How to temporarily convert a Weber Grill into a BBQ smoker and use it to smoke a boston butt that is just as good as you will ever get from any smoker.
I have been using Webber Kettles since 1974. I have gone through three of them. In all that time one would think I would have figured this out on my own. But after 43 years, I learned something new. Thank you for a great video.
My dad is a big green egg addict and I completely smoked his recipe away using your video and as always, my faithful Weber. Great video, will continue to use. Thank you
By far one of the simplest yet most explained and detailed slow smoke vids I've ever come across. I've smoked tons of slabs slow and low on my kettle over the years, but never a butt. After watching your vid, I gotta give it a stab this coming Saturday. Thanks again for the tricks, tips and excellent vid.
I think you just saved me the $70 I was going to spend on a smokinator attachment for my Weber. It's basically a piece of sheet metal that does exactly what you did with aluminum foil. Thanks for sharing!
I've used your method many times now, with excellent results every time. I monitor the grill temperature with a wireless thermometer through one of the top vent holes. I'll start a butt at 6PM on a weekday, smoke it on the Weber for 5 hours, then at 11PM, I'll wrap it in foil and put it in the oven at 250F, stick the wireless thermometer probe in the butt and set it to alarm at 195F, then take the reciever to bed, and it starts chirping at about 4:30AM to wake me up. I'll pull it out of the oven, put it in a cooler and it'll stay hot until noon. I made pulled pork for the office Christmas party this year, and it was a huge hit. Thanks, again for the excellent video.
@@frozennumb69 Smoking on the Weber for 5 hours gives it a very nice smoke ring and bark, and wrapping it in foil before putting it in the oven retains that moist tenderness. Note that you don't want to pull the pork until you're ready to serve to your guests. Keeping it in one piece until you're ready to serve helps retain the heat in the butt while it's sitting in the cooler for 4-5 hours.
I've watched a lot of videos before buying the Weber, but yours gave me the most reassurance that it was the right thing for me. Other guys use fire bricks, which is fine, and some don't use anything at all. If foil does the job, then that's great. I happened to have some leftover aluminum flashing. It was really easy, I'm talking 10 minutes work, to cut a section that divides the grill off perfectly. It hooks into the grill bars and should be a more than adequate heat deflector. Thanks for the inspiration!
I've been grilling on a Weber for 20 years. Not much I haven't seen or done. That said, the foil wall is a new trick - can't believe I hadn't thought of that before. Can't wait to try it. Great idea!
I tried this recipe for the 1st time a few weeks ago. My first time EVER smoking any kind of meat. Needless to say, it was amazing! I've been asked by family to smoke 2 more this coming week for a family get together for 30 people! I must admit, I was a bit nervous the first time and learned A LOT that I will do different this next time to help control temps throughout the cook; overall, it was a great success! Thanks again!
Colby Meals Colby, thanks for watching. I'm glad it worked for you! Controlling the temps with the vents takes a little getting used to as I'm sure you know - they were not designed for low and slow!
I agree. I typically open it about once every two hours and I light the coals at the top and let them burn down to the bottom. I usually get about four hours out of the first batch. 9 hours is impressive!
Hey man, I smoked my first Boston butt today on a 26" Weber with the Smokenator. I followed your instructional video carefully. It could not have been better. I was going to try several tutorials until I found one that was best for me. I hit it right the first time with your video. No point looking any further.
Thank you for taking the time to make this video and share your know how. The aluminum foil partition was a game changer for me and successfully turned my Weber grill into a smoker. My friends we amazed !
dawmlw, We've continued using your technique now with a lot of different cuts, and most recently, turkey breasts (both boneless and bone-in.) Getting simply terrific results with very little modification. Can't thank you enough for your effective video. It really sets a high standard for effective communication of the why's and how-s in doing what you do.
Very appreciative of your time and video. I've used your technique twice this year already, once with a 8 lb beef shoulder clod roast. Both turned out great ! With cool-ish winter weather in SoCal, it proved easy to keep the fire burning hot and cooking chamber coo, around 240'. Thank you !
I Love the fact you did this with w/o all the extra bbq add on items (slow and sear, etc) which adds an extra upfront expense for someone on a budget considering buying a Weber grill. LOL, I just got my degree and looking for work so I am currently pinching pennies.
