First Pork Shoulder

WarEagle62

Hello everyone,

I would like some advise from you "eggsperts" I'm cooking my first butt this weekend, and was wondering...... Indirect over a plate setter, or on the grill over the coals?

This is my first cook on my new LBGE, and a good friend said a long and slow cook would be perfect to season the new grill. I have a 9# butt, with a Bad Byron Rub. I've read many posts on how to, but didnt see anything comparing the two methods.

Any feedback would be greatly appreciated.

 

 

 

 

Eggcelsior

250-275 dome, indirect over plate setter. Cook to around 195.

Foghorn

"Indirect over a plate setter"

Yes

HogHeaven

Here is everything you will EVER need to know about cooking a butt/shoulder on a BGE... http://www.nakedwhiz.com/elder.htm Follow that exactly and you will have a world class cook! Especially the part about loading your fire box by hand... 1 piece at a time.

WarEagle62

Thanks for the feedback, and the link. It was very helpful.

Duganboy

Good luck and you picked a great first cook.  Don't chase the temp on the dome thermo.  Keep it between 240-260 and you will love the results.

Brownie

Butts are perfect for breaking in the egg while you hone your skills. Go indirect as others have mentioned. Eggcelsiors temps are good and don't go lower. Don't stress over temps too much... You can cook a butt at 350* and still have great results. The most important part is to cook till tender (your thermometer will slide in like butter). You can start testing for tenderness around 195* in the meat.

Oh and have fun and share pics! Welcome aboard.

WarEagle62

Thanks Dugan, Brownie. Looking forward to using the egg, and getting ideas from y'all off the forums.

WarEagle62

One more question.... When cooking indirect, will the results create a bark on the butt? I'm a 20 yr. Weber Kettle guy, so this all new to me.

The Cen-Tex Smoker

WarEagle62 said:

One more question.... When cooking indirect, will the results create a bark on the butt? I'm a 20 yr. Weber Kettle guy, so this all new to me.

I think it will do ok )

 

They will look like a meteorite when they are done.

 

I agree with the guys up top on how to cook a but. love the whiz and elder but 200 is too low. Your fire has a 90% chance of going out at 200 and at 200 you are cooking your butt around 190 at the grid level. hard to get to 200 if you are cooking at 190.

There is also no reason to build a fire that way. I use to preach it too (because of Elder's post) but if your egg is clean, dump and light you'll be fine.

lousubcap

No worries on bark unless you go for the Texas crutch once in the plateau.  Not sure your bark experience on the Weber but you can get some really impressive bark with the BGE. 

WarEagle62

Thanks Tex, I need to get a V rack too

lousubcap

Posts passing in the ether >-

The Cen-Tex Smoker

WarEagle62 said:

Thanks Tex, I need to get a V rack too

skip it and get an adjustable rig from Tom at Ceramic Grill store. haven't used the rack since I got mine. This is an old pic

 

 

WarEagle62

The Cen-Tex Smoker said:  skip it and get an adjustable rig from Tom at Ceramic Grill store. haven't used the rack since I got mine. This is an old pic

I'm on the website now... great information.... Thanks

 

 

WarEagle62

Sounds Good Lou..... I love a good bark

tazcrash

and don't forget..... stalls happen, and like above dont let temp swings freak you out.

Firemedic183

T expand on the OP's question...what should the temp be at GRID level using a plate setter indirect?

tazcrash

figure the grid will be about 25 degrees less than the dome. 

IME the temp is not a big deal except for 2 things: 

1) if you have sugar in your rub, keep it below the burning temp to prevent burning it. 

2) higher temps just = shorter cooking times. 

Don't get too hung up on temps. It's not baking where you need really really exact measurements \ temps. 

The big thing is to cook until that skewer slides in and out like it's in hot butter. No resistance.

 

The Cen-Tex Smoker

tazcrash said:

figure the grid will be about 25 degrees less than the dome. 

IME the temp is not a big deal except for 2 things: 

1) if you have sugar in your rub, keep it below the burning temp to prevent burning it. 

2) higher temps just = shorter cooking times. 

Don't get too hung up on temps. It's not baking where you need really really exact measurements \ temps. 

The big thing is to cook until that skewer slides in and out like it's in hot butter. No resistance.

 

25 is a little much but it usually settles in at 10-15 over a long cook. Agree with everything else

Smokin_Trout

Foil the platesetter for easy clean up. Dont be afraid, as long as you cook it to 195* it will come out fine.

cbr0011

My grid is always about 20 degrees hotter than the dome temp. What's up with that?

WarEagle62

It's been a while. Life has had me tied up. Here are some pics of that first shoulder. Once again, 9# pork shoulder, Bad Byron's Rub, cooked for 11.5 hrs @ 200 degrees with a few Mesquite Chunks for added flavor. Thanks for all the help, and advise, it turned out perfect. Y'all were a big help!

jasonobert

Great post and comments everyone.  I'm attempting my first shoulder next week and this has been a great read.  I had one question though.  I noticed a drip pan used.  I've done turkeys on the egg and use the drippings to make the gravy.  Does anyone use their shoulder drippings for anything?