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olive pits & branches

EarlEarl Posts: 468
edited 8:17PM in EggHead Forum
<p />
I am just about to put on a small boneless shoulder, which was left
all night covered in J.J,s rub. It is only 3lbs but i have to start somewhere. How long at direct heat for this, smells good enough to
eat now. I am also going to use olive briquettes on the egg this time. The briquettes are use the same way as your wood chips or chunks. Place them on the lump coals and let the smoke do its thing.
Barb bought them for my birthday last year and I will finaly give
them a workout.



  • JJJJ Posts: 951
    About 8 - 10 hrs at 250*. Since yiu doing it direct, turn about every hour to avoid burning. Kathy and I send our best to you and Barb.

  • EarlEarl Posts: 468
    JJ,[p] Hi JJ, should i put a drip pan with some water in it. I
    just put the roast on the rib rack and put on the egg,not
    more thae 5mins.[p] Earl

  • JJJJ Posts: 951
    Just put a drip pan under it. I make one with aluminum foil. No liquid is needed in the drip pan.

  • GfwGfw Posts: 1,598
    Earl, is there a web address on the "Olive Branch B." label?[p]
  • EarlEarl Posts: 468
    Gfw,[p] Gord, I will give you all the info i can read off the box.
    I lost my FTP so untill i learn all I can do is post what
    pics i have on file. The info i read, is that they are
    marketed by the Co listed below. Not sure if they are still
    around. If anyone lives in this area code, maybe you could call & let us know. Whats good is there are no additives, all organic binders. Will let you know what the taste turns
    out to be.[p] Earl[p] Ultima Foods
    1363 Wilbelm Rd
    Mundelein, IL ,60060

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