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

[Smokeyholler]

Pulled the smaller butt 2 hours back, pink papered it and in a cooler to rest.

Ran it to 175 and maaaannnn it is juicy. I didn't wrap at stall just let it cruise through at 220. 7 hours in the smoke.

Big on is still on. Was sitting at 170 so I bumped temp to 235. Starting to move now.

The injection i used is good and the meat's really tasty. It could use some adjusting but you guys know how that goes.

 

[Smokeyholler]

Second one is wrapped and resting.

Time for a beer

 

[Upinmygrill]

All this food you all cook always makes me hungry lol All the great recipes always keeps me thinking.

I had some chicken thighs going earlier and they’re all gone already lol

Put them on at 500*F at 6pm for about 10 minutes then set it to 425 and they were done at 6:45pm.

Put them on the griddle at the end to run in and grab a plate.

 

[Smokeyholler]

After having the pork last night for dinner I have put some thought into the injection juice I used.

The meat has good flavor but is a little too sweet. The sugar with the apple juice is a little too much. I think cutting the sugar out would not be a loss. The salt level is good, not too much so the Worcester could be bumped up some and be good to add some savory to the flavor. The bourbon is a winner in the mix for sure.

I need to look into some spices to add as well. Smoked paprika is immediately coming to mind.

 

[sparkyv]

Since I already had the fire going for the eye o' round, I went ahead and did a sorta last-minute 2# meatloaf afterwards. YUM!

 

[Ol' Smokey]

Since I already had the fire going for the eye o' round, I went ahead and did a sorta last-minute 2# meatloaf afterwards. YUM!

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[dagodago1]

All this food you all cook always makes me hungry lol All the great recipes always keeps me thinking.

I had some chicken thighs going earlier and they’re all gone already lol

Put them on at 500*F at 6pm for about 10 minutes then set it to 425 and they were done at 6:45pm.

Put them on the griddle at the end to run in and grab a plate.

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Were they boneless, and what seasoning did you use. You coat yours with avocado oil? Any advice much appreciated..

 

[Upinmygrill]

Were they boneless, and what seasoning did you use. You coat yours with avocado oil? Any advice much appreciated..

They were bone in and soaked in zesty Italian salad dressing in a large bowl while they thawed. I’ve also used just salt and pepper all over the outside. Either way is quick and simple.

Also you could throw some dry spices like oregano, parsley, thyme, paprika or get Italian seasoning and sprinkle it all over them.

 

[MarkH13]

Finally got a chance to cook something!

 

[touras]

Since I already had the fire going for the eye o' round, I went ahead and did a sorta last-minute 2# meatloaf afterwards. YUM!

View attachment 12250

Meatloaf is my personal smoker fave

 

[Upinmygrill]

Finally got a chance to cook something!

Now we know where all the beef went! I can smell it from here.

@MarkH13 i was just thinking about how even they looked. Did you have to move them around or did they all cook in the same spot? If the later looks like pretty even heat in there.

 

[touras]

It may help draw out some of the salt.

Anybody know how long to soak it?

 

[Upinmygrill]

It turned out swell. Looks and tastes like bacon. Very salty though. Not sure what I did wrong?

For the cure, I used:

1.25 Prague powder
5 Tbsp kosher salt
5 Tbsp brown sugar
3 Tbsp maple syrup
5 Tsp black pepper

The belly was ~ 4 lbs.

I've read that soaking on cold water before frying it may help.

You’re most likely tasting the sodium nitrate in the Prague powder.

 

[Upinmygrill]

Anybody know how long to soak it?

Maybe just put it in a bag and fill it just enough water to cover it. In essence using only enough water to surround the meat as opposed to throwing it in a sink full of water. How long is guess for me but I’ll go with 2-12 hours.

 

[touras]

Maybe just put it in a bag and fill it just enough water to cover it. In essence using only enough water to surround the meat as opposed to throwing it in a sink full of water. How long is guess for me but I’ll go with 2-12 hours.

Thanks!