Inaugural cook- Star-Spangled BBQ


 
Wilmer Cogburn said:
How many pounds was that roast?

How long did it take to cook indirect like that?

Did you position the lid vent above the roast or above the coals?
Click to expand...
I think it was 7 LBS
I was careful to keep the pit temp at 350, and it took just over an hour and a half to hit 130 degrees internal
I cooked it indirect (vents over the roast)

Normally I do Rack of Pork on the Rotisserie, this was my first time to cook it indirect. It won't be my last time, I really liked it a lot

Here's the Seasoning adjusted for 7LBS, and a couple tweaks to it

2.5 tablespoon olive oil
1.5 tablespoon Dijon mustard
1.5 teaspoon granulated garlic
2.5 teaspoon kosher salt
1.5 teaspoon ground black pepper
1.5 teaspoon dried thyme
1.5 teaspoon dried rosemary

The Recipe is attached
 

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