R Rooftop Found some matches. Joined Jun 13, 2015 Messages 13 Reaction score 1 Points 0 Location Ky Oct 23, 2016 #1 Bout 4 pounds. Any good advice would be appreciated.
H Hoss Quintessential Chatty Farker Joined Dec 31, 2009 Messages 5,830 Reaction score 5... Points 0 Location Hernando,MS Oct 23, 2016 #2 250 dome,indirect , til it hits 120 internal temp.Salt and pepper is all it needs.If you want a crust,remove it when it hits 120 and crank the BGE up to 500 and toss it back on for a few minutes.
250 dome,indirect , til it hits 120 internal temp.Salt and pepper is all it needs.If you want a crust,remove it when it hits 120 and crank the BGE up to 500 and toss it back on for a few minutes.
R Rooftop Found some matches. Joined Jun 13, 2015 Messages 13 Reaction score 1 Points 0 Location Ky Oct 23, 2016 #3 What would you put in the drip pan?
H Hoss Quintessential Chatty Farker Joined Dec 31, 2009 Messages 5,830 Reaction score 5... Points 0 Location Hernando,MS Oct 23, 2016 #4 Rooftop said: What would you put in the drip pan? Click to expand... I do not use one.I just make au jus out of Johmmy's French Dip Concentrate.
Rooftop said: What would you put in the drip pan? Click to expand... I do not use one.I just make au jus out of Johmmy's French Dip Concentrate.
