Pork Butt on a Weber Kettle {Easy Pulled Pork Recipe!}

Smoked Pulled Pork

Pork Butt on a Weber Kettle {Easy Pulled Pork Recipe!}

One of my favorite ways of making pulled pork is to smoke a pork butt on a Weber kettle.  Pulled pork is easy to make, inexpensive and delicious.  If you need to feed a crowd then pulled pork should be on the menu.

Smoked Pulled Pork

The pork butt, also called a Boston Butt, is taken from the shoulder of a hog.  There are quite a few ways of making pulled pork from the butt but I will walk you through my basic techniques.

Prepare the Pork Butt for Your Weber Kettle

A typical pork butt will weigh between 5-10 pounds and has a fat cap on one side.  There is a shoulder bone in the middle of the butt and sometime the butcher takes it out. If you have a choice buy a bone-in butt.

This butt weighed in at a little over eight pounds and still had the bone.

Boston Butt

There is a ton of marbling and connective tissue in this cut that will slowly break down during the smoking process.

The fat cap on the butt can be treated several different ways.  Some folks cut it off completely, some folks will score a diamond pattern into the fat and some folks just leave it alone.

Butt Fat Cap

  • You might want to cut the fat cap off because it prevents the dry rub and the smoke and from reaching the underlying meat.
  • You might want to leave the fat cap on because it will help keep the meat moist and juicy.

I have tried both approaches and honestly can’t tell that much of a difference.  For this cook I left the fat cap on the butt.

If you want to try an aggressive trim then check out this article on How to Make Pulled Pork on a Traeger.

Season the butt aggressively on all sides with a dry rub an hour before it goes on the kettle.

Smoked Pork Butt Dry Rub

  • 1 cup turbinado sugar
  • 1/4 cup kosher salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon chili powder
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon celery salt

Prepare Your Weber Charcoal Grill For Smoking

You are going to need to set up your kettle for low, indirect heat.

If you are using a charcoal basket then fill it with about 30 Kingsford briquettes and light it with a paraffin cube in one corner.  Set the bottom air vent to 20% open and keep the top air vent 100% open.

Kingsford in charcoal basket

After the charcoal has lit, place 2-3 chunks of hickory on top of the briquettes.

This configuration will keep your kettle in a nice low temperature zone for about two hours.  After every two hours you will need to add fresh charcoal to the basket.

If you don’t want to deal with refilling the charcoal basket every two hours then you can invest in the Slow N Sear accessory that will give you about 10 hours on a single load of charcoal.

I used a Slow n Sear for this cook.

Use a thermometer to monitor the temperature of the grill at the grate level.  You want the cool side of the grate, where the pork butt is going to be, to be running at around 250F.

Do not pay any attention to the built in thermometer in the lid of the grill. The lid thermometer is going to read at least 50-75 degrees hotter than the grate temperature.

Smoke the Pork Butt on Your Kettle

Place the butt on the cool side of the grill away from the fire.

Close the lid and let the butt smoke.

Boston Butt Smoking on a Weber Kettle

Every two hours I rotated the butt so a different side was facing the charcoal.  I probably didn’t need to do this but it gave me an excuse to open up the kettle and see how things were going.

If you are using a charcoal basket then you will need to open the grill every two hours to add more charcoal.

How Long Does it Take to Smoke a Pork Butt?

As a general rule it will take 1.25 hours per pound to smoke a butt.  That means this 8 pounder should take about 10 hours to cook.

Ideally you want the butt to completely fall apart then take it off the smoker.  The meat will usually have an internal temperature of at least 205F and your thermometer should easily slide through the meat.

If you aren’t using a thermometer to monitor the cook, then you can always rely upon the shoulder bone.  As soon as this bone sticks out and freely twists around the butt is ready.

Bone is ready

If you are short on time then you can take the butt off at 180-190F.  At these temperatures the outer portion of the butt will easily shred and the inner portions can be chopped.

I often take the butt off at 190F because after 8-9 hours of smelling the pork cook I am ready to eat!  Taking the butt to 205F can take 11-12 hours and sometimes that just doesn’t fit my schedule.

Smoked Pork butt

After 9 hours on the smoker (190F internal) this guy got wrapped in foil and rested for an hour before we tore into it.

Wrapping and resting isn’t mandatory but I think it helps make a slightly better product.

Wrapped and resting

Serving the Pulled Pork

When it is time to pull the pork apart I always use my hands and burn the crap out of my fingers.  There are a couple of different tools out there that make pulling the pork easier but I don’t use them.

