Pulled Pork in the Weber Kettle Step by Step
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- Опубліковано 28 вер 2024
- 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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Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
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Meat: www.australmeat...
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Hello from Limerick, Ireland, done loads of these on my Weber, snake/fuse method is simple, a little water in the pan, usually 2 hours per kilo, wrap at 165, probe/test at 195+, rest,rest,rest, like the videos, share the knowledge.
That's a long way a way! Thanks so much for the support and the knowledge share.
Now I know why my Dad was so annoyed with me for constantly opening the grill when I was a kid 😅
First attempt at a pork scotch today using your method. 7 hours cook time, 2 hours resting in esky. It was so soft and juicy. Literally fell apart on its own. Thanks for posting these videos. So easy to follow and full of information. Cheers.
Thank you so much for sharing, the bottom air vent you mention was key for me, Your instructions are perfect unlike other videos, thank you again im enjoying my pulled juicy pulled pork
Great video mate. Tried this for my second cook on the new kettle. Best bloody pulled pork I’ve ever tasted 10/10
Awesome work!
All your videos are so clear and simple, the reminders to go by temperature are so good. I’ve bought a meat probe and in the last week did my first snake method long cook. Brilliant videos.
Thanks so much for the feedback :)
@@LownSlowBasics are you on Twitter?
@@J12GGA yeah I am, only new on there though.
@@LownSlowBasics great @ritchie2706 here🤝
Big Thanks Mate
This is by far the best I've ever cooked
Thank you so much for this video. Did my first low and slow cook on the weekend. Followed your instructions to the letter and created a perfect pork, with no worries. Can not wait to try so many more of your recipes. Thanks again.
That's so good to hear! Great work 🔥
I watched this video and followed it exactly....WOW GOOD!! I had never seen the charcoal snake before either. I sent pictures of the whole process and sent out to my buddies with the title : "check out this butt" I am going to try the ribs next. Thanks!!!!
Smashing out this bad boy now! 4am prep, just in time for lunch!
Perfect 👍
Hi mate done my 1st pulled pork yesterday step by step thank you for all you do . Cheers
Chris.
Love watching your videos Aaron, learnt a bit from your channel
Thanks heaps mate!
Did this over the weekend and it was mega. Used pork scotch too. 7 1/2hr cook. Excellent step by step video. 👍🏻
That's awesome! Thanks for the feedback legend.
This is next on my list to try next weekend. Bloody excited after watching this video
Awesome mate, let us know how it goes!
Thanks for the video. My Boston Butt smoked up great! I love that Kettle
Love the vids did my first pork belly tonight thanks to your vid with the chicken stock and apple cider vinegar 👌🏽👌🏽 was delicious... good luck for the future !!
Thanks heaps! Oh nice yeah that's a winner hey.
Hello from Cork,Ireland ☘️.Great video. Followed it for the Pork Shoulder. Kids loved it. Lightly smoked with Hickory and so tender. Beef ribs this weekend. Slán and Thanks again
You didn't steer me wrong with the brisket video so looking forward to trying this!
I really love your video... I usually cook my meat in my offset smoker but this video is still really helpful 👍👍
Thankyou! That makes me miss my offset
Amazing video and great guide for newbie like myself to start. Thanks and keep bringing on new exiting videos 🤟🏻🤛🏻🍺🍻
This looks great, I plan to try it out this weekend. Great video.
Just used this rub recipe on my pork ribs..... So simple yet the taste was megga. Thanks Aaron I've saved this one in my recipe book 🍖👍🏼
Great work mate 🔥
Love your work mate.
Thankyou 🔥
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.
Nice mate! Try take it a bit further next time, what was your final internal temperature?
@@LownSlowBasics I took it off when it hit 205F internal, but I only rested it about 20 minutes so perhaps I should extend that as well.
Another great clip mate , done a 2.5 kg brisket today and nailed it again thanks to you 👍🍺
Thanks mate, great work love hearing it! 🔥
Great video thanks mate, going to try it this weekend!!
Giving this a whirl tomorrow. Thanks for the great videos!
