t wait until dinner time!
I am doing a pork shoulder this morning and I cant wait! Your video made me hungry! This is the first pork shoulder I have done, I have done 3 briskets this year and have had excellent results! My wife thinks I am crazy for getting up at 5 to smoke a pork shoulder. She will understand why after she bites into a pulled pork sandwich!