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

[dagodago1]

Doing a small beef roast today. Trying a new pellet. We shall see if i like the outcome...

Almost there....
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I like the Kingsford charcoal. I mixed the charcoal pellets with my regular pellets. Make some more smoke.

 

[Ol' Smokey]

I like the Kingsford charcoal. I mixed the charcoal pellets with my regular pellets. Make some more smoke.

The roast turned out good. Didnt taste any flavor profile from the pellets other than the usual smokey flavor.

 

[hollrusl]

Argentina beef ribeye roast.

 

[hollrusl]

View attachment 5603
Argentina beef ribeye roast.

 

[hollrusl]

Also grilling some corn for corn rib elote and a piña colada pie.

 

[Mike From R.I.]

View attachment 5603
Argentina beef ribeye roast.

That looks awesome.

 

[Steve In Pa]

Ha! Started up the vertical for a cook today and it was warming up when the neighbor stopped by to drop of some stuff.
Wow..he says. Smells good what you cooking there?
I opened the PB and showed him the empty shelves.
Geez he said, even with nothing in there it smells delicious.

 

[Smokeyholler]

Damn, and all i did was a cheese burger.

 

[Mowin]

First brisket on the new PB.
18lb brisket was seasoned with SPOG yesterday afternoon and went on the pit this morning at midnight. Temp set @ 225°. I usually do my briskets fat side down when cooking on a pellet grill, but with the flame tamer deployed and brisket placed on the middle rack, I decided to go fat cap up.
Temps are just about at wrapping stage. Should be done by noon, then I'll vent it for a few minutes before wrapping it up in a cooler for a 3-4 hour rest..

 

[Mowin]

Well, this brisket has different plans then I had. Was confident temps would jump fairly quickly once wrapped, but after 2 hrs, it only gained 10°. Figured I'd have it resting around noon, but it taking is sweet time. I just bumped the temps up to 300°. Hopefully around 2 it'll be up to temp and probe tender.

 

[touras]

Well, this brisket has different plans then I had. Was confident temps would jump fairly quickly once wrapped, but after 2 hrs, it only gained 10°. Figured I'd have it resting around noon, but it taking is sweet time. I just bumped the temps up to 300°. Hopefully around 2 it'll be up to temp and probe tender.

They have a mind of their own in my experience

 

[touras]

View attachment 5603
Argentina beef ribeye roast.

Looks fantastic! I used to travel to Argentina back in my working days. Unbelievable beef.

 

[Mowin]

Brisket came out fantastic. Not the best quality brisket, but damn tasty.

 

[touras]

Looking for input on smoking single beef short ribs. I've smoked the 3 bone brontosaurus versions. The wife picked up some really good looking single beef short ribs and I'm wondering if anyone has ever tried them. I'm thinking the process should be roughly the same as the full ones but if anyone has any thoughts, I would much appreciate it. Thanks in advance.

 

[hollrusl]

Looks fantastic! I used to travel to Argentina back in my working days. Unbelievable beef.

It was delicious! My wife made me go back and get another, and some skirt steaks! No complaints from me about that!