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

[WT2121]

5 1/2 pound pork roast Saturday smoke. Used standard butt rub that had brown sugar for a little sweetness. Smoked until 160 degrees then wrapped in foil until 180 degrees. Total time on Navigator was seven and half hours. Rested half hour. It was delicious and didn't dry out what so ever. Used apple juice spritz. Bear Mountain Hickory Oak blend pellets provided an amazing smoke.

 

[OBsCorner]

After being disappointed in the last few online orders of pizza for delivery,... I made my own. The vertical did not disappoint. I kept the first one simple just in case it didn't go well. I will be doing this again soon. I was pleasantly surprised. About 10 minutes @ 420.

 

[Steve In Pa]

After being disappointed in the last few online orders of pizza for delivery,... I made my own. The vertical did not disappoint. I kept the first one simple just in case it didn't go well. I will be doing this again soon. I was pleasantly surprised. About 10 minutes @ 420.

Nice
New use to me. Something I’ll have to try.

 

[ANT0407]

I put a 12lb prime brisket on at 3:30am. Smoke setting for 2 hours and 225 the rest of the way. I am using hickory pellets in the hopper and I layered mesquite chips with the pellets in my tube like @Cowboy1955 recomended. I used my own SPG rub. This is the flattest whole brisket I've seen, the point muscle is almost the same thickness as the flat.

 

[Cowboy1955]

Lookin great !!

 

[ANT0407]

Lookin great !!

I actually put the rub on and wrapped it in plastic wrap last night. I'm hoping I'll still get a decent bark

 

[Cowboy1955]

I actually put the rub on last night and wrapped it in plastic wrap last night. I'm hoping I'll still get a decent bark

You definitely will. I always run my down the night before and wrap it

 

[ANT0407]

You definitely will. I always run my down the night before and wrap it

Oh good. Thanks!

 

[bobissmokin]

Yum, man! Awesome looking brisket to start with! Tell me about wrapping in plastic. I rub down and refrigerate overnight, but unwrapped. Does wrapping in plastic have any effect on the cook? My brisket cooking needs some help (dry flat).

 

[touras]

I put a 12lb prime brisket on at 3:30am. Smoke setting for 2 hours and 225 the rest of the way. I am using hickory pellets in the hopper and I layered mesquite chips with the pellets in my tube like @Cowboy1955 recomended. I used my own SPG rub. This is the flattest whole brisket I've seen, the point muscle is almost the same thickness as the flat.View attachment 5460View attachment 5461

That is a thing of beauty!

 

[Mark H.]

I put a 12lb prime brisket on at 3:30am. Smoke setting for 2 hours and 225 the rest of the way. I am using hickory pellets in the hopper and I layered mesquite chips with the pellets in my tube like @Cowboy1955 recomended. I used my own SPG rub. This is the flattest whole brisket I've seen, the point muscle is almost the same thickness as the flat.View attachment 5460View attachment 5461

Lookin good. What grill you using?

 

[ANT0407]

Lookin good. What grill you using?

Pit boss 1600 pro

 

[ANT0407]

Yum, man! Awesome looking brisket to start with! Tell me about wrapping in plastic. I rub down and refrigerate overnight, but unwrapped. Does wrapping in plastic have any effect on the cook? My brisket cooking needs some help (dry flat).

Honestly I saw it years ago in a video on YouTube. I've done it once before. I usually apply the rub about a half hour before It goes on the smoker. One noticeable thing is that the rub definitely absorbs into the meat more than not wrapping in plastic. The bark seems to be forming that the same ( you were right @Cowboy1955 ). We'll see if it tastes the same.

 

[Mark H.]

Pit boss 1600 pro

Nice. I like the way you're using the foil pan on the main grate and cooking on the middle grate. That's the way I do it too, with a little bit of water, on my Platinum 1250. Keeps it clean.

 

[ANT0407]

Nice. I like the way you're using the foil pan on the main grate and cooking on the middle grate. That's the way I do it too, with a little bit of water, on my Platinum 1250. Keeps it clean.

Absolutely, makes for easy clean up. I also put a pizza stone under the foil pan directly over the fire pot to deflect the heat away from the brisket.