🔥 What's Smoking/Cooking on your Pit Boss?

[Smokeyholler]

We pulled a sirloin roast I'm going smoke before it goes in the crockpot with noodles and a pork shoulder I'm taking to work Monday. I'll let y'all know.

 

[jaykav]

Test run for the big game. Pork belly burnt ends

 

[Smokeyholler]

Got the roast in over hickory. Not getting the normal smoke but may be less than dry dry.

Heating beef broth to temp in the crock pot to finish out with the noodles.

 

[WT2121]

Maple syrup and Boubon brined turkey today. Pit Boss Pecan blend pellets smoking at 225 degrees on Louisiana Black Label 1000.

 

[bobissmokin]

Test run for the big game. Pork belly burnt ends

Those look awesome, man!

 

[bobissmokin]

Maple syrup and Boubon brined turkey today. Pit Boss Pecan blend pellets smoking at 225 degrees on Louisiana Black Label 1000.

Yum!

 

[Smokeyholler]

Got the roast in over hickory. Not getting the normal smoke but may be less than dry dry.

Heating beef broth to temp in the crock pot to finish out with the noodles.

View attachment 5072

Oh well, running slow. In the hot broth now, gonna run the crock pot tomorrow. To hungry to wait.

Looks good though.

 

[Smokeyholler]

Let's talk bark.
Shoulder just went in. I've normally run 200 220 on smoke for a long time then kicked it up a bit to push through the stall. Good smoke ring but no real bark.

Help me out guys, where's the bark?

 

[jaykav]

Let's talk bark.
Shoulder just went in. I've normally run 200 220 on smoke for a long time then kicked it up a bit to push through the stall. Good smoke ring but no real bark.

Help me out guys, where's the bark?

I’m no expert but I always hear add more rub if you want more bark…anyone else can feel free to correct me.

 

[Smokeyholler]

Makes sense. There is heavier rub this time.

 

[Jimsmokes]

Let's talk bark.
Shoulder just went in. I've normally run 200 220 on smoke for a long time then kicked it up a bit to push through the stall. Good smoke ring but no real bark.

Help me out guys, where's the bark?

Try using course ground spices in your rub.

 

[Smokeyholler]

I'll take it.

 

[Jimsmokes]

I'll take it.
View attachment 5077

Me too! Nuttin wrong with that bark.

 

[Smokeyholler]

I'll take it.
View attachment 5077

So I ran it to 170 wrapped it in paper and a towel and put it into a cooler to rest for 2 hours. Dropped to 160. Great pork but nowhere near being able to shred it?

 

[ANT0407]

So I ran it to 170 wrapped it in paper and a towel and put it into a cooler to rest for 2 hours. Dropped to 160. Great pork but nowhere near being able to shred it?

I start checking mine around 195 for tenderness. It usually will shred apart between 200 and 205.