How can I cook 3 to 4 Pork Butts on Large with Adjustabe Rig

robnybbq · July 2013

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.

robnybbq · July 2013

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?

fishlessman · July 2013

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

BYS1981 · July 2013

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.

javabreath · July 2013

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!

sumoconnell · July 2013

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?

I just used this setup for 2 briskets, works great. I put a 99 cent rectangular aluminum drip pan on the 13" spider/stone and caught most of the drippings. One thing I did and was a little proud of - I rolled up 2 strips of aluminum foil about 7 inches long and 1/4 inch thick. Put these on the stone, and rested the drip pan on them. Sometimes my drip pan oil can smoke and ruin the flavor of my cook (especially spatchcock chicken, low and slow brisket my drip pan probably won't smoke).

Good luck!

robnybbq · July 2013

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.

lousubcap · July 2013

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!

robnybbq · July 2013

Thanks - Sounds like a plan.

How can I cook 3 to 4 Pork Butts on Large with Adjustabe Rig

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