Looks delicious!!
Meat coma
Meat coma
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Just put the dry rub (Killer Hogs) on a small pork shoulder and will let it sit in the fridge overnight. Then whenever I get up tomorrow I’ll fire up the Copperhead PB and put it on the smoke setting and will just leave it there for hours. These small ones don’t take long but I won’t be in a hurry.
That’s gonna be delicious!
sparkyv
Well-known member
Just put on a 12.5# brisket @ 200°F; set and forget. Mustard binder, Fiesta steak seasoning from the HEBs and 16# mesh black pepper, fat cap up, old school Texas style. Too dark for pictures, so I'll update with pics in the AM.
[edit] I was able to take a picture.
[edit] I was able to take a picture.
Last edited:
sparkyv
Well-known member
11.5 hours, all done but the rest. Surprisingly, it blew through the stall, so no wrap. Bark looks pretty good, and it probed "like butter" as all the interwebs smoking gurus say. 
Easy-peasy, EXCEPT at 3AM the T/C alarm went off because the pellets rat holed. Had it re-fired within 15 minutes; disaster averted. Resting now, until noon.
Easy-peasy, EXCEPT at 3AM the T/C alarm went off because the pellets rat holed. Had it re-fired within 15 minutes; disaster averted. Resting now, until noon.
Just put on the pork shoulder after resting all night with rub.
mrchicks
Active member
What do you think of the PB Copperhead? I've been coveting it ever since I saw Melissa Cookston do a pork butt video with one.
Elfcane
Well-known member
Yummy!!!
sparkyv
Well-known member
The brisket had great texture and tenderness, but not enough smokiness for my liking. 
Elfcane
Well-known member
Smoke tube???
Love my Copperhead. I think I’ve had it about 4-5 years now.
Got done too late so this is tomorrow’s dinner.
sparkyv
Well-known member
Yup. It's still not enough. I was using PB Classic pellets.
sparkyv
Well-known member
No sauce? Well that is The Way! Looks delicious, nice bark.
