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

[Ken S]

Lived in Houston 2 years about 25 years ago. Dont remember the store, but thank you for the answer.

It's a regional chain, kind of like Piggly Wiggly, that people might or might not have heard of. No offense intended, I just figured we have a large number of Texans here on the forum, and they would jump on it. Happy smoking sir!

 

[sparkyv]

I'm getting better at this. Oh I'm not making better briskets, in fact, they're not quite as good as the ones I've cooked over charcoal/wood. But I'm getting better at understanding how to take advantage of the benefits pellet smokers offer. This was the most NO-FUSS brisket I've ever made! It's delicious, tender, moist and has a nice appearance and decent smoke ring.

I put it on at 8:30 last night, got up at 5:30AM and wrapped it, and pulled it off at 8:15AM when it was probe tender. Easy Peasy!

 

[Cowboy1955]

Looks delicious!!!!

 

[Ken S]

Looks delicious!!!!

It sure does!

 

[bobissmokin]

You nailed it! "No Fuss" is why I own a PB!
Brisket looks awesome!

 

[touras]

I'm getting better at this. Oh I'm not making better briskets, in fact, they're not quite as good as the ones I've cooked over charcoal/wood. But I'm getting better at understanding how to take advantage of the benefits pellet smokers offer. This was the most NO-FUSS brisket I've ever made! It's delicious, tender, moist and has a nice appearance and decent smoke ring.View attachment 11566I put it on at 8:30 last night, got up at 5:30AM and wrapped it, and pulled it off at 8:15AM when it was probe tender. Easy Peasy!

Yum!

 

[bobissmokin]

Overnight pork butts! Low and slow. Just right.

 

[Cowboy1955]

Looks delicious!!

 

[Jimsmokes]

Made some Andouille and back bacon.

 

[sparkyv]

Nice bark! I want mine to look like that.
Looks like no wrap, correct?

Overnight pork butts! Low and slow. Just right.

 

[bobissmokin]

Nice bark! I want mine to look like that.
Looks like no wrap, correct?

Thanks. Used foil boat method at about 170.
My bark starts with heavy rub, place uncovered in fridge for 24 hours prior to cook.

 

[bobissmokin]

Made some Andouille and back bacon.

Looks delicious!

 

[sparkyv]

Thanks! I may try that in a couple of weeks.

Thanks. Used foil boat method at about 170.
My bark starts with heavy rub, place uncovered in fridge for 24 hours prior to cook.

 

[texas greybeard]

I cooked this pork shoulder roast at 250*F fat cap down, slathered in Whataburger brand mustard, well seasoned with rib and brisket rub, initially cooked 'naked' in my vertical smoker for 2 1/2 hours to get some smoke, spraying every 25 minutes to keep moist, then transferred to a disposable alum pan mostly so it didn't make as much of a mess in the smoker. The pans I had on hand were really too big but they scrunched up enough to close the door. Cooked 2 more hours, continued to spray every 30 minutes with apple juice, then covered, some apple juice/water 50/50 mix in the pan and continued to cook for another 3 hours. When I went to cover it, (with foil, not paper) the fat cap had stuck in the bottom of the alum pan, so I gingerly picked it up and sat that fatty goodness on top of the meat before wrapping it up. I pulled it at 200*F internal temp. It may be the best shoulder I've ever done.

Just before I wrapped it up tight (aka The Texas crutch) I poured more apple juice in right after this picture then wrapped.

 

[Cowboy1955]

Looks delicious!