Smoking a butt on Weber 22" Kettle

Just do it indirect with a water pan. Don't be too concerned with grill temps, butts are very forgiving Go for an IT of 195*.

I've done it several time before I got my UDS and WSM. I partitioned one side of the grill off with an empty charcoal grate. Added about 30-40 coals and then lit with about 6 hot ones. Wait until you get to about 200* or so and then close off the bottom vents. The grill temps will rise up to 250*. When the smoke is right add the meat. This methods works great with the exception of having to monitor the temps. I was adding coals every 1 1/2 hours or so. I found that it would hold 250* for about that time and then fall. A little patience and some work will get you some really good PP.