Re: New Owner
The best thing for a beginner is pork butt. I suggest you get some kind of remote thermometer, preferably one that monitors both dome and meat temp. I say this because the first time I did one, the hour and a half per pound rule was out the window. The kk is so well sealed, with airflow so controlled, the stall took forever to get past.
Trust your meat temps, cook to no less than 200 deg., rest for 45 min,. Useing a grill temp of 225 deg., this will take about 14-16 hrs. Use whatever rub you like, there are lot available online you make yourself, or buy a premix.
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