After 2 1/2 hours

150 minutes

The heat in any grill will be uneven, so I move the meat around every now and then.

2 thoughts on “After 2 1/2 hours

  1. Thinking of using the grill at a rental house. Read your directions. After buying the butt and soaking the chips, not sure what to do after the
    2 1/2 hour mark. Can a novice and her daughter manage this, knowing it would never measure up to Tanner Q? We are willing to accept several steps below perfection.

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  2. Actually, you need to start before the 2 1/2 hour mark with a low fire. That means only partially starting a regular ration of coals – say, 1/3 or 1/2 of a stovepipe starter. Add the hickory chips – a couple of handfuls – and then put on the meat. Maintain a low temperature – around 250 degrees, I suppose. I didn’t have a thermometer on my old grill and checked the temperature by placing my hand on the top of the cover. You can tell when it’s too hot. From time to time you will need to move the coals around – moving more coals onto the hot spot and spreading the hot coals – and adding more hickory chips. You can control the heat by adjusting the top and bottom vents. The tops vents should be partially closed most of the time, and you should close all vents for a bit if the fire gets too hot. As you get used to the grill and how it maintains heat, it will take less and less attention. Keep this up for a total of about nine hours, give or take and hour. It will taste great unless you over-heat it and dry it out. Then you’ll need sauce. in a pinch, you can cut any commercial barbecue sauce with three parts vinegar to one part sauce.

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