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Getting the grill prepped for 10lb butt. Questions!!

Jeffroe189
Jeffroe189 Posts: 273
edited February 2014 in EggHead Forum
Im cooking my parents a pork butt for there 30 year anniversary. My mom requested it. LOL  

So I have been doing this for a while, but tonight I have a few questions. 

1- I am using a AR and the spider that hold up the stone for indirect cooks. I filled the firebox just a little above the top. (into the fire ring maybe an inch) if that makes sense. When I put the spider in it comes really close to the lump. am I doing this right? Can you flip the spider over so that it holds the stone higher?

2- I have always used a drip pan but never put any water in it. Is this something I should be doing?

3- I have always cooked fat side down. Is there any reason that I should cook fat side up?

4- This is my first bone in butt. I have always done boneless. Is there anything I need to know that will be different?


notes

My AR is set up with the spider and stone on the bottom, then grate on the lowest level with the drip pan, then BGE SS grate on the very top where the butt will sit.
Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone
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Comments

  • DMW
    DMW Posts: 13,836
    No idea o. The AR/Spider question. But, on the none in queation, it may take a bit longer, but use the bone wiggle as a doneness test. If it wiggles freely you are good. Other than that, its the same.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Little Steven
    Little Steven Posts: 28,817
    Jeffroe189 said:
    Im cooking my parents a pork butt for there 30 year anniversary. My mom requested it. LOL  

    So I have been doing this for a while, but tonight I have a few questions. 

    1- I am using a AR and the spider that hold up the stone for indirect cooks. I filled the firebox just a little above the top. (into the fire ring maybe an inch) if that makes sense. When I put the spider in it comes really close to the lump. am I doing this right? Can you flip the spider over so that it holds the stone higher?

    Not sure but why don't you put the indirect piece in the rig?

    2- I have always used a drip pan but never put any water in it. Is this something I should be doing?
    Water will hold your temps down. You have to compensate with higher airflow if you do. Then when it goes dry your temps will soar if you don't catch it.

    3- I have always cooked fat side down. Is there any reason that I should cook fat side up?

    Either is OK but the fat that sticks to the grid is bloody lovely. Chef's treat. I take as much fat as I can off them.

    4- This is my first bone in butt. I have always done boneless. Is there anything I need to know that will be different?

    Think of the bone as a pop out thermometer. When the bone pulls out with no resistance you are golden.


    notes

    My AR is set up with the spider and stone on the bottom, then grate on the lowest level with the drip pan, then BGE SS grate on the very top where the butt will sit.

    Steve 

    Caledon, ON

     

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  • DMW
    DMW Posts: 13,836
    DMW said:

    No idea o. The AR/Spider question. But, on the none in queation, it may take a bit longer, but use the bone wiggle as a doneness test. If it wiggles freely you are good. Other than that, its the same.

    Wow, that was really bad grammar. Drinking and smartphone keyboard combined...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • RLeeper
    RLeeper Posts: 480
    If you are using a probe to monitor internal temp make sure it's away from the bone.
    Extra Large, Large, and Mini. Tucker, GA
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  • hapster
    hapster Posts: 7,503
    Get the egg stable at 230-275 and let it go. Check it in the morning. If the meats pulled away from the bone, and the bone feels like it will pull out clean, you're good.

    Pretty forgiving cook... Have fun and I'm sure it'll be great!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Jeffroe189
    Jeffroe189 Posts: 273
    Its a 10 lb butt Im getting the egg stable now and plan on putting it on at 11. I hope it will finish up around 3 tomorrow. Then FTC until 6 or 7.
    Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    Brothers in Arms. I put boneless Costco shoulder pairs on last night at 9:00, lights out at 10 with the Egg at 227 and IT 32. Woke up an hour ago with the Egg at 216 and stalled at 167. Bumped up to 300 and climbing out of the stall now, IT at 171.Using AR, oval stone, foil ring, drip pan, and oval rack at highest slot. Firebox filled to near top of the fire ring with five large chunks of hickory lovingly located in the lump. Stone is an inch or two above. No water in drip pan, which is held away from the stone by the foil ring, smoke smells great. No big diff with bone in, you just have a bone to test. Fat up to baste going down butt Costco trims them pretty good. So really either way on everything, eh? One of these shoulders will be a give away to a guy who let me borrow some complex tooling for a few days. I end up being able to use the tooling for shoulder cost of 10-15 bucks all said and done and he can't wait until I need to borrow that stuff again!
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    It happened!
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  • Jeffroe189
    Jeffroe189 Posts: 273

    SteveWPBFL said:
    It happened!
    Looks good. Mine went on at 11 and its at 183 IT now. Its finishing up faster than I thought it would. Maybe we will do lunch instead of Dinner. LOL
    Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone
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  • lousubcap
    lousubcap Posts: 37,195
    @jeffroe189-you may see a semi-stall in the low 190's-I have seen butts take 3-4 hours to get from around 190 to 195 or so.  Regardless, you can go into the low 200's just fine and couple that with FTC and you should hit the dinner mark (above comments based on Eastern time zone).  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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