First time Pork butt for pulled pork - on 22" Weber Performer

[Larry The BBQ Guy]

Good looking cooking! That was a large piece for your first cook. I like cooking mine past 180 at the very end like yours. If you work up slowly to that temp at the end, you loose very little liquid and the meat gets super tender. Looks like yours turned out nicely.

[captjoe06]

Looks perfect.  I'm a snake method guy as well.   
I don't take the lid off for at least 3 hours and then occasionally spray .  Once you wrap it there will be plenty of moisture in that foil wrap and pork butts are probably the most forgiving of all cuts.  Good choice!

[namtrag]

Looks really good...can't wait to see how it turned out.

[MauroBBQ]

Finished product!!!
For this being my first time pulled pork it turned out great!!! Familia loved it and there were no leftovers so that is a good sign
@Firemunkee
I closed the lid at 2:10am and went to sleep, woke up at 730am to open lid for first time
@captjoe06
My first ever snake, was 2 row bottom 1 row top, started with 5 lit coals. I assumed vents fully open top n bottom. I do not have ambient thermometer
When I woke up at 730 am the lid temp gauges was close to 310
So not really low n slow cook
Should I have left the vents slightly open instead? This is something I need to learn
Here are some pics of finished product with a Mexican twist
Pico de gallo with Serrano peppers
Guacamole
BBQ hot sauce made with fresh jalapeños and habanero peppers
All in all enjoyed the cook enjoyed the food and enjoyed the Familia



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[Firemunkee]

Finished product!!!
For this being my first time pulled pork it turned out great!!! Familia loved it and there were no leftovers so that is a good sign
@Firemunkee
I closed the lid at 2:10am and went to sleep, woke up at 730am to open lid for first time
@captjoe06
My first ever snake, was 2 row bottom 1 row top, started with 5 lit coals. I assumed vents fully open top n bottom. I do not have ambient thermometer
When I woke up at 730 am the lid temp gauges was close to 310
So not really low n slow cook
Should I have left the vents slightly open instead? This is something I need to learn
Here are some pics of finished product with a Mexican twist
Pico de gallo with Serrano peppers
Guacamole
BBQ hot sauce made with fresh jalapeños and habanero peppers
All in all enjoyed the cook enjoyed the food and enjoyed the Familia

That looks amazingggggggggggggggggggggggggggggggg! Love the sound of all those peppers in the flavor!!

[hawgheaven]

Me thinks you nailed it!

[namtrag]

I think the temp of 325 works fine, and pork butts are so forgiving and have so much fat in them, that how you did it is just perfect.  I wouldn't dick around with the vents at all, or if you do, maybe only close the bottom vent a quarter to start out.

[Dc_smoke309]

Nice !!!! I love doing butts on the Weber , they normally are forgiving and always are a family favorite . Now you will be doing them more often with less stress


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[MauroBBQ]

@Dc_smoke309   yes pork butts will be in the regular monthly menu
@namtrag   will try next time quarter open bottom vent and see what that does =]

all be good, see you next cook =]
saludos from Juarez Mexico!!!

[JDD]

Way to go, it looks great!

[Darko]

It looks great and sounds like it went well for you.  From my end I can only see one mistake you made, and it's a big no no....

The butt was too small, and there were no leftovers.

[Easy]

Your butt looks great, always like saying that.... great color and the tacos amazing. That sauce sounlds like it burn a new butt excape for me. You did good .

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