Steve Whiting
TVWBB All-Star
So I was watching an old rerun of Man-Fire-Food hosted by Roger Mooking and he was in Mobile Alabama at a BBQ restaurant called The Brick Pit (http://www.brickpit.com/home). The pit at this restaurant is a three shelf wood burning brick pit. Sounded okay until the owner claimed that he cooks the butts for 25-30 hours at degrees and the ribs for approximately 12 hours also at 225. How can this be? How can someone cook butts and ribs for so long without grossly overcooking them? The only thing I can come up with is that the cooker is designed so that the heat barely comes in any contact with the meat. I doubt thats the case though but I would sure love to hear some legitimate explanation as to how this is possible.