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

Did a Pork Shoulder Saturday. Last Fall I got a Brisket and they were practically giving away Pork Shoulder so I picked one up threw it in the Freezer and it has been there since. Finely decided to take it out and get it going. This was my first Shoulder on the Pit Boss so I watched a couple You-tubes to get the general overview. This was a 7lb and I was initially going to start at midnight and do 200 till morning but after my You-tube watching I figured that was too early and settled on a 2:30 start (should have kept it 12:00 ). So it was all injected and dry rubbed and I threw it on at 200 and went back to bed. At 6:00 I was pulling 125 and let it roll at 200 till 8:00 then went 225. At 10:00 I was panicking because I had planned on a 12:00-12:30 lunch and had to call everyone and tell them 1:30 would be more realistic. I turned it to 250 and it finally started to climb. At about 1:15 I finally hit 197 and pulled it. After resting for 20 minutes I shedded and got it on the table. Tuned out good with beautiful bark but not as straight forward as I would have liked, but then with smoking it never is.
 

Attachments

  • IMG_4996.webp
    IMG_4996.webp
    211.6 KB · Views: 19
  • IMG_4999.webp
    IMG_4999.webp
    244.2 KB · Views: 18
  • IMG_5001.webp
    IMG_5001.webp
    295.3 KB · Views: 21
  • IMG_5002.webp
    IMG_5002.webp
    175.5 KB · Views: 20
Nothing sexy last night, burgers and brats.

I set everything on the top shelf and ran P0 with the temp holding around 210 and walked away. A couple of beers and a couple of games of cut throat, and about 5 runs of the wife telling me to not f up the burgers, and we were all ready to eat. I rolled the heat up to 275 for about 20 minutes then rolled the brats around on the sear plate to crisp them and ready.

Everyone thought the burgers were perfect. No one thought to do it that way and loved the "flexibility" of it.
 
Back
Top