I dry rubbed two boneless butts from Costco with Jeff's rub which i just bought yesterday. I loaded up my Kamado with Hickory chunks and kingsford competition briquettes.
I work midnight -8 am so when I got home I fired up my grill at around 9:30 and had the butts on just after 10:am after my temps reached around 260. With the meat on temps dropped a bit but soon were climbing over 300 so i made a small adjustment to the vents and temps settled in right around 250.
Here they are being put on the kamado
Here they are a couple hours in
Here is my son Steven Jr. grilling just like his old man while Lucy takes a nap.
I am now going to bed have to be up for work in a few hours. I left the maverick in my wife's hands with instructions to only wake me if necessary. She knows to foil and place in a cooler till I get up. I will not be foiling except for the rest which will be a first for me. I have mopped it maybe 3 times so far and the bark looks amazing, I can't wait to see the final results.Stay tuned for more q-view.
I work midnight -8 am so when I got home I fired up my grill at around 9:30 and had the butts on just after 10:am after my temps reached around 260. With the meat on temps dropped a bit but soon were climbing over 300 so i made a small adjustment to the vents and temps settled in right around 250.
Here they are being put on the kamado
Here they are a couple hours in
Here is my son Steven Jr. grilling just like his old man while Lucy takes a nap.
I am now going to bed have to be up for work in a few hours. I left the maverick in my wife's hands with instructions to only wake me if necessary. She knows to foil and place in a cooler till I get up. I will not be foiling except for the rest which will be a first for me. I have mopped it maybe 3 times so far and the bark looks amazing, I can't wait to see the final results.Stay tuned for more q-view.
