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

[bobissmokin]

Tenderquick Turkey breast and a Carver ham.View attachment 12456

Looks deeelish!

 

[bobissmokin]

8lbs pork shoulder. First coating was Meat Church Holy Cow then Honey Hog on top. 5.5 hours @ 250 then wrapped with pats of butter and a drizzle of honey on top @ 300 for about 2 more hours until around 210IT.

YUM!!

 

[MarkH13]

It's been crazy lately so I've been slacking but...hers my first attempt at a pork shoulder. Coated in mustard then rubbed with a mixture of McCormick sweet and smoky, garlic salt, smoked paprika, dash of cayenne pepper, onion powder and fine sea salt. Got a late start so it will be a late night but hoping it turns out good.

@Oneilln...I might steal the butter pats and honey drizzle idea. Thay sounds good!

 

[Cowboy1955]

That’s gonna be some of that good @MarkH13 !!!

 

[hankhill11]

This was completed and cut up over the past weekend. Cured ~2 weeks, cold smoked with smoke tubes for 12 hours. Set in butcher paper and vacuum sealed then froze for another week or two til I had time to slice it up. right side was supposed to be sriracha maple, and the other side just pepper bacon. Neither inherited a lot of those flavors.

Lesson learned: Cold smoking with just a smoke tube in a ambient(45 degree) smoker cabinet is not a good idea. The entire thing was so acrid smelling i thought it would be a total loss when i finally pulled em off. Some slices i tested were to gross to eat but i think the bulk of it will be ok after resting for a while.

As a bonus, you can see in the back left of the frig there's a ham. I smoked that on Saturday til it reached 203 internal, just like a pulled pork. Glaze was a apricot jelly affair. The ham turned out off the charts. I highly highly recommend smoking store bought hams whether you make em pulled ham or just for slicing. The cheapest hams become heavenly.

 

[sparkyv]

That's a fact.

I highly highly recommend smoking store bought hams whether you make em pulled ham or just for slicing. The cheapest hams become heavenly.

 

[touras]

That's a fact.

I second that!

 

[Smokeyholler]

Agreed. Last fall was A cheap spiral sliced I did up with frozen OJ and honey till about 3/4 done then went to straight honey. Was KILLER.

 

[sparkyv]

Freezer's loaded up, so no cooking this weekend. I might do something next weekend, but Lovely may object because we'll have plenty of Thanksgiving food soon. Regardless, I cleaned out the PB today to make ready for when the opportunity presents itself.

 

[MikeInFla]

A bit chilly here today. High 42. Took a min for the PB to get up to temp. Just doing some burgers this afternoon.

Had snow 2 weekends ago then this past weekend it was almost 70. Then today the bottom fell out and it cooled off again. But I love it! I’ll take the cold over the heat any day.

 

[Mike From R.I.]

Feels like 14 degrees here with the wind now.

 

[Upinmygrill]

It’s 80 degrees with a steady 10 mph wind here in central Texas. I’ll be doing some ribs soon.

 

[Ol' Smokey]

It’s 80 degrees with a steady 10 mph wind here in central Texas. I’ll be doing some ribs soon.

That all sounds perfect....

 

[Smokeyholler]

Gonna run a shoulder tomorrow and ran into this yesterday. I'll let y'all know, I'm sure it'll rock

ETA
This stuff smells and tastes great. Put half into a 10lb shoulder. I'll dry rub in the morning before I put it on.

We will see

 

[Cowboy1955]

Love this stuff!!