I have owned my large egg for over a decade and have only cooked one other butt. It turned out great but I have forgotten the method I used. I have read a bit on here and I am a little unsure about a couple of things. Grate temp? Is that the temp that shows on the thermometer or is that dome temp? I don't know what you call it but I have a ceramic piece that creates an indirect situation, that I usually put my pizza stone on. Should I use this for indirect? My butt is small only 7ish pounds. I am looking for a starting point. It looks like 250ish and plan on 14ish hours? I see some can check the meat temps without opening the dome. What do you use? I have to rely on a meat thermometer that I have to open the dome to see.
Any suggestions are greatly appreciated. I plan on eating the butt for late lunch tomorrow.