Beginner BBQ Pork Butt on the Weber Kettle | BARLOW BBQ 4K
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- If you are a beginner who is just getting into backyard BBQ and you're wondering how to smoke a pork butt on the Weber Kettle, then this is the video for you! It's filled with easy BBQ tips as I share step by step my process for smoked pulled pork. Plus, I'll show you a special trick that will guarantee perfectly tender pork every time!
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THAT YOU!! 🙏
Appreciate it. First doing ribs on my webber. Video came in clutch! Happy 4th as well!
My brother is so nice to see an old school kettle smoking. No need for that expensive Slow and Sear. Well Done!
Thanks so much!
Simple and to the point, no too complicated. I Love the minion method for slow and low ,2 zone smoking. I throw in a couple of fire bricks as a deflector and to bank the coals.
This video was so calm and smooth while still being extremely informative, especially for beginners. Thank you so much for this!
Thank you so much, that means a lot! 🙌
I made my first pork butt today on my Weber . I followed all your instructions and it came out amazing ! My husband can’t believe I did it lol!
Thanks for the great video !
Way to go, Leslie!! That's so great to hear and I'm glad you showed your husband how it's done! 👌👌🔥🔥
@@BarlowBBQ what cooking time do you recommend cooking on a chair-broil patio Bistro electric grill how long will a pork shoulder but take too cook on chair-broil patio bistro electric grill
Thank you so much for explaining your nice and simple methods on grilling on a Weber kettle. I tried your beef ribs method and it turned out perfectly great, today for memorial day weekend I’m trying your pork shoulder method. Thank you so much.
That was your best video ever 🙌🏼
Wow thanks so much! 🤗
I'm in Southeast Florida, I just bought the same grill. I have been smoking for about 6 years, three years before I moved here. I love a good pulled pork sandwich!
Great video. Followed it yesterday when I smoked my first pork butt on my Weber kettle. Took just under 8 hours and tasted amazing. Many thanks.
Congratulations!! Makes me so happy to hear everything turned out great! Smoke em if ya got em 🔥🔥😁
Great advice... Well done!
Thanks Brian!!
I love your back yard, it is beautiful. I also love that Everglades Heat on just about everything! I bought my first Weber in the late 80's to early 90's lol. I'm giving away my age. Thanks as always!
Yep, that Everglades Heat is good stuff! Some day soon we'll have to have you over so you can check out the backyard in person! And eat some homemade bbq! :)
Love how you put the vent over the coals. I was like Noooooo LOL. Love the vids
I honestly don't think it matters one bit lol 😅 Thanks for watching!
Looked amazing bro !
Quality video and content.
Thank you
Thanks, Phillip! 🔥🔥
Looks good
Thanks!
You earned a new sub, great stuff!
Awesome!! Thanks so much! 🔥🔥
I like your videos. Just subscribed and looking forward to watching more.
Awesome!! So glad you're enjoying our videos!
Good video as always Barlow! Lookin forward to getting together sometime over the summer for a cook
We would love that!! Let's make it happen!
Great video! But damn that backyard is gorgeous!
Thanks so much! Just gotta keep an eye out for gators! 🐊👀
Well done on the pork butt and explanation of the process. 👍
Thanks so much!!
I've watched several videos on different setups for Pork Butt. I ordered the Slow and Sear and getting ready to order the different rack to access the larger briquette basket but it didn't arrive on time.
I found you video and the setup is so simple. I name it the lazy snake method. Genius!
I've been going 5.5 hours and just pushed through the stall. 20 degrees away from the probe test. I have a wireless thermometer inserted.
If this works like I think it's going to, you just saved me a lot of money. Sending the SNS back. Or I might say a comparison. Who knows.
Great video.
I did forget the beer. :(
Don't send that Slow N Sear back quite yet! How did the butt turn out??
Slow and sear is just a marketing gimmick
Great video Bro but No flip-flops around bbq especially for beginners.
Mr Barlow i need outtakes of you cooking into and out of frame really slow, that would be hilarious
LOL! I will have to start saving them for you! There is never a shortage of outtakes here lmao
I live in SWFL also, and just got a Weber Performer from Sunshine ACE. Going to do my next Boston Butt on the Weber. Been doing my smoking on a Traeger Ironwood, so I’m looking forward to seeing the difference on the Weber. Should be better smoke…but we’ll see.