I'm glad you liked it! I have a couple slow and sear type accessories which do make it easier but I really, really wished someone had shown me this about 30 years ago. That is why I presented it in this fashion. I hope it helps you. Good luck with new degree!!
Thanks for the video....I have the exact same grill and I followed your video exactly...I've been smoking mine for about 7 hours so far and it looks good.
Great Vid. Iv'e been using a similar method like this for the last three years . My big smoker sits idle these days unless I'm smoking more than 2 butts. I also do my ribs and chicken this way and it never fails to deliver great meat. Also I use a lot less charcoal with this method.
Thanks for posting the video! I tried it yesterday on my Weber OTG following your instructions, and for my first time using the grill as a smoker, the end product was outstanding. Ended up taking me right around 14 hours for a 7.5 lb boston butt (probably due to it being particularly cold yesterday in north Florida), but it was well worth the wait!
JRS, Thanks for letting me know! I have had Weber grills all my life and I only found out about how to use them to BBQ a couple of years ago. In the meantime, I cooked a bunch of butts and ribs at higher temps than I should and I also exposed them to direct radiant heat. If I had known about the technique 30 years ago I would have eaten quite a bit better! (and more)
I know I’m commenting on an older video but you gave me some great ideas here. One of them is also the trashcan under The kettle grill instead of that little disk I have under mine currently. I also like the way you set up the foil. I can’t wait to use these tips.
Wow... guy....thank you for your video! You did an awesome job! I came across your video after looking at many websites about smoking pork. I've been using my Charbroil Infrared grill for everything and now I want to expand my Grillin' and bbq knowledge. I didn't find a good Boston butt but I did find a nice Picnic Cut. I followed your tips exactly exept I used a modified Minion method. I put unlite coals first with burried wood chunks and threw some lite coals on top ( I never had to add coals!!!). I cooked my shoulder 8 hours and it turned out awesome!!!! Awesome video man!
Very nice instructional video. That was a lot of trouble especially since you have what looks like a Stumps Smoker right there beside the Weber. Wow. that is quite a step down. As a Weber Performer owner, I appreciate your time and effort to do it on the kettle.
Looks good. I have been doing this a little differently on my weber. Just a down and dirty way. I do not use the foil block between the meat and coals. All vents are set to slightly less than half open and I walk away from it for 4 hrs. After 4 hrs I replinish the coals and wrap the meat in foil before placing it back. Again I leave it for 4 hrs. Take the butt off and let it rest. Good stuff! I believe I may incorporate some of your techniques though as Im sure to like the results.
Excellent video, both from a production quality standard, as well as your instructional abilities. Your audio quality was clear, your video editing was well done, and the indirect grilling technique and tricks you shared were very much appreciated. I'm glad I found your video. More on grilling please.
Great recipe. I did two BB's on Father's Day with my Weber OTG. I used two different recipes and this one turned out the best...by far. I tried a bisket a while back that turned out a little dry and I think the foil in the grates would have prevented this. Nice suggestion. The rub is awesome! Mr. Mills knows his stuff. Good job and thanks for the vid!!
Wanted to say thank you for making this video. Just picked up a Webber grill like the one in the video with the hopes of doing a butt and didn't know where to start. Now i not only know where to start but what to expect the whole way!
I had been looking into smoking on my weber for quite a while now -- thank a lot for the tutorial, especially the aluminium foil trick, it makes a lot of sense and I'm surprised I hadn't heard of it before. I've got my dry rub on, and I'm going to try smoking a pork shoulder tomorrow.
I just one of these last week. Placed the coals in racks on both sides the minion method. Added coals once half way through. Took 5 hours to get meat to 195. Used slabs of apple wood. Fantastic. I guess there is no one way to do it. Nice video.
Great video. I love that you created that heat shield and I can't wait to try that myself. I have been putting the water under the meat itself but I will try keeping it directly over the fire and using an empty pan under the meat to catch any of the juices. Nice job.
I think your video is the first i seen where someone didn’t put the water under the grate on the same side as the meat. Thanks for the step by step and I’m definitely going to give this a try.
Well to be honest with you it is a good idea to put another water pan under the meat. Makes cleanup easier. Putting a water pan over the fire makes for a moist cooking chamber and that is why I do it.
