Slow Cooking on the Kettle - Pic Heavy Pulled Pork

Discussion in 'Pork' started by thunderdome, Nov 15, 2013.

  1. thunderdome

    thunderdome Master of the Pit

    Here is one of the other methods I've been using for slow cooking w/ the kettle. Just flipped over the Vortex chimney so the wide end is up, and it turns the kettle into an indirect cooker as well as acts as a deflector for the meat

    The Setup

    Charcoal loaded around it. Foil in the middle to catch drippings and block the air coming up the center

    Threw some Pecan chunks on top

    Lit a few briquettes to start it

    Boston Butt. Tried the 'Smoke On Wheels' Injection for this one

    Butt loaded

    The 'cleaner handle' is almost completely shut. Probably only open a 1/2 cm

    Aiming for 250

    Here it is about 2 hours into cook

    Not a whole lot of charcoal consumed

    Got good clean smoke going
    PART 2

    Just over 3 hours

    The thermo and lid exhaust gets rotated opposite where the hot coals have snaked their way around

    Almost to 4 hours

    Not a whole lot stays lit to hold @ 250

    6 hour mark. Time to foil

    Showing the coals

    All done w/ a little to spare

    All done. The Smoke On Wheels injection is great by the way

    mdboatbum likes this.
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I'm impressed. You get to the point where you're thinking, "Oh, joy, ANOTHER pork butt post. " But I'm glad I opened this one. I wonder if a deep pan could be used in place of the inverted cone, as I suspect most folks don't have a vortex cooker. This is about the most innovative way of using a kettle as a smoker I've seen. Hats off!
  3. greechneb

    greechneb Fire Starter

    Looks great. I shouldn't browse the forums before lunch. You're making me hungry!
  4. nice pork, the weber kettle is such a versatile cooker.  I love my weber.  I ve tried this method only i just placed charcoal around outside.  i like your idea to help hold coals to the outside

    how long was the total cook?  What IT?  I ve been smoking all week and i did three butteye roasts on my weber using the smokenator and 2 boston butts on my charbroil silver.  The weber performs the same with little difference in different weather.  the off set is greatly effected by weather, especially high winds

  5. thunderdome

    thunderdome Master of the Pit

    I'm in the same boat. 1 hour before lunch and I'm looking at all these posts
    Thanks! I took it to 165, foiled, then took off @ 195. It took about 7 hours to finish
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    I know how how good that butt is. That is a great way to cook. When you are watching every once in a while you can tell when a hunk of wood gets lit and the blue blue smoke starts coming out the vent.

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