Boston Butts in Weber Charcoal Grill
 

In an attempt to master the smoking technique I encourage myself to make a boston butt. The only tool I have is a Weber Master-Touch 22in Charcoal Grill that my wife gave me as a gift last Christmas. So here's my adventure...
+ Started a night before and rubbed two boston butts with a Weber Dry Smoking Rub.
+ I woke up at 3:30am and took the butts out of the fridge.
+ On a half of the grill I placed foil on the bottom and also a drip pan with water, the foil for easy cleaning of the grill and the pan to have humidity inside the grill.
+ Filled a chimney starter with Kingsford charcoal briquettes and then arranged those briquettes in a semicircle in the kettle (unlit). Lit one of the ends of the semicircle and placed about four hickory chunks along the briquettes.
+ I made with foil a heat deflector and placed it below the grate in the middle of the grill to avoid direct heat to the butts.
+ Placed the grate in its position and closed the lid.
+ I half closed the bottom vent and left about a third open the upper vent. Waited until the iGrill read 250*, then added the two boston butts.
+ In a cup of apple juice I added about a tablespoon of the Weber rub. After 3 hours I brushed the butts with the mixture. From then on, I brushed the butts every hour or so.
+ After 5 hours of cooking I checked the internal temperature of the butts. One read 160* and the other one 155*, I decided to swap the position of the butts and waited another hour.
+ Passing that hour the other butt also got to 160*. Arranged four big pieces of foil (two for each butt), placed a butt in the foil and added some more juice mixture, did the same thing with the other butt.
+ Returned to the grate and closed the lid. Waited 4 more hours.
+ After 10 hours of cooking the internal temperature got to 190* in both butts.
+ I let the butts rest in a lifoam cooler for about two hours.
+ In the meantime I made two bbq sauces, both from a Weber's cookbook: West Carolina and Kansas City-style.
+ Throughout the smoking process the temperature varied between 230* and 275*, the iGrill was of much help to control the temp.

Nice work it seems.How did they taste?

Looks great....

Nice job, looks like they came out great

Great job, I smoked on a Kettle for 2 years before breaking down and buying a WSM, you can make some great Q on a Kettle.

They came out pretty good, the whole family really enjoyed it.

I plan to get a WSM in a year or so.

Looks great...its the cook not the cooker that makes great bbq.

Basrah, Iraq, Camp Harper, Dec, 2010.....We smoked(?) butts in Little Joes....Make do with what ya got...

Very Nice Kettles are awesome

Amazing!

Looks great I love Weber kettles thinking about getting rid of wsm and buying a performer they are alot of fun wsm is great but it's more of a set it and forget it