More than welcome
another awesome vid - great detail in each step - you're Webber always looks so clean & well maintained - do you have any vid's about what your clean is like after a cook? is just a wire brush and sprays? cant wait to try this
Hey mate! Thankyou. Yep we do have a video on cleaning the Weber. Just have a scroll through our channel and you should find it. Was around 10 videos ago I believe :)
Great cook love ya vids as it shows u don't need a 3k smoker to pull off great cook's. Good luck with the full time UA-caming
Absolutely, the Weber can do pretty much everything! Thanks so much for the support.
I use a $70 Bunnings kettle smoker and it works just as well as an expensive one
Sunday Funday PORK BUTT!!! Going to try and duplicate this tomorrow. Great Channel and Thank you
You’re a very good presenter.
Great guide 🍖 half way through and it’s looking good 🍴
Oh nice! Let us know the end result 🔥
Cracking video cobber. Going to try this out on Sunday. What's in the spray? Just apple cider vinegar?
Sure is
Just bought myself a Weber and trying this at the moment. Been 7 hours in and my collarbutt has stalled at 67 degrees. Decided to wrap seen as It’s now 6:30pm and I’m waiting patiently. Looks like the wife and I are having a late dinner. 🤦🏻♂️🤦🏻♂️😂 Good thing I made my snake longer.
Happens sometimes mate, always get on much earlier than you think and can always rest longer if done early.
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
Yeah sounds like you need to take it further. Probe tenderness over internal.
Man i just love the accent
When do you put the honey on and wrap it up? Cheers for this video, it's been very helpful
Thank you for this great recept. Will give it a try tomorrow on my brisket.
I normally use a pressure cooker to tenderise my meat, then I marinade/rub my meat in prior to smoking or grilling(BBQ).
Thanks! Let us know how you go.
@@LownSlowBasics well, I screwed up big time with my smoker. Flavour was nice, but it became very dry. I removed too much fat. Will give it a another try asap. Thx!
@@1rrobb sorry to hear mate, what type of cut did you use?
@@LownSlowBasics thank you for your reply, I mixed up this great tutorial... because I applied your recipe to a: Brisket. My mistake, sorry! I have seen too many delicious recipes at one night! Will follow your great recipes in the future.
Cannot wait to try this.
Is it better to put the rub on for longer or 20 minutes is enough??
Seems like the charcoal taste would get into the meat unless you have certain type of charcoal. I use the wood lumps
Are briquettes better than lump wood bro
May I ask what the differences between your message and the message of taking it off at 195°, wrapping it in towels and putting it in a cooler to rest for a couple hours. Is there a taste difference or a texture difference?
Great vid!
Thanks mate!
What briquettes do you use in aus mate? I find mine from bunnings don't actually catch each other alight when they're next to each other. Like the first few will be caught, but the ones following won't be.
Olive pip co
What was the meat weight before cooking? I’m going to try this this weekend but I don’t know how big of a piece to use. I’ll be feeding 3 people total with hopes of leftovers
Really cool videos if you have a slow and sear can you do some demonstrations?
I don't have one but I might have to get one :)
Can you write down the temperature steps? Also would be nice to have some sort of subtitles for the most important information
Hey mate, i've started doing this in my more recent videos. When I get a chance i'll try update my older videos too.
@@LownSlowBasics nice! Great work btw
Your thoughts on seasoning the night before the cook?
Thanks mate 🤓👍
Thank you! 🍻
Gday matey, quick question if I wanted to do this what time shall I put it on for day a dinner at 6pm?
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?
Hey mate. Honestly could be a combination of all of them. An hour isn’t too abnormal though.
Hey bro, Im planning to serve pulled pork at 12 pm in two days. I'm thinking of smoking the pork butt tomorrow, so I dont have to wake up super early on the day of the party and cook it. Then I'll leave it in the cooler overnight and maybe reheat it in the oven? What do you think? Is that a good idea?
Luv from denmark😃
❤️ thankyou
Just got a Weber kettle so I’m trying this tomorrow. Can we get a video for a turkey on the Webber
Thanks mate! Yep I'll have to add it to the list :)
What weight was that piece of pork? How do you work out approx time for cooking depending on weight?
Around 3kg from memory. It’s really hard to estimate when smoking at low temps. No real accurate guide in my opinion, anywhere from 5-10 hours.
what brickets do you use? im currently trying my first snake with the webber brickets and my snake is not taking off the first 12 beads are stacked in nice a tight
Could you braise in a foil pan with a snake
Hood temp 275 and grill temp where . Last time I tried it was 275 at the hood but probe on the grill said 180
Hi mate where can I buy a shaker like that to put rub in
So it's cold when you eat it?
