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

[texas greybeard]

H-E-B is way more than Piggly Wiggly ever thought about being...

 

[touras]

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.View attachment 11586


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Just before I wrapped it up tight (aka The Texas crutch) I poured more apple juice in right after this picture then wrapped.
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Outstanding! Good call on the fat cap too.

 

[touras]

Cowboy Meatloaf

 

[sparkyv]

After my last brisket, I'm inspired to learn even more about No-Fuss pellet smoking. I put a 10.2# butt on last night at 7pm @ 180°F for an overnight cook, and 16hrs later with absolutely no peekies, no sprtiz, no wrap, no rotating, no hopper refill, no NOTHING except raising the SP to 275°F, I pulled this PROBE TENDER big boy off, and it fell apart into two pieces as I pulled it off at 205°F IT. It's resting now...I looks great, but we'll see how it turns out.

 

[Cowboy1955]

Nice!!

 

[jaykav]

Best crust I’ve ever got on a brisket. Time for an overnight rest…Happy Father’s Day boys

 

[bobissmokin]

Best crust I’ve ever got on a brisket. Time for an overnight rest…Happy Father’s Day boys

Man, that's what you go for, yeah?!

 

[bobissmokin]

After my last brisket, I'm inspired to learn even more about No-Fuss pellet smoking. I put a 10.2# butt on last night at 7pm @ 180°F for an overnight cook, and 16hrs later with absolutely no peekies, no sprtiz, no wrap, no rotating, no hopper refill, no NOTHING except raising the SP to 275°F, I pulled this PROBE TENDER big boy off, and it fell apart into two pieces as I pulled it off at 205°F IT. It's resting now...I looks great, but we'll see how it turns out. View attachment 11618

Looks great!

 

[sparkyv]

Awesome looking bark, jaykav!

 

[jaykav]

Awesome looking bark, jaykav!

Thank you…first time I chose not to wrap it, also put it on the top rack for entire cook and added some cold smoke. 12 hr cook…cutting into it shortly

 

[sparkyv]

Please share pics!

12 hr cook…cutting into it shortly

 

[jaykav]

Please share pics!

Coulda been a bit more tender so 12 hrs mighta been short but flavor is good.

 

[sparkyv]

...and NICE smoke ring!

 

[touras]

Winner winner, chicken dinner

Homemade dry rub, 2 hours @ 300°

 

[Smokeyholler]

1 1/2" rib steaks about ready to hit the top rack low and slow with oak hickory in the hopper. I'll letcha know...

ETA call the spice guy, he has some good stuff.