Pulled Pork - direct or indirect ?

Walter

Been a while since I've done pulled pork. First few times I put the pork right on the grill. Last couple times I used a drip pan and V-rack, with the pan on the grill. Now I've got a plate setter and was thinking of inverting it with a drip pan and a 2nd grid supported by the setter's legs. I'm sure indirect will save on some flare-ups and the crispier, crustier parts... but any other "big wins" on running indirect versus direct?[p]I was planning on running the dome at 250 +/- and holding it as best as I can (don't have a guru yet)... figuring that would have the meat about 210-215 at the grid. Will raising the grid with the plate setter require me to change that strategy... or can I just run the meat a few degrees hotter throughout the cook?[p]Doing 2 7-8 pounders for my son's HS graduation party this weekend, at his request [p]Thanks,
Walter

The Naked Whiz

Walter,
I've never done it any other way than with a plate setter inverted, holding a drip pan, and grid on the legs. My first butts went 230 rock solid all night and ended up taking about 20 hours. My second major butt cook was a bit different in that I let the temp creep up to 300 over night so they were done quite a bit sooner than I had planned, but I couldn't tell any difference that I remember between the two results. I wouldn't worry about any minor changes in temp. Butts are very forgiving.
TNW

Walter

The Naked Whiz,[p]Thanks. I'll be aiming to start them around 2 on Friday so they can be done between AM and noon on Saturday... just in time to rest and pull for party - woohooooo[p]Walter