What do you mean?
What cut is this in uk butcher terminology
I always use shoulder.
I believe the cut is neck and shoulder area
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
Hey mate! Hard to say but I’d put a good 8 hours aside for it.
@@LownSlowBasics Much appreciated mate. I will aim for 225 to 250. Awesome videos by the way. Cheers
@@LownSlowBasics Gday mate, I meant to get back you earlier. You were almost spot with the 8 hr estimate. I ordered a Slow n Sear today, looking forward to giving it a crack
Hey mate love the channel, one of my favs. I'm cooking a pork scotch for the second time this weekend. First time it turned out brilliant. Quick question, if you wanted to serve it at lunch time Saturday, would you cook it over friday night or Friday during the day? (Cooking on masterbuilt gravity fed).
Go Friday during the day if it’s easier, can always hold in oven at 70c until ready to serve once done
@@LownSlowBasics thanks for the fast reply, will it dry out in the oven or will all the moisture be retained inside the meat?
@@MrZliffer at 70c it’ll be retained. So cook until probe tender/ready, let steam off to stop cooking process, wrap back up n hold in oven.
Taste test..." Oh man! That's so good" every video. Makes me laugh every time
Hey, just wondering where you get you rub shaker from? Been searching everywhere for one with a lid, so hard to find.
Hrmm, I think it's just one from the supermarket I emptied out!
I did a pork shoulder on my Weber yesterday. About 3.5 hours before I wrapped it then did it for about another 4 hours till it was 200°f internal temp.
The outside was amazing but inside around the blade bone was still quite tough.
Did it need longer or did I do it too much
Probably longer by the sounds of it, go to around 205 and make sure it proving right all over.
@@LownSlowBasics ok thanks for that. I’ll try that next time. Got visitors in a couple of weeks so want to get it right
Do you soak your wood chunks before chucking them in?
No I don't. No need to :)
Trying this one today, complete newbie. Struggling to get temp up to 135C even with vents wide open? Sitting around 115C. Any tips?
How long has it been like that for? What brand briquettes?
As long as it’s 115 and climbing a little it’ll be ok. Will just take longer. Can always finish in oven once wrapped.
@@LownSlowBasics its climbing slowly finally up just over 120c. Olive pip briquettes as per your video is what I am using.
@@LownSlowBasics temp went up and stabilised at bang on 135c, but I think you knew that would happen you Weber whisperer….#legend thanks for replying at putting my mind at ease
@@simonjuniper4003 no worries at all mate! Enjoy the cook.
Link for the shirt you’re wearing?
www.naturalsmoke.com.au/index.php?route=product/category&path=93
@@LownSlowBasics problem with pay system apparently
@@wceagles81 flick em a Facebook msg.
Struggling to get my temp down to 275. Sitting at 310
How many kilo is that pork pls?
About 3.5kg
Have you tried cooking using the diffuser plate? I have a weber master touch plus and never smoked before. Do you think I should use the diffuser plate or snake method? I really don't want to mess this up. 😅
@@SniperWolf3015 hey mate sure have, it works great. Check out our more recent videos. I’ve done a test with the diffuser plate :).
@@LownSlowBasics sorry to keep asking mate. How about a 1.5kg pork scotch? How long should I cook it for pulled pork? Big fan of your channel bro. You're awesome.
@@SniperWolf3015 don’t be sorry mate. It’s hard to put a time on it but I’d allow 6 hours.
Why no fat cap?
I didn’t catch the weight of the pork, please let me know I’m gonna try it in the next few weeks
This was around 1.8kg from memory
whats the weight on that piece?
Around 1.5 kg from memory
👍
Aren’t you Australian.
Why are your temperatures in Fahrenheit. 🤣
👍
I rub peanut butter on mine in the middle of cooking
Hmmm it kinda looks dry…
Not real pulled pork without a bone in man.
Sorry for making fake pulled pork.
@@LownSlowBasics that wasn't even a boston butt tho it was a loin lol 😆
@@cachito1904 it’s a funny looking pork loin 😂. I actually mention it’s a pork scotch (also known as neck fillet) 15 seconds into the video. A very commonly used cut for pulled pork. But you do you mate, thanks for tuning in.
@@LownSlowBasics okay mate (in my Australian accent)
Great video. Made this for the second time today, unfortunately the pork didn't pull well at all, it seemed dry too. Followed same steps and cooked for same amount of time. Internal temp reached 94 degrees, let it rest for half an hour. Wondering if my grill temperature probe placement might be the problem, it was behind the pork butt (furthest away from coals). Could be that the side of the butt nearest to the coals was exposed to hotter temps than what was showing? But then I'd have expected internal temp to rise faster. Other thing I was thinking is maybe the joint was leaner than before? Anyway all good and will hopefully try another soon!
It could be a few things, 94c sounds a little early, i'd have personally taken it a bit further, always favour probe tenderness over internal temp, sometimes it needs to go up to 98c+ until it's done properly. But yeah also the meat could have been too lean, meat quality is one of the most important parts.
I cooked my first pulled pork on the weber this past weekend and it turned out amazing. Appreciate the tips and advice. I was mostly nervous about regulating the temp over such a long cook but the snake method worked brilliantly. Looking forward to the next one already!
Hello mate, I'm in the UK so I think pork scotch/butt is just called pork shoulder here? How long do you think it will take to get a 2kg cut of pork shoulder to an internal temp of 205-210 and how long should I make the snake? Thanks for all the videos bro, absolutely love your content.
I’ve done this 3 times now, brilliant recipe and technique. 10/10 recommended.
Thanks heaps mate good work 🍻
Gave this one ago tonight.
Spot on!! Made me look like a legend, thanks mate
Great video!
I started smoking with a pellet smoker and since then purchased a weber kettle.
Ive made my finest briskets with the kettle using this technique with a much superior flavor that a pellet smoker cannot match.
The kettle smoker is much more versatile too being my top tool for grilling carne asada.
Once you get that snake method down with only messing with the bottom damper you should be golden. I highly recommend a kettle
Great work! Go the kettle.
Amazing!!! I love pork scotch/neck for pulled pork. I just find the flavour is heaps better!! Was a very nice surprise getting this video this morning!! Have to get a pork neck soon for some pulled pork. Keep up the amazing work mate!!
Thanks so much legend ❤️
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! 😁
Thanks heaps mate! Yep my dog gets plenty of BBQ treats!
Looks pretty how long did the snake take you
It looks dry a bit, you should leave some of that fat you trimmed.
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?
Oh nice! I’m from Adelaide Australia 🇦🇺
I gave this a crack today for my first smoke and it was going so well until I wrapped it.... Came out super dry no the bottom and outside, the foil was stuck to the bottom 😭 The inside was alright though, pretty dry. Wondering what went wrong.
- Started it off by using a boneless pork shoulder from wollies... Think this might have been an issue because I needed to take the skin off and re-wrap it. Basically no fat.
- Put it on at 8am and left it for 2 hours untouched. my inkbird is still in the mail so I just had to yolo to temp, basically did what you said though. Bottom vent barely open and top vent full open
- After two hours, spritz every 45min until internal hit 170 (about
- Once it hit 170, I wrapped it up and put a little bit of apple cider vinegar and honey
- Cooked it for another 5 hours and took it off.
Next time will try find scotch or bone in shoulder. Will also have my InkBird so will be able to regulate the temp better.
Same happen to me the first time , found out I accidentally was given pork roll suitable for roasting , I kept cooking it longer thinking it was helping with but it dried it out more , asked a butcher second time and was given a shoulder written suitable for pulled pork on the label …much better result
10:05 I should call her 😳
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!
Thanks mate! You most certainly can.
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!!
Very nice!
I wanted to jump through the phone and devour that. I'm new to BBQ/smoking and am loving your videos. Thank you 🙂
Thanks so much, you'd have to fight the dog for it though 😜🔥
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
Vinegar and aluminium foil.... you must be kidding?!
And raw coals that are still black...??
So wrong.
Yep I was just joking. You got me.
@@LownSlowBasics
No you were not.
Dude go do a proper food safety course.
This is basic stuff.
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
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.
Cheers mate. Definitely can.
Thanks heaps