I smoked a pork butt today

     You can can do it on your webber! I smoked a 7 pound pork butt for 6 hours loosely following this recipie (http://howtobbqright.com/pulledporkrecipe.html). I had less time than I wanted so I had to crank the temp up near the end to reach the nirvana temperature of 195° F. 

     First I injected the roast with an apple juice brine then let it sit I that juice over night. Then I used Apple wood chips at about 250° F. The little smoker box sat right on the flavor bars on one side with the heat and the roast sat naked on the grill on the other side with a drip pan under neath. I mopped with soy sauce once and drippings the other. After 4 hours of smoke I put the roast on a pan with all its drippings and sealed it. I increased the temp to 350° and let it ride till I got to 195° F. It was delicious. I would use less salt and more sugar for my taste and I would use all the time and bring it up to temp slower. The meat was mostly falling apart with the deep interior still very tender. I wish I had a picture of the end product.