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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3217241" data-attributes="member: 5412"><p>I’m slow cooking a roast. Couldn’t find a tri tip so this will have to do. Saw this method on the internet where you put a circle of briquettes around the edge and indirectly cook the roast. In my little grill it will burn at 250* for 4 hours. </p><p>We only tried this once before with a pork butt that turned out perfect and tender. </p><p>May need to wrap this one after two hours or so to keep it from drying out. It’s pretty lean. </p><p></p><p><img src="https://uploads.tapatalk-cdn.com/20190321/e7cc2e6d485386dbd6b5327e7695b980.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://uploads.tapatalk-cdn.com/20190321/71719aff566ba45e780f0a32c507c462.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3217241, member: 5412"] I’m slow cooking a roast. Couldn’t find a tri tip so this will have to do. Saw this method on the internet where you put a circle of briquettes around the edge and indirectly cook the roast. In my little grill it will burn at 250* for 4 hours. We only tried this once before with a pork butt that turned out perfect and tender. May need to wrap this one after two hours or so to keep it from drying out. It’s pretty lean. [IMG]https://uploads.tapatalk-cdn.com/20190321/e7cc2e6d485386dbd6b5327e7695b980.jpg[/IMG] [IMG]https://uploads.tapatalk-cdn.com/20190321/71719aff566ba45e780f0a32c507c462.jpg[/IMG] [/QUOTE]
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