Three pork butts on Large Egg? (BGE bought yesterday)

Unknown

We just got our BGE yesterday and have an event next week for which we usually smoke 3 or 4 butts. Do we have to use the V-rack, as is suggested in most recipes? (Looks like only one or two v-racks would fit on grid whereas 3 or 4 butts could lay directly on grid) Also, I'm assuming the cooking time for three would be in/around the same time as for one, or do we need to add a couple of hours?

BajaTom

digger65,
I'm assuming you are cooking indirect with a place setter. I just put them directly on the grid. I've smoked 4 picnics or 3 Boston butts on a LBGE. I'm trying to shorten my cooks. The last two times have been just under 13 hours. Good luck, Tom

hayhonker

digger65,
Welcome to the club Digger. You can put three on the grid but make sure you have the plate setter installed with drip pan/s.[p]If the butts are the same size they will take about the same time as one would. If they are different sizes just monitor the smallest one first as it will be done first.[p]The general rule of thumb is to cook at 220-230 until the inside hits 190, then wrap in foil and let sit for a couple hours before pulling.[p]Good luck and be sure to have a clean burning fire before you put the meat on.

SirKeats

hayhonker,[p]what do you mean by clean? (still learning all the lingo)

dhuffjr

SirKeats,
A clean fire is one that produces very little smoke.
Start with lump only, get the "clean burning" fire established and then add your chips/chuncks.

hayhonker

SirKeats,
When you initially light the lump, it will put off white smoke for about 20-30 minutes. Get your temp to 230ish and wait for the smoke to stop.
If you don't do this the meat will have a nasty coal taste.
Once it's burning clean at the right temp add smoke wood for flavor. I even let the smoke wood smoke for 5 minutes before putting the meat on.
I started a butt last night at 9pm and can't wait to get home tonight and pull it!

fishlessman

digger65,
since this is your first real cook with the egg, i would recommend 3, not 4 butts. 4 can be done, but it restricts some of the airflow and this makes managing the fire much more difficult. i would put the larger one(if ones larger) toward the rear of the cooker where its hotter. inderect setup, no vracks. 250 degrees dome stabilized for an hour and a half before adding meat and dont touch your vent settings for atleast 3 hours as that cold meat will be giving you wrong temp readings in the pit. follow elder wards 4 part pulled pork directions found in the recipe section for fire building.

Citizen Q

digger65,
I can fit 3 picnics or 4 butts on my homemade raised grid (Webber 18" with stainless carriage bolts, nuts & washers) over firebricks if I stand them on end. Just be careful not to hit the dome thermometer when you close the lid.[p]Cheers,
C~Q

SirKeats

hayhonker,[p]Makes sense... thanks a bunch for the info!

Unknown

BajaTom & all above,[p]Thanks for the advice --- I look forward to this first "major" job on the BGE and those that will follow. [p]

EddieMac

Great advice fishlessman!! This is indeed the correct plan of attack! The only thing I would add is make sure there's plenty of lump in the box! Lump should be at or near the top of the firebox just to make sure all goes well.....[p]Get 'em going!![p]Ed McLean....eddiemac
Ft. Pierce, FL