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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Pork Picnic success
Cooked a pork picinic Saturday. Fired with Cowboy lump and mesquite.
Pit temps were 250 - 300. After 7.5 hours in the smoke I pulled it off at 7:30 pm. One of the bones pulled out nicely. Good smoke ring. Easy to pull. Had sandwhiches with some ketchup/vinegar sauce on Sunday with the in-laws. Everyone raved... I'm back to lump (again) as the gas setup I rigged didn't produce enough consistent smoke. Rob Q' 4 All |
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