Smoking Pork Butt -- Start To Finish On The Weber Kettle

[@DeSwillery]

I hate watching your videos because my mouth starts watering and I know I can't even buy something that looks or tastes as good as what you are doing. You have inspired me to work on my smoking skills though!

[@CookingWithRy]

That's kind of you to say :)

[@enamias]

Same!

[@noelserrato]

Same here!

[@daubie3]

I also have to agree.

[@davidandrews-lq6vy]

Hi Ry , any reason why you didn't use the snake method for this cook ? I'll be smoking some pork butt over here in southern UK WHEN the weather heats up . All the best 👍

[@sailer5373]

Great video as usual. You're one of the very few You Tubers that use mostly the Weber Kettle, and that's what I usually use. Keep up the great Weber Kettle cooks.

[@vinniemartinez6125]

Ry ever since I started watching your shows I really love all the content you put out there. Your great Ry 👍.

[@merrywissemes]

Good Lord, I made this today and it turned out PERFECT! Your recipes never fail to be fantastic. Thanks Ry!

[@TheAgentCap]

I love how you work with all types of cook systems. Keep things fresh. Can't wait to make this

[@Thefree_mandecker]

Making this today. Just wanted to let you know I appreciate this video in 2022! Thank youuuuuuu!!

[@mariosavva999]

After all this time and all these videos i watch, i still think yours are among, if not the best. Cheers for the brilliant content.

[@CookingWithRy]

Thanks so much! I really enjoy making these videos :)

[@420davlin]

I made this from start to finish. I followed every step. cook time, recipe and also bought the thermometer that helped Alot. I dont think I could have done mine so well if I didnt watch this over and over. It was my first time ever using a smoker and mine was a Free off the rd special that leaked like a sive. Because of this video I killed it and made it look easy. Thanks for helping me get forward faster and making me look like a pretty good meat smoker. You should do a just up from crap smoker review. Thanks agian.

[@jimmysjamin1]

Ok RY putting my Shoulder on the Kettle in the morning we going to follow your recipe can't wait for morning 😋

[@darkgreen9098]

That was fabulous! I want some of the that rice and tacos.

[@perryanderson9127]

can't wait to try this . I've made many smoked pork butts and there is no wrong way to do it , its all good

[@SamSize12]

I have used this video twice, it works so well. Thank you so very much! I'm a Weber kettle fan! You really do great work. Thanks!

[@CookingWithRy]

You're very welcome!

[@benhoge3065]

Thanks for the video! It inspired me to attempt the same cook on my Weber Kettle. Two attempts so far and both times delicious 👏

[@HobiesGarageBBQ]

Jesus!!!! That looks like the perfect cook. The bone came out so easily, you had the bark the tenderness the juiciness, wow!

[@CookingWithRy]

Yeah, just gotta be patient and let it get tender. That's hard when you want to tear into it :)

[@tomsergesketter5138]

Awesome video. Never used my Weber but I am now! My mouth is watering 😋

[@majjr8]

Brother, your rubs are the best! They bring out the best flavor out each meat. My wife enjoys the one for brisket. Our kids enjoy the one for smoked wings. And I enjoyed this rub on some pork burgers I made! Thanks

[@CookingWithRy]

Thanks so much for the kind words 😊

[@brianwilliamson8729]

I followed your video with a few tweeks and changes and it was absolutely perfect 👍 first time ever cooking one on the grill by myself thank you for the video

[@ggCHILLIWACK]

Just found your channel and subscribed. I've used my Weber to smoke ribs several times. I will be trying pulled pork soon. Everything you made today looked delicious. The step by step will be very helpful.

[@brendencrutchfield6383]

I just wanted to leave a comment and say a great big Texas "Howdy!" and a thank you. I'm smoking my first pork butt on Monday, and watching your videos has left me feeling confident in a way other channels haven't. You're probably one of the most wholesome youtubers I've watched on here. Thanks partner.

[@CookingWithRy]

Thanks! I appreciate the kind words :)

[@gpsandgis]

Thanks for the video. I used your techniques and it came out great. An 8.5 lbs shoulder in 8.5 hours up to 203 degrees.

