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Author Topic: Are You Cooking on Your Pit for the 4th?  (Read 1279 times)

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rughead

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Re: Are You Cooking on Your Pit for the 4th?
« Reply #30 on: July 05, 2020, 11:46:57 AM »
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rughead

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Re: Are You Cooking on Your Pit for the 4th?
« Reply #31 on: July 05, 2020, 11:48:22 AM »
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Sorry, send same pic twice. Here is after slicing... 
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cookingjnj

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Re: Are You Cooking on Your Pit for the 4th?
« Reply #32 on: July 05, 2020, 12:05:55 PM »
Yummy
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pmillen

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Re: Are You Cooking on Your Pit for the 4th?
« Reply #33 on: July 05, 2020, 12:06:04 PM »
Perfect!  And perfect knife work.  You have the hands of a surgeon.
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Paul

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glitchy

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Re: Are You Cooking on Your Pit for the 4th?
« Reply #34 on: July 05, 2020, 04:12:46 PM »
Here’s the butt I did yesterday, it was the first I’ve ever done on the Summit and wish I either would have wrapped about halfway through or cooked it on the Woodwind. We’re not used to that much bark. I chose the Summit so I could cook 275-300 and still get good smoke, but that also might have been a little high for the Oakridge BBQ Secret Weapon and all the sugar in it. It was still good, but just could have been better.
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MAK 2* General (2021) | KBQ C-60 | Weber Summit Charcoal w/SnS LP, customized Big Joetisserie, Vortex, and Hunsaker Griddle | Weber Genesis II - S345 | Weber Traveler | Fireboard 2 Drive
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