My local HEB put pork butts on sale recently, since pulled pork is one of my favorite types of barbeque I decided to take advantage of the $1.00 per pound price.

I have a Weber Grill and not an offset smoker. So that my fire never gets too hot I arranged my charcoal in a snake around the outer edge of the grill. In the photos you can see what was left of my charcoal when I wrapped the meat after cooking about six hours. I was able to maintain a temperature between 235 to 275 degrees F in the cooker for the approximate 6 hours before I wrapped the meat in foil. The meat had reached an internal temperature of 162 degrees F.

After wrapping the meat I cooked the meat the remaining 3.5 hours in a 255 degree oven until the meat reached an internal temperature of 187 degrees F. My goal temperature was between 190 and 195 degrees F. I stopped cooking a little earlier than my goal so that the meat had an hour to rest before my meal. Next time I will allow more cook time to get through the stall.

I used a home made rub and made a home made bbq sauce based on ketchup, cider vinegar, mustard and spices to serve with the meat.

The meat was accompanied by a tangy slaw and baked savory sweet potatoes.

Some reason I am having trouble with photos.

So you don’t think you cooked it long enough? What didn’t you like about the final product?

Photos look great to me. My favorite cut for smoking.

Looks pretty good I did the snake method on my Weber once cooking ribs added Mesquite wood on the outer edges to give it a smoke flavor.

I have a Weber and you can't any better

Still haven't tried the snake on the Weber. Maybe this weekend!

x2

That really turned out beautifully!! Well done. Now that I've gotten old, fat and lazy, my favorite "snake" is the extension cord that runs out to my pellet smoker. Results are good, but maybe not as good as yours!

That's what I am talking about...

In previous attempts at cooking pork butt I have found that the meat pulls and shreds easier if I cook the meat to about 195 degrees F. When I moved the meat to the oven after wrapping the meat with the temp around 160 F, the meat was technically done as far as microbial activity. But at that temperature the meat is sliceable but very difficult to pull. The shredded meat holds the sauce better than the sliced meat.

That looks perfect to me, but I'm a novice at pork on the grill.

Snaked it yesterday. Smaller, boneless one about 4 pounds. 7 hours. That worked really well. Thanks for the tip!

I’ve done this many times when I want to save wood. Once you get your temp dialed in, it’s set it and forget it.

👍 awesome!