Let's see your Pit Boss Weekend Cooks

Sparky

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Looks like I’ve been kicked out of cooking duty tonight
 

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ANT0407

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My brother dropped of a whole sirloin tip roast (11 lbs) and said smoke this, we will be over for dinner. I've never cooked one before . Its a very lean cut. I kept it simple with Kosmos SPG and am going to run the 1600 at 250 until mid rare using Bear mountain Oak pellets. Here goes nothin! Fingers crossed......lol. Iwill update with pics of the finished roast when its done.
 

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ANT0407

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My brother dropped of a whole sirloin tip roast (11 lbs) and said smoke this, we will be over for dinner. I've never cooked one before . Its a very lean cut. I kept it simple with Kosmos SPG and am going to run the 1600 at 250 until mid rare using Bear mountain Oak pellets. Here goes nothin! Fingers crossed......lol. Iwill update with pics of the finished roast when its done.
Here's the final update, it was very tender. It was almost prime rib tender. Not much smoke flavor but still tasted amazing. Really surprised how good it was!
 

ANT0407

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How long did it take? Maybe use a smoke tube next time?
It took around 7 hours. I actually did use a smoke tube. Is it possible that where the meat was so lean it didn't take on much smoke? I've never had an issue with smoke flavor until this roast.
 

MikeInFla

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I put the corn on for about an hour when I had the PB on 225. Then I cranked it up to 350 and once I hit temp I left it there for about 10-15 min and rotated the corn. Corn on the cob can be good. It's best to do it low and use spray parkay on it to get some smoke flavor but it will never cook at 225. Just whenever you think it's had enough smoke turn up the temp to whatever you desire and "eye" the corn but don't let it over cook.
 

Noel

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8# Boston butt, 14 hours until the auger started overflowing the fire pot... grateful that I was standing close by to save the meat...
sliced, chopped and pulled.
Anyone else had the auger “screw up” and overfill the fire pot.
 

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