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!

[@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.

[@thebetterwurstco]

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.

[@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!

[@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.

[@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.

[@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.

[@jaya2097]

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

[@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

[@sebastiengignac2211]

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

[@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.

[@dariusgodwin9274]

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

[@zaxilla9732]

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

[@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!

[@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 😎

[@bratton86]

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

[@passosbrunoo]

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

[@matthewsimmons4700]

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

[@neilreid2298]

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

[@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

[@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.

[@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.

[@craigquesnell7292]

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

[@tongietonks]

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

[@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!

[@AB-vn9we]

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

[@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

[@Donny9876]

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

[@fread51]

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

[@lydiamashcka4362]

Oh man that looks absolutely amazing!!

[@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

[@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.

[@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.

[@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.

[@yername31]

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

[@Cheffluff]

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

[@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.

[@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.

[@YGHTa92938]

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

[@BuckyNugget]

@6:44 "8 hours later"....is that in addition to the 7 hours w/out foil ? 15 hours in total?

[@TwoWebersInTheShed]

Doing one tomorrow night so thankful this got uploaded!

[@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.

[@BoardwalkAuto]

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

[@billdiclemente697]

😀Love the weber kettle series!

[@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!

[@bradcampbell624]

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

[@flubber8396]

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

[@Baltihunter]

I like the two inserts in your bbq. The separate places for coals and drippings. Can you buy those?

[@richarddaley6403]

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

[@gale212]

Yes to kettle series!!!!!

[@cesar557]

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

[@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!

[@a.mitchell8676]

Did the Ambient Temp on the Meater Thermometer match the Tru-Tel Thermometer on the kettle during that cook? I've been interested in picked the Meater Block up but I've been hesitant on its reliably and accuracy.

[@monkeytube138]

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

[@demetriusvinson7183]

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

[@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.

[@coydepratt9877]

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

[@pebblesthebunny8407]

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

[@kcirmusic1]

Thanks for teaching more about how to smoke pork. Question... Why not load up the SNS at the beginning instead of adding briquettes every so often?

[@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.

[@claycrowe4032]

Looks great. Really enjoying this Weber Kettle series.

[@Southjerseysmokin]

Could you use a blaza ball in the slow n sear to get the coals lit or would that make them too hot?

[@potkettleblack232]

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

[@mickey26684]

Looks great!! 😋 the plate you put in the bottom is that a sear plate with a section cut off to fit in beside the coal box? Not many places stock Webers and accessories for them where I am in the UK

[@steklein]

Great series

[@itr0863]

Im going to make pulled pork for my mom’s birthday for Sunday at noon. I’m not sure if you covered this on any of your older pulled pork videos but could you apply the brisket home resting technique(oven at lowest temperature the night before service) to pork butt? I was just wondering because I don’t want to have to stay up all night cooking this thing.

[@moeesco36]

I tried the boat on a chuck roast and it came out great on the kettle. Question for you why didn't you just fill the tray up with charcoal so that you didn't have to refill over and over?

[@ryanbaker2134]

It drives me nuts he doesn't use the slow n sear properly lol.

[@moeesco36]

@@ryanbaker2134 🤣😂🤣

[@Mayo_ketchup_bhb]

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

[@JAFPublius]

Do you get the 'bad' smoke by adding additional charcoal mid cook?

[@davidabbs4459]

Ok having a go at this on sunday!

[@jmdelan99]

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

[@rickf.9253]

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

[@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!!

[@vandykeshouseofsmoke8382]

The fogo charcoal is great.

[@antoniobaskerville6823]

Great Pulled Pork Shoulder ❤

[@jaybee1570]

3:05 Target ambient: 250-300 F 5:28 Wrap at 175 F (about 7 hours) 6:50 Pull at 200 F (he says 8 hours later, which should mean 8 hours total)

[@drewwilliamforbush2927]

Thanks boss! These are the important points Chuds should emphasize a few times per video instead of mentioning just once

[@bbqjedi3187]

Awesome cook! What is usually the temp on the fire side of the kettle? I find when it’s about 350 on fire side it’s about 250-275 on the vent side when I’m smoking.

[@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?

[@alfromtx245]

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

[@mattc825]

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

[@afinecupofcoffee8476]

I've never used lump in my slow and sear but I'm going to try this when I run out of briquettes. And AFAIK Lexington is the only region that does the red slaw.

[@markszablewski6619]

Loving the weber kettles, have 3 of 'em on the patio, pellet smoker is nice, but I'd rather use one of my kettles..😉

[@SJtoobsox]

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

[@OkSt8Pokes]

What's the probe you used? Wireless thermometer? Couldn't find it on thermoworks. Thanks for the info. Love your videos. Appreciate your explanations.

[@pamelapelech3249]

Looks great. I am going to make one

[@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. 👍

[@jaytonbennett9722]

Love the series! Keep it up!

[@scottestergaard6535]

Your my new favorite pitboss site!

[@bullhogsbbq9658]

This guy is probably my new favorite Q guy on KZbin

[@KennedyGonzales-k6u]

Have you used lump to do a brisket?

[@petebrandstrom1038]

Love the Kettle series. How long was this cook at @275? Fun and informational!

[@anthonyhall2854]

Need to get the Santa Maria for your webber . And do so amazing food.

[@jasonjanda9288]

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

[@PaceYourself]

Phenomenal content as always!

[@michaelhamer1029]

What do you think about using the snake method on the kettle? I’m 2 hours in on a butt with the snake method and wood chunks spread on top and my temps are only around 200-215

[@minekksredd]

Like your videos I’ve been wanting to make my own sausages, these are the best instructional videos I’ve been able to find……. Keep em’ coming….. Is there anyway you could do any videos on Armadillo Eggs in any different ways? Or maybe a Fatty video? Might be good with homemade sausage as opposed to commercial sausage blends An idea I’d like to see your take on