First Boston Butt...help with grill setup

TDogg46

I've researched and plan on using mustard, adding the rub, and cooking the butt 225-275 until internal temp is 195-205.  If this isn't correct, please correct me or offer any tips.  I'm just not sure on the grill set up.  Platesetter  legs up or down?  How much charcoal?  Wood chips/flavors?  Drip pan?  Thanks guys.

gte1

Just did my first one the other day, turned out great. Temp sounds right for pit and meat. Legs up, drip pan, I used apple. If you can get space between drip an and plate setter it will keep grease from splattering and burning.

Buckdodger

If you don't have anything to put under your drip pan,,,scrunch up some aluminum foil into balls and place under your pan. Works for me.

I fill up above fire ring w/ charcoal, 250 dome on temp, legs up on plate setter....I pull at 195* wrap in HD Aluminum foil. Place in cooler wrapped in towels.

Bob

Alex City Al

BakerMan

Legs up with drip panin the middle.  I use 3-4 large canning lids between my platesetter and my drip pans.  Fill the charcoal to the top of the firebox.  You don't want to run out during the cook. 

Definitely 250 dome temp which translates into about 200-220 grate temp.  Be aware of "the stall".  You will see buut temperature rise pretty quickly the first couple of hours then plateau for several hours before rising to 195.  Allow about 1.5-2 hours/lb.

boatbum

Legs up with drip panin the middle.  I use 3-4 large canning lids between my platesetter and my drip pans.  Fill the charcoal to the top of the firebox.  You don't want to run out during the cook. 

Definitely 250 dome temp which translates into about 200-220 grate temp.  Be aware of "the stall".  You will see buut temperature rise pretty quickly the first couple of hours then plateau for several hours before rising to 195.  Allow about 1.5-2 hours/lb.

Canning lids are a good tip - thank you.