- Jun 28, 2016
- 28
- 34
So I built this stick burner out of junk I had been saving and wanted to test it on something quick and easy. Enter top round. Kept it simple with spg and a spray bottle with beef broth and Worcester.
Pre heated red oak splits using a chimney of royal oak for starter. Whoa! Two splits on the coals and a small adjustment and I'm steady at 220. Over the coarse of 1hr 15 min I spritzer it 3 times and flipped it once and added 2 splits to the coals. Meat temp was 120 so I pulled it, put it in my rotisserie basket tray and using the rod held directly over the remaining coals to sear. You should've seen the juices when I started slicing it. Final temp 143.
Now that was fun! Authentic bbq. Better than all my other smokers from gmg pellet down to the weber kettle cheapo. And there's lots of others in between. That's rewarding
Pre heated red oak splits using a chimney of royal oak for starter. Whoa! Two splits on the coals and a small adjustment and I'm steady at 220. Over the coarse of 1hr 15 min I spritzer it 3 times and flipped it once and added 2 splits to the coals. Meat temp was 120 so I pulled it, put it in my rotisserie basket tray and using the rod held directly over the remaining coals to sear. You should've seen the juices when I started slicing it. Final temp 143.
Now that was fun! Authentic bbq. Better than all my other smokers from gmg pellet down to the weber kettle cheapo. And there's lots of others in between. That's rewarding