Rodney
Full Fledged Farker
Hey guys-
So, this weekend I went an annual camp-out at Trego Hot Springs in Black Rock Desert, Nevada with some friends of mine. Feeling the need to contribute my new-found prowess at making decent Q, I had planned on bringing my UDS with me. However, just the other day, I figured out how to get my 22.5 OTS to cruise at 225-250 very reliably, so I decided to take that instead. It worked out great!
First, here's our camp. You can see the OTS in the foreground.
Like I said, it's BFE. Like camping on the moon. I love it. :wink: It's a great place for motorcycles, drinking, guns, jackrabbits, tannerite, and *safe* combinations thereof. You know, stuff your wife won't let you do. Except my wife is cool, and she was there with me, having all kinds of redneck fun.
I used Chris Lilly's recipe, which can be found here:
http://www.bbq-brethren.com/forum/showthread.php?p=1343659
The day before we left, I prepared the rub and the injection marinade (EDIT: I cut the recipe in half, as it was for a 16-pound roast), stuffed the roast into a gallon ziploc (barely), and double-bagged it. When in camp, I injected and rubbed the roast and got it on the grill at 8 am.
On the OTS, I found that if I light half a chimney of charcoal, fill a Weber indirect charcoal basket to flush (not heaping) with that lit charcoal, open the bottom damper to about a 1/8" slit and the top to about 3/16", it'll sit right in there at about 230-240 (in 70 degrees outside temp). It worked GREAT. I got some Weber-branded applewood chunks and just tossed one directly on the coals, as it wasn't getting quite enough heat on the grate just above the coals. I only went through three ~3" cube chunks and had smoke rolling out the whole time.
Here it is at about 150 degrees, fat cap up. I've got one probe of my Maverick ET-7 in the meat and the other one held up by the meat but measuring air temp. I would've used my ET-73, but I fried the meat probe on my gas grill... :doh: The charcoal basket in the foreground has coals and wood in it; the one on the other side is empty. Of course I completely forgot to add apple juice to the meat during cooking and before foiling, but it still turned out VERY moist.
The meat took 10 hours to reach 200 degrees, and I only went through three refills of charcoal. In fact, I added the third batch of charcoal only 1.5 hours before it was done. This thing rivals the efficiency of a UDS, and is great for low-and-slow cooking! Being new to using a Weber kettle, this is a revelation to me, but is probably common knowledge to you guys. :wink:
And here's the carnage! Everyone LOVED it. For sauce, I took a bottle of Sweet Baby Ray's Original and cut it about 50/50 with apple cider vinegar, and it was incredible.
I highly recommend Chris Lilly's recipe, especially if you're new to this like I am. I tried another recipe before on some small butt roasts that involved marinating for 24 hours AND injecting AND letting it sit for 6 hours, and this recipe doesn't require all of that prep work AND it tasted much better. This one's a very safe bet, and applewood smoke works incredibly well with it.
Definitely gonna add this recipe to my list of go-to recipes. :thumb:
So, this weekend I went an annual camp-out at Trego Hot Springs in Black Rock Desert, Nevada with some friends of mine. Feeling the need to contribute my new-found prowess at making decent Q, I had planned on bringing my UDS with me. However, just the other day, I figured out how to get my 22.5 OTS to cruise at 225-250 very reliably, so I decided to take that instead. It worked out great!
First, here's our camp. You can see the OTS in the foreground.
Like I said, it's BFE. Like camping on the moon. I love it. :wink: It's a great place for motorcycles, drinking, guns, jackrabbits, tannerite, and *safe* combinations thereof. You know, stuff your wife won't let you do. Except my wife is cool, and she was there with me, having all kinds of redneck fun.
I used Chris Lilly's recipe, which can be found here:
http://www.bbq-brethren.com/forum/showthread.php?p=1343659
The day before we left, I prepared the rub and the injection marinade (EDIT: I cut the recipe in half, as it was for a 16-pound roast), stuffed the roast into a gallon ziploc (barely), and double-bagged it. When in camp, I injected and rubbed the roast and got it on the grill at 8 am.
On the OTS, I found that if I light half a chimney of charcoal, fill a Weber indirect charcoal basket to flush (not heaping) with that lit charcoal, open the bottom damper to about a 1/8" slit and the top to about 3/16", it'll sit right in there at about 230-240 (in 70 degrees outside temp). It worked GREAT. I got some Weber-branded applewood chunks and just tossed one directly on the coals, as it wasn't getting quite enough heat on the grate just above the coals. I only went through three ~3" cube chunks and had smoke rolling out the whole time.
Here it is at about 150 degrees, fat cap up. I've got one probe of my Maverick ET-7 in the meat and the other one held up by the meat but measuring air temp. I would've used my ET-73, but I fried the meat probe on my gas grill... :doh: The charcoal basket in the foreground has coals and wood in it; the one on the other side is empty. Of course I completely forgot to add apple juice to the meat during cooking and before foiling, but it still turned out VERY moist.
The meat took 10 hours to reach 200 degrees, and I only went through three refills of charcoal. In fact, I added the third batch of charcoal only 1.5 hours before it was done. This thing rivals the efficiency of a UDS, and is great for low-and-slow cooking! Being new to using a Weber kettle, this is a revelation to me, but is probably common knowledge to you guys. :wink:
And here's the carnage! Everyone LOVED it. For sauce, I took a bottle of Sweet Baby Ray's Original and cut it about 50/50 with apple cider vinegar, and it was incredible.
I highly recommend Chris Lilly's recipe, especially if you're new to this like I am. I tried another recipe before on some small butt roasts that involved marinating for 24 hours AND injecting AND letting it sit for 6 hours, and this recipe doesn't require all of that prep work AND it tasted much better. This one's a very safe bet, and applewood smoke works incredibly well with it.
Definitely gonna add this recipe to my list of go-to recipes. :thumb:
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