I used my new 22.5" Jumbo Joe to smoke this Boston Butt. This was the first time I've ever used a Kettle grill as a smoker. I usually use my little R2D2 style smoker. I set it up with the snake method, and topped it off with peach wood chips.
I got a lot of backlash from others saying I used too much wood, and claiming it would taste horrible. However, this turned out to be quite delicious. Peach is a very light wood, and it didn't have an overwhelming smoky flavor.
It took about an hour for the grill to reach 250°, but once it did it remained at that temp the whole time. I cooked the butt for 9.5 hours total, and at the end it had an internal temp of just above 195°. I then wrapped it in aluminum foil, and let it set for about 10-15 minutes before pulling it. I used Weber Sriracha rub, and it made for a very tasty bark.
This was, hands down, the best Boston Butt I've smoked. I was very impressed with the Weber grill, and the snake method. I'll definitely be doing this again.
SD
SunDevil98