🔥 What's Smoking/Cooking on your Pit Boss?

ANT0407 · Jul 9, 2023

flounderwetspot said:
Went to Costco, got a pork belly that came in at 9.75 lbs. only trimmed about .25 lb off of it on the thin fatty end.
Cubed it up, slapped it with come meet church honey hog, some bone sucking sauce seasoning/rub, and then a dash of three little pigs touch of cherry. Letting them roll until 200* and I’ll be spritzing with apple juice / acv as needed.
Finish them off with bone sucking sauce bbq sauce with some brown sugar and honey. Let them tack up and that’s a wrap. Estimated time about 3.5 hrs or so

View attachment 4358

Yummmmmmmmmmm!

Sallyy · Jul 9, 2023

Did some lamb chops today and some jalapeño with bacon and cream cheese. Does anyone know a good wireless Bluetooth thermometer. I know about the meater plus but that's pricey.

Cowboy1955 · Jul 9, 2023

Sallyy said:
Did some lamb chops today and some jalapeño with bacon and cream cheese. Does anyone know a good wireless Bluetooth thermometer. I know about the meater plus but that's pricey.

View attachment 4362 View attachment 4363

This is what I have. Love it !!

Hopefully this helps you
Alpha Grillers Instant Read Meat Thermometer for Grill and Cooking. Best Waterproof Ultra Fast Thermometer with Backlight & Calibration. Digital Food Probe for Kitchen, Outdoor Grilling and BBQ! https://a.co/d/ey2Tt6b

Mark38090 · Jul 9, 2023

I attempted Baby backs again. These turned out much better but since they only went an hour before wrapping they didn't get much smoke. They turned out moist and tender though which was my problem last time.

brewersfan73 · Jul 9, 2023

Sallyy said:
Did some lamb chops today and some jalapeño with bacon and cream cheese. Does anyone know a good wireless Bluetooth thermometer. I know about the meater plus but that's pricey.

I've heard good things about the ThermoPro TempSpike. Very similar to the Meater from a reputable company, and a little cheaper. If this is the style that you like, I'd watch for sales on either one on Amazon Prime Day this week.

If you are okay with wires from the probe to a unit that lives on the grill, but that you can watch on your phone, I highly recommend the WiFi 4-probe one from Inkbird. It should also be on sale this week for around $50 on Amazon (if it isn't already).

Jimsmokes · Jul 10, 2023

I use a Inkbird as well.

Sallyy · Jul 10, 2023

Sup guys currently not working so why not try smoking something everyday

doing prok belly today this is 3 hours in il post another picture when it's done
First-time doing it

ANT0407 · Jul 10, 2023

Sallyy said:
Sup guys currently not working so why not try smoking something everyday doing prok belly today this is 3 hours in il post another picture when it's done
First-time doing it

View attachment 4366

Can't wait to see the finished belly. I did a small one yesterday and it was fantastic.

Sallyy · Jul 10, 2023

ANT0407 said:
Can't wait to see the finished belly. I did a small one yesterday and it was fantastic.

I wanna try brisket this Friday but not gonna lie I'm kinda nervous to do it. Have u done one if so was easy? I have goldies brisket run coming in this week too

ANT0407 · Jul 10, 2023

Sallyy said:
I wanna try brisket this Friday but not gonna lie I'm kinda nervous to do it. Have u done one if so was easy? I have goldies brisket run coming in this week too

Personally I think briskets are easier than people say. As long as you don't rush it and only pull it off when it's probe tender you will be fine. I generally run my 1600 at 225-250 degrees with a smoke tube. I let it go until the bark is set and doesn't come off when you touch it ( usually somewhere between 160 and 170). At that point I will wrap in butcher paper and let it go until it is probe tender( somewhere between 200 and 205 usually) then rest it at least a couple hours before slicing. The temps I mentioned are not as important as the brisket probing tender. I hope that helps.

Sallyy · Jul 10, 2023

I was planning of frying it to make the skin crispy but didn't turn out that way

but overall it was still delicious

Jimsmokes · Jul 10, 2023

^^^ Pork belly is always good

SeniorChief · Jul 14, 2023

Smoking a spatchcocked chicked tonite. I see some cookk their bird around 225-250. Seeing that this is not beef, I'm thinkin to smoke @300F. Kinda the same temp as over coals..thoughts?

Cowboy1955 · Jul 14, 2023

Spray it with apple juice every 30 minutes

SeniorChief · Jul 14, 2023

Cowboy1955 said:
Spray it with apple juice every 30 minutes

I don't have any AJ but I do have some pineapple juice....I'll dilute it 50/50? Bird is seasoned with lemon pepper.

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