Butt Without The Bricks

Unknown

Can I do a pork butt without bricks, using only the drip pan as an indirect set up? I'm ready to take the leap (the reason I bought this sucker in the first place) but I'm still brickless.[p]I did ribs last weekend drip pan only and they turned out great, but a butt is a way bigger project.[p]Thanks!

Nature Boy

Skwerl X,
Naw. You don't need firebricks. Most of the time I use a cheap thin aluminum foil drip pan, and no firebricks underneath. If I am cooking chicken indirect at 400 I will use the firebricks to keep the drippings from smoking up too much, but you will not have that problem under 300.[p]Enjoy!
NB

WooDoggies

Skwerl X,[p]Yep, that's how I do it every time and they always turn out great.
Foil lined drip pan on the main grid, butt on a vrack or raised grid over the drip pan. Dat's all you need.[p]First low and slow, eh? You're gonna love it.[p]WD[p]

Unknown

Nature Boy,
Okay, it's a date! I'm mixing up some NC style sauce/mop tomorrow and telling the wife the weekend is shot![p]Woo hoo I can't wait![p]

Gloria

Nature Boy,
Do you use a rack when you do this? And where exactly do you put the abluminum pan? You can't set it directly on the lump can you?

Nature Boy

Gloria,
I put the pan on the main cooking grate, and elevate a second grate 5 or 6 inches above it...either with the BGE extended grate (nice addition to your accessories), or a second grate elevated by bolts or thin sideways firebricks.[p]You can set a v-rack in the pan, and cook on that, but I prefer it elevated so the heat/smoke can circulate evenly around whatever hunk-o-meat you be cookin![p]Cheers
Chris

Cornfed

Skwerl X,[p]I've had my Small BGE for (I think) more than 3 years, and I still don't own firebricks. Nothing against them, and I'd buy them if I saw them in a store I frequently went to, but I've never gone out of my way to get them, and I've done plenty of low and slow cooking.[p]Heeeeeeeeee,
Cornfed

Gloria

Nature Boy,
Thanks much!