An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Smoked Pork Butt

Slow-cooked and steady wins the taste race with this easy and delicious smoked pork butt recipe.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 1 pork butt (6–8 pounds)
  • favorite or homemade pork seasoning
  • coarse mustard

1 Food Prep

Coat your pork butt with coarse mustard as a binder, then follow with your favorite pork seasoning. Keep in mind that pork is naturally salty when choosing your pork seasoning.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Or get more from your grill with Kingsford® Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.

Method: The Charcoal Snake

Temp: 275°F (Low Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Smoke your pork butt for 6 to 8 hours at this temperature. Add coals when the flames begin to decrease and temperatures dip.

  • Avoid lifting the lid of your grill if you’re not adding more coals or checking the internal temperature of your pork — this lets valuable heat escape and burns coals out more quickly.
  • Using a digital instant-read meat thermometer, check the internal temperature of your pork butt while it's still on the grill. Once it reaches an internal temperature of 195–200°F, remove it from the grill then shred, serve and enjoy.

Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.

Reviews
5.0
4 Reviews
Rated 5 out of 5 by from Great flavor I dis this about a week ago. The whole family loved it great flavor and tenderness
Date published: 2023-08-15
Rated 5 out of 5 by from So tender! This recipe made for the best pulled pork bbq sandwiches I've ever had! The meat was so tender it just melted in mymouth! Again definitely something ill be doing again!
Date published: 2023-08-07
Rated 5 out of 5 by from Juicy, great burnt edges, falls off the bone! This easy to do recipe is going to give you professional results for a great less expensive piece of meat. The seasoning can be changed up to suit your fam or leave as is, because it is really good. Give it a shot. You'll love the results!
Date published: 2023-05-28
Rated 5 out of 5 by from Big RsBBQ I own one and is the best out there I’ve have recommend to all my family and friends and everyone I met.
Date published: 2022-05-08
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