[@barringtoncarlisle2056]

Another good one my man, you make it look so so easy and its not! Just added a Maverick ET-733 wireless to my army of cooking aids and found it even harder to cook/smoke with it than without! Ignorance is truly bliss. I am still learning, well trying to, so am only doing racks of ribs and chickens at the moment, with very mixed results, mostly bad ones. The good lady is being very patient but she wants to see some space appearing in her freezer and she's sick of ribs so a pork butt and or a brisket needs to be attempted before the end of summer! Scary is not the word so I'll be watching this vid, a lot, over the next week or so. Love the vids, keep em coming, all assistance is most welcome.

[@CookingWithRy]

Just take your time, go simple on the seasonings, and let the meat take as long as necessary to become tender :)

[@roberthikade9759]

Mine turned out top notch, anytime I plan on doing these on my kettle I always go back to your video to watch. Sent your coffee rub brisket on a weber to a coworker for him to try on his. Thanks for all your great content Ry. Have a great memorial day. Sure your grilling or smoking something. lol

[@alecrich6564]

thanks so much for the videos! Doing my first pork butt today, feeling confident after all your help

[@michaelvaughan8631]

Always great watching you, bud. Thanks for the outstanding info. I’ve got one on the Weber kettle now.

[@aj3u]

Thanks for your video, Ry! I just smoked a pork shoulder on the Weber kettle following your directions and it turned out perfect!

[@CookingWithRy]

Awesome!

[@matthewamm4483]

I followed your recipe and method today. My pulled pork turned out amazing! Thanks Ry! All the way from Perth Australia 🇦🇺

[@JR-kc8jx]

As an eastern North Carolinian, when you put that green sauce in there, my heart sank to the bottom of my stomach. Great cook though. Looks great!

[@isidromendoza3777]

I can't believe you used a Weber Kettle! Amazed at the results! Going to put this video to use this weekend on my Weber! Thanks for sharing! I was looking at the Kamado Joe Grill for smoking and I think I'm going to hold off now!

[@therichieboy]

Incredible. I'm so impressed with the dynamics of your pork usage. Looks too good for words.

[@idiotbox37]

That's what she said

[@eccrusr]

Thanks for the guidance! I put a small one in Mr Webber today using the C pattern charcoal layout.

[@PSpurgeonCubFan]

Yeah buddy. Rice sounds really good

[@chrisburke7823]

Great video as always. Ya, I know it’s a few years old. Save the juice! We do…and add it to pulled pork hash. A southwest pork butt is now on my radar! Thanks again

[@doyleholloway1818]

Ive done several pork butts on my weber kettle by following your recipes and now this coming weekend i will do another pork butt using this southwestern recipe... im sure that it will turn out very delicious...

[@roberthikade9759]

I made my first smoked pork butt on the kettle and it turned out top notch, may be my best one yet. Took about 10 hours. Had a hoot cooking it and with working around the house it worked out great. Love your kettle content thanks again.

[@Cl3moh]

Hi Ry- really enjoy your presentation style. I've learned so much from your really well developed and thorough instructions. Very curious as to what you do on the outside as a career. Thanks for always sharing these great tips and pointers.

[@jimmysjamin1]

I have to tell you I really cant tell you when I enjoyed a video more thanks so must for posting and sharing. I love someone who loves to cook and loves to eat like I do ! I'm having an issue with patients in cooking. I make some pretty good stuff but it could be so much better if I would just wait it out ! Lol thanks again Im a big fan !

[@jimmysjamin1]

Got to let you know my pork shoulder turned out amazing followed your video to the letter I could carve it with a spoon thanks so much brother God bless.

[@CookingWithRy]

Love hearing that!

[@Rumpole1000]

Really greatful for the pop up Celcius conversions. Just subscribed. Cheers from Australia.

[@mikecha1957]

Hey Ry I really like the flavor profile on this pork this gives me all kinds of ideas. Very nicely done

[@CookingWithRy]

Thanks!