Not a beginner but not a pro either...loved your video....have a few butts on my Weber grill now....been smoking for about 4 hours....need them done for a party tomorrow and I feel like I am running out of time...once the temp hits 160 I will go with wrapping method and hope I finish up before sundown which will be in about 3 hours....your video definitely helped out big time!!!
How'd they turn out?
@@BarlowBBQ I had a total of 6 butts that took my 2 days to smoke on my Weber...5 out of the six came our great!!!...on I started on Friday and tried to bring it up to temp and finish off on Saturday...not a good move as is was dried out...but the other 5 came our great...the wrapping method really help out on the cooking time...thanks again and thanks for asking.
Great video, love how you take time walking through it for us beginners! I’m about to smoke my first pork butt on a new side coal smoker that I recently purchased as a starter. Any additional tips for this?
It's all about the tenderness! Don't forget to start checking for tenderness around 190°. The middle will take the longest but you need to let that get tender - usually closer to 200°. Your gonna do great!! 🔥🔥
Very thorough video man! I've only done one pork butt so far. We loved it but it just made so much meat for our little family of 3 that I haven't done another one. But I haven't done one for the channel yet so I'm going to try to find a small one to put on today. I always enjoy your videos brother. I gotta get me one of those q-cams for sure. And by the way, I have the same model and color Weber kettle as yours (2 of them actually), but mine definitely doesn't look like yours right now, lol! Maybe a "spring cleaning" video is in order as well. See you around buddy.
Ron my man, I love your comments!
I just power washed my copper kettle, perhaps that is why it's looking so pristine lol 😅
As far as the pork butt is concerned, yeah it sure does make a lot BUT one of our favorite things to do with leftover pulled pork is to make breakfast tacos! Just need some tortillas, eggs, and potatoes (tater tots work just fine)...oh and hot sauce! 👍👍
Can you do smaller joints there’s only 2 of us. Great video lovely setting. We live in uk
Great video. Perfect for a novice like me. Got the smoke going right now. What is an Apple cider vinegar sauce? Thanks for making the video.
Great video 👍🏼… Quick question. I believe you put the Fat Cap side down on the grill. Other videos I’ve seen place the fat side up. Does it make a difference?
Hey great video, I'm wondering where you got the grate you are using in the vid? My weber kettle master touch came with a grate that swings open on each side but are quite narrow and not much room for adding charcoal like this.
Hi Chris!
The grate I'm using is an EasySpin grill grate from SNS Grills: snsgrills.com/collections/grill-grates-griddles/products/easyspin-grill-grate-22
I've seen lots of "snake" burns, but I'm shocked that there's no reduction in heat as the hot coals die down while they're hitting the new coals. What happens if you don't wrap it?
Nice foil wrap
🤗
do you have bottom vent and top vent open all the way to get it hot, then you close the bottom to the "smoke" aka the one point right before the close point, and then close halfway at top and hope for the best?
I kind of just adjust them as necessary throughout the cook. But to get the charcoal going in the grill yeah I keep both vents open until the charcoal gets going. Then I'll usually just close the bottom vent to about 1/4 way open and adjust the top vent if needed.
@@BarlowBBQ Got it so that would be the smoking setting on bottom and then adjust the top how you feel
Awesome video. Nice to see a good walk through without the gimmicky slow and sear. When you add more charcoal mid cook do you preheat those coals or just add coal? Do you close the lid right away or let those coals heat a bit? Thanks so much
If the fire is going good then I'll just dump in some fresh briquettes and let them catch on their own. If the fire is on its way out of not going so hot then I'll light some briquettes and add them once they are going.
@@BarlowBBQ thank you. What is your bottom vent usually set at? I noticed your top vent is fully open.
Man, that looks good. What type of wood chucks did you use. Thanks for the video
My favorite is hickory!
Great video. Just curious at what your vent settings are for the cook. I noticed too vent seemed wide open but what have you got the bottom vent on. Thank you
Great question! Once the grill is going, I usually close the bottom vent to about 1/4 way open. But as the cook progresses, I'll keep an eye on temps and adjust the vent as needed. It's best to experiment for yourself and see what works best for you!
