Let's see your Pit Boss Weekend Cooks

Mike From R.I.

Well-known member
Joined
Jan 29, 2021
Messages
901
Reaction score
846
Location
02816
Grease Fire.jpg

This was sent to me. A guy from S.C. woke up to this at 530am doing an overnight smoke, not the way for a weekend cook.
Water pan went dry on him.
 

Attachments

  • Grease Fire.jpg
    Grease Fire.jpg
    83.3 KB · Views: 4

ANT0407

Well-known member
Joined
Feb 15, 2021
Messages
753
Reaction score
1,134
Location
NH
View attachment 2825
This was sent to me. A guy from S.C. woke up to this at 530am doing an overnight smoke, not the way for a weekend cook.
Water pan went dry on him.
Thanks for sharing that picture. Just a reminder that we always need to keep an eye on our smokers, and that they are NOT "set and forget" like some want them to be.
 

Firenailer

Member
Joined
Jun 5, 2022
Messages
25
Reaction score
32
Location
Connecticut

MKinHB

Moderator
Staff member
Joined
Nov 23, 2020
Messages
545
Reaction score
515
Location
Huntington Beach CA
Im going to have to try a meatloaf, that looks really good! What chop meat did you go with - 80%, 85%, 90% or a mix?
I used 3.25 lbs. 85/15 beef and 1 lb pork sausage, 3 eggs, 1 sleeve of ritz crackers crushed, some BBQ sauce, W sauce, salt, pepper, garlic, smoked paprika. Roasted chipotle garlic rub. 2 hours on Smoke setting, then turned it up little by little until internal temp was 160*
could have just turned it up to 350 to get it done faster. glazed with some spicey BBQ sauce before it was done.
 

That_guy

Member
Joined
May 28, 2022
Messages
28
Reaction score
62
Location
Saskatoon, SK
Some pulled pork, ended up being around 17 hours,no wrap no spritz running at 220 over night door wasn't opened a single time throughout the cook. Pulled at 194 tossed it in a cooler was 206 when I shredded it came apart like nothing. This is killer hog AP under Meat church honey hog, first time using the AP it is heavily salted I would maybe go a bit easier on it next time. Half of it will have sweet baby rays original and the other is Kosmos Q apple/habanero.
Some of the pictures are screen grabs from my snapchat story so they're alittle grainy looking.

Stay hungry my friends.
PXL_20220702_181757406_exported_16726~2.jpg



PXL_20220702_182303627_exported_3526~2.jpg
PXL_20220702_181757406_exported_33176~2.jpg
 

Redoctapus

Member
Joined
Jun 15, 2022
Messages
27
Reaction score
36
Location
Chapin, SC
Some pulled pork, ended up being around 17 hours,no wrap no spritz running at 220 over night door wasn't opened a single time throughout the cook. Pulled at 194 tossed it in a cooler was 206 when I shredded it came apart like nothing. This is killer hog AP under Meat church honey hog, first time using the AP it is heavily salted I would maybe go a bit easier on it next time. Half of it will have sweet baby rays original and the other is Kosmos Q apple/habanero.
Some of the pictures are screen grabs from my snapchat story so they're alittle grainy looking.

Stay hungry my friends.View attachment 2829


View attachment 2827View attachment 2828
20220702_171929.jpg
 

Attachments

  • 20220702_171516.jpg
    20220702_171516.jpg
    177.6 KB · Views: 6
  • 20220702_171500.jpg
    20220702_171500.jpg
    132.2 KB · Views: 7
  • 20220702_171544.jpg
    20220702_171544.jpg
    209.4 KB · Views: 5
  • 20220702_171625.jpg
    20220702_171625.jpg
    191.5 KB · Views: 6
  • 20220702_181505.jpg
    20220702_181505.jpg
    159.3 KB · Views: 6
  • 20220703_003029.jpg
    20220703_003029.jpg
    150.8 KB · Views: 3
  • 20220703_003035.jpg
    20220703_003035.jpg
    215.5 KB · Views: 2
  • 20220703_003040.jpg
    20220703_003040.jpg
    121.6 KB · Views: 2
Last edited:

Redoctapus

Member
Joined
Jun 15, 2022
Messages
27
Reaction score
36
Location
Chapin, SC
Started this cook yesterday (Friday). Prepped butts, got them seasoned and slathered in a hotel pan to rest all night.
I started my PBV5 in manual mode at 1730hrs (Saturday) with door open for ten minutes, closed the door and raised temp to 325* for another 10 minutes. Once waterpan and smoker were hot I lowered the smoker temp to165* without the Smoke-It app. My smoker puts out beautiful light smoke at this setting.
At 0035hrs meat temps were hitting the stall point so I put butts in pans with 1/2 c of vinegar sauce and chx stock. Wrapped tightly with foil and back in the smoker.
The graph shows the typical 10*/hour temperature curve that happens at these low temps.
It is now 0740hrs Sunday 7/3/22 and the butts are at 200* and 193*. After poking both butts they will need to be cooked to 203-205*. Then into the Cambro food transport unit to rest out!
On the graph notice the change in the red and yellow lines... this is when butts hit the stall and were being wrapped; I but the temp probes in the differing butt. lol.
 

Attachments

  • Screenshot_20220703-050810_SMOKE IT.jpg
    Screenshot_20220703-050810_SMOKE IT.jpg
    61.6 KB · Views: 9
  • Screenshot_20220703-041753_SMOKE IT.jpg
    Screenshot_20220703-041753_SMOKE IT.jpg
    43.4 KB · Views: 10
  • 20220703_030943.jpg
    20220703_030943.jpg
    156 KB · Views: 6
  • 20220703_030951.jpg
    20220703_030951.jpg
    150.9 KB · Views: 8
  • Screenshot_20220703-074541_SMOKE IT 2.jpg
    Screenshot_20220703-074541_SMOKE IT 2.jpg
    60.7 KB · Views: 8
Last edited:

That_guy

Member
Joined
May 28, 2022
Messages
28
Reaction score
62
Location
Saskatoon, SK
Started this cook yesterday (Friday). Prepped butts, got them seasoned and slathered in a hotel pan to rest all night.
I started my PBV5 in manual mode at 1730hrs (Saturday) with door open for ten minutes, closed the door and raised temp to 325* for another 10 minutes. Once waterpan and smoker were hot I lowered the smoker temp to165* without the Smoke-It app. My smoker puts out beautiful light smoke at this setting.
At 0035hrs meat temps were hitting the stall point so I put butts in pans with 1/2 c of vinegar sauce and chx stock. Wrapped tightly with foil and back in the smoker.
The graph shows the typical 10*/hour temperature curve that happens at these low temps.
It is now 0740hrs Sunday 7/3/22 and the butts are at 200* and 193*. After poking both butts they will need to be cooked to 203-205*. Then into the Cambro food transport unit to rest out!
On the graph notice the change in the red and yellow lines... this is when butts hit the stall and were being wrapped; I but the temp probes in the differing butt. lol.
There's a graph on the smoke it ap?
 
Top