[@shoresie]

Love your videos man, I am happy I found your channel. I always do lil twists of your recipes and your advice for time and temp are always on point. My GF and I watch your videos the night before and right before I start a recipe to make sure I have everything correct. My GF and I always have a smile on while watching you. lol I appreciate all your hard work, your a huge help and inspiration for trying new things.

[@CookingWithRy]

Hey thank you for the kind words 😊

[@shoresie]

@@CookingWithRy thank you for the content!! 😎😃 I am excited to smoke my first brisket on the kettle next week and your videos are what will guide me!!

[@marcusant6895]

Just got a weber kettle before the 4th. Didn't realize how versatile it is. Love your smoking videos. I plan to smoke some meat for the first time soon. I have subcribed to your channel. Thank You!

[@CookingWithRy]

Nice! Enjoy that Weber :)

[@zh137dz]

I love all of your videos and this one in particular was what I followed to smoke my first thing ever on my identical Weber! I also bought the thermopro because it looked convenient and I think the confidence I got alone just from watching your videos was enough. Excited to try more! I used apple juice and Tapatio mixed together to baste the entire time and it is insanely good :)

[@CookingWithRy]

That combo sounds great!

[@jvf7762]

Used a similar recipe to this yesterday after watching this video. Turned out fantastic!

[@CookingWithRy]

Awesome!

[@carterscustomrods]

Perfect video explaining a true step by step guide to smokin' butts! You're the Sir Mix-A-Lot of Smokin'!!!

[@ShaunPaget]

I've got a Webber kettle and going to give it a shot. Thanks for the tips.

[@FireSerpent]

Great video. I'm really looking forward to trying this out soon. Off to Costco I go lol

[@RealBibleClarity]

great video thanks for the helpful content!

[@sfwcu]

Thank you for all of the great recipes done right on your Weber Kettle! You have inspired me!

[@CookingWithRy]

You're welcome!

[@jeffreytaylor6257]

"Oh yes". Perfect choice of words.

[@madmike7934]

Just saw your video boss ,the taco u could tell you really enjoyed it and that crunch . Enjoy d your video here from San Antonio Tx

[@chuckarock2001]

Thanks for sharing. Yours Roy from Sydney Australia 🇦🇺🤓

[@katsuhikoyokoi9442]

Love it, love it, love it!!! You inspire me to smoke on pork but by my Webber grill!!! Thank you so much, RY‼️✨✨

[@CookingWithRy]

You are so welcome!

[@uofm1334]

Great video! Loved it! Thanks for smoking on the kettle and showing different ways pork butt can be done. I would love for you to do more kettle smoking for the community like me that doesn't have a real smoker! Thanks!

[@CookingWithRy]

I do A LOT of Kettle videos. It’s my favorite cooker by far :)

[@haynsie]

Great instructable. Drooling!

[@roberthikade9759]

You do a great job love the different ways you try your BQ. Keep up the great cooking.

[@dondoinstuff5169]

Trying this tomorrow. Thanks!

[@CookingWithRy]

Enjoy!

[@danielledavis9936]

I ABSOLUTELY loooved how you were so creative with your spin on pulled pork! Great personality too! I do more of the Carolina based pulled pork. Do you like Carolina style pulled pork?

[@PhantomDragonX]

I'm from NC love Carolina style bbq, but the main thing is, I like Latto too, she was really up and commig, let's talk!

[@aaronwilson6278]

Ry, I'm trying this tomorrow on my Weber Smokey Mountain. I hope it turns out as well as yours did. As of right now, only 16 more subscribers until you hit 10k. Congratulations my friend, you're one of my favorite KZbinrs. I never miss a video!! Keep on grilling!!

[@CookingWithRy]

Thanks! And enjoy the butt on that WSM. It should turn out fantastic :)

[@aaronwilson6278]

@@CookingWithRy My pork butt turned out amazing!! Took about 10 hours on the WSM. Thank you for the amazing recipe!! Had pulled pork sandwiches tonight, gonna try the tacos tomorrow. Congrats on 10,000 subs!!!

[@CookingWithRy]

Aaron Wilson Thanks! Pulled Pork is awesome for tacos. We do that almost every time we have a PB :)

[@tracybrickey2686]

Smoking my first pork butt this weekend. Thank you for all the knowledge you share in your videos! It has inspired my to take the leap into charcoal grilling and smoking, that I always wanted to do. Fingers crossed that it all goes well!! Thank you again Ry!!!!

