cooking a butt direct

fishlessman

has anyone here actually tried it, something ive been wanting to try for a while now just to see. raised up as high as i can with about a half filled firebox (i think a 225 direct cook wouldnt need anymore than that). maybe flip it when it hits the plataue. im thinking cherry with just a hint of mesquite and a vinegar based baste towards the end if the cook.

Cpt'n Cook

Sounds like a plan. Let us know how it works out.

Klag

A buddy of mine at work has a large egg but refuses to buy a plate setter and does pork butts all the time. I know he foils half way or something, but his come out pretty darn good.

AZRP

I cooked whole shoulders direct in my drum smoker for years. They do get done a lot quicker from what I remember and it is a lot more work. We would turn and mop every 30 minutes. -RP

fishlessman

im one of those that refuses to buy a platesetter as well. a platesetter would be good if i made alot of bread, but for what i cook they arent really needed. ill keep the tin foil in mind as the cook progresses, but i want to try it direct the whole time if possible.

fishlessman

how much quicker do you think, it would play a part on how much lump i start with. from cooking ribs direct verse inderect i can see you dont need near as much lump at the start of the cook. if they made an egg taller, i would buy one in a heartbeat, i would really like the extra distance to the coals

AZRP

I would do 2 14 lb. shoulders, put them on at 6 am and they would finish at 4 or 5 pm. I would start the charcoal in a wheelbarrow and move lit coals into the bottom of the cooker. Didn't use any thermometers, just put enough coals in to keep the meat cooking. The barrel cooker stood vertically with the grid one third of the way down the barrel. -RP

Weekend Warrior

I might be way off base, but my initial thought was Ewwwwww; all that pork fat vaporizing on the coals and a sooty foul smoke like bacon makes when cooked direct.

EmandM'sDad

My worry would be all the grease dripping into the lump and the bottom of the egg.

Hoss

Why not raise the butt and put a drip pan containing liquid underneath?That would catch drippings as well as deflect intense heat.Just a thought.Better safe than sorry!

fishlessman

i find with other cooks like ribs or duck that the grease dripping doesnt pose that much of a problem if the temps are kept at 225 or less so im betting it wont be bad with a butt either. if you want to see alot of grease, cook a farm duck at 225 degrees, the daisy turns white with grease as the smoke is cooling off as it leaves the cooker

fishlessman

ive done the cook with just a dry pan, it works fine, but i just love the smell of meat cooked directly over the coals

Weekend Warrior

No thanks. Yuk!

fishlessman

:laugh: would you walk away from an open pit pig roast, yum

Weekend Warrior

Ummmm. No. I had duck one time and it almost made me yak it was so greasy and fowl tasting.

fishlessman

if your cooking duck and dont want it greasy, prick the skin all over, spatchcock it, cook on a raised grid direct at 200/220 degrees for about 5 hours, no greasy taste, nice crunchy skin

TampaQ

My neighbor cooks butts only direct. He gets the temp up in the beginning to sort of sear the meat. He then foils, brings the temp down and let's it go all day. The drippings do get into the coal but I have never noticed a bad taste.
His butts are great. Not as much bark but still delicious.

Weekend Warrior

It was wild and didn't have a skin. It was skinned and gutted when I received it as a gift. I threw it on the old Weber gasser I had years ago. I took one bite and pitched the rest vowing never to waste good LP gas on a duck again. :laugh:

Unknown

have some rice, man.

hahahaha

Grandpas Grub

I use the adjustable rig on the top level but I do put a pie tin lower down in the egg to catch the drippings.

Are you wanting the drippings to fall on the lump?

If so, I wonder if the drippings would put the lump out?

After a cook or sometimes before a next cook while the grid is hot I wire brush off while in the egg. Those remaining pieces and or grease on the grid fall in the lump and that isn't a smell I want in the next cook.

The lump usually burns clean in about 5 minutes or so.

GG

TomM24

WW:

Try a domestic duck breast they are great.

Cpt'n Cook

Hey they're not that expensive :laugh:

fishlessman

thats what i want, grease dripping right into the coals, maybe get a boneless trimmed one to keep the dripping to a minimum. whats the worst that can happen, a lot of sauce to fix it.

fishlessman

i dont have a great source for butts, they are a few dollars a pound, picnics are always cheap but i think too greasy to really try this with. if its the platesetter your talking about, its on the not going to happen list with the cell phone and microwave.

Cpt'n Cook

Just a poor attempt at humor "If I made more bread"

Grandpas Grub

The more I think about this type of cook, it very well may turn out to be a great idea.

If the fat cap is overly heavy I would think it should be trimmed, if not I think I would leave it.

I will be looking forward to the results and it is something I also want to try.

GG

Kingsville Eggers

I think you will be ok as long as you turn your pork approx. every hour. I've never used a plate setter (getting one today with grill extender)(very happy)and will be trying this weekend. I'm new to egging(just 3 months) and wouldn't be afraid of trying what you're doing. Good luck.

mkc

You guys are SUCH a bad influence....

DH has just returned home with an 8 lb pork butt, per my request. I'm going to try this on Saturday, planning on 225 with a drip pan on the grid, butt on the grid extender above it (I don't have an adjustable rig... yet) We actually found we prefer our ribs cooked direct in this same manner. They take less time and get a nice gnarly bark to them, 3 hours at 250, spritzed with apple juice every 1/2 hour.

Michelle

tjv

how about a perforated disk, usually used for pizza pans. It should provide mostly direct. Only thing to consider is what bracket level, maybe 1.5. T

Grandpas Grub

I have never turned or rotated a butt or brisket or ribs a lot of times I don't even open the dome until the cook is over.

You egg when stabilizes, and if the meat is put in right place it cooks from all sides.

Just my 2¢

GG

Grandpas Grub

Tom.... is this something new and if so how much for the lg, med, sm, mini?

Kent