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Pork Boston Butt Roast, Rib Rack, V Rack help needed

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Jeeves
Jeeves Posts: 461
edited November -1 in EggHead Forum
Ok, so If I'm going to do a Boston Pork Butt:[p]Do I need a Roast rack?
What do you recommend for one?
Should I just get the BGE V-Rack? I don't like it for ribs as the sides don't seem tall enough.[p]Should I get one for roast and one for ribs? Some say I really don't need one unles I'm doing 3-4 or more slabs...[p]Comments and guidance appreciated,[p]Jeeves

[ul][li]TNW Pulled Pork[/ul]
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  • GirlyEgg
    GirlyEgg Posts: 622
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    Jeeves,
    Although I'm a newbie, I do my "butts" using platesetter with drip pan, directly on grill grid. I've seen pics of folks using the V-rack.. not it's not necessary... If you're using platesetter, it creates the right amount of "indirect" heat and distance from fire...

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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Jeeves,[p]Pulled Pork[p]
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  • Jeeves
    Jeeves Posts: 461
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    Thanks CW...[p]So for me, a couple neighbors to taste and convince to get an egg, freezer (vacuum sealed), do they make them small enough?
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  • Unknown
    Unknown
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    GirlyEgg,[p]
    Thanks, I'm a newbie as well. I'm really looking for dishwasher safe rib and roasting racks. I was wondering if the roast rack was used to 'hold everything together'.[p]The BGE, especially for one person, is a little overkill and HUGE![p]Thanks much,
    -Jeeves
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  • Unknown
    Unknown
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    Jeeves,
    Ive done a few Butts on the bge,I take a old grill grate and place it on top of the fire ring,then place 2 firebricks
    on top of that. I take 2 more firebricks,bust them in 1/2
    and set them up on the same grate for legs. Thin I place the bge grate on the Legs. If you want a drip pan,I use a
    pie pan.
    The Butt....I use D.P. rubs,I Pat the rub on with a fork,
    (rub doesent stick to the fork) then cover the Butt with
    Yellow Mustard. Ill run the egg close to 200 degrees,using
    Weekend warrior lump,after 16-18 hours Ill take the butt off and rap it in foil and put it in a small cooler.
    There it stays warm till time to Pig Out! 2-6 hours later.[p] Now when you "Peak" we all do,throw in a couple of baking
    potatos....Wash skin,poke holes,grease with crisco,put a Rub on it (D.P.Firewalk) rap em up in foil,and give em a few hours. mmmmmmmm
    Wick[p]
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  • Jeeves
    Jeeves Posts: 461
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    Wick,[p]Thanks much![p]I just placed my order of 'top 5' plus some Jamaican Firewalk and Swamp Venom from DP.[p]There aren't many places around here to get 'firebricks'. I've spoke to one and I'm making a visit Saturday. How does one go about getting them cut into somewhat equal dimensions?[p]Thanks again,
    Mike
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Jeeves,[p] I typically vacuum seal pint bags. The hold about a 1/2 pound each
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  • spbull472
    spbull472 Posts: 128
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    Jeeves,[p]My first one went straight on the grill, it was about a 6lb boston butt. Platesetter feet up, drip pan, grill grid,...BUTT![p]Worked like a champ for me.[p]STL Scott

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