^^^what they said. barbafunkoramaque kinda laid down the law on that one.
I'll just throw in that it'd probably be a good idea to go with a straight up salt/pepper (dalmation) rub the first time out. Coarse salt, like sea salt or kosher salt, and coarse grind black pepper. Keep it simple on the rub! Other than that, you're looking for probe tender & rest - there's a lot of info to digest, but no need to overcomplicate it.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!