Butterball roast

[Matthew Y]

Clearing the freezer. Cooked up a stuffed boneless butterball roast.

Setup snake method with hickory wood chips. Temp 325 the whole cook.


Used a Stainless steel serving pan as a heat shield. Cooked from frozen.






Turkey was dry. Overcooked it. Maverick ran out of batteries. Regret not running out to get new batteries. Lesson learned.

 

[Steve Cleveland]

Bummer, I hate it when I dry something out.

 

[Rich Dahl]

Sorry to hear that, great effort though.

 

[Barb D]

It still looks good.

 

[Wolgast]

Looks great! Ill take your word for it though

 

[Enrico Brandizzi]

Sorry You were betrayed by technology!
Anyhow looks great.
Great setup too!

 

[Cliff Bartlett]

Bet it still tasted good! I really like your set up too.

 

[Matthew Y]

Thanks. The hickory made it taste like smoked ham.

 

[Chris Conro]

Matthew, what kind of charcoal were you using there?

 

[Matthew Y]

Maple leaf briquettes. I'm not sure if they sell it in the U.S. Doesn't have the initial bad smell like KBB, and I find it burns hotter and longer.

 

[Chris Conro]

Sounds like maybe a natural briquette. And I'm not surprised they burn longer than KBB, since they look like they're almost spherical, without all the grooves and K mark that the Kingsford have.

I was just curious, as they looked a little different. Thanks!

 

[Matt Rector]

Looks good, just pour some gravy over it.

 

[S.Six]

Looks good to me! What diameter pan are you using for the heat defuser?

 

[Matthew Y]

Looks good to me! What diameter pan are you using for the heat defuser?

20 inch.

Looks good, just pour some gravy over it.

That's exactly what I did. Gravy fixes everything.