Let's see your Pit Boss Weekend Cooks

ANT0407

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did some chickens Sunday, one on the smoker and one on the grill, my wife doesn't like the smoke.
used Mango Chipotle rub on both, the one on the smoker also got sauced at the end with Mango Habanero wing sauce.
couple pics of the smoked bird, should have took pics of the grilled because it was great and looked great!
Spatchcocked both and I used skewers to keep the birds intact while cooking (they fall apart as they get tender) this way I can flip them on the grill and not lose the leg quarters. finished on high heat.

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Yum! Looks great!
 
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Elfcane

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What was the cook time and temp for individual ribs?
Sliced them up and rubbed with Killer Hogs AP and Cow Cover. Removed the heat deflector mod and smoked at 250 for about 2 hours, maybe a little longer. Cranked up to 350 and moved over the closed sear plate and finished up with sauce flipping every 5 minutes. I like a little char on my ribs so this does that all around the rib and in half the time.
 

ANT0407

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Sliced them up and rubbed with Killer Hogs AP and Cow Cover. Removed the heat deflector mod and smoked at 250 for about 2 hours, maybe a little longer. Cranked up to 350 and moved over the closed sear plate and finished up with sauce flipping every 5 minutes. I like a little char on my ribs so this does that all around the rib and in half the time.
They look great. I'll have to keep that in mind for the future.
 

hankhill11

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This past weekend we had some leftover Italian sausage from a pizza night. I tossed them in the smoker at 250 for about an hour or so or until they were done. I'm not a fan of smoked Italians. So far that makes brats and Italians that i like better grilled normally.

Looking ahead to this coming weekend, I am planning to smoke a chuck roast. This will be the first beef we will have on our new-ish smoker. I am hoping to get a sliceable vs pullable chuck,. but as long as it tastes good, it'll be find. I'll get pictures once we get to it.
 
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