ORazor
Member
- Messages
- 19
- Grill(s) owned
- Bullseye
Lots of talk about the inability to do low and slow on the Bullseye.
After doing a +17 offset, had my first low and slow that didn’t finish too early. Previously I had done 3-2-1 ribs that finished at hour 5 prior to the offset, and a roast that I totally screwed up (I did -17 offset, whoops!).
Only cooked 4 bone in beef short ribs because I didn’t want to screw up a big cook. Olive oil, salt, pepper, garlic powder. 225F cook temp. Spritzed with water occasionally. Wrapped at 4.5 hours in. Added a little red wine to the wrap 30 minutes from the end. Pulled at around 7 hours at 185F because dinner time was fast approaching. Amazingly moist, tender, with lots of yummy rendered fat.
So there you have it. Low and slow on a Bullseye. Might not have been an overnight brisket for 12 hours, but the little grill performed great!
Bill
After doing a +17 offset, had my first low and slow that didn’t finish too early. Previously I had done 3-2-1 ribs that finished at hour 5 prior to the offset, and a roast that I totally screwed up (I did -17 offset, whoops!).
Only cooked 4 bone in beef short ribs because I didn’t want to screw up a big cook. Olive oil, salt, pepper, garlic powder. 225F cook temp. Spritzed with water occasionally. Wrapped at 4.5 hours in. Added a little red wine to the wrap 30 minutes from the end. Pulled at around 7 hours at 185F because dinner time was fast approaching. Amazingly moist, tender, with lots of yummy rendered fat.
So there you have it. Low and slow on a Bullseye. Might not have been an overnight brisket for 12 hours, but the little grill performed great!
Bill