Place setter legs up or down for low & slow butt

IA2GA

What is the recommended set up for a low & slow pork butt? The only optional equipment I have so far is the place setter, a v-rack and drip pan. SHould the place setter go legs up or down? Also, at the recommended config, what temp should I shoot for where the food is (not dome temp)?

Thanks!

The Naked Whiz

I would put the PLATE setter in legs up, a drip pan on the plate setter, a grid on the legs of the plate setter and then the butt on the grid.

You should shoot for a dome temp of 230-250 degrees. The temperature at the grate level will vary from the start of the cook to some number of hours after you start. Good luck!

usc1321

Listen to TNW he is a wealth of knowledge. I would also use these links to his site, you can't go wrong there.
http://www.nakedwhiz.com/elder.htm
http://www.nakedwhiz.com/pullpork.htm

BENTE

here is a photo of what the Whiz described



good luck

ILL--EGGER

By no means an expert here but i've had luck with a grid temp. around 225-235 and plate setter with feet up and drip pan with some liquid in it (water or apple juice seem to be popular) as well as elevating your drip pan a bit off of the plate setter to help prevent scorching of the drippings.

IA2GA

Thanks to all for the help. Here goes nothin!

East Cobb Eggy

The platesetter legs should be down with the drip pan inside. Place the grid on top of the legs of the platesetter. You can place the VRack on top of it or just place on the grate.

Greg