Smoked pork butt on the Weber Smokey Mountain | Pulled Pork

Smoked pork butt on the Weber Smokey Mountain. Jealous Devil Chunx charcoal.

[@lifeOfBarneyMusic]

Buddy this was a REALLY well done video!! Loved it.

[@RaceviceSmokehouse]

Thank you!! I really appreciate it!!

[@dantheman1986]

Hell yeah!

[@marcushamp1404]

1) Excellent Video. Thank you. 2) Your lawn looks amazing.

[@RaceviceSmokehouse]

Thank you for checking it out!! I do love my lawn!! Haha

[@waltzb7548]

Thanks again for another great video! Getting caught up on some of these that you've made over the period of time and happen to have a pork butt in the freezer which is due for some Weber Smokey Mountain action pretty soon. Cheers!

[@RaceviceSmokehouse]

Cheers!! Let me know how the cook goes when you do it!

[@sneakyblackdog]

Nice color, just finished up a deep cleaning of my WSM and did a burn off it's been sitting for a year, thinking of a butt for my 1st cook with my fire dial

[@RaceviceSmokehouse]

That’s going to be awesome! I’m loving the fire dial so far!!

[@stacker6077]

Great video and instruction! Thx!👍👍😎😎

[@RaceviceSmokehouse]

Thanks for the feedback! I appreciate it!

[@waltzb7548]

This is going to sound horrible, but I just smoked and tasted the best pulled pork I have ever had. Not a megalomaniac, but when it's incredible, it's incredible! I think it was because of the brining and for that I thank you. Once again thanks for the help have a great New Year and all the best! You rock!

[@RaceviceSmokehouse]

Happy New Year to you too! Glad to hear it came out so good! Brining is great for one or two butts. When you get into bigger cooks, brining is tough to pull off. But brining definitely helps in my opinion!!

[@dantheman1986]

Hey there. FANTASTIC VIDEO. Thanks so much for the instructions. Quick question... you say you brined 12 hours with one cup of Kosher salt... and 4 tablespoons of rub (Sweet Rub O'Mine). My question is... how much water did you use? I know you smoked a 9 pound shoulder. Do you know how much water you brined in? Like... just enough to submerge it? (Sorry if this question seems kinda dumb!) And THANKS AGAIN for the awesome guide. I'm def. using this video for my next cook!

[@RaceviceSmokehouse]

No dumb questions! It was roughly a gallon of water. But, yes, it was just enough to make sure the majority of the salt/seasoning was dissolved AND that the pork was completely submerged. Hope this helps! Please let me know if you have any questions and let me know how yours comes out!! Thanks for stopping by!

[@dantheman1986]

@@RaceviceSmokehouse THANKS!!! 'Preciate it very much!

[@jonshelton7347]

Great video, up to the shredding part. Maybe next time:

[@RaceviceSmokehouse]

Thanks. Yeah, you can imagine how frustrated I was. Lol. It’s an older video and now I use multiple cameras just in case! Lol

[@bmc5180]

At 9:15 the color on that bark is unbelievable!

[@RaceviceSmokehouse]

Thanks!! I love that color too!!

[@Soplas_Chile]

Did you let it come down in temp before resting in the cooler? And how long was the rest? Great video btw

[@RaceviceSmokehouse]

I did not. I usually just put the pork butts directly into the cooler. I recommend going a few hours at minimum for best results. If I have multiple butts resting in a cooler it can go 6-8 hours no problem. Maybe put a pan in the bottom to collect any stray juices. But at minimum give it an hour or two rest.

[@jeffhall8016]

Where did u get your sprayer from ?

[@RaceviceSmokehouse]

Amazon a.co/d/gE2dxxF

[@Its_kk13]

Doing my first ever smoke in the 14” on NYE. Question, after you rubbed you put it back in the fridge overnight. Do you wrap it when you do that or just put it in as is? Excited for my first smoke!

[@RaceviceSmokehouse]

Sorry, just am seeing this now for some reason. I cover the pork butt in foil when I rub the night before. Just to help keep the refrigerator clean. Covering doesn’t do much for the meat itself. How did your cook turn out??

