I have had my egg for about 6 weeks now, have yet to do a pork butt, but could not wait any longer. I have a few nights this week I am "batching it", and have a flexible work schedule, so decided to take it on as an overnighter tonight. I have been reading extensively on this forum, and studied Elder Ward's method on Naked Whiz, and since it is so rich in details, decided that was the method I would follow. Planned to light the fire at 10:30.
It seemed a waste to build a big fire and go to all that trouble for a single piece of meat, and it occurred to me that some of my friends might like to throw a butt on my grill. I sent an email and got two takers. Had everything arranged, fire laid, rub mixed, and a 3rd friend walked into the yard with another pork butt at 8:30 tonight. No problem, I had a triple batch of rub, my Egg is an XL, just needed to go to a raised grate to accomodate all this meat. Scary thing, is I have never done a pork butt, and I am starting off with 4 at once! I am using the plate setter with a drip pan, apple chunks for smoke, and about 10 lbs of Wegmans lump (made by Royal Oak). The raised grate is a standard Weber 22" held up by 3 flower pots.
Lit the chimney at 10:30, put the coals on the carefully laid fire at 10:45, had the meat arranged and the lid closed at 10:50. Lots of smoke at first (as I expected), but it settled and hit my 200 deg target about 20 minutes later.
It is now past midnight, I have been holding 200 for over an hour, so I am going to bed. I will check a couple of times during the night. Will post some updates later, and pictures once the cook is finished (if you're lookin', you ain't cookin').
XLBGE, Homebrew and Guitars