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

The HEBs had beef shoulder Roast and TX shoulder "ribs" for $3.47/#. I'm going low and slow, though I'm not hopeful they'll be very moist as these are tough cuts and aren't marbled much.
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Did and impromptu smoke yesterday while tackling fall related chores. Sausages sitting in the fridge were the choice.

Smoked for one hour with tubes and at the smoke setting. The smoke was indeed rolling.


After an hour I cranked the vertical up to 300 using an internal probe took them up 160 in less than an hour.

Turned out nice. And to me, that’s what smoking is all about.

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Did and impromptu smoke yesterday while tackling fall related chores. Sausages sitting in the fridge were the choice.

Smoked for one hour with tubes and at the smoke setting. The smoke was indeed rolling.


After an hour I cranked the vertical up to 300 using an internal probe took them up 160 in less than an hour.

Turned out nice. And to me, that’s what smoking is all about.

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Looks awesome. Kielbasa?
 
Chicken drums with franks dry rub love the PB. Never would have thought this can do what an old school stick burner can do…I get incredible smoke rings..great smoke flavor plus the grilling aspect…I put briskets on at 10pm and go to bed…love this thing.
 

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Did my first Brisket last weekend. I have been an avid Green Egg smoker for years but always shied away from Briskets because of the time. It’s hard to keep a Green Egg at a constant low temp for that long (or at least for me). So this year with my new Pit Boss that was the goal. So a got a 17.20 full packer and invited friends and family over for Brisket last Friday Night. I trimmed it up Thursday afternoon and got up at 1:30 a.m. to get it injected, dry rubbed and on the Pit Boss at 2:30 a.m. Fat up for first 3 then down. Was looking good and I was silently cursing myself because at 8:30 I was at 140 and figured it was going to be done 12 and dinner was not until 6:30. Then it happened, the stall. It took another 4 hours to get to 160 to wrap in butcher paper and another 3 after that to hit 202, pull it and cut the Point for Burnt Ends and wrap the Flat and put in cooler. All that happened at 4:00 p.m. I would have liked more resting time but you take what you get. I think I learned a lot for my next try but all the guests seemed very impressed by the Brisket and Burnt Ends.
 

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