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

[Steve In Pa]

Did chicken thighs yesterday. Tried smoking a couple hours at S setting or 130. Water in the pan. Smoked up nicely then transferred to my charcoal Brinkman directly over the coals, flipping as needed until the internal temp was 170 or so.
Finished off with some Kinders on top.
Larger pieces were good, but I noticed the smaller thighs were a bit on the dry side.
One solution is to better juggle the different sizes of meat keeping the smaller ones more off the side.
Any other suggestions?

 

[ANT0407]

Did chicken thighs yesterday. Tried smoking a couple hours at S setting or 130. Water in the pan. Smoked up nicely then transferred to my charcoal Brinkman directly over the coals, flipping as needed until the internal temp was 170 or so.
Finished off with some Kinders on top.
Larger pieces were good, but I noticed the smaller thighs were a bit on the dry side.
One solution is to better juggle the different sizes of meat keeping the smaller ones more off the side.
Any other suggestions?
View attachment 5295

I love the char! Yumm!

 

[Steve In Pa]

I love the char! Yumm!

A lot of that is from the KInder’s charring up. It’s a balancing act to get the char and not overdo the meat inside.

 

[touras]

A lot of that is from the KInder’s charring up. It’s a balancing act to get the char and not overdo the meat inside.

Got the clan coming for Easter dinner. The wife has a leg of lamb in the oven, and this is about to go on the Pit Boss:

I'll post pics after it's done.

 

[touras]

Got the clan coming for Easter dinner. The wife has a leg of lamb in the oven, and this is about to go on the Pit Boss:
View attachment 5299

I'll post pics after it's done.

And it is done ...

 

[hankhill11]

This past Saturday I made my best chuck roast yet. No tough spots at all. Salt and pepper only, a little beef tallow when I wrapped it.

 

[Cowboy1955]

Looks delicious!!

 

[Smokeyholler]

Doing a pork shoulder for a small party tonight. I'm trying a rub heavy in black pepper. Montreal Steak Seasoning, Cajun Blackening spices and garlic powder.

Burning hickory and pecan shell pellets.

Report back later...

 

[Cowboy1955]

I use Montreal steak seasoning on lots of things

 

[Smokeyholler]

Montreal is on everything short of poultry to start wil and go from there.

 

[Smokeyholler]

Shoulder was killer I like the heavy pepper. First half was half hickory and pecan shell from smokin pecan. Finished with all hickory. P setting holding 200 225 until the stall at 150 and kicked out to 325 to break the stall to 170. 10 hours in with a 2 hour paper wrapped rest and it is great. Pics in the morn of the last half

 

[Grillzilla]

Just did a Pork Loin Roast. Easily one of the best things I’ve ever cooked in my life.

 

[Jimsmokes]

Hanger steak SPG with a W Fireshire sauce marinade.

 

[Smokeyholler]

Shoulder was killer I like the heavy pepper. First half was half hickory and pecan shell from smokin pecan. Finished with all hickory. P setting holding 200 225 until the stall at 150 and kicked out to 325 to break the stall to 170. 10 hours in with a 2 hour paper wrapped rest and it is great. Pics in the morn of the last half

 

[Steve In Pa]

View attachment 5351

So straight through no wrap until the very end to rest.
And I see your technique to break the stall. All good info. Thx.