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

[Upinmygrill]

Thanks I Appreciate that. My grill deck is my happy place!

Yeah man! Same here. I’ll be doing some smash burgers tonight. Also a 6hr smoke on a pork butt. Smells like bacon!

 

[ANT0407]

Yeah man! Same here. I’ll be doing some smash burgers tonight. Also a 6hr smoke on a pork butt. Smells like bacon!

Have you ever shaved some onion ultra thin and put some under the meat ball before you smash it? Thats my favorite smash burger. The caramelized onion is fantastic!

 

[ANT0407]

In the search for something different, I found videos of pulled ham and said why not! Its a 12 pounder went on at 530am and has been running at 225 with hickory pellets. The plan is to wrap at some point with apple juice, apple jelly and butter. View attachment 13228View attachment 13229

 

[Upinmygrill]

View attachment 13232

Looking good! Thanks for the suggestion putting shaved onion under the smash burgers.

 

[ANT0407]

View attachment 13232

All pulled. Its great! More smoke than a regular butt, using the same pellets in the hopper and tube as I do for pulled pork.

 

[EdGs]

All pulled. Its great! More smoke than a regular butt, using the same pellets in the hopper and tube as I do for pulled pork.View attachment 13234

Looks incredible! I did something similar a little while back, turned out delicious!

 

[Upinmygrill]

All pulled. Its great! More smoke than a regular butt, using the same pellets in the hopper and tube as I do for pulled pork.View attachment 13234

That’s looks interesting. I never thought of pulled ham. Mmmmm looks tasty.

 

[JerryT]

Well we have a church potluck dinner coming up and wife talked me into smoking another pork loin. I picked one up tonight and going to start prepping it Thursday evening. I’ll smoke it Saturday to have for the dinner on Sunday. If it doesn’t send a bunch of people to the hospital or worse, I’ll post pics. Fingers crossed!!!

Here we go, it’s a smaller loin than I usually smoke. Still was good and moist.

 

[ANT0407]

That’s looks interesting. I never thought of pulled ham. Mmmmm looks tasty.

Me neither!

 

[Cowboy1955]

Been awhile so I figured I’d whip up a 4 pound pork/beef meatloaf wrapped in hickory bacon

 

[EdGs]

That’s looks interesting. I never thought of pulled ham. Mmmmm looks tasty.

I put a foil pan underneath with a cup or two of apple juice in it below the ham as it smoked.

I still had the water pan full of water through the smoke, too. I pulled the foil pan out and saved the smoky drippings when I wrapped the ham at the stall.

I cut a chunk off for slicing before I wrapped the remainder to take to the pull.

The remainder before taking to the pull:

I put the wrapped ham in the empty foil pan back in the smoker to take it to the probe tender 200° to 205° ish.

I put the new wrap drippings with the smoky drippings and chilled them until the fat condensed, scraped that off the top, and used the remainder to add back into the pull. I saved some of it, and it turned to a jelly consistency in the cold fridge.

Sorry, I didn't get a pic of the drippings' jelly.

I just added small amounts with the ham as I heated it for sandwiches or meals, wanted to make a gravy with it, but the ham went so fast, I didn't get a chance to. I bet it will be awesome the next go-round, though.

 

[Upinmygrill]

You guys are over the top!

 

[JerryT]

Cowboy1955 that looks amazing!!!

 

[JerryT]

EdGs I’m ready to eat!!! I must have misplaced my invitation!?!? LOL. Really looks good!!

 

[Cowboy1955]

Cowboy1955 that looks amazing!!!

Appreciate it