thirdeye's green chili questions

I do a variation and cook the butts on BGE for a few hours and then chunk the meat and let cook for 2-3 hours in the pot on BGE no top, stirring sometimes while keeping an eye on the liquid level.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=962512#962512

There is not a real benefit to cooking the meat in the Egg, mainly because of the spices... and because the smoke flavor won't be real obvious once you move into the second part of the cook. But a lot of folks do roast the chili meat in their Eggs. This particular recipe depends on those spices to be cooked on top of the tray of meat, so don't overlook that. Also be sure and sample some of the meat around the edges with a few saltine crackers, it's great (the center wont be fully cooked when it's ready to go into the stockpot so don't snack from there.)

Often the meat department will only grind pork at the end of the day because the grinder has to be cleaned again before grinding beef, give them a call and ask about their policy. I prefer a coarse grind, and I have used a food processor to chop the meat. You have to do it in smaller batches and use the pulse button.

Good luck and I hope you like it.