u/BBQTestPit

Ran this on the Large BGE around 250°F dome, plate setter in, post oak chunks.

Let it go unwrapped the whole time and the bark came out way better than when I foil. Took longer but honestly worth it.

Pulled around 203°F and rested in a cooler for a couple hours. Super juicy.

Ended up turning it into this design after the cook because I couldn’t help it 😂

Anyone else fully off the wrap train on butts?