- Oct 26, 2010
- Eastern Missouri
Hello all. Saturday morning I smoked my first Pork Butt on the 18.5" Weber Kettle. Offset cooking/using bricks to hold-back charcoal, foiled the charcoal grate to force air-flow up through the burning coals, drip pan, minion-method of lighting, mixture of Cherry and Apple smoke chips, overall a pretty standard procedure... At 2-hours, it's looking good and temp holding steady at 275-deg at the lid. The lid of the 18.5" kettle is short enough that there's only about a 10-deg drop from the lid temp to grate temp. Sorry about the poor image quality, it's a junk camera. Looks good so far. At the 6-hour mark the internal temp is at 180-deg. - finally got past the 165-170 deg. plateau that pork butts are famous for. Shouldn't be too much longer. I just now added a dozen new briquettes to the kettle - amazing! The Butt finally hit 198 deg. at 8 hours - good enough. Brought it in, let it rest, and got ready for business. And here it is - pulled and ready for sandwiches. The brown-sugar based rub sure gave it a nice bark - tastes good too!