Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
@Skiddymarker - I respect your decision not to use a Rutland. Everyone needs to do their own research and then make a decision they feel comfortable with. My comment on acetone was more geared toward meaning it was unnecessary to use acetone (paint stripper much easier), more than I don't want chemicals soaking into the ceramic. I'm glad we all have different ways of doing things or this forum would be mighty boring. Cook on my friend!!
Clods / Chuck roast will come out perfect every time (easy pulling) if you cook them at 250º grid temp and take them to 210 -215º (the most important part of this is the finishing temp). No need for foil or overthinking it, keep it simple. Trust me, I do them all the time, my favorite BBQ meat.
Well, I wasn't going to foil, but sometimes things don't go completely as expected. It was 4º F overnight and unusually windy and by 10:00am (11 hours into the cook), my pit temp was low, the lump was low and I decide to abort, foil and finish in the oven @ 275º. The internal temp of the meat was 154º when I pulled it.
Here's a shot when I put it on @ 11:00pm last night.
This is an XL and it almost covered the whole grid!
11 hours into the cook, about to pull it off...
In the house and about to foil for the remainder...