Cooking Pork Butt for Pulled Pork on a Weber Kettle

Easy recipe for pulled pork done on a Weber Kettle grill

We wanted to show you how easy it is to make pulled pork on your Weber Kettle grill, or any backyard grill or barbecue, whether charcoal (preferred) or gas. Three simple steps and lots of time are all you need to achieve pulled pork bliss!

  1. Rub and inject
  2. Build a 2 zone fire for indirect heat
  3. Cook at 250? for about 70 minutes per pound

That’s it. Simple, right? Read on for all the details and photo goodness.

We started with a 6 1/2 lb pork butt and tied it up with some kitchen twine as this cut was separating in the middle and was kind of sloppy.

Pork Butt tied up

We tied it up to help hold the shape

Rub your butt

Take some of your favorite BBQ rub and coat generously. For this cook, we used Texas Rib Rangers Barbecue Seasoning.

Rub goes on pork

Sprinkle rub on generously and pat in

rubbed and ready

Coated nicely without over-doing it

Injecting your butt

This step is optional – not everyone has an injector. But if you do, this step keeps the interior meat moist and flavorful. We used Big Bob Gibson’s Championship recipe – a simple apple juice blend:

  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup kosher salt way too much salt – we cut it down to 2 Tablespoons
  • 2 Tbl Worcestershire Sauce
Injecting pork for moisture and flavor

Injecting adds moisture and flavor

Build a 2 zone fire

Set up your grill for indirect heat by building a 2 zone fire, one on each side – drip pan goes in the middle under the meat. You could build one small fire on one side with the meat on the other, but I prefer the even temps all around the meat with the 2 zone.

Setup for a 2 zone fire

A 2 zone setup with drip pan in center for indirect heat

Cook your butt

We’re shooting for a steady 250? grill. This is where all the work comes in, maintaining a low and slow heat. This sucker will take about 70 minutes per pound to get to our target temp of the meat at 190?. For this 6 1/2 pound butt, it took us about 8 1/2 hours. Yup. This is the hardest part and is why pulled pork sandwiches can be pricey at restaurants.

indirect heat pork butt in center

About 2 hours into the cook

Finished butt

This is what it looks like at the end of the cook. A big, black, meteorite hunk of charred goodness! That bark is dark and sweet and highly desired.

Finished pork butt resting

Finished pork butt resting for 20 minutes

Pull your butt

After letting the meat rest for 20 minutes it’s time to pull it. And it will still be hot, so wear gloves.

Pulling pork for sandwiches

Pulling pork to shred for sandwiches

more pulling of the pork butt for sandwiches

I must be hungry - look how fast I'm working!

Sauce your meat

At this point, it’s time to sauce the meat and eat. Can you imagine the hundreds of ways to take this to the next level? I imagine there are even folks that like the pulled meat just the way it is… but we love rich barbecue sauces here in Maryland, so we’re trying Texas Rib Rangers Barbecue Sauce this time around.

Eat your meat

Hey, that’s all there is to it. We served this up with the classic baked beans and cole slaw sides. The payoff is worth all the work and time.

Pulled pork sandwich

Dinner is served

We hope you enjoyed this post, and we hope it inspired you to try this if you never have. We’re also looking forward to your comments and tips and ways that you make your own pulled pork at home!

Enjoy! ~brian

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