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Unread 07-08-2011, 06:00 AM   #15
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Originally Posted by Timmy View Post
Looks great! was there any drying on the surface of the meat? In other words did the surface of the meat dry out?
Without the skin, the meat developed a bit of a "bark" but since I spritzed it a couple of times it was not dry. A little bit of a thin firm outer layer of "bark" but all that was underneath it was very moist.

One thing I forgot to mention is that about half way thru I rotated the meat between the main grate and the hover grill, as the hover grill was running at a hotter temp due to it being up higher in the dome. I think this got me a more consistent "doneness" on all the pieces.

22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue
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