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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Old 06-12-2004, 08:29 PM
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Default 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.

Q' 4 All

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Old 07-12-2004, 11:58 AM
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Whats the difference in taste/cooking between a picnic and a butt?

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