My 3.84 lb. pork butt plan

Skeeter Hawk · July 2000

Thanks for the tips on cooking times earlier today. This morning I slathered the roast in Publix brand spicy brown mustard, rubbed it in a variation of Elder Ward's pork butt rub, then wrapped it in saran for fridge storage till sunday morning.[p]From Eldar Ward's rub recipe I replaced 1T of peppar with 1T Chipolte, added 1.5t allspice, and 1T garlic powder. This rub smells a little like chille seasoning, which probably comes mostly from the 2T cummin in the original recipe.[p]I can't find firebricks in Florida yet, but at 9:00 a.m. I'm going to dash out and try to get a BGE pizza stone. My plan is to put the pizza stone on the rack, put a drip pan on the pizza stone, then put the pork butt on a V-rack in the drip pan. Cooking should start at about 10:00 if everything goes ok. [p]If I can't get the pizza stone should I cook directly over the coals, or still use the drip pan?[p]thanks
tim

Spin · July 2000

Skeeter Hawk,[p]As all pizza stones are capable of at least 350F, you should have no problem obtaining one. I have a thin one I use for low and slow. An empty drip will also work nicely.[p]Good luck with the cook.[p]Spin

Skeeter Hawk · July 2000

Well, the shop where I buy my BGE stuff didn't open until 11:00, and I wanted to get the pork cooking, so I went the direct route, just a drip pan and a V rack.[p]Threw on a handfull of oak and a big hickory chunk along with the pork at 10:30 and I'm Q'ing away now.[p]tim

My 3.84 lb. pork butt plan

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