Hello, hello, All! I am about a year into my BGE and BLISSFULY HAPPY with the cult I have joined. I've cooked almost everything on the egg from chickens to fish to steaks to pies and crab legs ... Pizzas and Carnitas ... And so much more. But ... I have never attempted the low and slow pork butt. I am diving in with FULL FORCE!!! I have purchased a beautiful pork butt from my local butcher. I've spent the past hour reading various discussions and soaking up advice. I am going to do a rub on my butt tonight. It is a 5.5# boneless butt. We are hoping to eat around 5:30 or 6:00. I have looked at Grandpa Grubs visual vent map and have read the advice on loading the coal. Here is what I THINK I should be doing. Please let me know if anyone has any advice that is a MUST!!!
I am going to load the BGE with large coal pieces on the bottom and smaller ones on top .... Clean out the ash tray before I begin .... Use one starter to get it going in the middle .... Leave the dome open for 10-ish minutes before closing .... And AIM to get the dome temp to 275 for a grate temp of 250 for at least an hour before putting the butt on. My MAIN question is .... When to light the grill. I've read that some people light it late the night before? I am thinking my butt will take around 11 hours. Is there a possibility of running out of coal if you do light it the night before? How high do you fill the egg with coal?
I am most nervous about getting and holding a low temp and making sure that I don't run out of coal. ANY ADVICE IS SOOOOOO APPRECIATED! I know this topic is done to death .... And I DID read so many of the discussions, but .... If anyone wants to help a rookie ...I'd LOVE It!!!
Thank you ... And wish me LUCK!!!!
LIVE - LOVE - LAUGH - GROOVE!!!