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

[ANT0407]

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.

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Yum! Looks great!

 

[Straightravage]

 

[ANT0407]

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Yeah that works for me!

 

[Desert_Smokin]

Smoked turkey breast with smoked Mac n Cheese

 

[Elfcane]

No time, but I wanted ribs so slicing them up was the only option...

 

[ANT0407]

No time, but I wanted ribs so slicing them up was the only option...View attachment 1746View attachment 1747View attachment 1748

What was the cook time and temp for individual ribs?

 

[Elfcane]

What was the cook time and temp for individual ribs?

Sliced them up and rubbed with Killer Hogs AP and Cow Cover. Removed the heat deflector mod and smoked at 250 for about 2 hours, maybe a little longer. Cranked up to 350 and moved over the closed sear plate and finished up with sauce flipping every 5 minutes. I like a little char on my ribs so this does that all around the rib and in half the time.

 

[ANT0407]

Sliced them up and rubbed with Killer Hogs AP and Cow Cover. Removed the heat deflector mod and smoked at 250 for about 2 hours, maybe a little longer. Cranked up to 350 and moved over the closed sear plate and finished up with sauce flipping every 5 minutes. I like a little char on my ribs so this does that all around the rib and in half the time.

They look great. I'll have to keep that in mind for the future.

 

[hankhill11]

This past weekend we had some leftover Italian sausage from a pizza night. I tossed them in the smoker at 250 for about an hour or so or until they were done. I'm not a fan of smoked Italians. So far that makes brats and Italians that i like better grilled normally.

Looking ahead to this coming weekend, I am planning to smoke a chuck roast. This will be the first beef we will have on our new-ish smoker. I am hoping to get a sliceable vs pullable chuck,. but as long as it tastes good, it'll be find. I'll get pictures once we get to it.

 

[hankhill11]

Smoked chuck roast turned out great. 180 for about 90 minutes, 225 til stall, wrapped and back on til done, cooler rested for a few hours. Oak in the hopper and Mesquite in the smoke tube.

 

[ANT0407]

Looks great sir!

 

[Steelheader1974]

Doing a chuck roast and some pork belly. Using hickory and cherry pellets mixed together. I’ll see how it goes. Running on smoke mode for a couple hours. Then prolly 220.

 

[hankhill11]

Doing a chuck roast and some pork belly.

Make sure to post some after pics. I am interested in that belly! Looks good

 

[Steelheader1974]

Make sure to post some after pics. I am interested in that belly! Looks good

Well the chuck roast turned out good along with the smoked baked potatoes but the belly wasn’t so good it was to well done on the bottom of it and the fat just didn’t seem to render out. I should of wrapped it when I told myself I should wrap it. I have more in the freezer I’ll try a different approach next time. Maybe put it up high on the second shelf. My 1150 seems to be running a tad hot on the right side. Especially with the mod I put on a couple weeks ago. I’m thinking about taking it out or just learn to deal with it. Either way it’s always hotter on that side.

 

[Dan-H]

sunday night tri tip, stuffed mushrooms and grilled onions.