Low-and-slow pork butt and brisket, no fancy smoker required. Early mornings guaranteed.

I get it. You want smoky, tender pork butt or brisket without dropping $700 on a fancy smoker. Enter the humble Weber 22-inch. Full disclosure: Weber doesn’t sponsor me. I’ve had mine 10 years and it’s still kicking.

The first crack of the lid at 4 a.m. might make you question your life choices.

Step 1: Choose Your Meat Wisely

Pork butt or brisket—your call. Both are forgiving and perfect for low-and-slow cooking. Pork butt will shred beautifully and absorb smoke like a sponge, while brisket has that rich, beefy flavor that will make your neighbors knock on your door asking for secrets. Pick a piece with good marbling and let it rest at room temperature before the rub. Don’t skip the rub. This is not just seasoning; it’s flavor armor.

Step 2: Prep the Charcoal – Snake Method FTW

The snake method is my favorite. Line your coals along the edge of the grill in a curved or “snake-like” formation. Light one end, and the fire creeps along slowly, giving you a consistent low-and-slow burn for hours.

Other methods exist—minion method, two-zone setup—but the snake gives me the least stress, and I’ve had the least early-morning panic checking coals when half the pile decides to go rogue.

Throw a drip pan of water in the center, beneath the meat, to keep things moist. No one wants dry, sad pork butt.

Step 3: Add Some Smoke

Wood chunks, not chips. Chips burn fast and vanish before the magic happens. Soak them if you must, but chunks are your steady companions. Place them over the coals, let the smoke rise, and resist the urge to fan it like you’re trying to signal a passing helicopter. Patience here is key. You’re not racing anyone—except maybe the sun, if you started at 4 a.m.

Step 4: Control Temperature Like a Wizard

Use your vents. Top, bottom, whatever it takes. Keep your grill around 225–250°F. I’ve found the trick is minimal fuss and frequent glances like a hawk—but not so much you drive yourself insane. Early mornings are a cruel friend when the thermometer is finicky, but you learn to talk to it. Yes, I talk to my meat. It talks back.

Step 5: Low-and-Slow Magic

I stick the meat right in the middle of the grill, away from the fire. Lid down, let the magic happen. Peek in every hour or two. Give it a spritz of water or apple juice if it looks parched. This is where patience pays off—the smoke drifts in, sneaking its way into your nose and making you question why you ever slept past sunrise.

Step 6: Check for Doneness

Internal temp is king. Pork butt? 195–205°F. Brisket? 200–205°F. Don’t cheat. If your thermometer says it’s ready, you’ll know. If you overthink it, you’ll slice too early and cry.

Step 7: Rest, Pull, Slice, Repeat

Let it rest for at least 30 minutes, tented in foil. Then shred, slice, or tear. Taste test like a pro—or like someone who survived 4 a.m. because they love BBQ more than sleep. Serve, smile, and watch everyone lose their minds.

Final Thoughts

You don’t need a $700 smoker to impress your friends or satisfy your own cravings. You need patience, a Weber 22, and maybe a few cups of coffee to survive those early mornings. If I can do it after ten years of trial, error, and the occasional smoke-in-my-eyes panic, so can you.

So fire up that kettle, embrace the smoke, and remember: the first crack of the lid in the morning might make you question your life choices—but that first bite? Absolute redemption.