How To Smoke Boston Butt On Weber

Smoking Boston Butt on a Weber Grill

Welcome to our guide on how to smoke a delicious Boston Butt on a Weber grill. Smoking a Boston Butt, also known as pork shoulder, is a time-honored tradition that results in tender, flavorful meat that falls off the bone. With the right techniques and a bit of patience, you can achieve mouthwatering results that will have your friends and family coming back for more.

Preparation

Before you start smoking your Boston Butt, it’s important to properly prepare the meat and the grill. Here’s what you’ll need:

• 6-8 pound Boston Butt
• Barbecue rub of your choice
• Charcoal
• Wood chunks for smoking (hickory or apple wood work well)
• Aluminum foil
• Meat thermometer

Seasoning the Boston Butt

Start by generously applying your favorite barbecue rub to the Boston Butt. Make sure to coat the meat evenly, covering all sides. This step is crucial for infusing the meat with delicious flavor as it smokes.

Setting Up the Weber Grill

Prepare your Weber grill for indirect cooking. Fill a chimney starter with charcoal and light it. Once the charcoal is hot, carefully pour it onto one side of the grill, leaving the other side empty. This will create a two-zone fire, with direct heat on one side and indirect heat on the other.

Smoking the Boston Butt

Place a few wood chunks onto the hot coals to create the smoke for your Boston Butt. Once the grill reaches a temperature of around 225-250°F, it’s time to add the meat. Position the Boston Butt on the cool side of the grill, away from the direct heat.

Close the lid of the grill and let the Boston Butt smoke, maintaining a consistent temperature throughout the cooking process. You may need to add more charcoal and wood chunks periodically to keep the temperature steady and the smoke flowing.

Monitoring the Temperature

Using a meat thermometer, monitor the internal temperature of the Boston Butt. The meat is ready when it reaches an internal temperature of 195-205°F. This slow cooking process allows the collagen in the meat to break down, resulting in a tender, juicy finished product.

Resting and Serving

Once the Boston Butt reaches the desired temperature, carefully remove it from the grill and wrap it in aluminum foil. Allow the meat to rest for at least 30 minutes to let the juices redistribute. After resting, it’s time to pull the pork and serve it up with your favorite barbecue sauce and sides.

Smoking a Boston Butt on a Weber grill is a rewarding experience that yields delicious, melt-in-your-mouth results. With the right techniques and a little practice, you can become a master of the art of smoking meat. So fire up your Weber grill and get ready to impress your friends and family with a mouthwatering Boston Butt that they won’t soon forget.

Happy smoking!