Biloxidman
is One Chatty Farker
Picked up a 7 lb butt at Sam’s Club yesterday to do a hot and fast experiment. Joe Classic lit at 7:50am to come to temp. Meanwhile trimmed a little fat cap (not much was there surprisingly), applied a layer of EVOO then Black and Gold Cajun seasoning.
By 8:10 Joe was at 280 so I added 3 chunks of hickory and 3 of mesquite and put the grill and deflector on. By 8:30 the white smoke was lightening up so on she went at 285 dome temp. Grid temp read 335 but that’s usual for my grill.
Planning to put it in a pan at 150-160 and wrap the pan with foil. Shooting for 4-5 hours including an hour rest.
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By 8:10 Joe was at 280 so I added 3 chunks of hickory and 3 of mesquite and put the grill and deflector on. By 8:30 the white smoke was lightening up so on she went at 285 dome temp. Grid temp read 335 but that’s usual for my grill.
Planning to put it in a pan at 150-160 and wrap the pan with foil. Shooting for 4-5 hours including an hour rest.
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