Antonio Silva
New member
The victim was a 6.7 lb bone in butt.
Started frozen then defrosted for two days in the fridge.
Since I didn't know what to expect, I got up early.
6:00 AM on Sunday. Grrrr.
Covered the bowl, both sides, with alum foil, and filled it to two inches from the top.
Used the Minion method with the charcoal bowel filed 3/4.
Things settled down at 7:00 AM and got smoking.
Using the installed Weber temp gauge, things got to 275 degrees pretty quick.
Things stayed stable pretty much between 260 and 270 according to the Gauge.
Trouble at 12:00.
Temp dropping to 250.
Added some coals and adjusted bottom vents.
At 1:00 PM, with the smoker temp at 270, I took the top off and probed the meat with a thermometer.
165 degrees internally.
Done.
Wrapped the meat with alum foil and put in a cooler to rest till suppertime.
Delish and easy-peasy.
Why was I worried?
Started frozen then defrosted for two days in the fridge.
Since I didn't know what to expect, I got up early.
6:00 AM on Sunday. Grrrr.
Covered the bowl, both sides, with alum foil, and filled it to two inches from the top.
Used the Minion method with the charcoal bowel filed 3/4.
Things settled down at 7:00 AM and got smoking.
Using the installed Weber temp gauge, things got to 275 degrees pretty quick.
Things stayed stable pretty much between 260 and 270 according to the Gauge.
Trouble at 12:00.
Temp dropping to 250.
Added some coals and adjusted bottom vents.
At 1:00 PM, with the smoker temp at 270, I took the top off and probed the meat with a thermometer.
165 degrees internally.
Done.
Wrapped the meat with alum foil and put in a cooler to rest till suppertime.
Delish and easy-peasy.
Why was I worried?