Pork Shoulder on Small egg

Unknown

Any suggestions on doing a Boston Butt (4.5 lb) on a small egg? I haven't been able to find a v-rack to fit it and was just going to place it on the grill with BWeiss's indirect setup using the 8" baking dish, aluminum pie pan placed inside it. What temp? Approx cooking time?

stike

Livin'EZ,
only answer i have for you is the placement of the butt right on the grill.[p]not a problem, but just don't try to take the butt off outside in one piece. [p]take the grill off and dump the pork into your bowl, because it'll be falling apart.[p]i never thot of it until i went without a vee rack because i was doing two, and i made a mess trying to pick up the butt from the grill with the top open and the smoke pouring out, etc.[p]no diff in taste tho!

CurryPowder

Livin'EZ,
I made my own v-rack for the small by bending a cookie cooling rack into a "M" shape. It fits just fine in my small, and i invert it to hold 4 half slabs of ribs. I've also cooked larger butts directly on the grid without a problem.[p]It took me about 12+ hours to cook on the small for a sub 5 pounder, keeping dome temp 225-250, I don't think the 2hrs/lb applies to smaller meats, the render time takes just as long.[p]pic of my 5 minute, 50 cent v-rack solution.

CurryPowder

<p />CurryPowder,
well, maybe this is a photo.

Unknown

CurryPowder,[p]At what temp do you pull it off? 170? I assume you did indirect cooking?

CurryPowder

Livin'EZ,
I pull off at 195-200 for making pulled pork. i would venture 170 would be for slicing. My indirect set-up is an 9" pie pan suspended below the grid level.