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

[Upinmygrill]

All right you guys I just pulled this out of the wood smoker. May not look as petty as yours butt tastes like bacon. lol Behold!! 3lbs of Confit! Smells so good.

Started at 10:30 this morning and just ended. Smoked with Texas mesquite charcoal and hickory chunks from frozen on the grate for an hour. Then I coated it with brown sugar, paprika, garlic powder and salt then flipped the semi thawed chunks over.

Continued to smoke on the grate until almost 1pm then put all the chunks in the cast iron pot making sure all the heavily smoked areas were facing down in the pot.

Left it in uncovered until 3:15pm then I added a little moisture and covered the pot with tin foil.

It pulled apart at 5:30

 

[ANT0407]

All right you guys I just pulled this out of the wood smoker. May not look as petty as yours butt tastes like bacon. lol Behold!! 3lbs of Confit! Smells so good.

Started at 10:30 this morning and just ended. Smoked with Texas mesquite charcoal and hickory chunks from frozen on the grate for an hour. Then I coated it with brown sugar, paprika, garlic powder and salt then flipped the semi thawed chunks over.

Continued to smoke on the grate until almost 1pm then put all the chunks in the cast iron pot making sure all the heavily smoked areas were facing down in the pot.

Left it in uncovered until 3:15pm then I added a little moisture and covered the pot with tin foil.

It pulled apart at 5:30

View attachment 13247

Nothing wrong with that!

 

[jaykav]

This pastrami has a kick…shoulda trimmed a bit more fat but atleast it tastes right

 

[ANT0407]

That looks fantastic, great job!

 

[bobissmokin]

You guys are awesome at this! Great cooks and great pics! Thanks!

 

[jaykav]

That looks fantastic, great job!

Ant this pic is for you, 4 packs for later minus my sandwich for the day ...

Anyone wondering this was only a 6lb brisket 7 day brine rub was just pepper and coriander and 12 hr smoke

 

[ANT0407]

Ant this pic is for you, 4 packs for later minus my sandwich for the day ...

Anyone wondering this was only a 6lb brisket 7 day brine rub was just pepper and coriander and 12 hr smoke

Thanks man! Thats awesome!

 

[Lynn1953]

Learned a lesson cooking up some ribs this weekend. I spun my vent open a little, it didn't look like much. I was wrong as I kept wondering why the temp would not come up or act right. I spun it back and it started behaving. I did not realize it affected it so much. Oh well .....meanwhile back at the ranch......

 

[ANT0407]

Learned a lesson cooking up some ribs this weekend. I spun my vent open a little, it didn't look like much. I was wrong as I kept wondering why the temp would not come up or act right. I spun it back and it started behaving. I did not realize it affected it so much. Oh well .....meanwhile back at the ranch......

This smoking thing is all about learning as you go, well.............. and an adult beverage or two!

 

[Cowboy1955]

This smoking thing is all about learning as you go, well.............. and an adult beverage or two!

@ANT0407
First sentence is the smokers handbook says stay hydrated

 

[Sparky]

This smoking thing is all about learning as you go, well.............. and an adult beverage or two!

Only two

 

[EdGs]

Doing the burger thing on the smoker, with a twist.

6 burgers, 6 oz. each 73/27 beef seasoned with Garlic Salt, Everglades seasoning, fresh ground black pepper, and finely ground Montreal Steak seasoning.

Along with 2 chunks of Ahi tuna ~6 oz. each, seasoned with Garlic Salt, Everglades seasoning, and fresh ground black pepper.

Pit Boss set to smoke, with a mix of PB Fruit Blend and Jack Daniels pellets. ~155° temp

Gonna give it about 40 minutes or so, then on the grill for a quick sear and cheese for the burgers.

 

[Cowboy1955]

Doing the burger thing on the smoker, with a twist.

6 burgers, 6 oz. each 73/27 beef seasoned with Garlic Salt, Everglades seasoning, fresh ground black pepper, and finely ground Montreal Steak seasoning.

Along with 2 chunks of Ahi tuna ~6 oz. each, seasoned with Garlic Salt, Everglades seasoning, and fresh ground black pepper.

Pit Boss set to smoke, with a mix of PB Fruit Blend and Jack Daniels pellets. ~155° temp
View attachment 13262
Gonna give it about 40 minutes or so, then on the grill for a quick sear and cheese for the burgers.

Love a good cheeseburger with grilled onions !!

 

[EdGs]

Love a good cheeseburger with grilled onions !!

No onions, and I forgot the tomato, but it'll still be good with lettuce, etc.

 

[EdGs]

Ready for the grill:

Fresh out of the smoker:

The flip:

And the cheese:

Ta-dahhh!

Turned out tasty, but I went a little long on all of it, must do better. Prefer my burgers juuust slightly pink.