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My first attempt at smoking--and my homemade platesetter

First with the platesetter. I used this guys idea:
I just added a 14.5 inch pizza stone from publix. Total cost: $34. Hope it works.
Now for the butt. I wanted to do a brisket but after reading all the cautionary tales on here I decided to do a Boston butt. It's 5.4 pounds so I'm thinking about 8hrs at 225-250. I followed this guys directions:
It went on about an hour ago, so here we go.... If I'm doing anything wrong-- PLEASE let me know!
Slumming it in Aiken, SC. 


  • It looks good to me - I usually place liquid in my drip pan though.
    Maybe one of the more experience folks here can advise.
    Also love the improvision.
    Good luck!
  • lousubcaplousubcap Posts: 9,753

    First up, Great set-up.  Assuming (hate that word) your dome thermo is calibrated then I usually see closer to 2 hrs/# at those temps but the butt will decide.  Best finish indicator for a butt is when the bone pulls clean, generally in the 190-205*F range.   And you can rest it for around 20-30 mins then pull but you can also hold for up to  4-5 hours using the FTC method (Foil, Towels and Cooler) and it will be plenty hot when ready to pull and serve.

    If you haven't done so, next time use something to create an air gap between your heat deflector and drip pan.  Some hardware nuts, balled up foil whatever to get spacing so the drippings don't burn during the cook.  Enjoy the journey.  Gonna be great eats!

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • Looks good, hope it works for you.

    @lousubcap - think he has an air gap, looks like foil balls on the stone and that is good. 

    @Trini_in_Ottawa I do not put anything in the drip pan, butts will fill the pan as they lose as much as 40% of their weight, water and fat. I do foil line my drip pan to make for an easier clean-up. You might need a pan with deeper sides than that pizza pan, keep an eye on it, you do not want it to run over.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Ragtop99Ragtop99 Posts: 1,526
    Looks good.
    No water in the pan or mustard on the meat for me.
    Cooking on an XL and Medium in Bethesda, MD.
  • JeremiahJeremiah Posts: 3,571
    edited September 2013
    Thanks for the comments. So far so good. This is cool being able to smoke meat this way. I swear I love this egg more every time I use it---- well except for last night. Lol
    Slumming it in Aiken, SC. 
  • Nice. I use a similar set up. Not as clean as the woo but hard to beat from a cost standpoint.



  • JeremiahJeremiah Posts: 3,571
    Well. 186. I guess give it a little more time??
    Slumming it in Aiken, SC. 
  • Yeah.  Get it on up there a around 200 205ish
    Large BGE Decatur, AL
  • JeremiahJeremiah Posts: 3,571
    Well it hit 195 and I pulled it and wrapped it in foil and a towel. Oh and just put in a pan of brownies. Pics to follow...
    Slumming it in Aiken, SC. 
  • EggcelsiorEggcelsior Posts: 12,520
    Looking forward to it.
  • JeremiahJeremiah Posts: 3,571
    It was awesome!!!!!
    Slumming it in Aiken, SC. 
  • JeremiahJeremiah Posts: 3,571
    Thanks everyone for the comments!
    Slumming it in Aiken, SC. 
  • Really nice lookin meal!!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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