How to smoke a pork butt on a small charcoal grill.
 

I've been grilling a fair bit lately, what with the nice weather in Georgia and me being addicted to grilled meats...

I've been wondering if it's possible to smoke something on one of these small grills. It's about 2 feet in diameter, and doesn't hold too much coal... However, I'm thinking that if I place the meat on one side, and coals and wet wood chips on the other, and keep the temp low with the lid on, it should sort of work.

Has anyone tried anything like this? Do you have any thoughts or suggestions that would keep me from ruining a perfectly good hunk of meat?

Thanks!

How to smoke a pork butt on a small charcoal grill.
 

Your theory is right: coals on one side with chips (chunks are better if you can find them). Meat on other side. Can be very hard to regulate and sustain temp long enough to do pork butt (need 8 hours or more). Google the smokenator 1000. It's a contraption to do exactly what you're talking about. The smokenator helps regulate the temp by using the heat to boil water which keeps you basically on temp range. You can probably rig a DIY contraption to do same thing as smokenator.

Another good solution IMHO is to smoke indirectly like you said for a couple hours then finish for another 8-10 hours in the oven at 225 or so. most non diehards would be hard-pressed to tell difference...add some water or juice to pan in oven to keep things moist.

I do something similar to brisket. I smoke it for about 5 hours and them wrap it tightly in tin foil, put it in the oven for another 5-6 hours.

That's a good idea, thank you both! ^ ^

regulate and sustain indeed is the problem. it seems you would need to do refuel it so often to smoke out the shoulder. and everytime you open the lid to refuel its another disturbance of the process, and subsequent regulate to bring back to right temperature.

i would say invest in dedicated smoker. or build your own using the "alton brown claypot" smoker which seems kinda fun

I would suggest using lump charcoal, or true hardwood briquettes for smoking. Standard briquettes like Kingsford are fine for doing burgers and dogs, but to me leave a bit of residue taste when-slow cooking meat.

Invest in a Smoker
 

I would upgrade to a dedicted smoker. I started out as you are using indirect heat with a Weber Kettle. It is hard to keep the heat consistent when you have to open the lid to add charcoal. I then bought a charcoal smoker, which proved to be a real pain. Trying to regulate heat by adding charcoal, not letting it get too hot nor too cold. I ended up with mixed results.

I now have a propane smoker. Love it! Consistent heat/smoke. Adjustable temp, water pan to add humidification. It can also double as a regular grill when I have a large group over. You should upgrade if possible!

Butt Rub
 

And for quick, easy, reliable and tasty season

http://www.amazon.com/Bad-Byrons-But...words=butt+rub

I'm planning on doing one for the first time this weekend on a 22inch Weber.

From what I gather:

Yellow mustard and dry rub the night prior.

Charcoal baskets on each side loaded with unlit charcoal and soaked hickory chips. A drip tray with water in the middle. Once ready, will add 4-5 lit briquettes per side on top.

Will try to keep it at 250 or so for the 5+ hours until cooked. Add more charcoal and chips if necessary.

Pull it and mix with a tangy vinegar sauce.

I'm tempted by the Smokenator...it looks like it makes regulating temp much simpler.

I can virtually guarantee that 5 hours won't be enough to reach the "pull" stage. You'll need minimum of 8 and often more like 10-12+ depending on size of pork butt. Temp needs to get to about 205 to be pullable. You'll often find the temp will "stall" around 190 for several hours. That's why i like the smoke-plus-oven method I mentioned earlier. Just don't want you to have a bunch of hungry people sitting at the table waiting.

Otherwise, I tend to prefer one stack of coals to two for control reasons. If you have two stacks that combine to get the right temp, one will run out of coals and your temp will drop. Then once you get that stack going the other will go out. But I know others like the two stack method too...

Good luck! Great pulled pork is worth the effort.

Agree with dcflyergreg. At 250*, even a small 5-7 lb butt won't be pullable in 5 hours. I usually experience the stall at around 170-180* internal temp and then pull the butt at 195 and wrap; residual heat getting the final temp before pulling to 200* or more.

Good luck. Smoking meats is an addiction! I love my Big Green Egg.

For a sec I thought this said "how to smoke pot"

Reporting back:

The shoulder turned out awesome - a nice bark all over, with a 1/4-1/2 inch smoke ring. Very moist, and although the BBQ sauce was tasty (see recipe in the link below), it was just about unnecessary as the pork was so good by itself.

I found this recipe for a rub, which I applied to a 6 lb. shoulder, 5 hours before cooking:

http://gourmetfood.about.com/od/fish...icksmkpork.htm

Total time on the grill was 7 hours, 15 minutes at which point internal temp was a bit over 190. Wrapped in foil for 30 minutes before pulling.

I used a 22" Weber and kept the dome temp between 260 and 275. I really had to restrict the air vents early on to keep the temp down but after 4 hours, I had to keep the vents wide open to keep the temp up.

Hourly mops with apple cider, and replenished the hickory chips every 2 hours.

Not a bad first smoke...on to ribs next weekend!

So you followed the plan in #9?

Yes, except that I started with more like 7 or 8 lit briquettes on top of the baskets of unlit charcoal.

Also, I don't think I mentioned I used Trader Joe's hardwood briquettes.