Purchase two bone-in pork butts weighing 8-9 pounds each. Remove the fat cap and trim the meat according to the instructions in the Pork Butt Selection & Preparation article.

Picture 1 shows two bone-in pork butts in Cryovac packaging weighing a total of 19.05 pounds.

Picture 2 shows the untrimmed pork butts removed from the packaging.

Picture 3 shows one of the butts after removing the fat cap.

Prepare a batch of pork injection...

...and a batch of pork shoulder rub (Picture 1).

Place one of the butts in a baking dish and inject in 12-16 spots with 1/4 of the injection solution (Picture 2). Pick a spot, stick the needle deep into the meat, and slowly depress the plunger while pulling the needle out, then repeat in a different spot. You should be able to inject several spots before needing to refill the injector. The solution that collects in the bottom of the baking dish can be re-injected if you start to run short.

The meat is not a sponge and will not hold all of the injection solution. It is normal for much of it to run out.

Turn the butt over and inject with another 1/4 of the solution, then set the butt aside. Repeat the process with the second pork butt.

Need a meat injector? Amazon.com carries several good ones.

After injecting, sprinkle the rub generously on all sides of each butt (Picture 3). Pat the rub to help it stick to the meat.

Let the pork butts sit at room temperature as you fire-up your Weber Bullet.

Use 5 fist-sized chunks of apple smoke wood. Cherry, oak, or another mild fruit wood can be used if apple is not available.

There is no need to soak the wood or remove the bark before use.

Fire-up the cooker using the Minion Method. Fill the charcoal chamber almost to overflowing with unlit Kingsford charcoal briquettes. This should be enough fuel to fire the cooker for 12-14 hours, maybe longer depending upon weather conditions and how much meat is being cooked.

Light 20-40 briquettes using a chimney starter and spread them over the unlit briquettes. Arrange the smoke wood chunks evenly over the lit briquettes.

Assemble the cooker and fill the water pan from above immediately with hot tap water. Foil the water pan before use for easy cleanup. If you have the larger capacity Brinkman pan, use it.

Place the pork butts in the WSM. Set the 3 bottom vents to 100% open. Open the top vent fully and leave it that way throughout the entire cook.

When the cooker reaches about 225°F, set the 3 bottom vents to 25% open so the cooker settles in at 225-250°F measured at the lid. Adjust the 3 bottom vents as necessary to maintain this temperature range throughout the cooking session.

Cook at 225-250°F until the internal meat temperature measures about 195°F with an instant-read thermometer. Since pork butt is made up of a collection of different muscles, check the temperature in 3-4 spots and average the results.

There is no need to turn the meat during cooking. You can baste the meat several times with apple juice applied using a spray bottle, if you wish. Check the water pan a few times and add water, if necessary.

Here's how the cooker temperatures and vent settings went during my cook:

Note that the vent percentages represent the way I set the vents at the time indicated.

Pull The Pork

After cooking, cover the butts loosely with foil and let rest for 30 minutes before pulling the meat. See Pork Butt Selection & Preparation for a description of how to pull pork. The meat should pull cleanly from the shoulder bone, as shown in Picture 3.

Make sure to mix the pulled pork so everyone gets some of the dark outside meat along with the light interior meat. What's nice about this injection method is that all the meat is nicely flavored inside and out.

I noted in my cooking log that the meat was very dark and crusty on the outside, with a good smoke ring and good moisture on the inside. The meat was flavorful throughout, with a little bit of heat from the rub.

I served the pulled pork on a toasted bun, drizzled with warm Big Bob Gibson's Championship Red Sauce plus kettle potato chips, cole slaw, and pickle chips on the side.