Beginner BBQ Pork Butt on the Weber Kettle | BARLOW BBQ 4K 

Appreciate it. First doing ribs on my webber. Video came in clutch! Happy 4th as well!

Thanks so much!

Thank you so much, that means a lot! 🙌

Way to go, Leslie!! That's so great to hear and I'm glad you showed your husband how it's done! 👌👌🔥🔥

@@BarlowBBQ what cooking time do you recommend cooking on a chair-broil patio Bistro electric grill how long will a pork shoulder but take too cook on chair-broil patio bistro electric grill

Yep, that Everglades Heat is good stuff! Some day soon we'll have to have you over so you can check out the backyard in person! And eat some homemade bbq! :)

Congratulations!! Makes me so happy to hear everything turned out great! Smoke em if ya got em 🔥🔥😁

Thanks Brian!!

Thanks, Phillip! 🔥🔥

I honestly don't think it matters one bit lol 😅 Thanks for watching!

LOL! I will have to start saving them for you! There is never a shortage of outtakes here lmao

Wow thanks so much! 🤗

Awesome!! So glad you're enjoying our videos!

Don't send that Slow N Sear back quite yet! How did the butt turn out??

Slow and sear is just a marketing gimmick

Awesome!! Thanks so much! 🔥🔥

Thanks!

We would love that!! Let's make it happen!

Thanks so much!!

Thanks so much! Just gotta keep an eye out for gators! 🐊👀

It's all about the tenderness! Don't forget to start checking for tenderness around 190°. The middle will take the longest but you need to let that get tender - usually closer to 200°. Your gonna do great!! 🔥🔥

Ron my man, I love your comments! I just power washed my copper kettle, perhaps that is why it's looking so pristine lol 😅 As far as the pork butt is concerned, yeah it sure does make a lot BUT one of our favorite things to do with leftover pulled pork is to make breakfast tacos! Just need some tortillas, eggs, and potatoes (tater tots work just fine)...oh and hot sauce! 👍👍

How'd they turn out?

@@BarlowBBQ I had a total of 6 butts that took my 2 days to smoke on my Weber...5 out of the six came our great!!!...on I started on Friday and tried to bring it up to temp and finish off on Saturday...not a good move as is was dried out...but the other 5 came our great...the wrapping method really help out on the cooking time...thanks again and thanks for asking.

Hi Chris! The grate I'm using is an EasySpin grill grate from SNS Grills: snsgrills.com/collections/grill-grates-griddles/products/easyspin-grill-grate-22

If the fire is going good then I'll just dump in some fresh briquettes and let them catch on their own. If the fire is on its way out of not going so hot then I'll light some briquettes and add them once they are going.

@@BarlowBBQ thank you. What is your bottom vent usually set at? I noticed your top vent is fully open.

My favorite is hickory!

Nope, I never use any lighter fluid or anything like that. Once I add the lit charcoal to the grill, I wait about 10 min to let the heavy smoke clear out. That way when I put the meat on it won't get any nasty flavors. Thanks for getting in touch!

Yep all temps can be the same! 🔥

I kind of just adjust them as necessary throughout the cook. But to get the charcoal going in the grill yeah I keep both vents open until the charcoal gets going. Then I'll usually just close the bottom vent to about 1/4 way open and adjust the top vent if needed.

@@BarlowBBQ Got it so that would be the smoking setting on bottom and then adjust the top how you feel

Great question! Once the grill is going, I usually close the bottom vent to about 1/4 way open. But as the cook progresses, I'll keep an eye on temps and adjust the vent as needed. It's best to experiment for yourself and see what works best for you!

@@BarlowBBQ thank you!

Great video. Quick question. I believe you put the fat cap side down on the grill. Other videos I’ve seen place the fat cap side up. Does it really make a difference?

I would go ahead and pull today. It will be fine in the fridge overnight and you can reheat tomorrow! 👌 Happy 4th!! 🇺🇸💥

Excellent. I’ll do that! Thank you for replying so quickly😀. Happy Independence Day! 🇺🇸

You got it! Enjoy that BBQ!

🤗

Figure 1/2 lbs. per person.

Hi Matthew, It’s a pork shoulder joint over here.

@@ashleighsr-z9159 That's great - thank you for taking the time to reply!

@@notacluebbq2500 you are most welcome Matthew.

@@ashleighsr-z9159 Matthew Attoe 1 second ago I went to my local butcher today and asked for a Pork Shoulder Joint as I really wanted to give this a try over the long weekend. The piece of meat I got was a Whole Neck End Pork (Bone-In) - which I didn't notice until I got home. It has a fat cap and plenty of meat but it seems to have a set of bones - which almost look like ribs around one side whereas all the ones I see on RU-vid just seem to have the one bone in that gets pulled out at the end. I appreciate it may be difficult to tell without pictures but do you have any idea of what cut of meat I have got? I did explain to the butcher that I wanted to smoke it on a BBQ (I didn't mention that I wanted to do Pulled Pork though, to be honest). Do you have any advice on how best to remove the extra bones? They look like they need to come off otherwise I won't be able to get any rub on those "sides" off the meat. Thank you very much in advance. Matthew

@@notacluebbq2500 good evening Matthew. Oh my goodness, I have never heard of a butcher selling a pork shoulder joint on the bone unless previously requested, I can’t think why he would leave the spine and ribs in. My only advice is to take it back and ask your butcher to de- bone and roll it for you, failing that, failing that check out Scott Rea, how to de-bone and roll a shoulder of pork, though it’s not a job for a butchery novice. I shall keep my fingers crossed for a successful porky outcome.🤞

Nope!

Sometimes I do, sometimes I don't!

How do you overcook pulled pork??

@@BarlowBBQ skip to 21:30 little hard pulling it there. Cooking it at 350 is how you overcook it.

But what's the fun in that! 😉