10lb.Butt,cooking set up and lump amount.

Bordello

Will be doing a 10lb. butt either Friday or Sat., I can use the inverted plate setter,drip pan,grill w/butt or I can put a pizza stone on grill,drip pan,grill extender then butt. That puts the butt very high in the dome but it does fit and allows about 3 inches clearance. If I use the fire ring with plate setter on it how high can I load the lump to the bottom of the setter? Never had a butt this large until I read that the butcher cuts them down to small 4-5lb. range.
Thanks,
New Bob

CR

New Bob, I have filled my LBGE to the top of the fire ring with lump for long cooks. I usually use my Plate Setter, legs down, then a drip pan with a v-rack in the pan or a grill setting on the drip pan; never had problems with height in the dome(largest I have done is a 7 1/2 pound butt. [p]Why don't you cut the Butt in half and cook the 2 pieces at the same time? This would reduce the cooking time to 12-15 hours verses 20+ hours for the 10 pounder in one piece.

Bordello

CR,
I have to admit I didn't consider using the setter upright or splitting the butt. No V rack here but could use a grill over on top of a pan. I will go out and try a couple of different set-ups.
Thanks,
New Bob

Unknown

CR,[p]I used to read this forum quite often, but have been out of touch for a while. Question: what's a plate setter. One more question, at what temp would you cook the BB at for 20 hours? I usually cook one in five to six hours....or less.[p]

CR

zjdeere, hopefully some of the more adept eggers will post a pictire of the Plate Setter in use; there have been many pictures in the past. The Plate Setter is basically a piece if ceramic that is shaped like a three legged table; they are sold by BGE. They fit perfectly in the LBGE. You can use them upright or inverted to get many variations for indirect cooking set-ups.[p]I do my low and slo cooking at dome temps of 225-275. Usually takes about 2 hours per pound to reach the internal meat temp of 195-200 that is usually recommended for pulled pork etc.