sparkyv
Well-known member
The HEBs had beef shoulder Roast and TX shoulder "ribs" for $3.47/#. I'm going low and slow, though I'm not hopeful they'll be very moist as these are tough cuts and aren't marbled much.
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
sparkyv
Well-known member
Well the shoulder roast turned out better than expected. Nice bark, excellent smoke ring, beefy tasting, nice and tender, and not too dry.
[edit] It shrunk substantially!
I like taking cheap cuts of meat and turning them into something delicious!
[edit] It shrunk substantially!
I like taking cheap cuts of meat and turning them into something delicious!
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Steve In Pa
Well-known member
Did and impromptu smoke yesterday while tackling fall related chores. Sausages sitting in the fridge were the choice.
Smoked for one hour with tubes and at the smoke setting. The smoke was indeed rolling.
After an hour I cranked the vertical up to 300 using an internal probe took them up 160 in less than an hour.
Turned out nice. And to me, that’s what smoking is all about.
Smoked for one hour with tubes and at the smoke setting. The smoke was indeed rolling.
After an hour I cranked the vertical up to 300 using an internal probe took them up 160 in less than an hour.
Turned out nice. And to me, that’s what smoking is all about.
Mike From R.I.
Well-known member
Looks awesome. Kielbasa?
sparkyv
Well-known member
Oh my!
Steve In Pa
Well-known member
Johnsonville seasoned sausage. Two types. Hatch Chile and Firecracker
Ol' Smokey
Well-known member
Firecrackers are my favorite. Didnt see them this year in the stores....
The other one sounds good too....
sparkyv
Well-known member
Just got back from the range testing out some 40WS&W loads, and I quickly dry rubbed and split a whole pork loin. The HEBs had them for $1.77/# a couple of weeks ago. Hard to resist at that price! Let's see how it turns out low and slow to maximize the smoke!
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touras
Well-known member
That looks like a great snack!
sparkyv
Well-known member
Yup, the loin turned out great; bonus, the Boy One made me some cornbread on the PB!
Griller guy
Member
Kp33
Well-known member
Griller guy
Member
Did my first Brisket last weekend. I have been an avid Green Egg smoker for years but always shied away from Briskets because of the time. It’s hard to keep a Green Egg at a constant low temp for that long (or at least for me). So this year with my new Pit Boss that was the goal. So a got a 17.20 full packer and invited friends and family over for Brisket last Friday Night. I trimmed it up Thursday afternoon and got up at 1:30 a.m. to get it injected, dry rubbed and on the Pit Boss at 2:30 a.m. Fat up for first 3 then down. Was looking good and I was silently cursing myself because at 8:30 I was at 140 and figured it was going to be done 12 and dinner was not until 6:30. Then it happened, the stall. It took another 4 hours to get to 160 to wrap in butcher paper and another 3 after that to hit 202, pull it and cut the Point for Burnt Ends and wrap the Flat and put in cooler. All that happened at 4:00 p.m. I would have liked more resting time but you take what you get. I think I learned a lot for my next try but all the guests seemed very impressed by the Brisket and Burnt Ends.
