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7 Bone Roast X2

miscjamesmiscjames Posts: 78
edited August 2012 in EggHead Forum

Well the in-laws were in town this weekend so I decided to do another 7 Bone Roast X2. Since it was such a big hit last weekend ( This time I got two ~5 pound roasts. I again coated them with a thin layer of Olive oil (NOT extra virgin olive oil). Then I rubbed in Kirkland’s (Costco’s) Steak rub. I let them set out on the counter while I got my egg ready. I started the egg out at ~300 with indirect plate setter. Put in my drip pan about half full of water. This time I slowly adjusted the egg down to 220ish during the cook (but that’s just me, I like the lower temps you could leave it at 300). Then I stacked the roasts on and let them go for about 8 hours (picture of roasts on egg is right before I foiled them). Then I wrapped them up in foil and added a little water to the drippings in the pan (since most of it had evaporated away. Stirred it a little then poured it into the foil. And let it go for ~3 more hours and pulled it at ~160 (my meat thermometer is acting up I got a new one coming) when we got home from church. I should have probably left them on for another hour to get them a little more tinder. But then again the French buns we used were harder to tear then the roast J.  


  • nolaeggheadnolaegghead Posts: 19,591
    Lookin' good!  Nice smoke ring.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • travisstricktravisstrick Posts: 4,895
    I'll take mine with double horseradish. 
    Be careful, man! I've got a beverage here.
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