Did the first 10 hours on the grill...I couldn' t get the internal temp, so I did the last 2 hours in the oven....came out great for my 1st time ever making it.
Of all the many, many videos on smoking, yours is the only one that shows a novice like me step by step, plus with ingredients used, how to do it, thanks. My only surprise is 17 hours? There's not enough hours in a day to start it then have time to eat it. I like your kettle smoking method, but you must loose a lot of heat each time you lift the lid, maybe an off-set smoker would reduce smoking time down to half that? Thanks for posting.
I'm glad you liked it! Faster: Push the heat up to 275 or 300 and you can speed things up. Be sure and inject it good first and watch it close when it gets past 180.
I did this cook yesterday with a 8.5 lb. boston butt, kept my temps between 225-250 all day - took a total of 14 hours including the 1 hour rest at the end... Really like this video too - guy did a perfect job simplifying it for us all!
Hey Thanks heaps for this ..I've been using my kettle to cook these butts( probably smaller) but while they are cooked I never did them for 12-15 hours and just knew I was missing something .. next one will be way better thanks to your vid.
Nice video without a lot of garbage. I have only grilled steak, chicken & sausages on my Weber, and done butts in the oven. I'll have to suck it up and give this a try. One suggestion you might want to try. My favorite rib joint uses a mop consisting of 2/3 vinegar and 1/3 of their sauce. Then they put the sauce on when it's done. You might want to try that for your mop. Thanks again.
Loved the video! Very informative! I've been grilling since I was 12 or younger but never cooked a Boston butt.....but (hehe) I think I'm ready now! Thank you sir!
well done sir, well done, i have had a lot of impromptu situations that lead to bbqing in parking garages and lots (sports games and such) i appreciate the love here
You make a good point punctatus, Sometimes I leave the foil off if I want the radiant heat to reach the meat (or whatever I'm cooking). Thanks for looking at the video!
Very well put-together video. A lot of videos say they use some rub or spray and don't give the ingredients; I like how you show them right in the video. I've had my Weber with Smokenator a month or so and have smoked a few things but not a butt because we already have some pulled pork in the freezer, but I'm looking forward to trying your recipes.
As far as smoking it, I normally put a big aluminum pan under the meat filled with water, I also put unlit charcoal first then around 10 lit charcoal on top
To help you out more, Place 1 to 2 full chimney full unlit brickets in a big thick line across the 1 side of the grill then put about 3-7 lit brikets on 1 side and that will help you cook at a low temp for a long time then just add about 10 unlit brikets and wood on after that, i use hickory.
+Kelly Kawthorne Yep. Editing and voice-over are top shelf. If this guy ever does a vid on how to pour concrete, lemme know!!! I'd watch it in a heartbeat!!
This is an Awesome Video! Sorry it took me so long to view it. Cant wait to try it. Your a Great Teacher, Looking for more Videos from you! Thanks from Alaska!
Great Video. Thanks for sharing. I am going to use your technique tomorrow to smoke my pork for Bobby Flay's Cuban Pork Tacos. Saves me from having to buy a smoker box. I'll let you know how it goes.
Great video - only thing I would comment on is dropping wood chips straight on the coals doesn't produce the best smoke in my experience, I either soak or go dry but place in a metal box on the coals for a consistent and extended smoke. Wrapping chips in foil and poking a few holes also does the trick.
What a great meal I turned out thanks to your video dawmlw! I am puzzled though about the cook time. In order to have the two big butts ready by 4pm,I started at 2am,snoozed for two hours,found my temp at 150f, added a lot more charcoal, water and chips, I woke up at 6am and it was at 250f.I managed to keep it at 250, the rest of the day.I decided to stick my meat probe in at about 1:30 and Yikes! It was already at 185! turned it down andI never got it up to the 195 but it was still really good.
I use the same basic method except I spritz with apple juice once an hour and I wrap the butt in foil after 4 or 5 hours. This reduces cooking time. I soak the wood chips in water for 15 minutes so they don't burn up as quickly. I start the chimney and add coals that are starting to gray instead of adding raw charcoal to the existing fire (it tends to add a bitter taste).
Thanks for this video!! I have a Weber and a Boston butt in the freezer. I was thinking about borrowing my Dad's smoker but I'm going to try this. I'll let you know how it turns out.
