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

[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. View attachment 13164View attachment 13167View attachment 13168

Wrapping now

 

[ANT0407]

Wrapping nowView attachment 13174

So the wrapped one on the smoker is at 206 internal and still not even close to tender. I know every peice of meat is different but this has got me a little worried. Im letting it go but this hasn't happened in a while.

 

[ANT0407]

So the wrapped one on the smoker is at 206 internal and still not even close to tender. I know every peice of meat is different but this has got me a little worried. Im letting it go but this hasn't happened in a while.

So 212 it was tender. Moral of the story is always be patient! Cook by feel, not time or temp! Guess which one came off of the smoker..........

 

[Cowboy1955]

Congratulations @ANT0407

 

[Cowboy1955]

Congratulations !!! @ANT0407

 

[ANT0407]

Thanks

 

[Upinmygrill]

So 212 it was tender. Moral of the story is always be patient! Cook by feel, not time or temp! Guess which one came off of the smoker.......... View attachment 13176

They really look appetizing So true about cook by feel. I’m from a time when we didn’t use a thermometer to cook meat. I still use my basic instinct as my ultimate compass. I’ll take a guess and say the dark one came off the smoker.

 

[ANT0407]

They really look appetizing So true about cook by feel. I’m from a time when we didn’t use a thermometer to cook meat. I still use my basic instinct as my ultimate compass. I’ll take a guess and say the dark one cake off the smoker.

Thanks brother

 

[bobissmokin]

Awesome! Looks delicious! Great pics!

 

[sparkyv]

Put a 17.3# brisket on 3hrs ago. Should be done for early dinner tomorrow.

 

[touras]

So 212 it was tender. Moral of the story is always be patient! Cook by feel, not time or temp! Guess which one came off of the smoker.......... View attachment 13176

Damn that looks good!

 

[sparkyv]

All done after 19hrs, she's resting now. Probe tender!

 

[ANT0407]

All done after 19hrs, she's resting now. Probe tender!
View attachment 13198

Thats a thing of beauty!

 

[sparkyv]

We'll see after slicing. I hate the rest the most...I have to wait a few hours which seems like forever, but I just can't hardly wait to see how it came out, the smoke ring, the bark, the juciness, the tenderness, plus I'm so dang blamed hungry...and a line is forming.

Thats a thing of beauty!

 

[sparkyv]

OK, this one checked all the boxes. Decent smoke ring, VERY tender, juicy, excellent bark and was delicious! I was surprised at how tender and moist the flat was.

...and the veggies were tasty, too.