Hey Friends!

[RonB]

Welcome to The Pit.

[HawkerXP]

Welcome to the Pit!

[HawkerXP]

Almost forgot. Pictures are required. Pictures of the meat, the grill, your dog / cat, I guess your MIL as well as long as she has her rib face on.

[smokin fool]

Welcome
I usually don't worry about pan drippings when I smoke roasts, have to keep on opening the smoker to keep water in the catch basin you use.
Take inside temp of meat to 130 remove wrap in foil for 30 mins and the foil will contain Chanel #5 when you re-open.
Have a cutting board to catch juices when you cut the meat contains Coco Chanel.
Ok I'm going to hear it about this but ad these juices to a good canned gravy and MIL will have you in her will.

[ofelles]

Canned ?!?

[willxfmr]

Welcome from Wisconsin. Glad you could join us!

[ofelles]

Welcome from the California Delta

[Thunder77]

Welcome to the Pit from Baltimore! Glad you joined us.

[Whiskeyman53]

Welcome to the pit from the bbq capital of New England, Massachusetts.

[Stuey1515]

Welcome from Oz, you will like it here

[Jakerpancaker]

Appreciate all the advice and warm welcomes! Wanted to share some photos of the roast. The meat was a bit overdone unfortunately. Had the thermometer on point and thought well let’s pull it out and check the other side and it shot up to 136 so I pulled it off and cut it quickly, hence no finished photo before cutting.

No ash in the gravy, although it was a bit smoky so I may skip putting it in the grill next time. Overall it was a success and delicious! MIL approved!

After dinner martini included for good measure. Happy New Year All!

[Soonerpop]

Welcome from north Texas. Glad you’re here, and it looks pretty darn good to me!

[SheilaAnn]

Hey from Long Beach! Born and raised in Chicago/ sw ‘burbs.

[RichieB]

Welcome from Western Massachusetts.

[ScottyC13]

Welcome from Massachusetts!

[Rob Johnston]

Welcome from Pittsburgh, PA!

[jharner]

Welcome to the pit, enjoy the Wikipedia of BBQ!!