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

Jimsmokes · Oct 12, 2025

hankhill11 said:
This is a pork loin turned ham. I cured it for ~2 weeks, let it dry over night, smoked for ~3-4 hours then sousvide for another 3 hours or so. Texture and flavor is pretty hammy. Next time I wont use any clove as even the tiny sprinkle i put was to much, and i'll go 2.25% or even 2% salt as 2.75 is just a touch to salty for lunch meat.

I smoked one yesterday along with some bacon. Have them wrapped in plastic letting the smoke mellow.

Jimsmokes · Oct 12, 2025

The loin is a test holiday ham flavor. Sugar, white pepper, nutmeg, mace, and cardamom.

touras · Oct 13, 2025

Jimsmokes said:
I smoked one yesterday along with some bacon. Have them wrapped in plastic letting the smoke mellow.
View attachment 12379 View attachment 12380

Beautiful!

hankhill11 · Oct 20, 2025

This weekend I tried something a little different. I smoked a boneless leg of lamb from Sams club for about 3 hours give or take, then sous-vided it for 6 hours at 133 degrees then seared the outside on a hot cast iron pan. It was a test to see how it would be vs just smoking. sous-viding smoked stuff seems to work pretty well but this particular leg is very gamey. Its super juicy and tender though, with a nice light smoke throughout. As is often the case, I didn't take a picture but have to finish slicing it for the rest of the week today, so maybe I'll remember.

prep was finely chopping onion, caper, and rosemary with some garlic olive oil and smearing it inside and out before rolling and tying it up. I used the bag drippings with some added beef stock to make a nice lamb gravy. the gravy is almost better than the meat its self.

EdGs · Oct 21, 2025

Boneles chicken breasts, halved. Seasoned with Garlic Salt, Everglades, and Montreal Chicken.

In the smoker for 45 min - 1 hour, the on the grill 'til 165°