The zabuton I’ve made (from holy grail) were cooked to 120 internal on the Apo then seared.
Do you have a link to the recipe? Would be interested in trying it. Thank you
Thanks!
Used Spiva SPG for my rub. Went indirect for ~30 mins at 300 (not sure I trust my probe), flipping every 5-7 mins, with a couple of chunks of pecan wood tossed into the chimney and then again on the sides. Seared off with the top off, taking a couple of opportunities to push down on the meat a little to let the juices hit the coals. Rested for 15 mins, finished with seasoning salt. Sliced against the grain for eating. Good stuff.
