I grilled on the Weber kettle yesterday.
It was Boneless Chicken Breasts, Portobella Mushrooms and Roasted Red Peppers.
The mushrooms were marinated fro 2 hours in EVOO, Aged Balsamic, Green Onion, Garlic, salt and pepper.
The chicken was also marinated in Pride of the Deer Camp BBQ overnight.
Then it was the long smoke today.
Boston Butt with one of my dry rubs. I started with prepared mustard and brown sugar then applied the dry rub. Overnight.
9hrs on the smoker with 3 in the foil then wrapped in a towel and in the coller for 2hrs.
Melt in your mouth. You know it's done when you can pull the bone clean out.
One of my boys after a long days smoke.
His name is Muddy.