About a quarter of the butt will be dog scraps as there are lots of fat pockets that don’t render out.  I find these with my hands and pitch them out.  If you use tools for shredding it is easy to get lazy and leave the “trash” material in.

It’s a small thing that makes a difference.

You are going to get about a 50% yield in the finished product which means this 8 pound butt produced about 4 pounds of pulled pork.

Smoked Pulled Pork
A classic way to serve pulled pork is as a sandwich with a North Carolina vinegar sauce.

North Carolina Vinegar Sauce for Pulled Pork

  • 1 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon Texas Pete hot sauce
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

North Carolina Vinegar Sauce

Good stuff.

Liberally apply the vinegar sauce to your pulled pork.  The pork really soaks up the sauce so you end up using a lot more than you think you will need.

I am trying to watch my weight so I went with some smaller buns to make pulled pork sliders.

Smoked Pulled Pork Sandwich

After I ate four of these I wished I had just used a larger bun.

Another option for you folks looking to get creative is to make some pulled pork lettuce wraps.

I took some of the pork that had not been bathed in the vinegar sauce and tossed it with some off the shelf teriyaki sauce.

Throw the pork onto an iceberg lettuce leaf along with some carrot sheds, chopped peanuts and sriracha sauce.

Pulled pork lettuce wraps

These are REALLY good!

The options for eating pulled pork are just about endless.  The succulent smoked meat is great for tacos, chili, nachos, pizza, quesadillas and about two or three hundred other things.

Smoked Pulled Pork

Smoked Pork Butt on a Weber Kettle

A pork butt is seasoned with a dry rub and smoked for at least 8 hours on a Weber charcoal grill.
Prep Time 1 hour
Cook Time 9 hours
Total Time 10 hours
Course Main Course
Cuisine American
Calories 400 kcal


  • Dry Rub Ingredients
  • 1 cup turbinado sugar 1 Tablespoon black pepper1 Tablespoon chili powder1 teaspoon granulated onion1 teaspoon granulated garlic1 teaspoon celery salt
  • 1/4 cup kosher salt
  • 1 tbsp black pepper
  • 1 tbsp chili powder
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp celery salt
  • Carolina Vinegar Sauce Ingredients
  • 1 cup cider vinegar
  • 1 tbsp brown sugar
  • 1 tbsp molasses
  • 1 tbsp hot sauce
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 Bone in Pork Butt about 8 pounds


  • Season the butt liberally with the dry rub. Let the rub soak into the meat for at least an hour before smoking.
  • Set up the grill for indirect low heat. The temperature on the cool side of the grate should be about 250F.
  • Smoke the butt, using hickory for smoke, until an internal temperature of 190-205F is reached.
  • Remove the butt from the smoker, rest for one hour and then shred.
  • Combine the ingredients for the Carolina vinegar sauce and heat to a simmer for 10 minutes.
  • Serve the pulled pork on a bun with the Carolina vinegar sauce.
Keyword Smoked Pork Butt




David Sizemore

hi dave, the meat looks awesome! i’ve made both of these in the past, and they are by far my fav on the smoker. but i just bought the slow n sear last week and used for my labor day bbq. it seemed to work perfect! but how long did your coals last when cooking for 8 to 10 hrs. did you have to replenish or refill the water bin? i cooked for about 4to 5 hrs (bone in pork roast) and didn’t have to add any coals or water. do you think one full bin of coals would make it to 10 hrs.? thanks.


    David, thanks for dropping by 🙂

    I think that around the 8 hour mark it would be a wise idea to check the charcoal and water. I have stretched a single load of charcoal out for 10 hours but the water won’t last that long.

Kristof Jozsa

Hi David,

that looks amazing indeed. Do you think that’d work inside a 18″ Weber kettle using the Snake Method? I would love to give it a try..



    Kristof, I have smoked a few pork butts in the 18.5 inch Weber Jumbo Joe using banked charcoal and they turned out great. I have never tried using the Snake method in a smaller grill so no good insights there. An important detail to consider is that the lid is shorter on the 18.5 inch grills so you will want to get a smaller butt if possible. I have found that a 5 lb pork butt fits on an 18.5 inch kettle just about right.

    Thanks for stopping by!

Kris Reinhard

The bark on that pork looks awesome! That stuff can really make the difference. It does take patients but well worth it.

Post Comment

Recipe Rating