Gas grills?

All right y'all, I'm sure I'm committing BBQing sin here, but can you bbq pork butt using a gas grill? I do have a small webber dome grill that I could use also. Which do you suggest?

As long as you can set it up to cook/smoke it with LOW & SLOW INDIRECT HEAT you should be OK. My 36 year old gas grill has an oven on the back of it.
You might consider putting it on a Rotiserrie if you have one or can attach one.
 
WOOD CHIP PACKETS FOR SMOKING MEATS :
When smoking something in my 36 year old Gas Grill that's going in my grave with me, I soak my wood chips for about a 1/2 hour then take wide width, heavy duty aluminum foil and tear off as many sheets as I need for each sheet to hold a large handful of chips. Usually make 3-4 packets for 1 smoking. I double over the foil sheet, place the chips at one end and roll them up, closing one end of the packet and leaving the other end slightly open for the smoke to escape. Place the packets on the bottom grate just above the burner, close the lid and let 'er smoke away. Cleanup is easy. Just remove the packets after they've stopped smoldering and are completely cool and throw away.

I would use the weber dome and charcoal

Keep the heat on oneside of the grill and the butt on the opposite side.  if you have a thermometer you can keep in the dome try and keep the heat even and around 225-250.

soak your wood chips in water and place them on the charcoal in the packet like foodbme describes above.

Rotate butt several times during cooking

cooking time will depend on butt size

Use both, I have smoked meat on my charcoal grill for about three hours then moved it to the gas grill for the remainder of the cooking time. I only use this method when I do not have time to attend to the fire all day.

After about three hours in the smoke I don't think the meat will take on much more.

I have cooked a lot of pork butts and have never had one take less than two hours plus per pound to reach an internal temperature of 195º-200º. I like to do two or three four pound butts as opposed to one large one for two reasons; more bark and less cooking time. They never take less than nine or ten hours, including two or three in the plateau at 160º-170º internal, while rendering the fat.
 
Krissyb – I suggest you  follow CajunKing’s advice.
 
 

krissyb


All right y'all, I'm sure I'm committing BBQing sin here, but can you bbq pork butt using a gas grill? I do have a small webber dome grill that I could use also. Which do you suggest?

No problem at all, I've done lots of them just that way. This kind of cooking can be as simple or as complicated as you like...just remember that all you really need is heat, smoke and time.
 
I have a four burner gas grill & depending on outside temps I light one or two burners on one end and set them on low. Place your foil packets with wood chips over these burners and your meat on the other end of the grill. Once I get the burners adjusted, mine will hold 225 degrees all day.
 
Nothing at all wrong with the Weber, I have a large one on a cart and love it. However, unless the day is dedicated to cooking I will find a different way to do the large cuts and use the Weber for grilling duty such as brats & burgers for lunch. Makes better use of your equipment IMO.