Thanks for your Video Sir. Today me and a friend try to smoke our own Boston butt on my Weber kettle :) first time we smoke something and we hope we master it. Hope it's not to hard to handle the temperature... We made the same mob but with Apple vinegar and a bit balsamico. Greets from Germany-Stuttgart
Nice video will have to try this as I think Weber grills are the best grill you can have. Took two pigs to the butcher a week ago so gonna have some good butts to smoke.
dawmlw, Thanks again for providing the basis for a lot of successful barbecue at our house. We typically put a disposable aluminum drip pan under the meat to catch drippings; it helps simplify cleanup afterwards.
I just wanted the guy who made this video to know that not only did I learn something, but I thoroughly enjoyed watching. Great video!
Rachel Rea Thanks Rachel!
That was a decent vid: a regular guy, no bells and whistles, just grilling. Liked. Thanks!
Michael
Didn't it get burned a little?
@@jeniamtl6950 When ya wrap it the burnt parts soften and add great flavor after you pull the meat. It add such great feel and taste.
@@jeniamtl6950 that black outside isn't burnt, its called "bark", from the rub and smoke. It's perfect!!
I have been using Webber Kettles since 1974. I have gone through three of them. In all that time one would think I would have figured this out on my own. But after 43 years, I learned something new. Thank you for a great video.
James, I'm embarrassed to admin it took me 30 years of cooking on Weber kettles myself. Mike
A great no bullshit "how to video", very rare to find these days 👍🏻👍🏻👍🏻👍🏻👍🏻
+Reginald Kuntsworth Thanks!
Oh man I had to sift through a lot of bulls@@@ videos before finally finding this one. Thanks for getting straight to the point
My dad is a big green egg addict and I completely smoked his recipe away using your video and as always, my faithful Weber. Great video, will continue to use. Thank you
I'm glad it helped you!
By far one of the simplest yet most explained and detailed slow smoke vids I've ever come across. I've smoked tons of slabs slow and low on my kettle over the years, but never a butt. After watching your vid, I gotta give it a stab this coming Saturday. Thanks again for the tricks, tips and excellent vid.
Thanks and good luck!
That was incredibly soothing to watch. The man is the Bob Ross of grilling.
Dunno about that! Thanks, Dennis!
I think you just saved me the $70 I was going to spend on a smokinator attachment for my Weber. It's basically a piece of sheet metal that does exactly what you did with aluminum foil. Thanks for sharing!
Oh, I like that foil heat shield method. Nice. I'll adopt that.
Great informative video. No filler, just the good stuff and I didn't realize 9 minutes had passed while I watched!
+Coty Howard I'm glad you liked it! Thanks for watching.
I've used your method many times now, with excellent results every time. I monitor the grill temperature with a wireless thermometer through one of the top vent holes. I'll start a butt at 6PM on a weekday, smoke it on the Weber for 5 hours, then at 11PM, I'll wrap it in foil and put it in the oven at 250F, stick the wireless thermometer probe in the butt and set it to alarm at 195F, then take the reciever to bed, and it starts chirping at about 4:30AM to wake me up. I'll pull it out of the oven, put it in a cooler and it'll stay hot until noon. I made pulled pork for the office Christmas party this year, and it was a huge hit. Thanks, again for the excellent video.
That is an excellent way to get good smoke as well as some decent sleep!
Going to oven still keeps it tender? Is there a down side to not smoking it that long? Sorry noob smoker here.
@@frozennumb69 Smoking on the Weber for 5 hours gives it a very nice smoke ring and bark, and wrapping it in foil before putting it in the oven retains that moist tenderness. Note that you don't want to pull the pork until you're ready to serve to your guests. Keeping it in one piece until you're ready to serve helps retain the heat in the butt while it's sitting in the cooler for 4-5 hours.
@@badger4782 awesome thank you
Awesome! I followed your steps for converting my Weber to a smoker and my boston butt was superb. My family is still talking about it. Thanks!
Great! I'm glad it worked for you!
I've watched a lot of videos before buying the Weber, but yours gave me the most reassurance that it was the right thing for me. Other guys use fire bricks, which is fine, and some don't use anything at all. If foil does the job, then that's great. I happened to have some leftover aluminum flashing. It was really easy, I'm talking 10 minutes work, to cut a section that divides the grill off perfectly. It hooks into the grill bars and should be a more than adequate heat deflector.
