Pork Butt

I'm doing one as well. Hopefully 2. This will be my second butt that I have done. I did one a few weeks ago and it turned out great. There is a thread on here about it as I was asking questions all day long.
I had a 6 lb. butt that I put a rub on and let sit overnight in the fridge. I put it in the egg with the platesetter legs up, the grill on that, and set the butt in a v-rack.
I had it on for about 8 hours but I recommend planning on 10 to 12. I had to keep bumping up the temperature of the egg to get an internal temp of 200 in the butt. It worked out well but this time I'm going for 2 butts at 12 hours at 250 or so. Maybe a little less temp. I have to read through the forum a bit to figure that out. Getting up a little early, 4am, will be worth the effort in saved stress trying to make sure it gets done on time.

Question I have is this. How do you get 2, 6 to 8 lb. butts in a large egg? Can it be done?

Good luck

Two 6-8 pound butts in a large? Just put them on the grill. There's plenty of room. You can do at least 3 on a single level. Here's four on a grid extender:

Thanks for your site. I have learned a great deal reading it. Very informative.

Thanks!