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Butt on Small BGE

I'm looking for a little guidance in cooking 1, maybe 2 butts on my small BGE tonight.I do not have a plate setter, which seems to be the popular way to cook them. 

Any tips or ideas as far as cook time and temperature are greatly appreciated.

Thanks and I hope everyone has a great and safe 4th!

Comments

  • nolaeggheadnolaegghead Posts: 19,806
    You want some kind of shield to cook indirect otherwise you'll get direct radiation heat from the burning lump and the bottom of the butts will overcook and/or burn.  You can fashion something with aluminum foil, a baking stone, pan, etc.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 19,806
    If you manage to get an indirect setup, you can cook at 275 F for about 1.5 hours per pound (on a single butt - cooking two at once doesn't make it take longer).   Monitor the internal temp - it's done in the 195-205F region where stabbing the meat has very little resistance. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Thanks for the responses.  I am trying to figure out how i am going to rig a DIY plate setter to get through this cook.  I will definitely be purchasing one soon!
  • Little StevenLittle Steven Posts: 27,980
    A pie pan with sand in it will work.

    Steve 

    Caledon, ON

     

  • That's the route I will take for tonight.  Thanks again
  • Egg-Me-OnEgg-Me-On Posts: 9
    Probably too late for you, but a cheap small grate and two bricks is a nice rig for a small egg.  I used that for a year or so until I got my platesetter.
  • Thanks again for all the tips.  I wound up going with the pie pan and sand.  Smoked butts for 12 hours then another 2 in the over on very low to keep em warm.  They turned out great!

    Thanks,

    Harper
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