1st Pork Butt

[Thomas Northen NJ]

I'll smoking my first Pork Butt tomorrow using the Mr Brown recipe. Is it best to use the top grate or bottom? Thanks for any suggestions.

 

[K Kruger]

Top, for easier access.

 

[Glenn W]

Yes top grate, also cook fat down so you want loose as much bark/seasoning.

 

[Jerry N.]

Unless I'm cooking more than two butts, I use only the top grate. I think I could get three on the top rack, but since I buy the two pack from Sam's, I've never had three butts (two or four). As Kevin said, access is much easier on the top grate and I know of no benefit to having the meat lower in the cooker.

Good luck with your first butt.

 

[Rolf Jacobsen]

Use the top grate. Since the bottom is unused, take a pan, foil it, and place it on the bottom grate. This should help with the clean up. Oh! Than have a beer.... or three.

 

[Thomas Northen NJ]

Thanks for the advise gang. I'll let you know how it turns out.

 

[Chad M. Anders]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rolf Jacobsen:
Use the top grate. Since the bottom is unused, take a pan, foil it, and place it on the bottom grate. This should help with the clean up. Oh! Than have a beer.... or three.

</div></BLOCKQUOTE>

Why not just take the bottom grate out completely when not in use?

I always use the top grate unless I need both then remove the bottom one from the WSM.

 

[Thomas Northen NJ]

Last question......10lb bone-in butt. Estimated cooking time at 225? 1.5hrs/lb a good estimate?

 

[Jeff Boudman]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chad M. Anders:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rolf Jacobsen:
Use the top grate. Since the bottom is unused, take a pan, foil it, and place it on the bottom grate. This should help with the clean up. Oh! Than have a beer.... or three.

</div></BLOCKQUOTE>

Why not just take the bottom grate out completely when not in use?

I always use the top grate unless I need both then remove the bottom one from the WSM. </div></BLOCKQUOTE>

I agree. I always take the bottom grate out if I'm not cooking on it.

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Thomas Northen NJ:
Last question......10lb bone-in butt. Estimated cooking time at 225? 1.5hrs/lb a good estimate? </div></BLOCKQUOTE>
I'd estimate longer at 225.

 

[Glenn W]

If you are that low (225) at the grate you will be more like 1.75-2hrs per lb. Also weight sometimes is not key, thickness and uniform size (nice and square/tight) is. If you are 225 dome you will be more like 250-270 grate if your therm is accurate.