Got home yesterday and got the kettle set up for indirect with hickory chunks.
While the coals were getting right, I unwrapped these from the day before
And wrapped them up with bacon
Hit the grates
Used that sorta minion method, lit half the coals and let the rest catch slowly, half damper kept the kettle humming right at 255.
Flipped at one hour, then gave a probe check every 15 minutes
Pulled them at 135 and 137 and gave them a 15 minute rest before digging in
And the money shot!
Very good, very moist, but if I did something different, I'd cut back on the rosemary. Almost overpowered the meat...
Thanks everyone for all of the suggestions on what to do with the rest of the meat.
While the coals were getting right, I unwrapped these from the day before
And wrapped them up with bacon
Hit the grates
Used that sorta minion method, lit half the coals and let the rest catch slowly, half damper kept the kettle humming right at 255.
Flipped at one hour, then gave a probe check every 15 minutes
Pulled them at 135 and 137 and gave them a 15 minute rest before digging in
And the money shot!
Very good, very moist, but if I did something different, I'd cut back on the rosemary. Almost overpowered the meat...
Thanks everyone for all of the suggestions on what to do with the rest of the meat.
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