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

[hankhill11]

I haven't posted is a long time since I almost never remember to take pictures anymore, but made some chicken and pork for Fathers Day. Brined chicken leg quarters and my first try at deboning and smoking a chunked up pork shoulder for more bark. I also tossed the shoulder bone its self in with just salt and pepper for fun, and boy was that amazing to gnaw on when it looked good. I missed the after shot of the chicken though. maybe next year.

 

[bobissmokin]

Looks like a pan full of delicious!

 

[Jimsmokes]

He77 ya brother!

 

[Smokeyholler]

I have a standing rib roast on the counter warming up for some smoke today.

Thinking just salt and pepper rub and pecan smoke followed by hickory/oak.

Ill letcha know later.

 

[sparkyv]

Thinking just salt and pepper rub and pecan smoke followed by hickory/oak.

 

[Smokeyholler]

I think it'll do.

 

[Jimsmokes]

Smoked some bacon and made some sausage to smoke with them.

 

[Cowboy1955]

Meat coma !!

 

[sparkyv]

Those sausages look AWESOME!

 

[Jimsmokes]

Those sausages look AWESOME!

Thanks!
Actually second batch I've done. I'm workin on casings texture right now.

 

[Pascy]

Baby back ribs are currently smoking! The come a ton of fresh seatrout, and a 1kg entrecote. More pics coming, piloting the PitBoss and this forum for all the advice!

 

[Pascy]

Baby back ribs are currently smoking! The come a ton of fresh seatrout, and a 1kg entrecote. More pics coming, piloting the PitBoss and this forum for all the advice!

Jeez, predictive text in Germanforgot to change it to English!

 

[sparkyv]

Howdy from Deepinnaheartta, Texas.


Nice, and I likes me a good ribeye!

and a 1kg entrecote

 

[Smokeyholler]

What is this thread doing on the second page? Y'all not burning?

Happy 4th. Top rack 200 degrees for 4 hours in pecan smoke.

Killer

 

[Upinmygrill]

Did some Jerk Chicken thighs. 1 hour at 434*. 30 minutes on the grates either side of the hot spot skin up and 30 minutes on the top rack flipped skin down.

Used Pitt Boss Hickory & Oak pellets.

At least 5 of these were thunder thighs and reached 180* and they turned out juicy and tasty. Also they were only marinated in a bag for about a few hours. The darker the skin the crispier and tastier they were.

Also I cranked the grill down and let them sit in there till ready to eat.