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

[Smokeyholler]

Going old school. Spiral ham I mopped inside the cuts with OJ concentrate. Mesquite oak pellets and hickory chips in the tube. Last couple of mops I'll add some buckwheat honey to the mix.


I DID get "what, you aren't using the glaze"?

 

[Smokeyholler]

Came out yummy.

 

[Cowboy1955]

I need an address!!!
I got napkins

 

[sparkyv]

Looks great! I especially appreciate that you've used some mesquite for your cook.

 

[Jimsmokes]

Looks better than that packet glaze

 

[Griller guy]

What honey hickory resipe do you have and it will you share with me, also looking for a coffee rub resipe thank you.

This recipe is for a Coffee & Bourbon Brisket printed in Seasoned (pictured)
1/4 Cup Ground Coffee
1 Teaspoon Ground Coriander
2 Teaspoon Black Pepper
Pinch Red Flakes
1 Teaspoon Cumin
2 Teaspoon Mustard Powder
2 Teaspoon Dark Chili Powder
1 Teaspoon Paprika
6 Tablespoon Kosher Salt
6 Tablespoons Light Brown Sugar
This is just the dry rub portion. According to the recipe it makes 1 Cup and it takes 1/2 Cup for a 3 1/2 Flat Cut Brisket. There is also a Coffee & Bourbon BQ Sauce.let me know if you would like that also.

 

[Ken S]

Tried my first prime rib on Saturday, 5-1/2 pound "choice" cut from Publix. Followed Susie Bulloch's recipe on Hey Grill, Hey that you can find here: https://heygrillhey.com/smoked-prime-rib-roast/

It turned out pretty good, leftovers are still nice and juicy. First time using my new "MeatSticks" and I really like the convenience of true wireless. Final pull at 135 IT which was supposed to be medium rare, might go a couple degrees more next time. I'll probably try a different rub too, it was good but I kept thinking plain old SPG might have been better. Oh, and maybe trim some off that fat cap as well.

 

[Cowboy1955]

Looks delicious!!
Great job !

 

[acroyle724]

18lb brisket and 9lb pork butt just went on the smoker for tomorrow evening’s festivities!

 

[acroyle724]

 

[acroyle724]

 

[acroyle724]

Getting there, both are around 160.

 

[Ken S]

Maybe it's a German thing, but my family always makes pork and sauerkraut on New Years. The twist this year is smoking the pork loin first. Dang, my house smells really good right now!

 

[sparkyv]

Last cook of 2024: an 11.4# pork loin. Wow it came out great! Nice, crusty bark, soft, smoky and juicy. I couldn't be more pleased!

Yup, I'll be using some for pork and Sauerkraut tomorrow in the Instant Pot! And we're not German!

Maybe it's a German thing, but my family always makes pork and sauerkraut on New Years. The twist this year is smoking the pork loin first.

 

[acroyle724]

Turned out awesome!