How To Smoke a Pork Butt on The Weber Kettle | Kosmos Q

When it comes to how to smoke a pork butt there isn't much to this, but people tend to overthink it. Since I'm trapped at the house I thought I would show you how to make pulled pork on my weber kettle. Smoked Pork Butt is a super forgiving cook and once you know what to look for you will be cooking these in your sleep. Now for me personally, I don't like to wait for these to cook low and slow. I like to get the fire going and cook these and get to eating hot and fast! This particular butt was a little hacked up right out of the packaging so I just flayed it open and cooked it flat! Don't be scared to try this, its a really convenient way to speed things up when you're in a hurry! I'm a bit of a trial and error pro when it comes to my Weber Kettle, so take the time to learn from my mistakes and graduate to true pro in half the time!

Recipe:
1 - Small-ish Pork Shoulder, or Boston Butt in the bag. Size absolutely matters when you’re cooking on the Weber or something of similar size.
1 - Bottle of Kosmos Q Dirty Bird Hot Seasoning.
1 - Bottle of SPG Seasoning
1 - Bottle of Cherry Apple Habanero Rib Glaze
1 - Bag of Brown Sugar
1 - Big roll of Aluminum foil. (we love the stuff from Sams Club)

Step 1 - lightly trim and season your pork butt
Step 2 - Light your fire and allow it to stabilize and come up to temperature (275-300) and allow your meat to come up to room temperature and sweat out.
Step 3 - Put your pork butt on the smoker.
Step 4 - After the bark has developed (approximately 1.5-2hrs) wrap your pork butt in aluminum foil or butcher paper. ( we recommend not wrapping with liquids should you choose to use paper)
Step 5 - Place your pork butt back on your smoker until the internal temperature reaches at least 206 Degrees Fahrenheit.
Step 6 - Allow your pork butt to rest for about 30-45 minutes before you shred it up and dig in!
Step 7 - Make tacos, because its what’s best for all of us.

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