- 2 Posts. Joined 7/2010
- Location: Lafayette, LA
- Points: 10
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OK, so it needs to get to 140 pretty quick, but then you can drop temp to smoke all night. Like 250 at 8pm to get it past 140 by midnight, then maybe 180 for the rest of the night for a lunchtime thing? Need to do some searchin'.
Did you use a rub on the eye?
Mmmmm. This does sound good. I haven't cooked one of those in years. I didn't think it could take an all nighter though. Tinfoil is a miracle worker I guess?
I tried a roast a couple months back. Stuffed it with spears of carrot, potato, onion, tented it in a big ceramic bowl and surrounded it with whole veggies. Cooked it at 180 for about 8 hours IIRC. Not enough heat for that amount of time, the spears were still a bit crunchy, meat a bit tough but flavorful. The the whole veggies swimming in the juice were delicious though. I guess this would be a good one to try again as an overnighter also.
what he sayin is select a 12 pound bird tops, dont go larger unless you wanna spatchcock it...
beef clods are a great smoke as well....