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

[touras]

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.

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Very nice.

 

[sparkyv]

EVEN MOAR No Muss, No Fuss Brisket!
Set and forget 180°F overnighter, no peekies. Raised SP to 275°F after 11hrs, no wrap. It shrunk quite a bit, but the bark looks awesome, and I did rotate 180° 13.5hrs into the cook. Right now IT is 200°F, so won't be long now. Looking good, but we'll see after the rest!

 

[sparkyv]

Came out pretty good. Excellent flavor, bark and smoke ring, and it'svery tender. I think the briskets I wrap might come out a bit more moist. I'm on the bubble regarding the wrap.

 

[Upinmygrill]

That looks really tasty @sparkyv

 

[Lynn1953]

Came out pretty good. Excellent flavor, bark and smoke ring, and it'svery tender. I think the briskets I wrap might come out a bit more moist. I'm on the bubble regarding the wrap.

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I have never done brisket but you may have inspired me!!

 

[sparkyv]

Here's the details: https://www.pitbossforum.com/thread...irst-brisket-and-tri-tip-cook.4407/post-36061

 

[Smokeyholler]

Came out pretty good. Excellent flavor, bark and smoke ring, and it'svery tender. I think the briskets I wrap might come out a bit more moist. I'm on the bubble regarding the wrap.

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What was the final burn time on that sparky?

 

[touras]

Came out pretty good. Excellent flavor, bark and smoke ring, and it'svery tender. I think the briskets I wrap might come out a bit more moist. I'm on the bubble regarding the wrap.

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That Sir is a thing of beauty. Meat porn!

 

[sparkyv]

15hr 57min.

What was the final burn time on that sparky?

 

[Smokeyholler]

Came out pretty good. Excellent flavor, bark and smoke ring, and it'svery tender. I think the briskets I wrap might come out a bit more moist. I'm on the bubble regarding the wrap.

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On the wrap I'm torn. I rarely wrap big chunks of meat during the cook. When I foil wrapped a pork shoulder it made the bark soggy. I tried paper wrap and it wasn't as soggy. I normally just wrap em in paper when I pull it to rest.

 

[bobissmokin]

That's a pretty one, man!!

 

[hankhill11]

Beef back ribs for the first time. I treated them like baby backs for the most part. smoked at 250 on oak pellets, but couldn't say the exact time. Wrapped when the meat was about 165, finished around 200-203 internal. one was salt and pepper, the other was plowboys bovine bold. I think i could have cooked them a little longer once wrapped or maybe held them in the cooler longer, but not much.

I think they turned out as good as could be for a first try, and probably last try. There's nothing really wrong with them, but it turns out they're just to fatty for me, similar to pork ribs. The flavors were excellent, and I'm not sure which was better. I can't handle the richness of some of these fine meats like I used to.

 

[touras]

Beef back ribs for the first time. I treated them like baby backs for the most part. smoked at 250 on oak pellets, but couldn't say the exact time. Wrapped when the meat was about 165, finished around 200-203 internal. one was salt and pepper, the other was plowboys bovine bold. I think i could have cooked them a little longer once wrapped or maybe held them in the cooler longer, but not much.

I think they turned out as good as could be for a first try, and probably last try. There's nothing really wrong with them, but it turns out they're just to fatty for me, similar to pork ribs. The flavors were excellent, and I'm not sure which was better. I can't handle the richness of some of these fine meats like I used to.

Great job. I love doing beef ribs.

 

[Cowboy1955]

Beef back ribs for the first time. I treated them like baby backs for the most part. smoked at 250 on oak pellets, but couldn't say the exact time. Wrapped when the meat was about 165, finished around 200-203 internal. one was salt and pepper, the other was plowboys bovine bold. I think i could have cooked them a little longer once wrapped or maybe held them in the cooler longer, but not much.

I think they turned out as good as could be for a first try, and probably last try. There's nothing really wrong with them, but it turns out they're just to fatty for me, similar to pork ribs. The flavors were excellent, and I'm not sure which was better. I can't handle the richness of some of these fine meats like I used to.

Looks delicious!!!!

 

[Upinmygrill]

Beef back ribs for the first time. I treated them like baby backs for the most part. smoked at 250 on oak pellets, but couldn't say the exact time. Wrapped when the meat was about 165, finished around 200-203 internal. one was salt and pepper, the other was plowboys bovine bold. I think i could have cooked them a little longer once wrapped or maybe held them in the cooler longer, but not much.

I think they turned out as good as could be for a first try, and probably last try. There's nothing really wrong with them, but it turns out they're just to fatty for me, similar to pork ribs. The flavors were excellent, and I'm not sure which was better. I can't handle the richness of some of these fine meats like I used to.

All this fine food is making me hungry. lol