My butcher buddies hooked me up with 3.3lb choice angus chuck roast. I followed the Adrenaline BBQ recipe for pulled beef to a T. I already enjoyed BBBR, but the cumin was a nice addition for this. I like cumin. I even fresh grind my own for certain applications.
I light ten coals as a starter now, to counter act my leaky grill. As well as running vents a little more shut than the manufacturers recommendation. However I can hold 225-230 like an effen warlord now, and did so for 11 hours, spiking only after taking the lid off to sweep coals, check water, add fuel, etc. Even then it was lower 240s and I was able to bring it back to 225-230 just by replacing the lid and barely adjusting the vents. To be honest, cooking on the kettle for 15 years without the SnS taught me a lot about vent control and how even small adjustments make a big difference. Practice makes perfect!
The meat stalled at 156 for a couple hours. Might have been 3 actually. SnS was holding temp just fine so I kind of ignored it for a while. Once I had consistent 180 IT with thermapen, I wrapped in foil and returned to the grill. I think (was drinking) it was another hour in foil before we hit 205 and poking it with thermapen felt like butter. Faux cambro for an hour and it pulled easily.
This was friggin fantastic! I gave some to my fisherman neighbors, they wanted recipe but have no smoker. I told them about the kettle + SnS combo. I took some to the butchers, one wants to put together a kettle with the SnS. Even Mrs. EasyMoney loved it, and she's sort of annoyed with my obsessive cooking lately.
Highlights:
6 hourish
Final product. Lana girl hoping I drop some on the floor.
I light ten coals as a starter now, to counter act my leaky grill. As well as running vents a little more shut than the manufacturers recommendation. However I can hold 225-230 like an effen warlord now, and did so for 11 hours, spiking only after taking the lid off to sweep coals, check water, add fuel, etc. Even then it was lower 240s and I was able to bring it back to 225-230 just by replacing the lid and barely adjusting the vents. To be honest, cooking on the kettle for 15 years without the SnS taught me a lot about vent control and how even small adjustments make a big difference. Practice makes perfect!
The meat stalled at 156 for a couple hours. Might have been 3 actually. SnS was holding temp just fine so I kind of ignored it for a while. Once I had consistent 180 IT with thermapen, I wrapped in foil and returned to the grill. I think (was drinking) it was another hour in foil before we hit 205 and poking it with thermapen felt like butter. Faux cambro for an hour and it pulled easily.
This was friggin fantastic! I gave some to my fisherman neighbors, they wanted recipe but have no smoker. I told them about the kettle + SnS combo. I took some to the butchers, one wants to put together a kettle with the SnS. Even Mrs. EasyMoney loved it, and she's sort of annoyed with my obsessive cooking lately.
Highlights:
6 hourish
Final product. Lana girl hoping I drop some on the floor.
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