Thanks for the inspiration!
sounds perfect, James!
I've been grilling on a Weber for 20 years. Not much I haven't seen or done. That said, the foil wall is a new trick - can't believe I hadn't thought of that before. Can't wait to try it. Great idea!
Good luck!
I tried this recipe for the 1st time a few weeks ago. My first time EVER smoking any kind of meat. Needless to say, it was amazing! I've been asked by family to smoke 2 more this coming week for a family get together for 30 people! I must admit, I was a bit nervous the first time and learned A LOT that I will do different this next time to help control temps throughout the cook; overall, it was a great success! Thanks again!
Colby Meals Colby, thanks for watching. I'm glad it worked for you! Controlling the temps with the vents takes a little getting used to as I'm sure you know - they were not designed for low and slow!
like the foil sheet deflectors,been queing for 40 plus years,thanks for the tip
I agree. I typically open it about once every two hours and I light the coals at the top and let them burn down to the bottom. I usually get about four hours out of the first batch. 9 hours is impressive!
Hey man, I smoked my first Boston butt today on a 26" Weber with the Smokenator. I followed your instructional video carefully. It could not have been better. I was going to try several tutorials until I found one that was best for me. I hit it right the first time with your video. No point looking any further.
I'm glad you liked it! Thanks!
Thank you for taking the time to make this video and share your know how. The aluminum foil partition was a game changer for me and successfully turned my Weber grill into a smoker. My friends we amazed !
That is super!!
dawmlw, We've continued using your technique now with a lot of different cuts, and most recently, turkey breasts (both boneless and bone-in.) Getting simply terrific results with very little modification. Can't thank you enough for your effective video. It really sets a high standard for effective communication of the why's and how-s in doing what you do.
MusicFan Wow! Thanks MusicFan!
Very appreciative of your time and video. I've used your technique twice this year already, once with a 8 lb beef shoulder clod roast. Both turned out great ! With cool-ish winter weather in SoCal, it proved easy to keep the fire burning hot and cooking chamber coo, around 240'. Thank you !
You are certainly welcome!
I think my favorite part of the videos is, "Don't be scared of that vinegar." Excellent video and thanks.
Followed this video to do my first smoke ever circa 2012. Been doing them ever since. Thanks for inspiration.
I Love the fact you did this with w/o all the extra bbq add on items (slow and sear, etc) which adds an extra upfront expense for someone on a budget considering buying a Weber grill. LOL, I just got my degree and looking for work so I am currently pinching pennies.
I'm glad you liked it! I have a couple slow and sear type accessories which do make it easier but I really, really wished someone had shown me this about 30 years ago. That is why I presented it in this fashion. I hope it helps you. Good luck with new degree!!
Thanks for the video....I have the exact same grill and I followed your video exactly...I've been smoking mine for about 7 hours so far and it looks good.
Great Vid. Iv'e been using a similar method like this for the last three years . My big smoker sits idle these days unless I'm smoking more than 2 butts. I also do my ribs and chicken this way and it never fails to deliver great meat. Also I use a lot less charcoal with this method.
Thanks for posting the video! I tried it yesterday on my Weber OTG following your instructions, and for my first time using the grill as a smoker, the end product was outstanding. Ended up taking me right around 14 hours for a 7.5 lb boston butt (probably due to it being particularly cold yesterday in north Florida), but it was well worth the wait!
JRS, Thanks for letting me know! I have had Weber grills all my life and I only found out about how to use them to BBQ a couple of years ago. In the meantime, I cooked a bunch of butts and ribs at higher temps than I should and I also exposed them to direct radiant heat. If I had known about the technique 30 years ago I would have eaten quite a bit better! (and more)
i smoked an 8lb butt in 9 hours, not sure why yous took so long
This is a great variation of the Weber indirect cooking method. Can't wait to try it.
As a complete beginner to slow cooking on a BBQ , I have been searching for a video such as this one. Thanks!!
I know I’m commenting on an older video but you gave me some great ideas here. One of them is also the trashcan under The kettle grill instead of that little disk I have under mine currently. I also like the way you set up the foil. I can’t wait to use these tips.
