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

[MarkH13]

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.

That pic was after about 90 minutes. I decided to flip them since it was first time. Up to that point they wete pretty even but after I flipped them the back got hotter than the front after a little while. Im learning and figuring it out...they were still pretty good and had a good flavor just some of the ones on back had a lot more bark. I also added some bbq sauce about 30 or 40 minutes before I pulled them off.

 

[Upinmygrill]

That pic was after about 90 minutes. I decided to flip them since it was first time. Up to that point they wete pretty even but after I flipped them the back got hotter than the front after a little while. Im learning and figuring it out...they were still pretty good and had a good flavor just some of the ones on back had a lot more bark. I also added some bbq sauce about 30 or 40 minutes before I pulled them off.

Thanks for explaining that. I also noticed our 850dx is hotter in the back.

@touras You’re welcome

 

[Jimsmokes]

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.

Sounds like way to much salt!
Try this cure calculator next time.

EQ Dry Cure Calculator

Calculate dry cure ingredient amounts for your bacon and cured meats.

www.diggingdogfarms.com

 

[Ol' Smokey]

Trying a small (2#) chuck pot roast.

 

[sparkyv]

Old School! Yeah man!

They were bone in and soaked in zesty Italian salad dressing in a large bowl while they thawed.

 

[Upinmygrill]

Trying a small (2#) chuck pot roast.

View attachment 12275

That should be interesting

 

[Ol' Smokey]

That should be interesting

Forgot to get a pic before eating. Had it on smoke until it hit 160, then bunped it to 225 until it hit 180, then bumped it to 250 until 195 and pulled.....

Total cook time 6 hours....

Very tastey....

Not juicey, but not dry either....

Little bbq sauce wouldnt hurt.....

 

[Upinmygrill]

Forgot to get a pic before eating. Had it on smoke until it hit 160, then bunped it to 225 until it hit 180, then bumped it to 250 until 195 and pulled.....

Total cook time 6 hours....

Very tastey....

Not juicey, but not dry either....

Little bbq sauce wouldnt hurt.....

View attachment 12277

A little Au Jus on the side wouldn’t hurt. That looks good!

 

[sparkyv]

Nice smoke ring, looks delicious.

Little bbq sauce wouldnt hurt.....

 

[bobissmokin]

Looks delicious to me!

 

[touras]

Sounds like way to much salt!
Try this cure calculator next time.

EQ Dry Cure Calculator

Calculate dry cure ingredient amounts for your bacon and cured meats.

www.diggingdogfarms.com

Thanks Jim! I've bookmarked this for my next attempt.

 

[Jimsmokes]

Thanks Jim! I've bookmarked this for my next attempt.

For my taste I've found 1.5% salt to work. Raising the sugar level can help with salty taste but burns easily with higher heat cooking. Try different sugars also.

 

[touras]

For my taste I've found 1.5% salt to work. Raising the sugar level can help with salty taste but burns easily with higher heat cooking. Try different sugars also.

Did one up today with 2.5 TBSP which works out to 1.5%

Will let you know how it turns out

 

[hankhill11]

Did one up today with 2.5 TBSP which works out to 1.5%

you may run into trouble with cure ratios using volume as your unit. most if not all calculators are going to be based on meat weight and therefor weight of salt and cure and sugar with their own calculated weights to get the percentage you want. If I put in 1kg of meat to the last calculator posted, it shows only 2.5 grams of cure. which is far far far less than 2.5 tbs. I'll just add for everyone's good health, 2.5tbs of cure salt is a very unhealthy thing to try and consume. I would just double check your numbers and amounts before you proceed with that batch of bacon.

 

[dagodago1]

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.

Thank you so much for the reply and tips. Would have never thought of zesty Italian dressing. Were thr skins rubbery at all?