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

[hankhill11]

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.

This worked pretty well. I don't get a ton of smoke flavor, and for some reason the breasts rocketed to temp while the thighs lagged way behind. I actually separated them and put the dark meat back on for another 45 minutes or so. Additionally, my mistake, take note of any brine solution the turkey is packed in. By adding it to my own brine, it came out a little saltier than I would have preferred.

 

[bobissmokin]

Looks to me like you nailed it!

 

[hankhill11]

Sunday Butt!
Overnight, unwrapped.

woo boy that's a dark one. looks great!

 

[touras]

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.

Welcome to the site!

 

[texas greybeard]

Reading the last 3-4 pages, I see there's a griddle in my future.

That weber kettle.... My son did a brisket cook where he placed short oak chunks and charcoal briquets in a long snake like arrangement to do some smoking and he said it came out great. I forget how long he smoked it. Maybe a picture later when I get back on my phone instead of this laptop.

My latest endeavor was a slab of spareribs on the top rack and a short piece of beef ribs off the plate on the bottom grate off to the right side of the grill. The pork ribs came out good but the beef ribs were tough and stringy. Part and parcel for that cut pf beef ribs I think.

You can see the add on shelf I made. It doesn't fold completely down flat because of the way the legs are curved and slanted and inset from the end of the barrel and those hinges are supposed to go on with the bottom mount being flat in line with the top piano hinge but I didn't make my angle bracket on the leg long enough. I did the same on my vertical PB and it woulda folded down flat but I neglected to account for the door latch. Both units tho, the covers still fit easily so I'm happy with them. Next mod will be a rod to slide the sear plate over. Wife cooked a steak after I was almost done and poking a knife in the hot grill to slide that slotted plate back and forth is not a good/easy way to go once there is a lot of stuck on drippings on the heat deflector.

Ribs are about ready to pull off and wrap now. Wife said the spare ribs were really good but I think I over did it with the Hard Core Carnivore dark rub. It has a little activated charcoal in it and I could taste it. A little of that goes a long way. Back to the WarPig/Ham Grenade rub I guess.

All in all I do have to say I prefer my PB vertical for low/slow cooks. It's bulletproof and that big hopper is a plus. I have to watch the Lexington's pellet level. It may still have plent of pellets in the hopper but they won't fall by themselves down the angle side of the hopper and the auger gets exposed and the flame goes out. A hopper extension will cure that I think. .

 

[sparkyv]

Yup, the Lexington is a decent, basic rig, but it does have it's limitations. I built up a little wall where the storage pocket is in the hopper to extend the height a bit and cut out the stupid protecto grate. I can get over 8 hours of cook time in a full hopper on a warm night.

 

[ANT0407]

I put an 11 lb butt on at 4am. I went with straight SPG and im using Cherry chunks. The drum got the call today, it's the only smoker I have at the new house so far. The rest of the arsenal will be here soon.

 

[Bgarren]

Made my third batch of jerky. This one is London broil in a honey teriyaki concoction I came up with. Oh and this was the last tray of two. Love my little pit but I just can’t fit a lot on it.

 

[bobissmokin]

Made my third batch of jerky. This one is London broil in a honey teriyaki concoction I came up with. Oh and this was the last tray of two. Love my little pit but I just can’t fit a lot on it.

That looks good!

 

[sparkyv]

If it works, it works!

 

[hankhill11]

I went with straight SPG

That looks fantastic. The best chuck roast I've smoked was just salt and pepper. The last pork shoulder I did I deboned first, but seasoned it with normal rubs. I did however just s/p the bone i pulled out so i could gnaw on the meat around it, and that turned out fantastic. All this is to say, my next pork shoulder will be exclusively SPG to test. Maybe with an apple/vinegar spritz, but no other seasonings. I want that pure experience with pork!

 

[ANT0407]

That looks fantastic. The best chuck roast I've smoked was just salt and pepper. The last pork shoulder I did I deboned first, but seasoned it with normal rubs. I did however just s/p the bone i pulled out so i could gnaw on the meat around it, and that turned out fantastic. All this is to say, my next pork shoulder will be exclusively SPG to test. Maybe with an apple/vinegar spritz, but no other seasonings. I want that pure experience with pork!

It was fantastic! Basic SPG, smoke, and the flavor of the pork. I dont know why I havnt done it before!

 

[Upinmygrill]

Not a Pitt Boss but a grill I just finished making. I love it already. Made from all stuff that would normally be thrown away. lol

I even made butterfly valves for the 3” inch pipe I used for both ports and a homemade chimney cap to keep the rain out which is a nice firm slip fit so it can be adjusted. Also made a port so I can slip I temp probe in there if I need it.

Burgers from HEB over Kingsford original charcoal and hickory chunks.

 

[ANT0407]

Cool!

 

[sparkyv]

Awesome! We'll done, sir.