Tool 6 hours on the smaller one while the larger one finished closer to 9 hours. I forgot to toss in some wood chunks, so at least I know what I'm missing without the cherry wood now (still good, but the wood definitely makes a difference). Super tender and moist on the 9 hour. 6 hour was tender but definitely wasn't as moist. Luckily it wasn't dry.
Seasoning was my own concoction with spgo, and honey powder. I was hoping the honey would've helped with the bark, but it is what it is.
250f grate temp with max temp spike hitting 280f briefly around hour 4. Pulled by feel, but the smaller felt done at 200, while the larger one was pulled at 198.
Wrapped in foil to rest after cook. Sliced after a 30min countertop rest.
Overall satisfied with both, as were my friends that tried it. Next up: pulled pork
by raving971
3 Comments
Those look amazing. I wanna try those so badly. Where did you get the cut of meat?
Even without the wood chunks, looks like they got a good amount of smoke. I’m new to the Kamado world after smoking on my Weber kettle for a long time, how do you set up the grill for smoking low and slow like that to get that much smoke without the bitter white smoke?
I tried using the method you recommended, unfortunately not for sale by me