The Weekend Pit / Archive
Every issue, still useful.
One technique explained properly, one recipe timed backward from Saturday dinner, and one piece of gear with its flaw named — every Thursday at 7am. Here's what's gone out so far.
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Issue No. 01
The stall isn't stuck. It's sweating.
Big cuts flatline around 150°F internal for hours. It isn't melting fat or collagen — it's evaporative cooling. Here's the physics, the three honest ways through, and a pulled-pork timeline counted backward from Saturday dinner.
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Issue No. 02
3-2-1 ribs: guideline, not gospel
The internet's favorite rib method, fact-checked. What 3-2-1 gets right, where it quietly ruins racks, why the bend test beats the clock — and St. Louis spares timed backward from Saturday dinner.
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Issue No. 03
Chicken skin needs heat, not patience
Smoke a chicken at 250°F and the skin comes off the pit like a rubber glove. It isn't your smoker — it's that poultry wants the opposite of what brisket wants. The physics, the fix, and a spatchcock bird on the table by six.
Looking for a number rather than a story? The temperature chart collects every safe temp and pull temp in one page, and the printable sheet fits inside a cabinet door.
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Free, every Thursday at 7am. Unsubscribe anytime — no hard feelings at the fence line.
Free. One email a week. Unsubscribe anytime — no hard feelings at the fence line.