I departed from my normal direct methods tonight.
I dumped a full chimney in the vortex and most of the cook was with the lid barely cracked alternating between front and back.
Flipped once at a half hour. Basted at 40 minutes with the sauce, flipped and basted again with sauce at 50 minutes and pulled at one hour.
I’m really excited about how these turned out. Perfect texture, crispiness, and flavor.
I seasoned with olive oil and Tony’s and sauce was franks, Worcestershire, and homey.
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