8.3 lb Costco flat.
3 step rub - barbefunkoramaque style (got the idea from http://www.youtube.com/user/Popdaddy.../5/DMVK0-aR2sA
- 1. Lawrey's
- 2. Homemade low-salt rub
- 3. Coarse Black pepper + Coarse Sea Salt + no-salt lemmon pepper
No injection or marinade. Fat cap up.
Fired up UDS at 5:30 am, got up to about 300°, meat on at about 6:30.
We'll see how this goes, still going to do some reading on foil/no foil, flip/no-flip/ broth injection, how long to hold (oven/foil/cooler).