Wow... guy....thank you for your video! You did an awesome job! I came across your video after looking at many websites about smoking pork. I've been using my Charbroil Infrared grill for everything and now I want to expand my Grillin' and bbq knowledge. I didn't find a good Boston butt but I did find a nice Picnic Cut. I followed your tips exactly exept I used a modified Minion method. I put unlite coals first with burried wood chunks and threw some lite coals on top ( I never had to add coals!!!). I cooked my shoulder 8 hours and it turned out awesome!!!! Awesome video man!
You are certainly welcome! I'm glad it turned out so well.
I just bought a Weber Gold 22.5." I'm pretty excited to use it. This was helpful. Thanks!
Very nice instructional video. That was a lot of trouble especially since you have what looks like a Stumps Smoker right there beside the Weber. Wow. that is quite a step down. As a Weber Performer owner, I appreciate your time and effort to do it on the kettle.
Doing my first Boston butt at the weekend on my new Weber
Thanks for a no nonsense back to basics video learnt a lot
Liked your video and loved the idea of foil through the grate for better indirect heat. Thanks for sharing!
Thanks for letting me know. Good luck!
Looks good. I have been doing this a little differently on my weber. Just a down and dirty way. I do not use the foil block between the meat and coals. All vents are set to slightly less than half open and I walk away from it for 4 hrs. After 4 hrs I replinish the coals and wrap the meat in foil before placing it back. Again I leave it for 4 hrs. Take the butt off and let it rest. Good stuff! I believe I may incorporate some of your techniques though as Im sure to like the results.
Excellent video, both from a production quality standard, as well as your instructional abilities. Your audio quality was clear, your video editing was well done, and the indirect grilling technique and tricks you shared were very much appreciated. I'm glad I found your video. More on grilling please.
[blush] Thanks! I'm more of a 'Qer than a griller. Sorry.
Great recipe. I did two BB's on Father's Day with my Weber OTG. I used two different recipes and this one turned out the best...by far. I tried a bisket a while back that turned out a little dry and I think the foil in the grates would have prevented this. Nice suggestion. The rub is awesome! Mr. Mills knows his stuff. Good job and thanks for the vid!!
Yes, Mr. Mills does! Thanks for watching.
Wanted to say thank you for making this video. Just picked up a Webber grill like the one in the video with the hopes of doing a butt and didn't know where to start. Now i not only know where to start but what to expect the whole way!
I had been looking into smoking on my weber for quite a while now -- thank a lot for the tutorial, especially the aluminium foil trick, it makes a lot of sense and I'm surprised I hadn't heard of it before. I've got my dry rub on, and I'm going to try smoking a pork shoulder tomorrow.
Good luck Doug! I'm embarrassed it took me 40 years to figure out the aluminum foil thing...
I just one of these last week. Placed the coals in racks on both sides the minion method. Added coals once half way through. Took 5 hours to get meat to 195. Used slabs of apple wood. Fantastic. I guess there is no one way to do it. Nice video.
I'm glad yours turned out great! Thanks for letting me know!
Great video. I love that you created that heat shield and I can't wait to try that myself. I have been putting the water under the meat itself but I will try keeping it directly over the fire and using an empty pan under the meat to catch any of the juices.
Nice job.
I think your video is the first i seen where someone didn’t put the water under the grate on the same side as the meat. Thanks for the step by step and I’m definitely going to give this a try.
Well to be honest with you it is a good idea to put another water pan under the meat. Makes cleanup easier. Putting a water pan over the fire makes for a moist cooking chamber and that is why I do it.
dawmlw that makes a lot of sense.
Sorry I missed this video from its origin. I like the way you cook and I like the way you talk/teach.
Wow. Thanks for watching!
Did the first 10 hours on the grill...I couldn' t get the internal temp, so I did the last 2 hours in the oven....came out great for my 1st time ever making it.
Very good guide I learned from this and do it same way every time
Great tutorial! I just ordered my weber grill today! Will definitely be using this vid on my first cook. Thanks!!!!
Good luck!
I'm a rookie on the grill but your video really has helped me out with cooking a butt on my weber. Thanks
Love your video! It's so straight forward and calming to watch!
Thanks!
Great video. Thanks for making it so simple. I just picked up a used 22.5 silver and will be trying this recipe this summer.
