Butts tomorrow!

Doc_Eggerton · April 2012

This is the first of four, for a total of about 30 pounds. All are prepped and safely in the fridge now.

Going to be a long smokin' day tomorrow.

alynd · April 2012

How lo ng before you start cooking do you usually put the rub on the butts? The reason I ask is because I plan on starting an 11lb butt tomorrow evening for lunch on Sunday. Due to time constraints tomorrow I'd like to put the rub on the butt tonight. Will that hurt anything or will it be ok if it sits int he fridge with the rub on the meat for about 20 hours? Do I need to cover the meat?

Doc_Eggerton · April 2012

There are wiser smokers who will chip in, but for me I always try to rub or marinate at least overnight. In my opinion I think you will be fine.

I like to wrap in saran and foil. Keeps everything moist.

paulheels · April 2012

@alynd- you can put run on minuted before putting on the EGG or you can do it a day before. It does not make a difference. I would cover the meat with saran wrap so that nothing in the fringe touches meat. good luck

Paul

Doc_Eggerton · April 2012

Fit check, 3, 2, 1 Launch!

Had it lit for 45 minutes and stable for about 20 minutes before the launch, but boy did it smoke up getting the meat on.

Smoker_Guru · April 2012

Those are some good looking butts Doc. Can't wait to see/hear how they come out!

Gato · April 2012

Nice. Great way to start the day.

Hungry in Lilburn · April 2012

Fit check, 3, 2, 1 Launch!

Had it lit for 45 minutes and stable for about 20 minutes before the launch, but boy did it smoke up getting the meat on.

Is that an XL? I don't think I can get 4 on my large, 2 is about it

Doc_Eggerton · April 2012

That is roughly 30 pounds of butt in four cuts. I could barely get it on, and had to take the dome thermometer out as it touched one of the roast. I played with a configuration, then reached in through the chimney to see if it was touching the dome. Just barely fits. I could have gotten all four on the regular grid, but I did not want edges hanging over the heat coming around the plate setter. It is an XL, plate setter legs up, BGE grid, and Weber grid on bricks.

Doc_Eggerton · April 2012

Interesting to note the difference between the Mavrick on the grid, and the Thermapen through the dome. Dome is 50 degrees cooler, but there is 15 pounds of meat up high there.

lousubcap · April 2012

@ Hungry in Lilburn-I have a LBGE and you can load it up with at least 4 butts by going vertical. Many here have packed in even more. 2 over 2 with plenty of room to spare.

Hungry in Lilburn · April 2012

Would I need the adjustable rig from the CGS? I have the BGE triple grid but it has a center pole and butts wouldn't fit on it to good.

lousubcap · April 2012

Would I need the adjustable rig from the CGS? I have the BGE triple grid but it has a center pole and butts wouldn't fit on it to good.

No need for AR-you can use fire bricks and another grate (slightly smaller than your main grate) to stack much like in 9:01 AM post pic. BTW-I own the BGE 3-Tier as well (bought right out of the gate-shoulda waited and saved the $$) and have basically retired it due to the center pole challenge.

Hungry in Lilburn · April 2012

Same story here. Mine was a gift at Christmas. I was good for doing big chicken parts cook. Doesn't see much service now.

lousubcap · April 2012

Same story here. Mine was a gift at Christmas. I was good for doing big chicken parts cook. Doesn't see much service now.

You may want to try the main grate of the 3 tier as your second/raised grate to get some use out of it. Should work as long as you don't go too high in the dome. FWIW-

Doc_Eggerton · April 2012

Difference between the dome and the grid is now about 20 degrees.

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Butts tomorrow!

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