Smoked Pulled Pork on the Kettle Grill
- Erik
- 2 days ago
- 2 min read
When people who just got their first smoker ask me what they should try to cook first, I always recommend doing Pulled Pork. Why? Because it is very easy to cook, and hard to screw up. A big Pork Butt is very forgiving when you are smoking it. As long as you smoke it low and slow, you will be fine.
Today I go "Old School" and smoke a Pork Butt not on a Smoker, but a regular Kettle Grill. You don't need a $1200 Pellet Smoker to Smoke some Pulled Pork. You need a Kettle Grill, Charcoal and Wood. Trust me when I say it is easy and delicious. You just need time and patience. Let me show you how.
Ingredients:
Pork Butt
BBQ Seasoning of your choice
Wood Chunks, I used Hickory
Start by scoring the fat cap on the Pork Butt. Use a very sharp knife to slice crosshatch or diamond patterns into the fat. This exposes more surface area, which helps the fat render more efficiently and creates a larger surface for building a flavorful "bark" (the crunchy, caramelized exterior). Season with your BBQ Rub, and place on a rack in your fridge overnight.
The next day prepare your Kettle Grill with a foil pan, and place Charcoal around the pan, using the snake method. Place some wood chucks on top of the Charcoal. Light a few coals and place at the start of the snake. Fill the pan with warm water.
Adjust the vents to maintain a temperature of 225-300. You have a lot of leeway here, so don't stress it. Just allow the Grill to stabilize. Cover and cook until the internal temperature reaches 165 degrees.
Remove and wrap in foil with some liquid, and a few Tablespoons of unsalted Butter. Place back on the smoker until it reaches an internal temperature of 203-205. Check for tenderness with a probe or toothpick. Remove and allow to rest covered for at least 20-30 minutes. Shred and serve, enjoy!
To watch me prepare this recipe step by step, simply watch my video below.
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