Super easy and always blows the room away. Sprayed with a little duck fat spray and seasoned with garlic poultry seasoning or your favorite rub. High smoke on the Camp Chef until temp hits 150 degrees, then removed and rested for 15 minutes while the Camp Chef cranked up to 450. Put back in at 450 until the skin crisped and the Maillard effect did its thing, 10 minutes tops.
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Reverse-seared this one on the Camp Chef set on high smoke until it hit 110 degrees. Let it rest for about 15 minutes, brushed on a little melted ghee and gave a quick sear on a scorching flat top
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9 hours over mesquite at 250 degrees
Pellet Grill BBQ in NYC 