I trimmed this thing the other day, and dry brined it 36 hours.
Made a double batch of Cow Crust and got that on this morning.
I had originally planned on cooking this on the 26†kettle w/ SNS XL, but decided to take advantage of all the Broncos features to smoke and grill/sear. Glad I did! Lit it and got it up to temp, heat deflector in place, vents were open to about #1.
Got it on around 10am.
I flipped it once at 11:20am just to expose a different side to the heat source. Then let it go. At 12:50pm the Fireboard read 120F but the Thermapen found some 115F spots so I let it go until 1:10pm - just over a 3 hour cook. This was right in line with Meathead’s estimate of 30 min per diameter inch.
At that point I just lifted the grate out and, using the same loaded charcoal basket, turned the Bronco into a grill for the searing portion of the program.
I gave it roughly 3 min per side plus both ends.
Not perfect, ended up with a bit of a gray band, but it was outstanding. My wife had also made a double batch of Secretariat sauce, and we even broke out our Amazing Ribs knives for the full Meathead Experience!
Overall I have to say I’m absolutely giddy about the Bronco. Lighting is a cinch so far, temp management is a piece of cake, the deflector plate does it’s job, switching to the grill mid cook was a breeze, it’s been a blast to use! Only issue I think might arise is the number gauge on the vents seems to slip, but I’m used to eyeballing that on my kettle anyway.
Made a double batch of Cow Crust and got that on this morning.
I had originally planned on cooking this on the 26†kettle w/ SNS XL, but decided to take advantage of all the Broncos features to smoke and grill/sear. Glad I did! Lit it and got it up to temp, heat deflector in place, vents were open to about #1.
Got it on around 10am.
I flipped it once at 11:20am just to expose a different side to the heat source. Then let it go. At 12:50pm the Fireboard read 120F but the Thermapen found some 115F spots so I let it go until 1:10pm - just over a 3 hour cook. This was right in line with Meathead’s estimate of 30 min per diameter inch.
At that point I just lifted the grate out and, using the same loaded charcoal basket, turned the Bronco into a grill for the searing portion of the program.
I gave it roughly 3 min per side plus both ends.
Not perfect, ended up with a bit of a gray band, but it was outstanding. My wife had also made a double batch of Secretariat sauce, and we even broke out our Amazing Ribs knives for the full Meathead Experience!
Overall I have to say I’m absolutely giddy about the Bronco. Lighting is a cinch so far, temp management is a piece of cake, the deflector plate does it’s job, switching to the grill mid cook was a breeze, it’s been a blast to use! Only issue I think might arise is the number gauge on the vents seems to slip, but I’m used to eyeballing that on my kettle anyway.
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