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Pulled Pork in the Weber Kettle Step by Step

Byamazingfoodstv


In this video, i’ll be showing you step by step how to make pulled pork in the Weber Kettle.

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In this video we’ll cover off how to trim the pork scotch, we’ll make a tasty homemade rub to go with it (if you have a favourite store bought rub, feel free to use that), we’ll go through the Weber set up, cooking temperatures and everything else you need to know from start to finish up to shredding the pulled pork and tasting.

As a guide, i’m usually happy if my Weber runs between 250F/120c-300F-150c. I’ll usually wrap once i’m happy with the colour and bark around the 160F/71c mark and i’ll always take my pulled pork until i’m happy with probe tenderness around the 205F/96c mark. Sometimes you’ll need to go further, use the temperatures as a guide but mainly focus on your probe tenderness, make sure it’s probing with very little, to no resistance all over and don’t be afraid to take it a bit further if you think it needs to!

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39 Comments

  8. How come you only use two chunks of smoking wood, but the charcoal snake has much further still to burn with no more wood?

    Also, I tried this method and grill stayed around the 300 degrees mark. How do I get it to run cooler? Would putting fewer than 12 lit briquettes achieve it? I was thinking maybe 8 or 10

  14. Hey Aaron,
    Mahoosive thanks for this video. 👍
    Commented recently on one of your other vids as a newby Brit to the barbie life.
    I can see it's a year since people last commented on this one, but thought you'd like to know they're still going strong pal.
    First attempt at pulled pork, using a shoulder joint. Followed your steps pretty much to the letter and have to say the results were mint.
    Just need to get myself a dog like yours and I'll be living the dream! 😁

  20. Hey great video. I tried this at the weekend and cooked at around 135c for about 6hours, approx 2 in foil but the meat was still tough albeit at the right internal temp, after a 30min rest in a cooler. keen to try again, any tips to get to the pulled stage? Maybe the pork shoulder I used was too small or I should have cooked for longer? Cheers

  23. Hi, Im doing a 3.5kg boston butt this weekend. What do you reckon a good rule of thumb for mins per kg is? I see wildly varying times. I need the food ready for 6pm Saturday and am trying to figure out if I put the butt on Friday night at midnite or at 5am Saturday

  24. Came to this video after messing mine up. Tried snake method, could not get over 199f on weber using one line of two stacked charcoals. Meat stalled at 131 inside for hours and tried so hard trying to advance the snake around but kept at 200-230f after. Deffo going to try two lines, I thought because I had a 47cm I could use less, but no. Took it to the oven and cooked it rest of way and came out very roast like, no juice quite dry… I did forge to spray it but I was fighting to get temps up.

  25. Hey mate, was just wondering. I tried to do the pulled pork in my kettle. It took a while to get up to 130°, maybe around an hour. Started on about 100°. Did I not light enough briquettes at the start maybe to get it hot enough? Or maybe they were not ashed over properly at the start?

  26. Just cooked my first pork butt on the weber today using this method (snake) but I used an apple/hickory chunk combo. It turned out so well I shared it with two other hungry neighbors on some hamburger buns. Very good!!

  32. I wish I would have seen this 2 years ago. I learned through trial and error. Love this beginner video. I'm at the point now that I smoke meat in my Weber kettles by muscle memory pretty much. By the way, I'm in West Texas in the USA. Where are you cooking from?

  33. Tried this last weekend. Pork came out delicious but quite a thick bark and didn’t shred very easily. Thinking I over-seasoned (I see you used a light coat of rub), but very tender and delicious end result. I was also using a Weber Smokey Mountain instead of a Weber kettle. Definitely keen to try this again and tweak a few things.

  38. Hi mate, another awesome video! Wondering if the pork is ready a couple of hours before I’m ready to serve can I just keep it wrapped in foil, wrap in towels and stick in an esky like a brisket and pull it apart later? Cheers legend!

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