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

[Doymar]

Looks delicious!!
Congratulations
I do the same thing when meat is on sale

Thank you. I was hesitant about posting a pic since I’m a rookie but this is a great place to pick up tips and learn from all you experts.

 

[Beermster1]

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.

Looks Edible

 

[Cowboy1955]

Tried my hand at some jalapeños and cheese hotlinks
Very pleased with the results so when I get time I’ll do a bigger batch

 

[Beermster1]

Tried my hand at some jalapeños and cheese hotlinks
Very pleased with the results so when I get time I’ll do a bigger batch View attachment 13107

Wow, my mouth is watering

 

[Cowboy1955]

Wow, my mouth is watering

They’re really delicious

 

[Upinmygrill]

Everything I see here looks great!

 

[Jimsmokes]

Tried my hand at some jalapeños and cheese hotlinks
Very pleased with the results so when I get time I’ll do a bigger batch View attachment 13107

Still workin my way through sausage makin!

 

[Upinmygrill]

@Hotlap you should post that good looking food in this thread too.

 

[Hotlap]

Great idea sir, here you go! First time I tried opening the sear plate and it worked well giving me a nice bark

 

[bobissmokin]

Looks delicious!

 

[Barefootdog]

Didn't wrap this one.....took it to 205 with the smoker at 280.
Outside temperature netted 275 in the Brunswick.

100% Pecan pellets from Smokin' Pecan.....wonderful pellets.

Brought it in. Wrapped it in foil and towels and into the cooler.

2 more hours and it's happy time...

 

[ANT0407]

Today i have a 5lb corned beef point on the 1600. I also have 4 smaller points in our roaster cooking with the potatoes, cabbage, onions, and carrots. For the one bathing in smoke I used my daughter's home made smoked onion powder, granulated garlic, black pepper, and the coriander packet as a rub. When I wrap im going to add some butter, brown sugar, and a dash of cinnamon.

 

[ANT0407]

View attachment 13124

Didn't wrap this one.....took it to 205 with the smoker at 280.
Outside temperature netted 275 in the Brunswick.

100% Pecan pellets from Smokin' Pecan.....wonderful pellets.

Brought it in. Wrapped it in foil and towels and into the cooler.

2 more hours and it's happy time...

That looks fantastic

 

[JerryT]

Last week I had smoked some ribs for the grandson’s. Wife was jealous, so I smoked some ribs last night for supper for the wife.

 

[ANT0407]

Looking great @JerryT . You got some good pullback on those bones.