2 hours in…they smell goodPlease share pics and let us know how it goes
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
JerryT
Well-known member
I used to you mustard as a binder for years and like it. But a friend of mine asked if I had ever tried using olive oil spray. I tried it on spare ribs and been using it ever since. Bonds extremely well without any issues or oily taste. Below is a pic of some spare ribs before placing them in the smoker on Thursday.
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Upinmygrill
Well-known member
I spent a little time this morning reading this thread from the beginning. Gives me so many ideas I don’t even know where start 
Great stuff. It’s going to take me a little while to catch up since there’s so many pages.
Made some pulled pork with my rinky dink charcoal/wood smoker yesterday. I found a pork shoulder at HEB. The package had (for carnitas) on it which I never ran across before but said to myself it’s just parts of a pork shoulder so I picked it up.
Turns out it smells like bacon. All day while I was doing some garage spring cleaning, shelve building and UTV maintenance and mods I smelled bacon.
Turned out great. Started it at 10am with Kingsford original charcoal and hickory chunks and just set the still frozen pork shoulder lump lightly covered with brown sugar, paprika, garlic and salt on the grate between the fire and exhaust then dampened for smoke and rough average temp of 230F.
At 11:30am I checked on it and carefully picked up about 7 large chunks of meat and put them in a small cast iron pot with a tablespoon of vegetable oil and 2 tablespoons of water and continued to cook it leaving it open till 2:30pm.
At 2:30pm I added a little more water and covered it with tin foil and continued cooking till 4pm.
The pictures I took were at noon. This was one of those cooks that required me throwing a couple handfuls of charcoal and hickory chunks throughout the day. I don’t mind it but it really makes me appreciate Pitt Boss pellet grill since it’s so much easier.
Great stuff. It’s going to take me a little while to catch up since there’s so many pages.Made some pulled pork with my rinky dink charcoal/wood smoker yesterday. I found a pork shoulder at HEB. The package had (for carnitas) on it which I never ran across before but said to myself it’s just parts of a pork shoulder so I picked it up.
Turns out it smells like bacon. All day while I was doing some garage spring cleaning, shelve building and UTV maintenance and mods I smelled bacon.
Turned out great. Started it at 10am with Kingsford original charcoal and hickory chunks and just set the still frozen pork shoulder lump lightly covered with brown sugar, paprika, garlic and salt on the grate between the fire and exhaust then dampened for smoke and rough average temp of 230F.
At 11:30am I checked on it and carefully picked up about 7 large chunks of meat and put them in a small cast iron pot with a tablespoon of vegetable oil and 2 tablespoons of water and continued to cook it leaving it open till 2:30pm.
At 2:30pm I added a little more water and covered it with tin foil and continued cooking till 4pm.
The pictures I took were at noon. This was one of those cooks that required me throwing a couple handfuls of charcoal and hickory chunks throughout the day. I don’t mind it but it really makes me appreciate Pitt Boss pellet grill since it’s so much easier.
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sparkyv
Well-known member
Your DIY tank smoker is pretty awesome. I LOVES ME some carnitas!
Upinmygrill
Well-known member
Thank you! I’ll definitely be doing this again except next time I’ll be using mesquite and charcoal. I collected a pile of mesquite from our trees last year.
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Upinmygrill
Well-known member
You know it’s good when it just disappears.They didn’t let me finish…they already ate one rack…with brisket baked beans
We’ll do this again.
sparkyv
Well-known member
My favorite...grew up with it all around. I grew up in the Valley.
Thank you! I’ll definitely be doing this again except next time I’ll be using mesquite and charcoal. I collected a pile of mesquite from our trees last year.
Beermster1
Member
ANT0407
Well-known member
That looks fantastic!
Upinmygrill
Well-known member
Cheers!
bobissmokin
Well-known member
Awesome! Great pics!
I tried smoking my first pork butt last night.
It was a little over 8lbs. Smoked at 225 for about 6 hours then wrapped it in foil for a few hours more. Used Pit Boss pork rub and Tennessee Apple Butter with competition pellets (used mustard as a binder). Spritzed with apple juice about every hour after the first three hours. Not bad for my first. Now that I kind of know what I’m doing, I’m going to pick up another one while they’re on sale.
It was a little over 8lbs. Smoked at 225 for about 6 hours then wrapped it in foil for a few hours more. Used Pit Boss pork rub and Tennessee Apple Butter with competition pellets (used mustard as a binder). Spritzed with apple juice about every hour after the first three hours. Not bad for my first. Now that I kind of know what I’m doing, I’m going to pick up another one while they’re on sale.
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