Pulled Pork on the Weber! | Chuds BBQ

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Season the pork butt with a rub made of two parts black pepper, one part kosher salt, and one half part granulated garlic.

Rub a thin layer of oil on the pork butt to help the rub stick.

Apply a heavy coating of the rub all over the pork butt, including the sides.

Prepare the Weber kettle with lit charcoal and a chunk of pecan wood for smoking.

Place the pork butt on the grill with the blade bone towards the fire.

Insert a thermometer into the pork butt to monitor the internal temperature.

Maintain a cooking temperature between 250°F and 300°F by adjusting the air supply and adding charcoal as needed.

After about two hours, check the internal temperature and add more charcoal and wood if necessary.

At five hours, spritz the pork butt with apple cider vinegar to prevent drying out.

After seven hours, wrap the pork butt in foil to collect juices and continue cooking until it reaches an internal temperature of about 200°F.

Let the pork rest for 20-30 minutes before shredding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary