Pulled Pork on the Weber! | Chuds BBQ

[@Heygrillhey]

Loving this Weber Kettle series!

[@darthgbc363]

Been cooking on my hand-me-down Weber for 45 years. Really like the snake technique for long cooks.

[@natalieg.2598]

Hey there, I found a weber kettle grill 22 inch in the garbage. Hardly used until I got it. These are some of the best grill's. One man's junk is another's treasure.

[@mattpaigewalsh8496]

Done nearly every cook of your Weber series now. Learnt so much. Thanks, from Australia

[@wh0rkie]

Just finished my first pulled pork ever on the Weber kettle, and I’m just blown away! I’ll never ever cheat by using the oven ever again, your method and the step-by-step description made this possible. Incredible, thank you so very much for the inspiration, and for all of the snakes in mah boot!

[@zaxilla9732]

Love this series, the Weber kettle is such a reliable workhorse!

[@fread51]

Can't wait to see what you have coming up for the summertime

[@RhinoGirth]

I watch this video every time I make a pork butt. Over time I catch little things he says that are actually great tips. If you’re cooking on a Weber this is the video and video series to watch. Love you bro and appreciate all these videos!

[@dariusgodwin9274]

I just took 1 out of the freezer and this notification popped up. Perfect timing 👌.🤣🤣🤣

[@passosbrunoo]

You are the shine one my days, amazing! Thanks a lot for all the goodness, an don't forget the sides, folks! :)

[@jaya2097]

Man I just started watching and I can’t stop. Pure gold! Keep up the good work brother!

[@stevenarceo2762]

Thanks Chud. Just got my Weber Kettle 22” today. Was a propane guy for longest but charcoal just taste better and makes it a fun process.

[@snatch3349]

A texan by way of NE making a carolina guy very proud!!! Been making sausage and doing pulled pork for years, but still working on getting that Texas brisket down!!! Thanks Brad for all the great videos and info.

[@YGHTa92938]

The best thing about Chuds videos is that he’s a cool guy

[@billdiclemente697]

😀Love the weber kettle series!

[@gale212]

Yes to kettle series!!!!!

[@sebastiengignac2211]

Just did my first pulled pork on a Weber kettle. I followed your tips and it is wonderful!! Thx man!

[@neilreid2298]

This is my next cook on the Weber. Great vid Bradley- thanks!

[@evilTexanBBQ]

I keep a bunch of pull in the freezer, great for quick nachos and sandwiches. Just throw it in the air fryer for a couple of minutes and you've always got great BBQ 😎

[@TwoWebersInTheShed]

Doing one tomorrow night so thankful this got uploaded!

[@jamessteffey6305]

Just got a kettle this summer and followed your directions for my first successful pulled pork! Love your easy style, thx Bro.

[@ramencurry6672]

You created a masterpiece

[@bratton86]

You da Man Bradley... Cooked ribs using your instructions for the first time and my family loved them!! Next is pulled pork👍🏾

[@whayes1282]

I have watched all your videos, some twice or more and you put on the best informative show I have seen yet. You're a natural. Keep up the good work.

[@brianhornby2564]

Thanks for the Saturday idea, I typically cook the pork butt in a slow cooker with a touch of OJ to make Carnitas. I also just saw Jeremy Yoder make sausage at your place and noticed the new sausage gear. It makes me smile when when I see you work with others and I am very please with your success. I love all of your videos, especially the welding ones.

[@lydiamashcka4362]

Oh man that looks absolutely amazing!!

[@twhdvm]

I still cook bbq on my 26-inch Weber Kettle after doing this for 15 years. I've been tempted to get a stick burner but the Weber honestly puts out some fantastic bbq. Plus, I just don't have time in this chapter of life to manage a stick burner. Keep up the great videos, Brad - love your channel. Hey, I'd love to see you do sausage on the Kettle. Hopefully that is planned in this series.

[@blink555]

I've had a 26-inch Weber for ten years. I bought a stick burner about four years ago and prefer to use the kettle.

[@rondent2879]

With all the accessories you can get nowadays the Weber Kettle is so versatile.

[@Donny9876]

Loving this Weber Series, man. Will definitely give this a go. 👍

[@mattc825]

It's not the club it's the golfer. Nicely done!!

[@watsonrk1]

Went back and watched the pulled texas pork butt video you did 2 years ago.. compared to this, night and day! Your video editing and explanations as you go are nothing short of amazing. Love watching as i learn. Thank you!

[@tongietonks]

Loving how your using lump charcoal bro, respect all the way from Australia 🇦🇺

[@craigquesnell7292]

Great guide, thanks! Best bark I ever got, hands down. And the pork was.....juicy...tender....smoky! ...and delicious👍

[@Cantinatollo1]

Awesome video, young man! Thank you! I've had my little weber for almost 25 years and I going to use your recipe to smoke a pork shoulder as soon as our Colorado temps climb above freezing.

[@pebblesthebunny8407]

You’re the best Bradly :) love this channel :)

[@joewines3883]

I have been using your foil boat method. I have to say, I really like It and the results are awesome. Thank you for these videos. It has really helped my BBQ game improve.

[@bullhogsbbq9658]

This guy is probably my new favorite Q guy on KZbin

[@powellcustomconcrete3705]

Weber Kettle for the win!!!

[@potkettleblack232]

This is what I'm gonna do this weekend, you just made my mind up

[@matthewsimmons4700]

Did a brisket on my old country Pecos with the foil boat yesterday. 15hrs absolute magic!!! Keep on keeping on

[@kobeebackyardbbq5473]

Seems like a fun dude to hang out with

[@richarddaley6403]

The bark was killer! Making me want to use my weber kettle again. First time seeing the foil boat for a pork butt

[@chrisschmidt8948]

Bro, out there killing it!!! Keep em coming, also I would love to see your take on summer sausage pretty please😃💯

[@a.j.wilkes6352]

I love smoking bratwursts when I do shoulders/ribs. It's like a little treat for me at around the four hour mark.

[@antoniobaskerville6823]

Great Pulled Pork Shoulder ❤

[@THutch556]

Great Vid Brad! Pulled pork is so forgiving, great intro to Barbecuing outside. Can also do a minion method or snake method and dial it in and not lift the lid for many many hours at a time. But, if you prefer an all lit smaller fire like you where doing, where you just add charcoal every so often, I find the smaller Weber charcoal chimney starter works great, When you see your temps start to drop, just fire up a handful of coals in the smaller chimney and dump them in. That will save you from using the blower to ignite them, and also have less temp swings in the kettle. Nonetheless your cook turned out awesome, And big fan of the foil boat.

[@joshuahodges308]

I use the snake method all the time when I cook pork butts and its great every cook!

[@chrisquin9]

Thoughts on using lump over briquettes? I assume that’s why he didn’t use minion or snake since he was using lump?

[@THutch556]

@@chrisquin9 for sure, when using The minion method or snake method I definitely prefer briquettes. You can do it with lump, but briquettes is by far the preferred method.

[@monkeytube138]

Well, I can never go back to the old way of making pulled pork again. This was too good.

[@claycrowe4032]

Looks great. Really enjoying this Weber Kettle series.

[@BoardwalkAuto]

Just made this yesterday, then saw your video haha. Foil boat worked great, bark was incredible.

[@skiresort133]

Bought my son a Smokey joe for Christmas one year. We tested it out on some long cooks doing the snake method. To this day, with all the smoking done on my BGE, the ribs we did on the the tiny Weber were some of the best ever

[@steklein]

Great series

[@clanceywyman4951]

I love my Weber kettle more than any other cooker it is the most versatile cooker in my opinion I love my drum smoker as well

[@davidabbs4459]

Ok having a go at this on sunday!

[@JOShaugh87]

I’ve got a Weber Gas grill a Traeger and a Weber Kettle. It’s by far my favorite… can literally do anything with a Kettle!

[@Cheffluff]

I’m always down watching & learning from you brother. Next cook how about some grill Pork Chops or some Kansas City burnt ends…

[@scottestergaard6535]

Your my new favorite pitboss site!

[@cesar557]

Followed your directions and made amazing pulled pork. You the Man!

[@demetriusvinson7183]

I'm loving this fam keep up the good work hoss 💪💪💪💪🔥🔥🔥

[@jaytonbennett9722]

Love the series! Keep it up!

[@jernigan007]

This is my Weber setup. I have the SnS+, which is the original heavy duty SnS with a bottom panel. No longer made. Spin grate too. Does the job for a single guy with a kettle.

[@yername31]

i’m doing this exact cook this saturday my first long cook on the weber !

[@Mayo_ketchup_bhb]

That second pinch when you were shredding it apart looked like a little bbq mop yum

[@flubber8396]

Love grilling/smoking on my weber. So easy to keep temperature!

[@NotMyRealName1]

Did pulled pork for the first time today after watching your video. Had a huge stall but end result (after 10 hours) was incredible - thanks for the inspiration!

[@pinky882]

I love that you didn't fully wrap it. It can make it to soggy and over cooked like that sometimes. Nice cook man, I have the exact same weber kettle.

[@bradcampbell624]

Super nice cook. I love that in quesadillas with roasted Poblanos and pretty much any cheese. Except Kraft singles....

[@jtexan4098]

Great video my Chud!

[@PaceYourself]

Phenomenal content as always!

[@ern153]

Can’t wait for a brisket on the Webber and ribs

[@AB-vn9we]

Loving the series so far! What is the appropriate bbq/beers per hour while using the Weber?

[@coydepratt9877]

I know this Weber Kettle series is just getting going but I am looking forward to the potential weber smokey mountain series!

[@pamelapelech3249]

Looks great. I am going to make one

[@alveus8205]

Yes, more Weber Kettle please.

[@SmokingDadBBQ]

Bark looks money

[@SJtoobsox]

Really just a few briquettes at a time? Love this..

[@patrickhenry236]

Pulled pork was my first long smoke on my kettle. I was able to run the kettle at about 240 for 6 hours, and ramped it up to 300 at the end for the last 2 hours after wrap. I was able to get it in one load of coal though. Only mod my kettle had on it was a gasket.

[@HireMichaelEverson]

Dude, I've been cooking on my kettle grill all wrong. I gave your methods a shot because I had meal prep and I was bored. I'll be danged if it didn't turn out the best slow cooked chicken I've ever made. You sir are preaching gospel.

[@digital_crickets]

BBQ Slaw!? Holy crap, that is a revelation!

[@a.j.wilkes6352]

Pork shoulder on a Weber is such a great way to get into barbecuing. And at the risk of exposing myself to hardliners, if you only feel like tending fire for 4-6 hours on say a Friday evening, you can transfer (up to like an 8lb shoulder) to a slow cooker on low and let it roll overnight for lunch the next day.

[@easybackyardbbq]

I have been wondering if you could do this or in a instant pot. Thank you for posting this. Being disabled this will help a lot.

[@a.j.wilkes6352]

@@easybackyardbbq Yeah buddy! He sort of touches on it in the video, there really isn't more "smoke flavor" developed after about the 4 hour mark. So if you'd be wrapping in butcher paper or foil anyway...my thought was "Why not transfer to a cooker I don't have to monitor that stays at 250 for hours?" I will say, you sacrifice some bark texture but it seems like a decent tradeoff.

[@easybackyardbbq]

@@a.j.wilkes6352 just out of curiosity, could you do the same with a brisket flat or just the point?

[@a.j.wilkes6352]

@@easybackyardbbq I'll go with "Could" absolutely. Truth be told, I don't eat cook/eat a lot of brisket. I do enjoy making chuck roast "burn ends" or corned beef this way (Smoke 4-6 hours then finish in the oven or electric countertop roaster). Some folks bristle at beef coming out too 'pot roasty' so there's that.

[@easybackyardbbq]

@@a.j.wilkes6352 sorry to bother you but you are very helpful and I’m very appreciative of your help. Can you cook a chuck roast instead of brisket the same way. I don’t eat much brisket either and my family doesn’t care all that much for it. I try and enjoy getting out and doing some bbq but because of my disabilities it only can last for so long before my back gives way. Does chuck roast taste like brisket? Again thank you so very much for your help

[@Pteromandias]

Mr. Chudd, sir. I tried your technique last weekend, and I encountered a problem. And yes, it was cooler and a little rainy here in San Antonio, but it was under cover, so the only issue may have been the cool breeze. Here's what the problem was: This was a good-sized boneless pork shoulder I bought at Costco. Used the rub you used in your brisket-style pulled pork video. Using the Weber and the Sear and whatever-it's-called insert and no water added to the reservoir. Fogo large chunk charcoal, fire lit from one side for slow burning. I kept the temp pretty dialed in between 250 and 300 , with one short spike about 5 hours in when I added a couple of handfuls of small lump charcoal (HEB, not Fogo) which heated it up pretty quicky to 350, but I got that settled back down after 10 minutes or so. Pecan wood thrown in during the first 4-5 hours for smoke which is when the temperature was at the higher end of the range. My leaf blower battery was dead so I used a hair dryer to get it going each time I added new char, and it worked fine. It had no trouble getting internal temp to 150. However it was next to impossible to get it to the goal temp of 175 while keeping the Weber in the range of 250-300. Nine hours in and I finally added more charcoal to get the Weber to 325, but was careful not to exceed that. At internal 175 I took it off, did the foil boat, and put it back in. Four hours later and it never got to 200. It never got higher than 175, and actually drifted back down to 170. I finally gave up and took it out to avoid turning it into a gigantic knot of leather. When you say it is a very forgiving meat, you are correct. It was actually delicious. I did this to prepare for the brisket I intend to do next month, so I want to get all the mistakes out on these pork shoulders. So what happened? Was it that I put it on the Weber almost straight out of the fridge, with time only for applying the rub? Because it was boneless, and the bone -- which you face toward the fire, conducts some of the heat to the inside? Is the thermometer inaccurate (from Fogo as well) and the temp was actually lower than I thought? I do not have the cast iron pan you place in the bottom, so is it getting too much cold air directly from the bottom as it is pulled in? I tried to replicate everything you did, and yet it took 12 hours before I gave up and removed it.

[@OliverLeveritt]

The butt stalled. That usually happens when cooking large chunks of meat lo & slo. Evaporative cooling prevents the meat temperature from increasing until it has lost sufficient liquid. A stall lasts as long as it lasts. Increasing heat tends to shorten stall time.

[@BigT27295]

My man Chud . Happy Saint Patrick's Day._

[@Beremiahbrown]

Not gonna lie, the weber bbq is a game changer to plebs who only ever cooked on gas. I switched my rotted out propane for a weber and now my family loves my butts. The pork butt is soo cheap and soo good to eat. Gotta love turning cheap cuts of meat into a work of art with just a little time.

[@johnweber8465]

I love a few beers while tending the fire lol.

[@vandykeshouseofsmoke8382]

The fogo charcoal is great.

[@obieewon]

Thanks for making me hungry 😋

[@alfromtx245]

Awesome! I have the SNS Kettle and I'm about to give this a try!

[@bennettamplification]

Fantastic!

[@rocket4602]

I think Brad runs the Slow n Sear like he would a stick burner, i.e. charcoal/ wood chunks as needed instead of the minion method that the Slow n Sear company suggests. I like Brads method...he runs the kettle with his personal touch and experience instead of the 'set it and forget it' style the Slow n Sear was designed for. Go man! Great series, can't wait for the next installment. 👍

[@paulmcarthur2720]

Love doing pulled pork in my Weber!

[@rmcarr448]

Awesome sir!!!!

[@Budgetbeerdrinker76]

Looks good bro 😎

[@jasonjanda9288]

What up, great video, doing a pork butt, today started at 4am. Thanks for the tips. Keep it going!

[@chrisquin9]

Great video really enjoying this series. Could you talk a little bit about why you choose lump instead of briquettes or if it even matters?

[@ThomasSinnema-pk3ut]

Nice energy

[@mitchhaunn8400]

I am new to your channel and use a Weber Kettle often, I like the idea of the foil boat. I noticed you kept your bark while still cooking same in foil without just steaming it to death . Thanks for the video!

[@jmdelan99]

love it. I've got a porter road 1/2 butt I'm going to smoke on the weber this week.

[@kirkericson8183]

Never a bad day watching your new content, Bradley! Made this the past weekend for my boys sleepover with some carolina vinegar and "kfc" slaw. How bout trying out some al pastor tacos on the Weber Series? Can't trust someone who doesn't like bbq or tacos.

[@rexhua4833]

Weber kettle for beginners. Noted!

[@butopiatoo]

Wow, I guess I shoulda done this first on my PK Franklin smoker, but I did a prime rib roast first. Came out great, but this looks fun and simple. THANKS for the lesson!!

[@poorpuritan8480]

Thanks again, Sir.

[@joshstuhlsatz905]

I was just thinking an updated pork butt cook would be good to see, thanks!

[@DarrenColbran]

I love how he slurrs his words at the end of these clips, gotta love low and slow 😅😅😅

[@rickf.9253]

Brad, another awesome cook! Consider sharing some ideas for left over pulled pork, I'm sure you have some creative ones!