Tailgating at the Braves game tomorrow and I have a frozen Boston Butt from last week. I'm assuming if I use a drip pan that I can just put the frozen butt onto the Egg at around 230-250. As it thaws in the Egg it will add to the juices of the final product. Has anybody tried this? This is my first Butt and I need it to be perfect as it is the main food at the tailgate.
It is a 9 lb Butt so timing wise what am I looking at? It will be an all nighter so a little nervous about keeping my heat perfect. Also, where can I get a good meat thermometer and should I pull it from the Egg at 200 internal?
Sorry for all of the questions. I'm still new at this.