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

[Cowboy1955]

Yesterday’s pork butt was small. 3 pounder but it’s just my wife and daughter home. I had some odd ball pellets to use up. So I smoked it with Smoke Ring brand BBQ pellets (oak,hickory,cherry). Royal Oak Charcoal pellets and Pit Boss Classic Pellets just to use up the partial bags. Then I loaded one smoke tube with the Smoke Ring brand pellets. And the other smoke tube I loaded with mesquite wood chips. The tube with the pellets lasted 6 hours. The pellets with the wood chips had to be reloaded each hour. Turned out really good!

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Looks delicious!! Great job

 

[Upinmygrill]

@MikeInFla Nice run down on that butt. Looks like it just fell apart and I didn’t know pellet tubes could last 6 hrs.

 

[WayneM]

Did I commit a sin?

Yesterday I smoked a pork belly, brisket style. It was so, so good as attested to by my family.

My sin? I forgot to take pictures, please forgive me!

 

[bobissmokin]

Yesterday’s pork butt was small. 3 pounder but it’s just my wife and daughter home. I had some odd ball pellets to use up. So I smoked it with Smoke Ring brand BBQ pellets (oak,hickory,cherry). Royal Oak Charcoal pellets and Pit Boss Classic Pellets just to use up the partial bags. Then I loaded one smoke tube with the Smoke Ring brand pellets. And the other smoke tube I loaded with mesquite wood chips. The tube with the pellets lasted 6 hours. The pellets with the wood chips had to be reloaded each hour. Turned out really good!

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Great pics! Thanks! Looks delicious! That "dark bark" I love!

 

[Upinmygrill]

I put a brisket flat that’s a little heavier than 3lbs on the 850DX this morning at 230° with a tray with 4 pieces of charcoal and a handful of hickory wood chunks. Got a full hopper of Pit Boss Hickory pellets.

I had it on the right side upper rack for about 1.5 hrs and the temp got up to 160° so I moved it to the far left near the chimney in an effort to slow its cook and it dropped to 152° after about 10 minutes. As I write this it dropped to 149°. The ambient temperature here has been 109° during peak hours and it’s about 96° already.

I sprayed it with apple juice and it’s rubbed with Kinder’s “The Blend” Salt Pepper and Garlic seasoning over mustard.

I’m going to wrap it when it hits 165-170 and spray it again with apple juice. My target temp is 206°

Also have that smoked butt in a crock inside the house to pair it with this brisket tonight.