Running the Weber kettle/SnS Hot Question

[Willy]

TheOldDouger posted an intriguing dish a couple of weeks ago--the Puerto Rican pork butt dish known as Pernil. After looking at quite a few recipes, I've decided to go with the Kettle/SnS at temps around 400°F. Any advice for how many lit briquettes to start with (and whatever else might matter) to achieve this temp range? Based on the recipes I've seen, I'm expecting a four hour-ish cook time. I'm still torn about using a pan to braise it or just going nekkid in the smoke and also about shooting for the generally recommended Pernil temp of 180°F or going to pulled pork 203°F.

[David Parrish]

2/3 chimney should do it.

[DWCowles]

Why are you on here? You should be enjoying the Paradise...😊

[Willy]

With a snake extra?

Enjoy paradise. The business owner never gets to rest enough. I may mix up a margarita in honor of y'all.

[David Parrish]

Don't worry I went right back to the party!