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Old 07-19-2013, 06:57 AM   #7
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
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The "snake" method will give you more consistent temps through the cook, but either method will work.
I've used this set-up to get cooking temps of 255 +/- 5 degrees for eight to ten hours, worked great for my brisket, should work for pork butt just fine.

I place a shallow pan on top of the brick, under the cooking grate for the drippings.
KC
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KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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