[@CookingWithRy]

Have fun with it :)

[@ddaurer]

How could anything southwest be not great. Sure looked good. I would go for the sandwich. great video.

[@CookingWithRy]

Thank you :)

[@chrisgodfrey1332]

Thanks for all the videos Ry! They've helped me get through lockdown here in the UK learning to BBQ right

[@steveshort4151]

Where do you place the probe for the kettle temp! Thanks and love your videos!

[@CookingWithRy]

I usually place it opposite the fuel on the far side of the kettle.

[@BigLezBBQ]

Looks super tasty, great cooking on a kettle grill 👍

[@WhatWeDoChannel]

Super video. I just got a Weber kettle so I’m looking for videos on how to use it, yours are great! I have already roasted a chicken, I used two chunks of hickory and added way too much hickory flavour for our taste. I got out there today and chopped my hickory into smaller pieces! I’m going to try slow cooking a chuck roast for the first time on Saturday. I purchased a pizza 🍕 making kit, I’m going to try that on Friday! Klaus

[@Chilango16510]

Man I was enjoying this video so so much. The pork butt looks amazing, I thought you were going to add just some regular sauce to the meat but when you added enchilada sauce my mouth went “AHHHHHHHHHHHHHHHGGHH” I imagine that sauce is so flavorful with a great hint of hotness.

[@cadedoonan181]

This was a great video.

[@martindaigle9789]

Thanks Ry, It's my second time trying it and I have to say this has become a family's favorite. It was so simple to follow your instructions. Really good stuff! The cilantro lime rice is perfect and simple for a busy family. And the tacos as well. Nicely done. Thanks again. Cheers from Montreal.

[@CookingWithRy]

So glad you enjoyed it 👍

[@mobmobsta8834]

Awesome Video and Amazing cook!

[@CookingWithRy]

Thank you very much :)

[@onlyychevys]

I'm a texan, living in south Florida but I love me some south west flavors! Love your videos Ry! Looking forward to your live stream too.

[@CookingWithRy]

Thanks! Some of the best flavors out there :)

[@TheBHoky]

I just threw a 7 pound pork butt in my weber kettle using the snake method. looking for the same temp in the grill. Using apple wood. Hope it turns out as nice as yours did.

[@knightshift8714]

How'd it turn out? I'm asking cause snake method usually doesn't work well for me

[@TheBHoky]

@@knightshift8714 I turned out great. When I set up my snake I use 3 briquettes across the bottom 2 more on that and if I need more heat I put 1 more between those 2. Still have to watch it close and adjust the vents as needed.

[@artofthegrill9235]

Nice cook!

[@crunchbar777]

Where exactly in the kettle did you put the probe for the kettle temp? That pork looks delicious

[@CookingWithRy]

I usually put it as far away from the heat source as possible. Thanks!

[@TDRUSH1]

Nice job I really enjoy your cooking and your right goes good in a lot of dishes nachos, Chile ,pizza

[@CookingWithRy]

Man, I forgot nachos. I should have made those too :)

[@TheReapersSon]

A few things before I check out for the night (just finished watching the whole thing): First, Trader Joes products are awesome. Those two you used in the video -- the hatch chile salsa and the salt-free fire sauce are two of the best! When I worked there, I used to eat their frozen veggie burritos and drown them in that hot sauce and some full-fat greek yogurt to make a delicious crema slurry. The only other hot sauce to me that's more addictive is the Tabasco Chipotle sauce. Next, THANK YOU for providing the link to those Weber charcoal baskets. I did not know they made those, and they're MUCH cheaper than the ones I was looking at from another company (not going to name names here for the sake of fairness to them). Definitely going to pick one up, as that indirect heat method makes a world of difference. My "other" grill is a cheap (read: got it for free) Charbroil H20 bullet smoker that's required some modifications to get right. Even then, it's hard to regulate the temperature like the Weber, although the last 3 batches of Ribs I've made on it have all been darn good regardless. I'm going to give smoking on the Weber Kettle a try with one o'them there baskets. Finally, I never would have thought to do this southwest seasoning method, so much obliged for the insipration! I just picked up a butt from QFC (Kroger subsidiary brand) for $0.99/lb; a killer freakin' deal. 7 lbs of pork butt for $7.00. It's gonna be a good weekend! I've said it before: Good BBQ is a gift from God. He's certainly blessed you this time!

