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Pork Butt: direct vs. indirect

Scott S
Scott S Posts: 24
edited November -0001 in EggHead Forum
It's 5:30am, and I need to have my butts on the grill in order to have 4th of July BBQ tonight before the fireworks.[p]This is only my second time. Last weekend was my first and I dropped 2 butts right into a turkey-sized drip pan. BAD IDEA: the fat didn't drain; after 10 hours the butts were standing in about an inch of fat. I simply poked holes in and it drained into the fire. Wasn't pretty.[p]My question: can I simply do the butts over direct heat? [p]- The coals are packed to the top of the firebox, but the meat is still, what, 9" away?
- I'm using a BBQ guru, so I'll glide around 225 all day.
- I don't have the cool ceramic thing with three legs--that's on order.
- I'm out of disposable aluminum pans...I might be able to wedge a square baking pan in there to deflect the heat.[p]Would love your help....[p]
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Comments

  • Unknown
    Unknown
    My first Butt I used one of my wife's cake pans that I wrapped in foil and filled about 3/4 with water. I put a rack from an oven roasting pan on top of that and put the butt on it. It work just fine.

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  • Scott S
    Scott S Posts: 24
    Great idea Steve. I do have a broiler pan that I can wrap in foil. I'll go give it a shot. The coals are ready to be lit![p]Two more questions:
    - I forgot to rub the butt overnight. Does it matter? It has a liberal coating on it now, but only sitting for about 30 min.[p]- Start the fire then immediately put the butts on, or wait until the coals have stablized? I'm afraid I'm missing a lot of good smoke action. It is, however the dense white smoke: maybe I don't want that (I'm using a blend of lump, cherry and oak).
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  • Unknown
    Unknown
    Scott S.,
    I make my own drip pans with thick aluminum foil with rolled up edges. I prefer to let all that ceramic heat mass come up to temp before I put the butts on. So, I remove the plate setter and metal grill and let the egg soak for 1/2 hour or so with temp stabilized at around 220. Then I add the wood for smoking, plate setter, metal grill, drip pan, rack and butts.[p][p]Happy 4th![p]cityWok
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  • Scott S
    Scott S Posts: 24
    Thank you cityWok. Everything's all set...I ended up wrapping the broiler pan in alumnium foil...I wish I had seen your note first; less cleanup time. [p]

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  • Unknown
    Unknown
    I usually get my fire going and then go in an prep the butt while I wait for the egg to stabilize. The rub is on the Butt maybe 20 - 30 minutes before going on the egg. I've done a couple where the rub was on much longer (overnight in one case) and I gotta say, maybe my tongue isn't that sensitive or educated but I swear I can't tell any difference.
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  • Unknown
    Unknown
    Scott S.,[p]Happy egging! I have had mine for 6 months now and it is the best bbq pulled pork I have ever had. I use Elder Wards approach for cooking, and his rub and sauce. I want to shake that man's hand![p]cW
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