I preheated the grill and then turned all burners to their lowest setting. I put some apple and mesquite in a smoking wood box under the flavorizers. I'm not sure it made any difference.
I put some of the RS mix in the now empty Worcestershire sauce bottle and sprinkled it on the rotating birds about every 15 minutes during the cook.
time | temp | comment |
4:50 PM | birds on! | |
5:15 | 253°/255° | |
5:30 | 280°/255° | front burner up a notch (mid and rear still on low.) |
5:50 | 315°/280° | |
6:27 | 395°/310° | |
6:48 | 379°/300° | meat pulling back on legs - need to check temp soon. |
7:00 | birds off! |
The birds came out tasting pretty good. The skin was not crispy but I suppose I'd need direct heat for that.
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