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Hello from Missouri!

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  • ShowMeState1977
    replied
    I did wrap it. Rubbed with Magic Dust the day before and refrigerated in plastic wrap. Cooked between 225-250ish. Didn't trim any fat. Cooked fat side up. My wife and her co-workers raved about it. I'm my own worst critic.

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  • David Parrish
    replied
    SMS did you wrap the butt? How did you prep it before the cook and what rub did you use? Temps cooked at? We'll get your butt in good shape for next time. lol

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  • ShowMeState1977
    replied
    Thanks again everyone! The foot is fine, thankfully. The pb turned out really good, despite my mishap. I think my ribs were better though.

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  • Dr ROK
    replied
    Hi Adam, hot water on the foot is not good! Spilled a bunch of boiling water on the top of my foot one time when I was trying to drain some pasta. Lotsa colorful language, hoppin very quickly to the shower to dose in cold water, and a huge blister. Very wary dumping water thanks to that lesson. Welcome to the pit.

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  • smarkley
    replied
    Welcome Aboard Adam... yes humble is good. I have been humbled myself, a few times with this game.

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  • Dewesq55
    replied
    Welcome, Adam. Sorry for your mishap, but way to persevere. I hope your foot is ok.

    DEW

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  • Jon Solberg
    replied
    Hey there Adam

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  • David Parrish
    replied
    That's a good lesson... Humble is one day at a time.

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  • ShowMeState1977
    replied
    Thanks for the warm welcome! I've learned a lot on here and over at the Weber board, but this morning I learned by doing (and not doing it well). I'm attempting my first pork butt today and as I was putting the center section, of my WSM, over the fire base, I got the plastic part that plugs into the transmitter of my ET-732 caught between the sections. I wound up spilling some hot water on the coals and my foot. The coals weren't a loss, but I have a nice red spot on my foot. The piece on the probe melted and is unusable. Here are the things I learned today: Wear something other than tennis shoes while setting up the WSM; make sure your wires are out of the way; and stay humble. The humble part is part of today's lesson because last week I made some killer ribs. They were truly delicious. I posted them all over Facebook and Instagram and basked in the glow of all the compliments I received. I felt like a bbq rock star, up until around 0400 this morning. The butt is on the smoker and so far is doing well. I'll probably still post it on Facebook and Instagram, but I won't forget the lessons I learned today. Barbecue can be humbling. Stay humble.

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  • David Parrish
    replied
    Welcome Adam! We're glad you're here.

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  • Deuce
    replied
    Hi Adam , welcome to the Pit

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  • _John_
    replied
    Hello Adam from missouri

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  • Spinaker
    replied
    Welcome!

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  • The Burn
    replied
    Welcome aboard Adam.

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  • Huskee
    replied
    Welcome Adam! Glad to have you here!

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos!

    Hope to hear & see more from you.

    Leave a comment:

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