Thanks guys.
John, that roast took a little under four hours. I used Worcestershire, EVOO, and a grilling spice from Buffalo Spice. Can't tell you how much of each, just a 8 or 9 glugs from the Worcestershire bottle, (wimpy plastic shaker thing removed) few glugs of EVOO, dumped in the grilling spice till it looked nice. Let it set in the refer for a few hours flipping and massaging every now and then the Red head kettle ran about 250F-300F spiked at 325F a few times. I like to use the ' pigs indirect method with fire brick' Once that fire brick gets hot, Less fuel, and it will stabilize. Pulled the roast off at 129.9F
, foil, rest while I did the onion and pepper. Kept the taters on as Val and I like a char on the skin. It's easy John, once you get a stable temp, throw it on. No peaking for a hour or so, temp it after a few hours, yank at 129.9F
Foil, and in a little cooler to rest. Watch how much Olive wood (if you use it) or you use on anything! Its like mesquit, a little goes a long way!
