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Posted

So I’m not sure how, but I have my egg (using the Genius) consistently blowing through the stall. It cooks evenly and as desired but for whatever reason I’m lucky to get a 20 min stall cooking at 270 degrees.

Anyway, total cook time on this 12 pounder was 6 hours, then rested in the yeti (post hot water) with two towels. Happy with the results but still confused about the lack of stall…2e34f334cd71d6440faefecd89ab8a26.jpg
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Honestly stoked about these trimmings for sandwiches.

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  • 6 months later...
Posted

Damn, nearly 7 months on an entry for this thread….

 

making one today for next weekend.   Smoking a 12#’r at 300 that I will rest, then vacuum pack, and re-heat via the hot water in cooler method.   Ain’t got time or energy to cook this shit next weekend when it’s 100 outside.  
 

will add more pics later….

 

Pic 1 almost done trimming

pic 2 seasoned with SPG

pic 3 about to wrap in butcher paper

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