chefmike
Well-Known Member
I should point out that when I say "longer" I mean 5-6 hours tops. My grill is a Weber kettle, the 22" variety, so I'm not trying to do any Boston butts or anything along those lines. But I can get 5-6 hours at 200-300 without too much tinkering and without adding charcoal.
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Just start your butt on the weber, smoke it for 4 to 6 hours, then put it in the oven to finish. I do that to not have to tend my smoker overnight, as I do not have a great one. Still get good smoke flavor and a perfect butt. Just slap a digital probe thermometer in it and pull it at 200ish (I like nothing over 204). Usually I run 12 to 14 hours for 8 lb butts.