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pork butt on a small egg
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Big Red
Posts: 19
I am cooking for a big party (unsure of numbers but between 35 and 60) and my large BGE may not be enough to cook all the pork butt needed. I also have a small egg. This might be a dumb question but, has anybody had any luck cooking a pork butt on a small egg? If so, what changes if any, are required?
Many thanks
Many thanks
Comments
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Use a smaller butt and an extra full load a lump. Just a guess, but I understand they will do it. I just got a small and haven't tried anything low or slow. Sure rips for steaks though.
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All things concidered...it's about the same.
I do 7-9 lbr's regularly, (indirect)on the Small...(for as long as 13 hours or a little better).
I think the closer proximity of the cooker's dome to the Butt, provides for a better bark than on my Large.
JMO.
EvansI spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Shoot been known to stand a butt on the bone end and do on a mini.
Yes had to add lump but it worked.
E -
ive never done it on the small, but i dont see much of a problem. if it runs out of lump just wrap in foil and finish in the oven and you wont know the difference. you might even find room to finish it in the large now that the butts have shrunken during the cook. now to make life easier i would have half precooked for reheating in vacuum packs as needed during the party and just cook maybe three on the large for the event. i like to enjoy the party and not worry about the cook, those butts coming out of the egg would be sitting in a hot cooler hours before servingfukahwee maineyou can lead a fish to water but you can not make him drink it
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What did you use for a heat shield on the small for the butt?
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Jumping in here but I use the small plate setter and a AF drip pan. I can get two 8# butts on the small. Turn them on their side and stick a skewer in them to hold them up. Cook at 250 dome temp...It works great.
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I have cooked a butt on the small and it works. My first one the temps started to drop after 8 hours and I had to finish in the oven. Now I pay careful attention to fire building, big pieces of lump on the bottom and have a wiggle stick ready to move the ash later in the cook and it works just fine."Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
Small and Large BGE in Oklahoma City.
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