🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Yeah, second shift is awesome when someone cooks! I used to work shift work (my employer still has it but I have moved to days). 3rd shift was great when someone would bring an ice cream maker and we would make ice cream around 2 AM.
Elfcane
Well-known member
Mmmm ribs....
Today is national red wine day.
Cooking tri tip from frozen...
Mix of mesquite and hickory
The meat temp is before I put the probe in the meat. It's hot here today. 95 in the shade.
Not sure what wine I'll serve with it.
Cooking tri tip from frozen...
Mix of mesquite and hickory
The meat temp is before I put the probe in the meat. It's hot here today. 95 in the shade.
Not sure what wine I'll serve with it.
Last edited:
GeauxTigers
Member
Tell us about how u did it from frozen. Thanks
Its 95 on the shade so I'm slow smoking at 190 to 200. That's as cool as I can get. It's on P7 with the lid propped open a little using a wire cooking grid
It sat on the counter for about an hour but was still rock hard when I put on at 4.15pm.
After 40 mins I was able to put a meat probe in but it was still hard in the center.
Its up to 91 internal at 5.50pm. Should be able to serve at 7pm
Edit.
110 at 625pm. Closed the lid all the way and set it to P6. Temps will go to 220 pretty quickly.
640pm internal temp is 118. Increased smoker set temp to 300. It will likely go to 320.
Only doing this to speed things along a little.
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Overall it worked. It added about an hour to the smoke.
With what I know now, and if I had a bag big enough I would have done a one hour sous vide at 130, then set it aside for a few minutes while the smoker started.
I think the water in the sous vide would have thawed it faster than an hour on the smoker.
hankhill11
Well-known member
For the third cook on our pbp-s4-v2 we dun up some Kippered Salmon, and Smoked Shrimp Cocktail With Chipotle Orange Sauce, both recipes from Steven Raichlen. I also put a couple ears of corn on to how it would go.
It all came out awesome. The smoke tube is filled with Hickory, and the smoker is burning Char-Hickory/Competition mix about 50/50.
Corn ~ 1.5 hour
Shrimp ~ 30-45 min
Salmon ~ 1 hour
It all came out awesome. The smoke tube is filled with Hickory, and the smoker is burning Char-Hickory/Competition mix about 50/50.
Corn ~ 1.5 hour
Shrimp ~ 30-45 min
Salmon ~ 1 hour
Elfcane
Well-known member
Mmmm skrimps...
What I just pulled off my pitboss. Applewood maple rub, spray with mango juice and when I wrapped them I poured a cup of mango juice in and wrapped them.
A elderly couple gave me a MTD rear tine tiller the other day because he’s got where he can’t handle it anymore. This is one of many rewards I’ll take to these kind folks.
A elderly couple gave me a MTD rear tine tiller the other day because he’s got where he can’t handle it anymore. This is one of many rewards I’ll take to these kind folks.
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Elfcane
Well-known member
Now I know what I want for dinner!!!Doin beef ribs on the pit boss sportsman! 2.5 hours on smoke with pecan and apple pellets mixed! Now on 225 until done
Edchad
Well-known member
Well I barely got my cook in before the storms hit. The reminisces of some of Mikes weather is hitting us. I barely got the eats in before all the crap hit. My weather radios going nuts. All my weather apps. Quiet now but radar shows an interesting night.
Ok had a double hitter today. I just got my hammertone back up awhile back and really wanted to give it a go. So out back on the old cabin porch I loaded her up with chips and cooked I’m guessing maybe 1/3 of a brisket flat. And out from the garage the PBV4PS2 had the honors of a couple of racks of baby backs. The brisket finished up about 1 1/2 hour later than the ribs and man I mean barely for the stuff all in and the major parts cleaned up. Will tackle that tomorrow. Hopefully this junk will have blown through.
The ribs were great and that little pc of brisket is the best I’ve done in awhile. I let it rest an hour and half in the juices. The ribs got worked on pretty quick. You can tell in the sliced rib pic there’s some missing in action.
Oh worth mentioning. The Legacy app worked very good again. Except for some reason it shut down a couple of times. Never happened before. Wasn’t a problem as I just clicked it back on and everything was perfect again. Go figure.
And the little Hammertone rocked as usual.
Ok had a double hitter today. I just got my hammertone back up awhile back and really wanted to give it a go. So out back on the old cabin porch I loaded her up with chips and cooked I’m guessing maybe 1/3 of a brisket flat. And out from the garage the PBV4PS2 had the honors of a couple of racks of baby backs. The brisket finished up about 1 1/2 hour later than the ribs and man I mean barely for the stuff all in and the major parts cleaned up. Will tackle that tomorrow. Hopefully this junk will have blown through.
The ribs were great and that little pc of brisket is the best I’ve done in awhile. I let it rest an hour and half in the juices. The ribs got worked on pretty quick. You can tell in the sliced rib pic there’s some missing in action.
Oh worth mentioning. The Legacy app worked very good again. Except for some reason it shut down a couple of times. Never happened before. Wasn’t a problem as I just clicked it back on and everything was perfect again. Go figure.
And the little Hammertone rocked as usual.
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