sparkyv
Well-known member
Well, your grates are squeaky clean, Upinmygrill!
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Upinmygrill
Well-known member
That’s cause I’m always up in my grill
You should’ve been here when I picked up the peppers in that cage thing. They all shrunk and fell out all over the place then I scrambled to save them all. Haha
Prepping this tonight. Will get up around 3 or 4 am and throw it on the PB vertical Copperhead.
Letting it sit in the fridge until I throw it on early in the morning.
Letting it sit in the fridge until I throw it on early in the morning.
Jimsmokes
Well-known member
^^^ Never had a apple pancake and pumpkin donut seasoned pork butt.
touras
Well-known member
Stay hydrated brother
Ha! Maybe I should try it?? Family went to Tennessee last week and they brought some stuff back from the apple barn. On my pork shoulder I am using Malcolm Reed’s Rib Rub.
Got up at 3am and got it on the smoker. Might go back to bed.
Got it on a little after 3 am, went back to bed. Got up and checked on it and gave it a spritz. I started off on smoke mode and now put it to 225. Probe timer says it will be 165 in 5 hours. Then will wrap and get internal temp to 205.
Daughter is awake and making those apple pancakes!
Daughter is awake and making those apple pancakes!
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bobissmokin
Well-known member
I love my PB because... "Put the meat on and go back to bed." Ever try that on a stick burner?!
At the stall, 164. Time to wrap it up!
Upinmygrill
Well-known member
Soooo Good! 
Started around 3am, shredding now at 5:15 pm
Jimsmokes
Well-known member
That's what I'm talkin bout!
Some inside skirt steak for street tacos. The IT is astronomically higher than it should be for a standalone steak but from that I’ve seen doing this several times and getting a little more careless each time, you don’t really notice the difference with pulling it at 125/130 or at 160 IT. An hour smoked with charcoal pellets and a quick sear on a propane grill for some crust. Ignoring IT the entire time. Still always good. I pride myself on being the (self proclaimed) king of little grill cooking.
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Upinmygrill
Well-known member
I took a short cut on the ribs today. Don’t throw charcoal at me for this but I par boiled 2 racks of ribs for a couple hours with the rub of choice, a little salt and pepper until the bone started to sprout then sprinkled with rub and stuck them on the 850 set at 350 for about 15 minutes. A little Sweet Baby Rays on the side. They turned out great.
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