Yes! You can smoke a boneless pork butt (aka shoulder) on a Weber Jumbo Joe. I googled this and while the search turned up lots of great information about smoking pork on a Weber charcoal grill, I never found a direct answer to my question. After reading through lots of recipes and blogs and watching quite a few YouTube videos, here’s how I did it.

Equipment:

• Weber Jumbo Joe or similar charcoal grill
• Wood for smoking
• Charcoal
• Charcoal Chimney
• Small disposable aluminum pan
• Inkbird wireless grill thermometer or another thermometer
• Spray bottle
• Heavy-Duty Aluminum Foil

Ingredients:

• 1 – 5-7 lb Boneless Pork Butt or Pork Shoulder
• 3 Tbs Kosher Salt
• 1 Tbs Smoked Paprika
• 1/2 Tbs Garlic Powder
• 1/2 Tbs Ground Cumin
• 1/2 Tbs Mustard Powder
• 1 tsp Ground Black Pepper
• 1/2 tsp Cayenne Pepper
• 1/2 cup Apple Cider Vinegar

Instructions:

1. Plan ahead! (In total, the five-pound boneless pork roast that I cooked took about 9 1/2 hours).
2. Pat pork dry with a paper towel.
3. Mix all spices together in a small bowl and rub generously on all sides of the pork.
4. Cover and chill for one hour or overnight.
5. Soak your preferred smoking wood (I used four pieces of mesquite that were each about 3 inches long) for 30 minutes.
6. Prepare the grill by opening the bottom grill vent 1/4 of the way, placing the aluminum pan filled with one cup of water on one side of the grill, filling the other side of the grill 2/3 full with charcoal, and laying soaked wood around the charcoal.
7. In a charcoal chimney, light five or six briquettes.
8. When those coals are hot, place them in the center of your unlit charcoal near a piece of wood.
9. Place the grill grate over the charcoal and aluminum pan.
10. Place your seasoned pork over the aluminum pan.
11. Position the Inkbird wireless meat probe in the center of the meat and position the temperature sensor on the grill near the meat.
12. Cover the grill leaving the grill lid’s vent fully open.
13. Start the session on the Inkbird or simply monitor the grill’s ambient temperature and the meat temperature (see notes below about ideal temperatures).
14. Cook, moving coals together as needed to maintain lit coals.
15. Spray pork with apple cider vinegar once every hour or two until wrapped in foil.
16. Continue cooking until the meat registers 205 degrees Fahrenheit (see note below about wrapping after it registers 180 degrees).
17. Remove meat from the grill.
18. Using one fork to hold the meat, use a second fork to pull the meat apart.
19. Serve with or without barbecue sauce; with or without bread or a bun; with or without pickles.
20. Enjoy!

Notes on Temperatures & Cooking:

• Ideally, the ambient temperature of the grill will be kept between 225 and 250 degrees. At a minimum, try to avoid having the temperature rise above 275 degrees.
• Turn up the temperature of the grill by opening vents or turn down the temperature by closing vents.
• Avoid opening the grill other than for spraying the meat with vinegar. Try to close the grill as quickly as possible when you do open it.
• You can cook the meat unwrapped until it hits 205 degrees, but you might wait a very long time. Once the meat has hit 180 degrees, it will have been exposed to the smoke for long enough to have a good smoky flavor with about a 1/4-inch smoke ring. If you wrap it in foil at this point, the meat will finish cooking much quicker.