Recent content by panzon3

  1. panzon3

    Pork butt

    Wow what a cook. 8.5 hours. Nice smoke ring and very tender. The Stanley rub was OK. It really didn’t have the savory punch I was looking for. However I pulled the pork butt apart and used Franklins Pork sauce. The sauce added a whole different dimension to the pork. It was tangy and vinegary...
  2. panzon3

    Chicken thighs

    I’ve seen videos of scraping it, but not a big fan of it. I think I need to let it set more kind of like a bark on a brisket. Then wrap aluminum foil over it until the internal reaches 200.
  3. panzon3

    Pork butt

    Pork butt time. I’m using a rub my sister got me for my birthday. Stanley East Texas Rub. Using the same pellets Bear Mountain Oak. And of course using the smoke tube. I’ll be spritzing with a combo apple cider vinegar and apple juice with a little bit of water to tone it down. Taste test to follow.
  4. panzon3

    Chicken thighs

    They were OK. Nice and moist. I would have like a stronger taste. I still haven’t been able to get the bite through skin. It was still a little chewy. But I was satisfied over all. The taste was a bit sweet. Not to peppery. A slight smokiness from the pellets which I am surprised by. And a bit...
  5. panzon3

    Chicken thighs

    Cooking chicken thighs with skin on. Using Suckle buster Clucker dust. I am a big fan of KOSMOS but trying something different. Using Bear Mountain Oak pellets at 300 degrees for about an hour. Then wrapping tray with foil for about an hour or internal temp of 200. Then transferring the thighs...
  6. panzon3

    Ruined Brisket

    I use an iweber thermometer. Fairly cheap to measure the internal temp of my briskets. This would be your best bet to get the brisket at about 165 and then wrap to about 202/205. I wouldn’t use just time or your pit boss outer temp gauge. Use the probes that came with the pit. You should have...
  7. panzon3

    Not enough smoke

    It’s not spicy. I’m a real big fan of the KOSMOS brand. The Honey Chipotle Killer Bee is good for chicken and ribs. The Cow Cover and Dirty Bird are great for pork butt and ribs. Just about any rub will do with any meat. If you look at my other posts you will see what I have cooked. Big Moes rub...
  8. panzon3

    Not enough smoke

    I used the oak pellets. I used Big Moes competition rub on my ribs and the Bear mountain oak pellets. Pretty good combo
  9. panzon3

    Not enough smoke

    I’m curious to know if the Bear Mountain pellets will help with the Smokey flavor. I found it to help me. Please let me know what you think and how they taste
  10. panzon3

    Not enough smoke

    I use a smoke tube also. Sometimes. I’ve tried different pellets and it seems so far Bear Mountain is the best
  11. panzon3

    Putting in some work

    Almost done. Letting the sauce set
  12. panzon3

    Not enough smoke

    The owners manual suggest to use a smoke tube. However as much money as we spend on this setup, you shouldn’t have to use a smoke tube.
  13. panzon3

    Putting in some work

    They smell pretty good, but we will see how they taste
  14. panzon3

    Not enough smoke

    I thought the same thing when I bought mine. It will not smoke heavy but it will leave a small smoke ring on the food. It’s what they call clean smoke. I’ve had mine for a long time and use a smoke tube to help. It still doesn’t have the heavy smoke flavor that I like but it’s still not bad. The...
  15. panzon3

    Putting in some work

    Trying one of the first rubs I bought when I first started cooking on my Pitboss KC combo. Now that it’s seasoned really good, I decided to use Bear Mountain Oak pellets. I saw a guy on YouTube grade 7 different pellets and Bear Mountain was the #1 winner. The rub I’m using is Big Moe Cason...
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