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Butt question. No indirect.

PigsEyePigsEye Posts: 21
edited 11:01PM in EggHead Forum
Planning on putting a butt on soon. Problem is, I don't have platesetter or firebricks to go indirect and none available (so far) today. I'm hoping one of the local BGE guys will be open today, then dilemma solved. What I plan on doing is putting small grid on drip pan on normal set up and keeping temps low. Will this work? I know the drip pan doesn't really make indirect, doing it to catch the rendered fats. In my previous life as an ECB user, I always omitted the H2O pan and got fine results. I'm assuming the same on the BGE, didn't know if anyone had any experience.[p]I was going to get a plate setter yesterday, but for some reason, the trout wouldn't stop jumping on my line until after all the stores were closed. They must be in cahoots with the pigs so I won't cook their brethren.


  • PigsEye,
    You can also get a pizza stone at most grocery stores to use in a pinch. I'd still get the platesetter because you'll use it a lot and if you want to cook pizza or breads the stone will be there.

  • PigsEye,[p]I didn't have a platesetter for several years when I got my large. I had decent results in those days just putting the butt (depending on size) in a v rack set in a foil dripping pan directly on the grate. [p]Todd
  • tsticktstick Posts: 67
    How about putting water in the drip pan as a barrier? tstick

  • PigsEye,
    I did a brisket flat direct w/ great results. Keep the temp low & use some foil towards the end. .Egg is very forgiving

  • You could just drape a curtain of aluminum foil underneath the main grill, haning it from the main grill. That would catch the fat as well as shield the butt from direct heat. I don't think it really matters what you use to block direct heat as long as it shields the meat sufficiently.
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