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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If you wanted to learn more about Weber set ups, check this video out:
If you want to make a nice homemade BBQ sauce to go with your pulled pork, check this video out:
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Aren’t you Australian.
Why are your temperatures in Fahrenheit. 🤣
Thanks dude tried this today and it worked out mint!
Hi mate done my 1st pulled pork yesterday step by step thank you for all you do . Cheers
Chris.
13 hours and the brisket only got to 170! I had to go. It's in the oven… Felt tender… Find out in the morning
This looks great, I plan to try it out this weekend. Great video.
Gave this one ago tonight.
Spot on!! Made me look like a legend, thanks mate
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
When do you put the honey on and wrap it up? Cheers for this video, it's been very helpful
Vinegar and aluminium foil…. you must be kidding?!
And raw coals that are still black…??
So wrong.
How many hours of cook time per KG should I aim for ??
Great video once again. As a newbie, I’ve basically learnt all my Weber kettle skills from your videos. Can I ask, could you smoke 2 pork scotches at once on the kettle? Thanks.
You didn't steer me wrong with the brisket video so looking forward to trying this!
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! 😁
What's a pork scotch?
wish i could understand him
Not real pulled pork without a bone in man.
How much (in pounds) did the pork weigh?
This look Good. Nice simple Vid. Will try it out !
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
Thanks for the video. My Boston Butt smoked up great! I love that Kettle
Great video thanks mate, going to try it this weekend!!
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
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.
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?
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!!
Hey, just wondering where you get you rub shaker from? Been searching everywhere for one with a lid, so hard to find.
Smashing out this bad boy now! 4am prep, just in time for lunch!
Struggling to get my temp down to 275. Sitting at 310
Gee those knives look killer, where do you get them from?
That was nasty when you break it with both hands
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?
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.
How many kilo is that pork pls?
So it's cold when you eat it?
Trying this one today, complete newbie. Struggling to get temp up to 135C even with vents wide open? Sitting around 115C. Any tips?
👍
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!
I can’t wait to try this. Tried your pork belly method tonight and it was fantastic