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How can I cook 3 to 4 Pork Butts on Large with Adjustabe Rig
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robnybbq
Posts: 1,911
I can not figure this out.
How can I fit 3 -4 pork shoulders/butts on the egg with the adjustable rig/oval stone setup? On the top of the AR I have he stock grate and 2 8 lb shoulders barely fit. On he bottom level is the stone and one notch up is the drip pan. Even I did not have the drip pan on level 1 and placed it on the stone and put the oval grate on the lowest setting that only gives about 3 inches to the top grate. Am I getting the wrong cuts of meat?
Can I see pics. The pics I have seen on searches do not show me enough detail.
How can I fit 3 -4 pork shoulders/butts on the egg with the adjustable rig/oval stone setup? On the top of the AR I have he stock grate and 2 8 lb shoulders barely fit. On he bottom level is the stone and one notch up is the drip pan. Even I did not have the drip pan on level 1 and placed it on the stone and put the oval grate on the lowest setting that only gives about 3 inches to the top grate. Am I getting the wrong cuts of meat?
Can I see pics. The pics I have seen on searches do not show me enough detail.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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Actually I just found some more pics. I have to use the Spider and the 13 in stone instead of the oval stone.
My question is will this make the Egg a mess with drippings that are not over the drip pan? Flare ups?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
you dont need the heatmass for a low and slow, get rid of the stone. you can also hang the pan under the rack if you need more room. i have not done a cook that big since getting a rig but when i have done multiple butt and brisket cooks i found the boneless butts to be easier to deal with as i could push them to shape to fit better. dont worry about them touching as the shrink when they cook
fukahwee maineyou can lead a fish to water but you can not make him drink it -
as long as the lid is closed the etc will not have flare ups. Any fat that drips over will be burned or sweat out.
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Hi:I set the pizza stone on the spider then feet or some other spacer drip pan then a full size grate, adjustable rig, two butts (up to 9# ea.) then another full size grate and two more butts.You'll have to pull out the thermometer so the stem is out of the way.I think the pizza stone (heat sink) helps even out temperature fluctuation.Good Luck!
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robnybbq said:Actually I just found some more pics. I have to use the Spider and the 13 in stone instead of the oval stone.
My question is will this make the Egg a mess with drippings that are not over the drip pan? Flare ups?Good luck!+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Now the question is will boneless butts be good enough? I have always done bone in shoulders. I found boneless 8 lb'ers locally and will get 4 of them. Planning on injecting so I dont know if no-bone will make a difference. I may not know when they are done since the bone wont fall out though - my usual method for telling when the pork is ready to be removed for FTC.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Bone-less will work fine-you may want to tie them to get some uniform shape-depends on what's left after bone extraction. Regarding the finish-line just use the thermo-if planning to FTC-go to the mid 190's-no FTC you can go to around 200*F or so.
And an injection tip (not original)-wrap the butt in a clear wrap and inject thru the wrap-stray shots are contained and makes clean-up easy. Enjoy the cook!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks - Sounds like a plan.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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