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 big green egg 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
12 Comments
Looks great!
Nice work 😛 👍
Nice!
What adjustments are you thinkin?
Still mooin’
Solid!!! Congratulations
Good job! It is harder than I would have imagined. Getting it ‘just right’ like this is tough…I was so afraid of overcooking.
You win
Splendid!
Looks pretty damned nummy.
Perfect.
Perfect