Smoking Boston Butt and Smoker Went out – Food Safety

No, it won't be different. It is, however, a bit harder.

The issues are mainly:

• It's harder to get the heat away from the food. So you end up cooking with some direct heat. This can be avoided by using a small amount of well soaked, large wood chunks and get them smoking with some normal charcoal. You should also use indirect heat by stacking the chunks on one side of the grill. If you use wood chips, this won't work. They burn too fast and need too much of an ignition source.
• Heat insulation isn't very good. The walls are thin and you have to remove the whole lid to tend your food. The heat dissipation can be a real issue for long low and slow recipes. Smokers either tend to be well insulated (brick or ceramic) or have small doors so you can access your food from the side.
• Adding fuel can be a pain. It's made easier if you have a grill surface that is hinged. If you don't, I'd suggest getting one if you are seriously considering smoking. It makes adding fuel much easier. Of course, adding fuel causes the above heat dissipation issues, so add fuel as infrequently as possible.

That said, I smoked for years on a Webber grill, and it worked just fine. I did, however, upgrade to a Big Green Egg at the first available opportunity. The results are more consistent and the process is much easier. But you'll be fine getting started with the webber.

Sadly no mater what you do, you are going to come out with non-optimal results. I would go with the oven method over the grill as you need to get the meat up, but you want to do it with out losing all the juice/fat you have already taken all the trouble to convert to gelatin. The grill is going to raise the outside of the meat much quicker that the inside (mostly, you can use your grill as an oven but in this case I don't think it brings anything to the table that you regular oven doesn't).

The best way, and by best, I mean the one with the tastiest results, is going to be put the butt in a 200 to 250 degree oven and let it come up to temp. This method is going to take the longest but will preserve the meat that come off the grill as close as you could.

Or, you can heat just like a roast and let the outside overcook a bit.

or, depending on how you are serving the finished product, you can slice cold and finish in a skillet to heat though... this would be great if you are doing sandwiches or pulled pork.

If you are feeling adventurous, 130 degrees plus smoke is a little on the rare side but it would still be delicious... not for this one as you let is cool on the counter top and fridged it but on the next one, I might just eat it then.