Pulled Pork in the Weber Kettle Step by Step

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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#pulledpork #bbq #lownslowbasics

[LownSlowBasics]

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[dannylyons]

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.

[Raachi]

Now I know why my Dad was so annoyed with me for constantly opening the grill when I was a kid 😅

[dgiokaris]

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.

[shorty]

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 YouTubeing

[chappie]

I’ve done this 3 times now, brilliant recipe and technique. 10/10 recommended.

[iLLicitNz]

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

[__DK.]

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!

[drunkinmaster]

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

[nathanculbert]

Great video mate. Tried this for my second cook on the new kettle. Best bloody pulled pork I’ve ever tasted 10/10

[briangbga]

Thanks for the recipe and technique. I will be trying this on my Weber shortly.

[martymcdonald]

Big Thanks Mate
This is by far the best I've ever cooked

[nitaa]

I wanted to jump through the phone and devour that. I'm new to BBQ/smoking and am loving your videos. Thank you 🙂

[JAYBiZZLE]

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.

[nickkirby]

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

[scottevans]

Love watching your videos Aaron, learnt a bit from your channel

[thecraigyo]

Just a question I done my beef cheeks used a temp probe which was reading 212-240 f wouldn't go up left bottom and top vents wide open but weber temp gauge was reading 300f guessing probe more accurate to go by? And had snake method how would I of got it hotter to temp 275f

[theaussiemckellars]

Smashing out this bad boy now! 4am prep, just in time for lunch!

[dascudder]

Jesus dude - I lost about a litre in taste bud juice watching you pull that pork apart. Having bought my first Weber I have snooped around at a few videos, you came out on top. I am here for the duration. Keep it up!!

[mynameisjeff]

Gave this one ago tonight.
Spot on!! Made me look like a legend, thanks mate