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Pork Butt - Advice please

I have 2 10lb butts and I'm intending putting them on my XL at 8pm tonight. I'm assuming 1.5 hours per pound so anticipating FTC around 11am tomorrow. I need guidance please on the set up. Indirect, legs down? If so would I put the unwrapped butts in a shallow baking tray on top of the plate setter? Or use my extension thingy and put the butts on the grate higher in the dome? I seem to remember reading suggestions of legs up with the grate resting on the legs? Thanks in advance! Have a great weekend Everyone.
Bronxville, New York. XLBGE, MBGE

Comments

  • CPARKTXCPARKTX Posts: 805
    I'd go plate setter legs up with standard grate on legs and butts directly on grate. Cover the plate setter with foil optionally to make cleanup easier but has no impact on cook.
    LBGE & SBGE.  Central Texas.  
  • SmokeyPittSmokeyPitt Posts: 4,961
    Plate setter legs up with a couple of drip pas to catch the drippings*, grid on setter, butts on grid. 

    *Drip pan is optional, but it keeps the plate setter from getting nasty.  Also a good idea to use some kind of spacer under the drip pan so the drippings don't burn.  Balls of foil, SS nuts, a cooling rack...something like that. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • JeffCowleyJeffCowley Posts: 31
    I agree with the previous suggestions of platesetter with legs up; grate on top of the platesetter; then the butts right on the grate.  I usually wrap my platesetter in a few layers of foil to help keep it clean.  I seem to never have drip pans handy, but I've always got foil.  

    Happy cooking!
    Eggin', craft beer and good cigars.  Tampa, Florida
  • CowdogsCowdogs Posts: 463
    If you can avoid FTC, I would. Do it if you have to, but it doesn't make for a better end product.
  • Thanks, I appreciate it. I was thinking FTC because I also have 6 large racks of baby backs to cook before guests arrive. I was planning to get the butts finished and the start the ribs.
    Bronxville, New York. XLBGE, MBGE
  • FoghornFoghorn Posts: 1,738
    Thanks, I appreciate it. I was thinking FTC because I also have 6 large racks of baby backs to cook before guests arrive. I was planning to get the butts finished and the start the ribs.
    Sounds like a good plan.  If time gets away from you on the butts or the ribs you can crank it up as high as 350 to make up the ground.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • JRWhiteeJRWhitee Posts: 2,110
    Your plan sounds great @smokypitt is exactly how I will be doing them Sunday night. I have two 10 pounders and a brisket. My LBGE will be smoking for a while. Good luck.
                                                                        
    _________________________________________________

    Large BGE 2006, Small BGE 2014, 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • CowdogsCowdogs Posts: 463
    Foghorn said:
    Thanks, I appreciate it. I was thinking FTC because I also have 6 large racks of baby backs to cook before guests arrive. I was planning to get the butts finished and the start the ribs.
    Sounds like a good plan.  If time gets away from you on the butts or the ribs you can crank it up as high as 350 to make up the ground.
    Or just finish them in the oven.  It might be better to do that and keep the egg cool for the ribs.
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