On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
<aussieslothNOSPAMMERSatyahoo.com.au> wrote:

>
>"Brian" > wrote in message
>news:xFoni.6589$Gx5.5872@trndny02...
>> AussieSloth wrote:
>>> All,
>>>
>>> I'm coming out of my lurking hole in search of help.
>>> Pete R.
>> G'Day,
>> I don't have a ready answer (I own a large BGE) but the Big Green Egg
>> forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get you the
>> measurements you're looking for, as well as being a good reference source.
>> Using the pizza stone as a heat deflector would work for me when doing the
>> butt. Good luck!
>>
>> Brian
>
>Thanks for the tip Brian.
>
>I'll go take a look over there.
>
>Pete.
>
If you don't have a pizza stone handy, try folding a bunch of tin foil
into shape. Leave about two fingers all around. Make a tray so
drippings don't get to the fire. Also those disposable Weber dealies
work well. If you can find a heavy duty stone [I have been using one
made by Pampered Chef for about 10 years], you will be well satisfied.
Still put a tinfoil tray on it.

Place the Butt above the brisket - but be carefull to make sure you
install each meat at a proper time in order to get the same ETA.

I have adopted Big Jim's method for Butt - 310-320F - which cuts out
overnighters. You just nee to do acount back for time for the brisket.
#20 in the dome will be more like 310 on the main grill on my #7K.
HTH.

Harry