The last pork butt I did was not raised nor indirect nor turbo and it came out fantastic. I've finally figured out how to do a raised indirect without an AR or Platesetter. I'm using my pizza stone with a drip pan on it and then using the drip pan to hold the 2nd grate and then my pork is on there. I've got it going about 275 (I calibrated last night).
Last night I sprinkled the Big Green Egg maple seasoning on the meat (same as I used last time). This morning it came out of the fridge before I went to workout. Just went on about 11:30am. I'll wrap it at 160 to push it through the stall.
I'm crossing everything as I hope this creative setup works.
(I've taken pictures, I'm just trying to figure out how to post them.)
Peachtree Corners, GA.