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Do you find your coals have enough gas to bump up to 325 after smoking for five hours?
Best is in the eye of the beholder. I like simple and effective. For me that is: Remove membrane. Add a little rub; I don't bother with mustard.Cook indirect for 5 hrs or so at 250 - 275 with no peeking, no liquid. Just some foil to protect the stone/placesetter.Sauce last hour indirect at 300* - 325*Changing to direct with the sauce would be ideal for blackening, but that means pulling out a hot stone/placesetter and BBQ sauce dripping in the Egg. Clean up is easier this way.