It looks like you're new here. If you want to get involved, click one of these buttons!
I have a 14.5 lb. packer in the fridge. My plan is to inject, rub then on to the egg with place setter legs up, drip pan on top of that. Cook at around 225 - 240 at the grate moitored by the maverick and not touch it untill internal temp of the flat is 190-195. At that time I will probe for tenderness. Once it gets to the tenderness I am looking for, foil and into a cooler until time to slice.
Anything else I need or should be doing on this cook? Have had a bad run smoking indirect here lately as I am still learning the egg but am hoping to tun it around with this cook this weekened.
What about the point? Do any of you just slice and serve it or are burnt ends something I need to do? If making burnt ends, do I seperate the point from the flat when the flat has reached the desired level of doneness? Then just put the whole point back on the smoker for 2 hours or so? What am I shooting for temp or tenderness wise to know when the point is done? Thanks.