Seasoned and trimmed it up set the drum for 240 and relaxed...
foiled at 155 with some secret stuff....
then separated the point from the flat and held the flat in foil in a cooler with towels and diced the burnt ends on with some of my favorite sauce and honey and water to thin it cooked them for about 20 minutes tossing once or twice
a close up...they look oversauced but they werent...and they didnt last long
and the slices....Muy Bueno
foiled at 155 with some secret stuff....
then separated the point from the flat and held the flat in foil in a cooler with towels and diced the burnt ends on with some of my favorite sauce and honey and water to thin it cooked them for about 20 minutes tossing once or twice
a close up...they look oversauced but they werent...and they didnt last long
and the slices....Muy Bueno