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By PanthersATL · Posted
Cooked a 7+lb pork butt on the kettle with the Venom. Set it at 225, held temp all day long (it was a 14hour cook, the stall at 155 took hours to clear). The temp graph in the app showed a +/- 3 degree variation for hours on end. Other than constantly checking the phone because I felt like it, it was mainly hands-off Because I was using lump instead of briquettes (ugh, lump was NOT my choice, but the bag is almost done) I had to restock/reset the fuel after about 5 hours, which was fine. Finally pulled the pork once it got to 195 - I wasn't going to wait any longer for 200. (I didn't wrap it through the stall, which was probably another poor choice) Let it sit for 30m, then pulled it. Great bark, great flavor. -
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By Candler Cat · Posted
My fave moment from that regular season was Greg Olsen sticking a dagger in the sea chickens
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