Let's see your Pit Boss Weekend Cooks

brewersfan73

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Am I totally breaking the rules if I post a non-Pit Boss cook? Since I'm not familiar enough with the searing/flame area on my Austin XL, I played it safe and stuck with my Weber Genesis. I didn't want to run the risk of cracking the salt block by heating it too fast.

I did salt block salmon on the grill tonight and it turned out really well. Not super pretty when I flipped it, but good nonetheless.

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Redoctapus

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Am I totally breaking the rules if I post a non-Pit Boss cook? Since I'm not familiar enough with the searing/flame area on my Austin XL, I played it safe and stuck with my Weber Genesis. I didn't want to run the risk of cracking the salt block by heating it too fast.

I did salt block salmon on the grill tonight and it turned out really well. Not super pretty when I flipped it, but good nonetheless.

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15 minutes, 15 minutes to turn in Fellas's, let's go!
 
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Redoctapus

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Yesterday I fired up the PVB5. I have 2 briskets, one weighed 19.8lbs and the other 20.6lbs also a tied 7lb chuck roast. I trimmed about 3 pounds for tallow.
Powered up the smoker at 2:30 pm EST.
Meat placed in smoker at 4:30pm at 160* until for 4 hours.
Raised temperature to 225* and let the smoker do its job until 7:00 am this morning. Internal meat temperatures at 165*.
At 7:00 am I wrapped each roast in pink butcher paper and raised smoker temperature to 250*. Typically I get 10* temperature rise per every hour, so around 2:00pm today I will be putting them in my Cambro food transporter (cooler) to rest out.
 

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Redoctapus

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Yesterday I fired up the PVB5. I have 2 briskets, one weighed 19.8lbs and the other 20.6lbs also a tied 7lb chuck roast. I trimmed about 3 pounds for tallow.
Powered up the smoker at 2:30 pm EST.
Meat placed in smoker at 4:30pm at 160* until for 4 hours.
Raised temperature to 225* and let the smoker do its job until 7:00 am this morning. Internal meat temperatures at 165*.
At 7:00 am I wrapped each roast in pink butcher paper and raised smoker temperature to 250*. Typically I get 10* temperature rise per every hour, so around 2:00pm today I will be putting them in my Cambro food transporter (cooler) to rest out.
 

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Tim W

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Rack of lamb first time it was wonderful the wife wants a repeat said it was better than her mother's birthday meal so 😋
 

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