code3rrt
Babbling Farker
- Joined
- Aug 9, 2012
- Location
- Spokane Valley, Washington
The beginnings of the cook are here:http://www.bbq-brethren.com/forum/showthread.php?t=168792
Here's the roast outta the fridge to bring up to room temp
I gotta tell ya, When I unwrapped this the aroma was amazing.
Here's the cook set up, Kingsford Comp with mesquite for smoke:
The roast is tied up and waiting to go on:
Started the ring with 8 lit coals:
The ring itself is 3 briquettes deep. On it goes at 2:00 PM sharp:
At 30 minutes running pretty much where I want to be:
It's now 4:00 I have an IT of 95* and cook temp holding nicely at 230*. The cook temp has been running 221-235*. So far so good......be back later!
KC
Here's the roast outta the fridge to bring up to room temp
I gotta tell ya, When I unwrapped this the aroma was amazing.
Here's the cook set up, Kingsford Comp with mesquite for smoke:
The roast is tied up and waiting to go on:
Started the ring with 8 lit coals:
The ring itself is 3 briquettes deep. On it goes at 2:00 PM sharp:
At 30 minutes running pretty much where I want to be:
It's now 4:00 I have an IT of 95* and cook temp holding nicely at 230*. The cook temp has been running 221-235*. So far so good......be back later!
KC
op2:
