How much Kingford for Pork Butt


 
K

KenB

TVWBB Fan
Want to cook a 8-10 pork butt at 250 on my 18.5 WSM. Will be using water in the pan. How much charcoal do think it will use? I've only cooked 5 pounders and had to add at the end of the cook.
 
I use a full or heaping chimney unlit plus half chimney lit for 1 pork butt that size. You can do more unlit if you want and just kill it to use for later if you have any left.
 
I would fill the ring, or nearly so, then add 3/4 chimney lit spread over the top.
Better to have too much than not enough.
 
Just did one that size with water on my 18.5 on a breezy overnight. Started it minion with as much unlit as the chamber would hold. (You have to sort of "concave" the fuel load to not bump the new big water pan.) About five fist-sized apple chunks. Had to add about a half chimney (lit) near the end. Keep tappin' those legs. Mine is happy at around 240. It took a good 18 hours. I foiled the last hour just to hurry it up a bit. Finished at 200, sat in the cooler for about 2 hours. Pulled nice and went down great with some homemade slaw, some Franklin Barbecue Sweet Vinegar sauce, and of course, a few Shiner Bocks.
 
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Fill the ring, leave enough space for about 15-20 lit (I dig a hole in the middle for the lit). Any more than that, and it will get too hot. Plan on a 12 to 15 hour cook!
 
In my 18.5", I use the "Tin Can Minion start" with a full ring of charcoal around the tin can. I have 12 lit briqs in the can before pulling it.

I use NO water in the pan and run at 275 degrees. It takes 8.0-9.0 hours. THAT'S why I run a 275 degrees. It's about the same length of time whether I do one or two pork butts at the same time (I typically do two). After the butts attain an internal temp of 165 degrees or so (and the bark is set) I wrap in foil with some added ingredients (see Harry Soo's pdf) and switch the meat on the grates (top to bottom and bottom to top:rolleyes:).

Keep on smokin',
Dale53:wsm:
 
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