@@BarlowBBQ thank you!
Great video. Quick question. I believe you put the fat cap side down on the grill. Other videos I’ve seen place the fat cap side up. Does it really make a difference?
Great vid, would the temps be the same for a butt half the size. Not easy to find a large butt in the UK lol, cook time shorter of coarse.
Yep all temps can be the same! 🔥
Great tutorial. Thank you. I’m smoking a pork butt today for serving tomorrow at a different location 10 minutes away. Should I pull the pork today or leave whole until tomorrow, reheat, then pull?
I would go ahead and pull today. It will be fine in the fridge overnight and you can reheat tomorrow! 👌 Happy 4th!! 🇺🇸💥
Excellent. I’ll do that! Thank you for replying so quickly😀. Happy Independence Day! 🇺🇸
You got it! Enjoy that BBQ!
Nice video. Do you use charcoal without any accelerant? Seems like adding charcoal after the meet is in would give it the taste of the accelerant. thanks, Beginner here
Nope, I never use any lighter fluid or anything like that. Once I add the lit charcoal to the grill, I wait about 10 min to let the heavy smoke clear out. That way when I put the meat on it won't get any nasty flavors. Thanks for getting in touch!
You're first one I've seen that smokes fat side down. No probes. Cold butt out of fridge.
Hey mate how many people had a feed on the 8pounds?
Figure 1/2 lbs. per person.
Nice, but once again, like so many no mention of both vents setting or if any adjustment has been made, though top looks fully open... Beginners want all the info they can get...No mention of how much charcoal was re-added Looks good, smoke on 15:20
Hi. Thank you for the video. I'd love to try this myself. Do you happen to know what a pork butt is called in the UK? What would I need to ask my butcher for? Thanks again!
Hi Matthew, It’s a pork shoulder joint over here.
@@ashleighsr-z9159 That's great - thank you for taking the time to reply!
@@notacluebbq2500 you are most welcome Matthew.
@@ashleighsr-z9159
Matthew Attoe
1 second ago
I went to my local butcher today and asked for a Pork Shoulder Joint as I really wanted to give this a try over the long weekend.
The piece of meat I got was a Whole Neck End Pork (Bone-In) - which I didn't notice until I got home. It has a fat cap and plenty of meat but it seems to have a set of bones - which almost look like ribs around one side whereas all the ones I see on TH-cam just seem to have the one bone in that gets pulled out at the end.
I appreciate it may be difficult to tell without pictures but do you have any idea of what cut of meat I have got? I did explain to the butcher that I wanted to smoke it on a BBQ (I didn't mention that I wanted to do Pulled Pork though, to be honest). Do you have any advice on how best to remove the extra bones? They look like they need to come off otherwise I won't be able to get any rub on those "sides" off the meat.
Thank you very much in advance.
Matthew
@@notacluebbq2500 good evening Matthew.
Oh my goodness, I have never heard of a butcher selling a pork shoulder joint on the bone unless previously requested, I can’t think why he would leave the spine and ribs in.
My only advice is to take it back and ask your butcher to de- bone and roll it for you, failing that, failing that check out Scott Rea, how to de-bone and roll a shoulder of pork, though it’s not a job for a butchery novice.
I shall keep my fingers crossed for a successful porky outcome.🤞
No water pan?
Nope!
you dont like to spritz?
Sometimes I do, sometimes I don't!
Looks like it was overcooked I think I heard you were cooking at 350? I would say it ran too hot. 225 to 300 max is the money spot
How do you overcook pulled pork??
@@BarlowBBQ skip to 21:30 little hard pulling it there. Cooking it at 350 is how you overcook it.
did you forget to pull the bone out??
I see you have a Pit Barrel Smoker!! Have you smoked a Boston Butt on it? Which do you prefer?
Lots of talking!
If you have a gas grill save yourself a ton of $$ and effort. Turn on the left or right burner and place your wrapped meat on the opposite side. I used to feel this was cheating. It's not. After wrapped all you are lloming for is a steady temp. No more babysitting a stick burner or kettle grill for 10-15 hours...
But what's the fun in that! 😉