Where I live you have to take out a second mortgage to afford a packer, so I thought I would start out small. I got a 3 & 1/2 pound flat to try first. Did a marinade for 5 hours and then a rub and into the fridge overnight. On to the Akorn at 6:30 AM.
I set the Tip Top Temp gadget at 2.5, dropped lit lump on top of unlit, added some peach and cherry chunks.and set up my maverick.
At 1 o'clock it reached 170 so it was time to foil and back on for a few more hours. Notice the broken grill on the left. I dropped it during the week and broke a few pieces off. Alcohol and a heavy grill don't go together.
At 4 o'clock it reached 200 so I wrapped in a towel and put in the cooler. It was like butterrrrrr when I cut it.
I'm very happy how it turned out. Here's the money shot..............
By the way. The temperature varied from 240 to 260 approx. with the Tip Top. I think I have to cut back on the charcoal because I still had loads left. Still impressed with that gadget.