[@CookingWithRy]

Yep we've got some .99 lb butts on sale this week here, too, and I'm picking up a couple :)

[@magisterschwarz2577]

How often would you say to check to see if more charcoal is necessary? Every hour or so? Thanks!

[@CookingWithRy]

Every 60-90 minutes is what I do 😊

[@magisterschwarz2577]

@@CookingWithRy Thanks! Recently ordered a premium Weber kettle and look forward to trying this on July 4th!

[@SmokingBBQ]

Very Nice, enjoyed your video very much. Thanks for sharing.

[@CookingWithRy]

You're very welcome :)

[@timmangan1734]

Green enchilada sauce from scratch? Loved that Tip!

[@tonym2513]

This is so good with Wickers. Good times.

[@carlosdelgadoiii1985]

Do you think the Snake Method would work as well? How often do you add wood chunks?

[@CookingWithRy]

That works, too. I like to add wood for at least the first few hours.

[@carlosdelgadoiii1985]

@@CookingWithRy wont wrapping it ruin the bark? It didn't look like it in the video though.

[@kssaint6290]

Honestly I'm too lazy to babysit the cooking that long....I'm OK to do ribs which is done around 3-4 hrs @ 275......that's why I use an ATC to do the cooking on long cooks.... buts or briskets are great when an ATC is doing the hard work...anyway I admire you Ry, for putting in the long hrs...and frankly your videos are top notch.....cheers!

[@CookingWithRy]

Thanks! Everyone has different needs and tastes, and that's what's great about cooking :)

[@miniroid7]

If I dont have one of those fancy grill thermometers, will the dial on the lid, and a regular meat thermometer work? Would me taking the lid off every time to check the temp impact cooking time?

[@CookingWithRy]

The lid thermometer generally runs quite a bit higher on mine than the grate level, anywhere from 50-100 degrees, so if you're going to rely upon that you'll have to take that type of difference in your own cooker into account. And taking the lid off can impact cooking time, so if you can be quick about it it's best.

[@christopherpeltier500]

Heck yea! A true marathon video.. listening to it on my way home

[@CookingWithRy]

A pork butt podcast! I love it :)

[@tvrift]

For pulled pork, do you add the juice from the wrap back to the meat? I dont think Ive ever watched a video where this question was covered..

[@CookingWithRy]

You can. I’ve done that before. I like to skim the fat off first and add some of the juice back, sometimes with BBQ sauce.

[@keithwilson8235]

Awesome content homie!

[@iskato914six]

I made my first smoked pork shoulder on the WKG yesterday. It's not perfect, but pretty good. got some questions for you (and viewers). so first of all, I didn't use any probe thermometer, just the one on the kettle. (will pick one up) My temps were okay, but a few times I had to leave and was told that temps went up close to 400F. not sure if it wrecked anything. Also, the stall, I'm just learning about that. so I have no idea when mine happened, but I waited for 5-6 hours of cook time, then I wrapped the meat in foil. let it sit on the kettle for another few hours. last step I wrapped it in towels and put inside a cooler. (seems like everyone else's videos suggest to do this step) Overall it was fun and tasted good. but I want to learn how to be better at this bbq thing. basically, question is which steps are the correct ones to follow? many videos are similar, but some are confusing me a bit. Thanks !

[@CookingWithRy]

I think I would say that if it tasted good you succeeded. There are so many variables, and the lid thermometer is routinely about 100 F higher than grate level. If you can get a remote thermometer with probes for both the meat and the cooker, it will allow you to get used to how the temps rise, fluctuate, and stall.

[@iskato914six]

@@CookingWithRy Thanks for the feedback! will invest in a probe thermometer. :)

[@Norcalgirl1986]

If you're using wood chips instead of a log. Where would you place them in the grill?

