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Senior Member
Hey Fuego Let's BBQ!
This is my first foray into the Pit...the BBQ Pit, that is. I cut up 2 pork shoulder butts today and laid aside a pile of cubed chunks for burnt ends. In about 10 minutes I'm starting the smoking process and finishing with the bbq portion. Will let you know how I did.
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Senior Member
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Administrator
Originally Posted by
FireBrand
This is my first foray into the Pit...the BBQ Pit, that is. I cut up 2 pork shoulder butts today and laid aside a pile of cubed chunks for burnt ends. In about 10 minutes I'm starting the smoking process and finishing with the bbq portion. Will let you know how I did.
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Senior Member
They were yummy! Now to improve. It's all a learning curve. Started with a rub of Famous Dave's Rib Rub, let it sit the day, converted the barrel grill (it's a small one) to a smoker, lit the briquets and when white, add the perforated tray of meat and toss on some wet hickory chips, smoked one hour at 275-325deg. After the hour of smoking, slid the pan of meat directly over fire and baste with Sweet Baby Ray's sauce. Cook until done. Wow, that smoke was perfect.
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Originally Posted by
FireBrand
They were yummy! Now to improve. It's all a learning curve. Started with a rub of Famous Dave's Rib Rub, let it sit the day, converted the barrel grill (it's a small one) to a smoker, lit the briquets and when white, add the perforated tray of meat and toss on some wet hickory chips, smoked one hour at 275-325deg. After the hour of smoking, slid the pan of meat directly over fire and baste with Sweet Baby Ray's sauce. Cook until done. Wow, that smoke was perfect.
Sounds awesome. I actually had a pulled pork sandwich for dinner today.
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Today, going to smoke up and bbq some boneless country style ribs. Thick. With some blends.
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The Following 2 Users Say Thank You to FireBrand For This Useful Post:
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flower planter
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Senior Member
Just put the "ribs" in for smoking...
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So if the Son sets you free, you will be free indeed.
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Senior Member
Originally Posted by
John
It worked.
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