V Rack or No V Rack? and Other Qs...

Egg to Differ

I am starting my first boston butt on the egg tomorrow night and I was wondering if anyone could give me some advice on this topic.

Also, if I'm doing a 4-5 lb butt indirect at 250 dome, about how long should this take?

I just purchased a polder and I was wondering if anyone had tips on placement in the butt.

Final question - Mop or no mop? I am going to use mustard to apply the rub.

Thanks for the advice from a BGE novice!

gdenby

You can use a V-rack if you want to put a drip pan right under the butt. However, it works just fine to place the but on the grill and set a pan below on a lower grill or the inverted platesetter.

The standard timing for mutts is 1.5 - 2 hours per pound.

Butts don't need mopping. They have so much fat that they baste tmeselves. As the outer fat and rub cooks, it creates a wonderful tasting "bark." You won't want to wash that off. You can add a late saucing, but really is not needed. I drizzled some honey once, and found that the areas where the bark remained crispy were more toothsome.

Celtic Wolf

All my advice on one page: Pulled Pork

The use of rack is a personal preference. I never use a rack for this type of cook.

Egg to Differ

Thanks for the advice.

Regarding the thermometer placement? Do I just stick it into the middle of the butt? Is there a "proper" way to do this?

For instance, I do know if you put it near a bone it will read hotter.

Egg to Differ

Thanks for the link and great advice!

PlanoPokes79

Got this tip from TJV here on the forum, did a 9 lb butt in 5 hours at 350*, 3 hours straight on the grid and drip pan below, last 2 hours in foil. Until internal temp at 200* and put in a cooler wrapped in towels for an hour or so. was moist and pulled without a problem. Don't get the temp prob too close to the bone and get a false read. Have fun.