Butt on a Medium

civileggineer does more than I've ever needed. Do get the biggest you think you can use. A medium will easily hold enough lump to do a 9 lb butt or picnic. Bigger means for me that in the end the meat will be as juicy and smooth as can be. For me, small = dry.

I use a very simple set up. Bottom grate with drip pan on it. No fluid unless the fat begins to burn in the pan after many hours. Extended grill with the butt on it. V-rack can be used, but is not necessary.

Maybe baste a little towards the end if there is any meat without a fat cap.

Check at least every 4 hours over nite. Worst case, you catch the fire out, or going out, run the butt inside to the oven (you do have some good mitts, right?), and hold there in warmth while you get the fire going again.

My last one had a rather large bone in it, and some portions were at 200, others still at 180. I pulled and foiled then. Most of it was pullable, but a bit needed chopping. It all tasted really good.

I cooked a 4.28lb Boston Butt (BB) the other day on my medium egg. It was my first attempt at cooking a BB on the Egg. The cooking instructions on the Publix meat package said 22-26 minutes per pound at 350 so that is what I did.

Filled medium egg with BGE brand lump charcoal to slightly above the top of the fire ring, fired it off, temp up to 350 then reduced the air flow a bit, plate setter and alum drip pan in place, BB was near room temp and seasoned with generous amount of Byrons Butt Rub, meat on, meat off 2 hours later. It turned out good, easy to slice, good flavor, etc. but I know there is room for improvement. Next time may inject it with something, cook lower and slower. Suggestions?

Dave