I am a relatively new BGE owner and would like to ask a question directed to the more skilled out there.
I have had great success on my large BGE to this point in all endevours including Pittsburg style thick cut Ribeyes, 3 to 5 hr 225 degree slow cooks with various cuts of pork, a variety of cuts of chicken (best ever), but I have not performed any indirect methods.
With this in mind, I do not have a plate setter and am getting ready to start an 8 hr 225 degree 10 lb butt. I have trimmed the butt and injected it with my top secret marinade. My dry rub is heavily brown sugar based and I do not want the bark to become overly dark. Can I use tin foil on the grate to direct some of the direct heat away from the meat until I can aquire a plate setter ?
Thank you for your thoughts!