Spatchcock chicken on the RT 680 right now.
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What's going on the smoker/grill today?
- Thread starter 81433AD
- Start date
Hit the 165 mark. Should be about 3 to 4 more hours at 300 to hit 205. May run it down to 250 or 275 (my grill isn't calibrated yet, about 10 degrees variance).
I laid it fat side up (I know, I know) so I'll see if there is any difference in moisture content. Not supposed to be but I'm curious.
That’s my M O always
Ii always do pork butts that way, fat up.
6 hour hold in the cooler and temp was at 141 at 3:30 a.m. Sliced the flat for sammiches at lunch today. Saving the point for chili and other stuff. I could drink the juice.
YUM!!!
Lookin good
Good times. Niece joining after the steel challenge this morning.
Been on low and slow at 200 since around midnight. About ready to wrap.
