I might end up smoking a pork butt on my gas grill this weekend. I have a smoker that I will be using for some ribs, but there are a lot of people coming over and for the timing of everything, need extra cooking area. I've read all the articles on this site about indirect cooking and the two zone setup. With my grill, the water pans over-the-grate setup appears to be best.
What are 1-2 things you wish you had known or been told before you smoked a butt/brisket on a gas grill for the first time?
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
My best advice is don't sweat it, pork butts are very forgiving. Two zone it, toss some wood chips (in a smoke box or wrapped in foil) over the flame, and enjoy.
I'm the type that thinks way too much about things before I do them. When I messed up my first pork butt and it was still great, I relaxed. They've all come out fantastic since then, no matter on the BGE, the Weber, in a crock pot, a Dutch oven, a gasser, whatever.
I wouldn't worry about it too much if it was just me and the family but we've got people coming over. It's a party, ya know how that goes. If I can head off some errors prior to try get a good result first try, seemed like a good plan. Thanks again.
Comment