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

Last weekend 10 pound butt, simple but always good. View attachment 5707
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Looks beautiful! I was too lazy to start mine today so it gets a last minute stay.
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It's preparing to meet it's maker...
 
Tried my hand at a brisket flat today. Ran it for 6 hours at 180, then it stalled at 145IT, so I bumped up to 225 and it jumped to 165 in 30 minutes. Wrapped it in butcher paper with some beef tallow and put it back on. Only to an hour to get to 195. I started probing but I couldn't tell what I was feeling, was it sticking in the folded paper or was the meat that tough. Went on up to 202 then unwrapped and probed, it felt pretty easy across most of the area but in the thickest portion was still kinda resistant. I let it go to 207 then pulled it. I wrapped it in towels and let it rest for about 3 hours. It's not so dry it's unedible but it's definitely drier than what it should be. Next time I catch them on sale I'll pick up another. Good color, good flavor, and good bark.
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