Elfcane
Well-known member
Mmmm, jalapeno stuffed bacon wrapped chicken thighs...
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Brats with cheese wrapped in hickory bacon. Just pulled them off.
Elfcane
Well-known member
Mmmm, rats with cheese wrapped in hickory bacon...
Boneless too
Elfcane
Well-known member
Coors Light ribs...
Mike From R.I.
Well-known member
looks awesome.
They look great, and nice pullback on the bones.
How many Coors Lights did it take to finish those?
Elfcane
Well-known member
Lost count...
Today's cook has a little of everything. Small, 3-4 lb pork shoulder with Bear Mountain Pecan pellets and left over Pit Boss Apple wood in the hopper. 2 smoke tubes, one all charcoal, the other is Sam's Smokehouse Blend with hickory, maple, cherry and maybe one other. Rub is Pit Boss KC rub and Kinder's BBQ rub. Like I said it's got a little of everything.
I think this is the first time I have used 2 smoke tubes at the same time.
I think this is the first time I have used 2 smoke tubes at the same time.
Wow! Looks like you're throwing everything you got at it.
Yeah I hope it turns out ok!
Will wrap when it hits 165 and then at 205 wrap it in a towel and throw in a cooler. Right now on smoke mode.
Will wrap when it hits 165 and then at 205 wrap it in a towel and throw in a cooler. Right now on smoke mode.
6 inch smoke tube ran out so I just reloaded it with Sam's pellets. So far a ton of smoke I just hope the meat turns out ok with my Frankenstein mixture of pellets!
hankhill11
Well-known member
I just put on two cornish hens, 5 full chicken wings, about 8 stuffed baby portabella caps, stuffed with spinach dip, and used a 6" cast iron pan to get the rest of the spinach dip on for crackering later. I am using lumberjack pecan blend in the hopper and smoke tube. I'll get a picture if i remember when i go back to fiddle with it. The wifi decided not to work for the first time on my pb pro v4, and now that iv'e started i cant mess with it
Edit 1 - ~4 coors lights so far. pitboss had a really tough time keeping temps. it was 36 degrees out when I started this. I pulled em off and popped them in the oven. The dip and mushroom's are great. The chicken wings' skin is leather, but the meat is very juicy and smoke flavored. pics are still pending.
Edit 2 - picture time
Edit 1 - ~4 coors lights so far. pitboss had a really tough time keeping temps. it was 36 degrees out when I started this. I pulled em off and popped them in the oven. The dip and mushroom's are great. The chicken wings' skin is leather, but the meat is very juicy and smoke flavored. pics are still pending.
Edit 2 - picture time
Last edited:
Jimsmokes
Well-known member
Tried a chuck roast. Coated it in olive oil,salt,gunpowder, and holy cow. Ran it on smoke for the first couple hours. Then took it to a 250 grate temp till around 165. Wrapped it up and raised temp to 350 till it hit 200-203 Then probed till tender.
Attachments
PitBoss Forum Favs 👍
Pit Boss Photos
Pit Boss Photos
