It was 5.5 lbs and dry brined with salt 12 hours before cook, then seasoned with a tad bit more salt, pepper, thyme, and rosemary. Smoked at 250 on my XL until the internal hit 110, then pulled and let it rest for 20 minutes while the charcoal got ripping hot. Threw it back on at 550 for 5 minutes (still indirect) and that was it. Final internal was like 128. It was really good, but the next one will be even better after a few minor adjustments.
by Beardeddragon0714
2 Comments
Looks fantastic, what adjustments do you think you want to try?
That last 550 should’ve been a direct sear. On all sides. Bearded Butchers style.