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

Not that crispy, just a little pull. This crispy skin part of smoking meats is going to take a little time for me to figure out.
Same here. I’ve read of various techniques for that including jacking up the temperature to do the crisping. For me the balancing act is then not overcooking the inside.
 
Last night I smoked baby back ribs. It was a 4 hour cook at 275 degrees. I used GRILL YOUR ASS OFF Infidel Pork rub for seasoning, for the glaze I used HEATH RILES Maple Honey Habanero. Just look at the smoke ring!
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Don't have any pictures but have to say this. When you brine, season, and smoke a turkey, OMG! it's so moist and delicious Used a fruit tree blend of pellets, Kosmos turkey brine, and SPG spice blend. Let the temp hit 163 F, pulled it off the pit, and then wrapped it and drove 20 minutes with it for the dinner. No one could believe how moist it was and the skin has just enough crisp to not be rubbery nor brittle. I'll be doing this again for sure; 275F to start and finished at 350F.
 
Man, after scrolling through yesterday's smoke I'm embarrassed.

I just seared some eye of round steaks. I love meat I have to beat with a spiked hammer. About 10 minutes flipping them and they were tasty. Left over corn casserole, green bean casserole and potato casserole.

I'm stuffed and I think I need a bourbon to help it digest.
 

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