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

[sparkyv]

Nice bark and smoke ring! It's OK if it's not too crispy. Looks delicious!

 

[Steve In Pa]

Not that crispy, just a little pull. This crispy skin part of smoking meats is going to take a little time for me to figure out.

Same here. I’ve read of various techniques for that including jacking up the temperature to do the crisping. For me the balancing act is then not overcooking the inside.

 

[talon52]

Last night I smoked baby back ribs. It was a 4 hour cook at 275 degrees. I used GRILL YOUR ASS OFF Infidel Pork rub for seasoning, for the glaze I used HEATH RILES Maple Honey Habanero. Just look at the smoke ring!

 

[sparkyv]

Indeed!

Just look at the smoke ring!

 

[bobissmokin]

Turkey Day!
PB Hickory, pellet/hickory chips mix in smoke tube. SPG, and Swine Life Mississippi Grit. Melted butter/sage/thyme for basting. 275. Pulled at 160. Rested 30 minutes. Internal 166.

 

[jaykav]

No turkey this year…pastrami, Filipino pork bbq and bacon wrapped chicken…

Pastrami I brined for 11 days and then did a sous vide rest for 14 hrs

Happy Thanksgiving everyone

 

[drinkoj]

Don't have any pictures but have to say this. When you brine, season, and smoke a turkey, OMG! it's so moist and delicious Used a fruit tree blend of pellets, Kosmos turkey brine, and SPG spice blend. Let the temp hit 163 F, pulled it off the pit, and then wrapped it and drove 20 minutes with it for the dinner. No one could believe how moist it was and the skin has just enough crisp to not be rubbery nor brittle. I'll be doing this again for sure; 275F to start and finished at 350F.

 

[Steve In Pa]

My wife’s cousin had us over for Thanksgiving and requested we bring the usual. That being pumpkin pies, smoked cream cheese and smoked nuts.
It was raining here Thursday morning so I had to use the garage. All went well.
Today, the garage smells absolutely delicious.

 

[Cowboy1955]

Lookin good!

 

[talon52]

Smoked turkey after a 24 hour wet brine, and double cooked ham for thanksgiving.

 

[Cowboy1955]

Looks delicious!

 

[Smokeyholler]

Man, after scrolling through yesterday's smoke I'm embarrassed.

I just seared some eye of round steaks. I love meat I have to beat with a spiked hammer. About 10 minutes flipping them and they were tasty. Left over corn casserole, green bean casserole and potato casserole.

I'm stuffed and I think I need a bourbon to help it digest.

 

[JayDog]

That ham looks great! Well done

 

[Jimsmokes]

Slipped on posting Tday cook. Had the bird on the rotisserie and a ham in 1150.

 

[millssixx]

First ever smoke, Pastrami from Brisket. Smoked for 6 hours, now need to steam in oven for another 2 hours.