[@CookingWithRy]

Wood chips tend to just burn up quickly. One way I've seen done is to soak some chips and wrap them tightly in a foil pouch and then poke a few small slits on the top side of the pouch and then let that rest on the coals to generate smoke.

[@Norcalgirl1986]

@@CookingWithRy thank you for the advise. Cant wait to give it a shot

[@efthimios]

Great vide- i havent been able to find a webber kettle smoker that has defined the exaclt coal protocol to start it to get to that low temp, and then a average of how many coals to add to keep it from getting too hot?

[@CookingWithRy]

I don’t generally count anything because conditions can affect the numbers so easily. It’s just something you get a feel for.

[@efthimios]

Cooking With Ry today was my first pork shoulder smoke on the Webber master kettle it’s been a little pita keep having to feed it coals little at a time through the day when I see the temp gauge on the kettle go down - 5 hours now and the shoulder is only 150 and I just wrapped it- I’m thinking jack up the heat to 300 as the gauge is over the fire so maybe it’s been lower on the meat side all day ...

[@FrankC656]

Hi Ry! Did you cut a notch in the weber kettle rim for the probe's wire to set in so your kettle lid could sit flush?

[@thepelletcooker5118]

Is this a slow and sear or another firebox?

[@CookingWithRy]

It's a Weber Briquette Basket :)

[@EddyGurge]

I average over 20 butts a summer (all catering) and I still love watching you do this.

[@CookingWithRy]

That's awesome! I love watching others cook, too. I find it relaxing :)

[@EddyGurge]

The thing I like most about this one is doing butts for non-traditional BBQ. I have even taken a multi-year break from KCBS judging because I'm getting sick of the standard pulled pork. I may actually have to do butt again. A southwestern style one. Great idea and video, thanks!

[@sethdean2286]

Would you suggest kettle or Smokey mountain wanting to do smoke and grilling

[@CookingWithRy]

If you want grilling in that mix of cooking, I'd go with the Kettle :)

[@jessieharris7154]

Great job, I really enjoyed the video

[@CookingWithRy]

Thank you!

[@jeffreymusser8450]

Great video, Ry!!! What kind of taco shells were those???

[@CookingWithRy]

Thanks! Can’t really remember.

[@brady.3742]

What are your favorite briquettes to use?

[@CookingWithRy]

I use regular Kingsford :)

[@kevinyunker7026]

Thanks for making it seem so easy. Gives me the confidence I need to to new things on my kettle.

[@stratdad8218]

Hi Ry, loved the video, can you share about how many lit coals you started with without getting too hot? Thanks!

[@CookingWithRy]

I don't really count the briquettes. I usually just eyeball it :)

[@adrianflyfish]

do you put the rub and garlic in over night in the fridge?

[@CookingWithRy]

I have before and that works fine :)

[@streetheat3366]

Hi Ry, I like how you used the basket in this cook instead of the snake method which can take up a lot of space in the kettle. How many coals did you use in the basket to start with?

[@CookingWithRy]

I don't really count. I generally just do it by eye and often I fill them to the top but not overflowing :)

[@streetheat3366]

@@CookingWithRy thanks Ry, I really appreciate your responses as you’d get a lot of questions. Wish there were more people like you in the world. Humble and generous.

[@CookingWithRy]

That’s very kind of you to say ☺️

[@wppkinsguy72]

Wondering if the drip pan influces or hampers air intake through the bottom vent?

[@CookingWithRy]

I've never noticed any issue with that :)

[@loubrandewiede6166]

Hello Ry. Love your content thanks for your education. Doing some cooks this summer back to basics with my Weber kettle. What’s your experience using polymer grommets on the Weber for temperature probes? I see from your videos that you notched your grill for the probe wires. I got a new thermoworks smoke and the openings on the grommets seem a little small for the probe plugs. Haven’t notched or cut hole for grommets yet just looking for what is the better approach. Thanks. Lou

[@CookingWithRy]

On my new Weber Performer I added the probe port from SnS Grills. I’ll show that in an upcoming video 😊