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

[hankhill11]

After 15 hours in the smoker, my first pork butt came out amazing. I let it rest wrapped and in a cooler for 4 hours and pulled it at a family get together Sunday afternoon. No pulled pic, but no need.

 

[MikeInFla]

Yeah, boneless shoulder. A part of it wanted to fall off but I kept it attached with a meat probe. Turned out great. An 8 lb butt or shoulder is just too much for us, this smaller one was perfect.

 

[GeauxTigers]

After 15 hours in the smoker, my first pork butt came out amazing. I let it rest wrapped and in a cooler for 4 hours and pulled it at a family get together Sunday afternoon. No pulled pic, but no need.
View attachment 1685 Very nice. Looks awesome. Did u wrap or just cover in the pan?

 

[Jimsmokes]

Tossed a small butt on around 8:30 this mornin. Then started a couple ribs racks around 12. Ran the butt on smoke for the first 3 hours then went to 250 when I put tibs on.
Not sure if I'm gonna wrap the butt.

 

[GeauxTigers]

Maybe I have been smoking something , but I think my pulled pork is better day two!........poured a little leftover pan juice over the top, covered and reheated in the oven, I think the smoke flavor was more pronounced? Maybe I inhaled to much smoke yesterday and my taste buds were toasted but me thinks next time I will not worry so much about having to have ready when its time to eat, but cooked day before and just reheat, thoughts?

 

[Jimsmokes]

To me everything I cook taste smokier the next day. Plus I usually still smell like smoke also. LoL

 

[MikeInFla]

Gas grill today... With mesquite pellets thrown in. Steaks on high heat. Hot and fast!

 

[Mike From R.I.]

To me everything I cook taste smokier the next day. Plus I usually still smell like smoke also. LoL

I agree. everything is better the next day.

 

[ScottInOK]

Loving my new Pro Series 5! My first attempt at a spatchcock chicken. Looking good so far; cheers!

 

[Elfcane]

I agree. everything is better the next day.

Well, not everything...

 

[hankhill11]

I think the smoke flavor was more pronounced? Maybe I inhaled to much smoke yesterday and my taste buds were toasted but me thinks next time I will not worry so much about having to have ready when its

I tightly covered the foil pan once the butt got to 163. and about smoke flavor, yes. I agree. its either desensitized the day of, or simply better the second day. It happens with pellet which is awesome, but i've also noticed with wood smoke when i would do moistened chips in a foil packet on the Webber kettle. just more smoke flavor the next day. My pulled pork from sunday was some of the best ive ever had

 

[Elfcane]

Cornish hens. Brown sugar bourbon, hickory in the tube.

 

[GeauxTigers]

Cornish hens. Brown sugar bourbon, hickory in the tube.View attachment 1696View attachment 1697

Beautiful

 

[JUPITER PIT BOSS]

My first smoke last weekend! I think I’m going to really enjoy my Pit Boss Pro Series 850!! ! Thinly sliced pork chops for lunch and brisket for dinner!

 

[MKinHB]

did some chickens Sunday, one on the smoker and one on the grill, my wife doesn't like the smoke.
used Mango Chipotle rub on both, the one on the smoker also got sauced at the end with Mango Habanero wing sauce.
couple pics of the smoked bird, should have took pics of the grilled because it was great and looked great!
Spatchcocked both and I used skewers to keep the birds intact while cooking (they fall apart as they get tender) this way I can flip them on the grill and not lose the leg quarters. finished on high heat.