Pulled Pork on the Weber! | Chuds BBQ
Pulled Pork made simple and easy on the Weber Kettle! Perfect pulled pork for beginners
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Grill Grate:
Griddle Sear
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►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Weber Kettle
►Toaster Oven
breville.oie8.net/Gjq5L6
►Thermometer
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►Flame Thrower
►Drone
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►Fryer
►Vegi Grill Pan
►Vitamix Blender
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►Mixer
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►Sausage Stuffer
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Cabelas 1/2hp
►Food Processor
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►Slicing knife
►Boning Knife
►Sodium Citrate
►Sheep casings
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►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
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I have a question @chudsbbq my thermometer on my grill tells me 200f and my meatstick tells me 180f, my pork butt is done by 4hrs according to my meatstick. I have a old-school thermometer and it gives me a 20- 30degree lower temp. Ive been soo fusterated. Any thoughts on meatstick or is there something better. My meatstick had died and meatstick sent me another but i dont trust their products now. Any help would be good
Love the Kettle series. How long was this cook at @275? Fun and informational!
Thanks Chud. Just got my Weber Kettle 22” today. Was a propane guy for longest but charcoal just taste better and makes it a fun process.
This is my next cook on the Weber. Great vid Bradley- thanks!
You're little "mmhhmm's" Crack me up lol
Hey there, I found a weber kettle grill 22 inch in the garbage. Hardly used until I got it. These are some of the best grill's. One man's junk is another's treasure.
I bought a Meater and hate it. Loses connection constantly and very inaccurate. Reached out to Meater, and they don’t respond. It’s a piece of junk.
Wow, I guess I shoulda done this first on my PK Franklin smoker, but I did a prime rib roast first. Came out great, but this looks fun and simple. THANKS for the lesson!!
Looks great!! 😋 the plate you put in the bottom is that a sear plate with a section cut off to fit in beside the coal box?
Not many places stock Webers and accessories for them where I am in the UK
What is the temperature range for the thermometer over the meat? Planning on trying this out tomorrow!
Same size as my 1st that I put on 2.5hrs ago. 👍
1st smoke ever actually. Went ahead and did the snake method with some Western hickory chips from WM. No clue on running temp though. Have a cheap Sharper Image dual probe though, but I don't 100% trust it.
Awesome video, young man! Thank you! I've had my little weber for almost 25 years and I going to use your recipe to smoke a pork shoulder as soon as our Colorado temps climb above freezing.
Awesome! I have the SNS Kettle and I'm about to give this a try!
😀Love the weber kettle series!
You are the shine one my days, amazing! Thanks a lot for all the goodness, an don't forget the sides, folks! 🙂
Can you do smoked chuck eye on the webber kettle?
You sometimes look like you have black eyes Brooke needs to take it easy on you
Great video! Quick question: Can you use standard briquettes, like Kingsford, or are you required to use longer burning coal? Thanks!
Well, I can never go back to the old way of making pulled pork again. This was too good.
Went back and watched the pulled texas pork butt video you did 2 years ago.. compared to this, night and day! Your video editing and explanations as you go are nothing short of amazing. Love watching as i learn. Thank you!
Where can I find that (LARGE) Char-Basket? It's not in Weber's online store. Was it discontinued? Never mind I finally located it on Amazon.
Great video. Thanks
New to the Weber, so thanks for the vids. I have a question that may have come up, but how did you come up with Chuds BBQ?
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You are too funny @ 7:14
Interesting how little charcoal is required at a time
No official taste tester? Must not be that good if you didn’t even let the meat judge taste it.
What do you think about using the snake method on the kettle? I’m 2 hours in on a butt with the snake method and wood chunks spread on top and my temps are only around 200-215
Kettle with the set up vs wsm
How about a controler with weber 26 inch
Chud is there a difference in time for boneless??? My Costco doesn’t have bone in, so I grabbed what I could get. Would love some advice on it.
Loving how your using lump charcoal bro, respect all the way from Australia 🇦🇺
Love my kettle for pork butts. Goes great in sandwiches and burritos.
Awesome cook!
What is usually the temp on the fire side of the kettle? I find when it’s about 350 on fire side it’s about 250-275 on the vent side when I’m smoking.
I love that you didn't fully wrap it. It can make it to soggy and over cooked like that sometimes. Nice cook man, I have the exact same weber kettle.
BBQ Slaw!? Holy crap, that is a revelation!
You da Man Bradley… Cooked ribs using your instructions for the first time and my family loved them!! Next is pulled pork👍🏾
Hey Brad. Going to try the foil boat out on the pork butt (ha…butt) today. My question is, why do some people wrap in butcher paper and then foil boat it. Isn't the point of the boat to keep the juices and the crust. The crust definitely softens in the paper more than it would without. I even saw Jeremy Yoder wrap in butcher paper and foil boat. Video was over a year old, so maybe he's changed the way he does it 🤷♂️
i’m doing this exact cook this saturday
my first long cook on the weber !
The best thing about Chuds videos is that he’s a cool guy
Did you seriously mix all of that together and then eat it and serve to guests? Yuck! I always remove the lymph gland aka "stink gland" and other nasty things first, then tie it back up prior to smoking. It greatly improves the quality of the finished product and also reduces cook time by about 1hr. Watch a pork fabrication/sausage making video to learn how to break down the shoulder muscles. Cheers!
The BBQ sauce you said you made it few videos back…. but which vid is it exactly? Link please?
love it.. I am planning of doing a Pork Butt on the kettle.. and using Charcoal instead of Pellets but hey.. its is always a great on the Kettle. 😉 Peace
Made it today man followed your recipe came out delicious 😋 thanks . I have one question though how do you deal with some parts being at 200F and thicker part still at 180F . I waited till the thick part was at 200F but wasn't sure if it would have been ok when 95% had reached temp to take it off
Something I don't understand. On the offset smoker, cold wood on hot coals equals white smoke, creosote, migraines and vomiting. On the Weber, cold wood chunk on hot coal equals delicious smoke. Is it that a little white smoke is nice, but a bong cloud full of it turns it to poison?
Love grilling/smoking on my weber. So easy to keep temperature!
🍽🍽🍽🍽🍽🍺🍺🍻🍻👍👍