[@Its_kk13]

@@RaceviceSmokehouse it turned out perfectly!

[@yesitsmario88]

Good looking butt there, I'm impressed with how long that Jealous Devil lasted. The WSM 22 is known to be a bit of a fuel hog too.

[@RaceviceSmokehouse]

Thank you!! I appreciate you checking out the video. I’ve always had great luck with the WSM 22 and fuel. Usually half a bag will get me anywhere from 6-9 hours depending on temp I’m running. The WSM is so efficient it’s crazy. It’s almost like a set it and forget it type smoker. I love it. And the Jealous Devil is great fuel. By far my favorite so far!

[@robertjason6885]

Is your water pan resting on the lower grill protrusions, or directly on top of the charcoal ring? Nice vid!!

[@RaceviceSmokehouse]

Neither. The Weber Smokey Mountain actually has tabs for the water pan to sit in. So it’s above the charcoal ring and below the lower grate.

[@RaceviceSmokehouse]

Mine has tabs that hold the grate and pan. The tabs are kind of offset with the water pan part being below the grate part.

[@robertjason6885]

@@RaceviceSmokehouse my WAM is pre 2008… no thermometer and no such tabs.

[@RaceviceSmokehouse]

Ahhhh….. Makes sense then.

[@robertjason6885]

@@RaceviceSmokehouse I started the cook with the Hunsaker Vortex top placed on the charcoal ring. Minion fire build. Temps shot up to 300f!!! I removed after fighting the good fight with the vents, and add a filled water pan set on the lower grate tabs, as usual. The wood was under the coal area, so I’m not sure why temps got out of hand.

[@buckyhill1124]

This is a great video. How much water did you use to brine the butt?

[@RaceviceSmokehouse]

It was roughly 10 cups of water. It was enough water to make sure the butt was completely submerged. Thank you for the feedback!!! Cheers!!

[@buckyhill1124]

Racevice Smokehouse & Grill Thank you!

[@mdbibby]

Thanks for the video, where did you buy that bottle from to spray the pork butt?

[@RaceviceSmokehouse]

I bought it on Amazon. It was a Harry Soo tip. Here is the description for the one that I bought. Beewarm Pump Sprayer Garden Sprayer 67.63-Ounce Plant Mister Bottle 2 Liter Water Spray Bottle for Cleaning Solution in Lawn.

[@mdbibby]

@@RaceviceSmokehouse Great, thanks for sharing!

[@ChrisHansenBBQ]

Very nice 👍🏻

[@RaceviceSmokehouse]

Chris Hansen BBQ Thank you!!

[@ricardomelendez8833]

is it better fat side up or fat side down

[@RaceviceSmokehouse]

I’ve done it both ways and really haven’t found too much of a difference. The Smokey Mountain is such an efficient unit that either way it will come out great. Though I typically find myself cooking it fat side up.

[@petepanhead1980]

When smoking a pork butt, it's generally recommended to have the fat side up. This allows the fat to melt and baste the meat as it cooks, keeping it moist and flavorful.

[@RaceviceSmokehouse]

I agree. I have been going with fat side up for my cooks. One of the other benefits of fat side up is the fat cap doesnt stick to the grate and pull off when you remove the butt. I must’ve had a typo on my previous comment because I do typically go fat side up. Just seems to turn out better for me.

[@afgh1408]

@@RaceviceSmokehouse great video first off, I've read that since the heat is coming from the bottom in a vertical smoker, fat side down is best to protect it from drying

[@MrCatatonic]

Wtf, I was in it for the pulling of the pork? Lost footage? This is the equivalent to getting to 3rd base without getting laid. I feel betrayed.

[@RaceviceSmokehouse]

I know man, rookie camera mistake there. I was disappointed when I went to check the footage and it wasn’t there. Ugh. But all I did is shred with my hands. Had gloves on and squeezed and pulled it all apart. I know words give it justice lol. Maybe I’ll do another one and make sure I have multiple cameras going!