I have recently gotten a Large BGE. I have been reading the forum and getting a lot of tips. I have had good success so far with chicken and some pizzas.
This weekend I am planning on my first "slow-n-low" cook of a Boston Butt. I thought I would post the game plan and let the experts tweak anything that seems outta whack.
- 4.71 lbs Boston Butt
- Dizzy Dust rub
- beverage of the day
- Large BGE
- Lump organized mid-way in the fire ring
- Platesetter (legs up)
- Drip pan to catch any juice juices
- V-Rack to hold the meat
- Put rub on the meat
- Fire up the BGE
- Stabilize at a 225-250 Dome
- Put the meat on to cook
- Spend 9.5 - 10 hours enjoying the family, the weather, and a beverage or two
- Retrieve the meat at 190 - 200 internal temp
- Pull the meat into tasty morsels
- I have notice that most folks are using larger cuts of meat. Is there anything I need to be aware of with the slightly smaller piece?
- Do I need to add any fluids to the drip pan at the start of the cook?
- Do I need to let the meat "rest" before pulling?
- Am I missing anything?
I'll be sure to post how things went. [If I can find the camera charger, I might even post some pics.]
Thanks for any input,