1) Defrost (if applicable), slather and rub the night before.
2) Set in fridge overnight
3) Pull out and let sit (optional)
4) BBQ at 225F-275F (usually with Oak, Hickory or Mesquite)
5) Foil (heavy duty) at 160F internal temp (thickest meaty part)
6) Finish in the oven at 300F (optional to...
In the true old-timey BBQ tradition of burning wood for coal and shoveling it into a pit to sustain a 20-24 hour BBQ...I can see why few folks would work so hard for such small margins (difficult to insure a business based on flames for flavor too).
Earlier this year we bought a nice high-end spa off Craigslist which ended up including a gazebo, slate outdoor dinner table/chairs, BBQ-grill island and all of those chemicals. I typically buy the raw chemicals in-bulk, but I suppose it's smart to use these chemicals up in the next year-or-two...
Very cool. I sure would like to have a dedicated space in the house just for BBQ.
Not long ago, my wife surprised me with another grill (this one is a Traeger) and I had to put up another shed to house all of the goodies:
I got bored while BBQ'n some chuckies...so here's a "thermal survey" of my Traeger 075 grill (a surprise gift from my wife...especially so when considering that I have an FEC100):
Temp probes (I bought 30-each for $20 and found 12 that were within <2% tollerance):
Note: T-6 is in in the...