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Picking up a 10 pound bone in butt tomorrow. Plans are to rub it down with mustard and rub tomorrow evening and then let it rest in the fridge overnight. Saturday, at about 7 pm it will be put on the grill for the night. Going to have the Egg at 300 degrees, plan is for about a 20 hours low and slow. Want to have it ready for about 3-4 pm. Does 2 hours per pound sound right? Wondering if I could get away with a little higher temp. I am nervous about doing a turbo (haven't done one yet) don't want to screw it up with company coming over. Pics will follow after the event.
Happy Mothers Day to all you Mom's out there. Enjoy the family time together.