They make plenty of smoke, but they don't seem to add as much flavor to the meat as my old Pit Barrel with charcoal did. I'm never going back though, pellet smokers are way too easy. I'm lovin' that patio and back yard by the way!
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
sparkyv
Well-known member
MegaDittos!
Smokeyholler
Well-known member
bobissmokin
Well-known member
Beautiful. Just beautiful!
SteveC
Member
Pork belly “burnt ends on the left and bottom. Bacon chunks in the pan for baked beans.
SteveC
Member
I was doing these 1-2 times a month until my pork bellies started costing me almost $100.
hankhill11
Well-known member
at 1-2 times per month, the cost of the meat might not be the most expensive part of this after a while lol
Im thawing and will brine a turkey to smoke this weekend. first try at smoked turkey. i'll spatchcock it. If i do a good job, i'll try to take pics.
SteveC
Member
I helped a friend smoke 50 turkeys last year for Thanksgiving. He has a country store/meat market/restaurant and a large gas commercial smoker.
SteveC
Member
I got really tired of rubbing down birds with butter and dry rub.
Upinmygrill
Well-known member
I would too haha. I once cooked fillet mignon for 150 people at a church wedding reception. I figured no big deal since they had a 5 foot long propane grill until they all wanted seconds
I cooked over 300 of them for their dinner.Just got my pit boss last week.
I’m trying 2 boneless pork picnic pcs (3 lbs each)…
I’ve smoked them for about 4 hours and just wrapped them in foil with apple juice (spritzed with apple juice about every hour until I wrapped them)…
So far so good….
Temp is at the recommended level.
This is my first time using pit boss other than slow smoking burgers when I first got it.
I do like the fact that I can mow and do other chores without having to watch like I did with my Charcoal grill.
Hoping these turn out decent…I’ll continue to learn but I’m excited to see how these taste.
Recommendations are always welcome, pit boss family.
I’m trying 2 boneless pork picnic pcs (3 lbs each)…
I’ve smoked them for about 4 hours and just wrapped them in foil with apple juice (spritzed with apple juice about every hour until I wrapped them)…
So far so good….
Temp is at the recommended level.
This is my first time using pit boss other than slow smoking burgers when I first got it.
I do like the fact that I can mow and do other chores without having to watch like I did with my Charcoal grill.
Hoping these turn out decent…I’ll continue to learn but I’m excited to see how these taste.
Recommendations are always welcome, pit boss family.
bobissmokin
Well-known member
Welcome!
bobissmokin
Well-known member
Sunday Butt!
Overnight, unwrapped. Put on at 9pm yesterday at 200. Internal was 165 at 7am today. Bumped to 225. Pulled it off at 195 internal at 3pm today! 18 hours! SPG and generous cover of local Count Porkula dry rub (heavy with cumin and sugar).
Thought it was for Sunday lunch, but ended up delicious at Sunday dinner! My longest butt cook ever! Low and slow!
Overnight, unwrapped. Put on at 9pm yesterday at 200. Internal was 165 at 7am today. Bumped to 225. Pulled it off at 195 internal at 3pm today! 18 hours! SPG and generous cover of local Count Porkula dry rub (heavy with cumin and sugar).
Thought it was for Sunday lunch, but ended up delicious at Sunday dinner! My longest butt cook ever! Low and slow!
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sparkyv
Well-known member
No smoking on the PB today, rather grilling on the Weber kettle. Brisket dogs, boudin, and fajitas. International dinner (German, French Cajun, Mexican), YUM!
Upinmygrill
Well-known member
Did a small batch of chicken tenders on the 850DX. Tasty morsels. Flame broiled them at 350*F then set them on the griddle on top shelf to temp.
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