Steve Petrone
TVWBB Diamond Member
Today, I did my first go with a Cushion. To my surprise, the Cushion was actually three! So the cook was 3 3lb. Cushion roasts.
The roasts were tied with butchers twine.
I'm learning how to cook with the 14.5. Old school technique. No real mods, no algorithms, no fans...no thermometer except the one Weber provided.
Just open all vents 100% and let it fly. Cook temps ranged from 225-275. Average temp probably 250.
The smallest cushion took 8 hours to get to 200. the other two took 9 hours and they measured 186 and 195.
They are all resting in foil with No.5 sauce and mixed berry jam for some sweet. Since they are boneless and tied...my plan is to slice , rather than pull.
The roasts are the size of a jumbo grapefruit post cook.
The roasts were tied with butchers twine.
I'm learning how to cook with the 14.5. Old school technique. No real mods, no algorithms, no fans...no thermometer except the one Weber provided.
Just open all vents 100% and let it fly. Cook temps ranged from 225-275. Average temp probably 250.
The smallest cushion took 8 hours to get to 200. the other two took 9 hours and they measured 186 and 195.
They are all resting in foil with No.5 sauce and mixed berry jam for some sweet. Since they are boneless and tied...my plan is to slice , rather than pull.
The roasts are the size of a jumbo grapefruit post cook.