My Bama take on Baltimore Pit Beef.

Central_Bama_Egger

JohnEggGio

Winner!

WeberWho

Yep!

Theophan

Looks luscious!

Larrycg

Oh Hell yes!! Knocked that cook out of the park. Details please?

Central_Bama_Egger

Larrycg said:

Oh Hell yes!! Knocked that cook out of the park. Details please?

Thanks guys!!

i more or less followed the amazing ribs recipe. 
http://amazingribs.com/recipes/beef/baltimore_pit_beef.html
With the exception I didn't dry brine for 24 hrs, which I feel was a huge mistake. It was my plan but the wife wanted to eat in last night and eat out tonight. I also did the cow crust rub, I probably won't put that on there again. 

I did, however, use some Southern Flavor and that crapped saves the day. 

I basically cooked it raised direct at 375* till IT was 125. 

I took a hand full of slices and threw them on the BS for the wife. Those were pretty dang good. So I maybe cook it to like 115, slice, then throw on the BS to warm up. 

My my next job is to drive back to Nashville and buy some nasal napalm from the pepper palace. i can't find decent horseradish anywhere.