1 8lb. butt and some chickin


 
P

P Scott

New member
OK Fellows,

2nd smoke on my 22" smw. Got a nice butt about 8 pounds and going to pick up some chicken to go along with it.

Question is how muck Kingsford do I need at 250 with the water bowl full using thwe minion way. 1st smoke I filled
the ring and dumped a lit full Chimmey in and the temp went to like 325 or something. Got a dozen coming for dinner.

Thanks in advance for your help.

P Scott
 
I would fill the ring as much as you can then add around 20 lit and spread them evenly over the unlit. If you go to the home page under cooking topics Chris has some great recipes/articles for pork butt that encompass the entire procedure including amount of charcoal. His procedures are based on cooking on an 18.5 but it will give you a great reference point. Make sure to post some pics.
 
JRAiona said:
I would fill the ring as much as you can then add around 20 lit and spread them evenly over the unlit. If you go to the home page under cooking topics Chris has some great recipes/articles for pork butt that encompass the entire procedure including amount of charcoal. His procedures are based on cooking on an 18.5 but it will give you a great reference point. Make sure to post some pics.
Click to expand...


Thanks JR thanks exactly what I did and the smw is perking along at 256 as we speak. Butt went on at 7AM, didn't get any pics of the prep but I try post a few as the cook goes along.
 
This cook has been going so well I have not burped the lid ( no chicken after all ) ,I take some of the finished product. Temp control has been amazing much better this time,
I am at 176 now so maybe 1.5 - 2hrs more. Thanks for the help.
 
Wow! Can't wait to see how it turns out. I'm afraid starting at 7am might mean a late Sunday dinner. :) An eight pound butt usually goes 13 hours on my WSM. Plus I usually allow an hour to rest.
 
Sorry Guys, with 12 hungry mouths to feed I totally forgot to take pics, well maybe a few adult beverages had something to do with it as well.

Pulled the but at 5:30 after 10.5 hours and at 187 degrees let her rest foiled and in a cooler for an hour. Bark was perfect, que was moist and melt in your mouth
tender, and not a bit is available for leftovers. Que is que but this one was really outstanding.

I am already thinking about what to do next. JR you get partial credit temp control was close to perfect the entire cook.
 
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