Of all the many, many videos on smoking, yours is the only one that shows a novice like me step by step, plus with ingredients used, how to do it, thanks. My only surprise is 17 hours? There's not enough hours in a day to start it then have time to eat it. I like your kettle smoking method, but you must loose a lot of heat each time you lift the lid, maybe an off-set smoker would reduce smoking time down to half that? Thanks for posting.
I'm glad you liked it! Faster: Push the heat up to 275 or 300 and you can speed things up. Be sure and inject it good first and watch it close when it gets past 180.
AWESOMENESSS
I did this cook yesterday with a 8.5 lb. boston butt, kept my temps between 225-250 all day - took a total of 14 hours including the 1 hour rest at the end...
Really like this video too - guy did a perfect job simplifying it for us all!
After 4-5 hours the meat won't absorb anymore smoke. At that point wrap the whole thing tightly in foil and you can get the temp up WAY quicker.
Hey Thanks heaps for this ..I've been using my kettle to cook these butts( probably smaller) but while they are cooked I never did them for 12-15 hours and just knew I was missing something .. next one will be way better thanks to your vid.
Nice video without a lot of garbage.
I have only grilled steak, chicken & sausages on my Weber, and done butts in the oven. I'll have to suck it up and give this a try.
One suggestion you might want to try. My favorite rib joint uses a mop consisting of 2/3 vinegar and 1/3 of their sauce. Then they put the sauce on when it's done. You might want to try that for your mop. Thanks again.
Just what I was looking for. Wasn't quite sure how to smoke using a Weber. Thanks!
It helps the meat retain internal moisture during the cook and also makes it easy for the rub to adhere.
Loved the video! Very informative! I've been grilling since I was 12 or younger but never cooked a Boston butt.....but (hehe) I think I'm ready now! Thank you sir!
well done sir, well done, i have had a lot of impromptu situations that lead to bbqing in parking garages and lots (sports games and such) i appreciate the love here
Thanks!
Great video, tks for taking the time to make it. Excellent for beginners and veterans..
Al Barriault I'm glad you liked it! Thanks for watching.
You make a good point punctatus, Sometimes I leave the foil off if I want the radiant heat to reach the meat (or whatever I'm cooking). Thanks for looking at the video!
Great video ! I just got into charcoal grilling and it has been very helpful . God bless!
I'm glad you liked it!
Awesome that you're using Magic Dust! 17th street is one of my favorite BBQ joints!
Yes!
Very well put-together video. A lot of videos say they use some rub or spray and don't give the ingredients; I like how you show them right in the video. I've had my Weber with Smokenator a month or so and have smoked a few things but not a butt because we already have some pulled pork in the freezer, but I'm looking forward to trying your recipes.
Thank you!
Good for you! I am terrible at estimating when it is going to be done. I'm glad it worked for you.
As far as smoking it, I normally put a big aluminum pan under the meat filled with water, I also put unlit charcoal first then around 10 lit charcoal on top
sounds like a good technique!
Thanks! The fuel seems to be slightly less in the kettle and clean up is a lot quicker. The vertical sure requires less attention though!
Man I'm glad I found this video! Doing a butt tomorrow on the kettle and this is going to help. Love the foil tip.
Good luck!
Excellent narration, I pictured the guy looking like Ron Swanson. I plan to try this some time.
+Tristan Gehman I don't have that much hair!
To help you out more, Place 1 to 2 full chimney full unlit brickets in a big thick line across the 1 side of the grill then put about 3-7 lit brikets on 1 side and that will help you cook at a low temp for a long time then just add about 10 unlit brikets and wood on after that, i use hickory.
Love this video. I don't comment often on UA-cam, but I just love the narration. Reminds me of Rex Allen on those old Disney nature movies.
+Kelly Kawthorne Yep. Editing and voice-over are top shelf. If this guy ever does a vid on how to pour concrete, lemme know!!! I'd watch it in a heartbeat!!
+Robert Alexander Thanks!! [blush] I hardly know nothing about concrete though....
Great video.
I use the Smokenator for smoking. Love the Weber Kettle!!
This was an awesome video! Very informative and to the point.
Great video!
I'm going to try this recipe.
Greetings from Monterrey, Mexico.
Thanks! Good luck!
Love this video. I'm actually using this foil technique today for tri tip.
