Twas dry brined for 2 days, BBBR'd, then vacuum packed and chunked in the freezer.
Got my Lo/Hi set for 220/275 on the Maverick.
Bad storm blew through just after midnight and knocked out the power. Pit Barrel is well inside the back porch. Storm blew in from the opposite side of the house, and still accumulated water on the lid. Piece of a small branch from an oak tree was next to the pit. Nearest tree is across the road 100+ yards away.
I have three bricks holding my extra grate a little farther from the coals. Except for chicken wings, I prefer to get the meat a little farther from the heat when cooking exclusively on the grate.
Got my Lo/Hi set for 220/275 on the Maverick.
Bad storm blew through just after midnight and knocked out the power. Pit Barrel is well inside the back porch. Storm blew in from the opposite side of the house, and still accumulated water on the lid. Piece of a small branch from an oak tree was next to the pit. Nearest tree is across the road 100+ yards away.
I have three bricks holding my extra grate a little farther from the coals. Except for chicken wings, I prefer to get the meat a little farther from the heat when cooking exclusively on the grate.
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