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      Welcome to the pit from Northern CA!


        Welcome to the pit, Enjoy the Wikipedia of BBQ


          Welcome to the Pit!
          We can always use another Barrelhead!
          As for your butt. In the PBC I'll let it go until I get the bark I'm looking for. I'll stick it in a foil pan with a little liquid, apple juice, apple cider, or....... cover with foil and put in the oven @ 275 to finish and hold. "Finished" is probe tender, then I turn down oven to 170 for the hold.
          In the Weber its pretty much the same except I use a foil pan under the meat on the charcoal rack, to catch the drippings to be added when the meat is pulled.

          Good luck on your smoking adventure!


          • latenight71
            latenight71 commented
            Editing a comment
            Great tips, thanks! i like the pan idea. Love a good crust!

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


            latenight71 Long Beach in da house! Welcome! You will really like it here! People are awesome, though Panhead John can be tiresome at times. JK! Everyone here rocks!

            My outdoor cooking game has really improved. Looking forward to seeing some good cooks. I just got a 22ā€ Weber in Cubs blue (or dodger blue, if you will).

            Quoting Blazing Saddles is practically a national pastime at our house šŸ¤£šŸ¤£
            Last edited by SheilaAnn; February 20, 2021, 07:01 PM.


            • latenight71
              latenight71 commented
              Editing a comment
              LBC! Rock on, @SheilaAnn!

              "No, thank you. Fifteen is my limit on Schnitzengruben."

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              ā€œMongo only pawn in game of lifeā€

              Iā€™m surprised this movie has not been banned! šŸ¤£


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