Cheers🍻 from California.
I'm glad it helped you!
This is an Awesome Video! Sorry it took me so long to view it. Cant wait to try it. Your a Great Teacher, Looking for more Videos from you! Thanks from Alaska!
Wow! Alaska! How is BBQ in Alaska? Thanks for watching!
Great Video. Thanks for sharing. I am going to use your technique tomorrow to smoke my pork for Bobby Flay's Cuban Pork Tacos. Saves me from having to buy a smoker box. I'll let you know how it goes.
Thanks for this video.....going to try smoking for the first time ever this weekend.
Good luck!
love the simplicity. no need to buy a smoker like this. i just ordered the masterbuilt 30' digital smoker.
Great video - only thing I would comment on is dropping wood chips straight on the coals doesn't produce the best smoke in my experience, I either soak or go dry but place in a metal box on the coals for a consistent and extended smoke. Wrapping chips in foil and poking a few holes also does the trick.
+Auto Absolute Thanks! and thanks for watching!
What a great meal I turned out thanks to your video dawmlw! I am puzzled though about the cook time. In order to have the two big butts ready by 4pm,I started at 2am,snoozed for two hours,found my temp at 150f, added a lot more charcoal, water and chips, I woke up at 6am and it was at 250f.I managed to keep it at 250, the rest of the day.I decided to stick my meat probe in at about 1:30 and Yikes! It was already at 185! turned it down andI never got it up to the 195 but it was still really good.
Great video and the meat looks fantastic, nice work.
Oz Campa Dan Thanks, Dan!
Great video. Both informative and relaxing. Thank you!
You are welcome!
Wow, I finally found a smoking video that is NOT trying to sell me a new grill... lol, thanks!
Ha! You are certainly welcome.
I use the same basic method except I spritz with apple juice once an hour and I wrap the butt in foil after 4 or 5 hours. This reduces cooking time. I soak the wood chips in water for 15 minutes so they don't burn up as quickly. I start the chimney and add coals that are starting to gray instead of adding raw charcoal to the existing fire (it tends to add a bitter taste).
Awesome video tutorial!!! Loved it and can't wait to try your technique!
good luck! Thanks for watching the video.
Thanks for this video!! I have a Weber and a Boston butt in the freezer. I was thinking about borrowing my Dad's smoker but I'm going to try this. I'll let you know how it turns out.
You are certainly welcome! Good luck!
Nice way to smoke on a weber, I found that two fire bricks work good placed where he put the foil, they only cost 3.00 at RCP building supplies.
What a great video.
You Yanks sure can teach us Aussies how to cook a BBQ.
Thanks for the upload
Ha! Thanks for watching! Good luck with your BBQ.
Outstanding video Sir ! Thank you for sharing.
You are certainly welcome. Good luck with your Q!
Thanks for your Video Sir. Today me and a friend try to smoke our own Boston butt on my Weber kettle :) first time we smoke something and we hope we master it. Hope it's not to hard to handle the temperature... We made the same mob but with Apple vinegar and a bit balsamico. Greets from Germany-Stuttgart
Thanks for watching! I hope your Boston Butt turned out OK!
Excellent video! Thanks so much for sharing your knowledge!
Yes, for the larger ones it takes that long at 225. You can push it to 275 degrees and shorten the time.
I know I am late to the comments, but what a great video. Plus, I like a small pool on a nice deck for dunking when the heat is up!
Ive watched this vid so many times, Ive cooked so many boston butts perfect
Awesome video! This novice learned lots. Thanks!!
Great!
You are welcome!
you made a really good tutorial. thanks a bunch!
I'm glad you liked it!
Thanks! The ash can works better than the factor ash catcher but it looks ugly so it was retired when I got a new Weber grill.
Nice video will have to try this as I think Weber grills are the best grill you can have. Took two pigs to the butcher a week ago so gonna have some good butts to smoke.
dawmlw, Thanks again for providing the basis for a lot of successful barbecue at our house. We typically put a disposable aluminum drip pan under the meat to catch drippings; it helps simplify cleanup afterwards.
+MusicFan Good thinking! Some folks put a pan of water there too. It boils out more slowly.
+MusicFan I forgot to mention - If I had used your drip pan technique I could have prevented a few flame ups!
I'm glad you liked it!