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Pulled pork and ribs ...

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    #16
    I want the fat dripping into the fire ... adding to the aroma

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      #17
      Originally posted by bergmef View Post
      I want the fat dripping into the fire ... adding to the aroma
      not to mention more flavor...IMO.

      Kathryn

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        #18
        Originally posted by bergmef View Post
        would you try to hang them or just bite the bullet and sit them on the grate?
        I like hanging them until they reach about 160. Then for safety's sake I put them on the grate to finish up, unwrapped, to 199 to 203 deg F internal. I think that part of the cache and yes, I'll say it, flavor, of the PBC cook is due to the meat self-basting itself as it hangs and the drippings hitting the fire (which happens with/without hooking the meat). For that former reason, I try to hang whatever meat I cook on my PBC, at least for a significant portion of the cook.

        Kathryn

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          #19
          I chickened out, I used the grate :-) 7:50 am, 15 pounds of pork. Barrel settled at 275 degrees, no extra plugging of the rebar holes.

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