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

[hankhill11]

Tried a chuck roast.

That final image looks amazing!

 

[Elfcane]

Looks great!

 

[Steelheader1974]

I did pork belly last Sunday after finding some beauties at a local meat mart.

That looks really good. Have you ever tried not curing first? The last one I made didn’t turn out so well. I think I had a bad cut. It seemed like all fat. Anyways mine got slightly charred on the bottom and wasnt good. I figured if I did another one I would put it on a rack elevated but I may do it over a water pan or something like that. I’m just curious if the meat would set up so nice like that without curing. If it was cooked through.

 

[Elfcane]

Sauced burgers and dogs...

 

[bigvic7804]

My first brisket on my 1150 pro, it stalled at 190 and the flat came out dry, any tips? It was my first brisket ever, I wrapped at 160 with foil

 

[ANT0407]

My first brisket on my 1150 pro, it stalled at 190 and the flat came out dry, any tips? It was my first brisket ever, I wrapped at 160 with foil

Welcome to the forum. Are you sure you were in the stall at 190? 190 seems really high for a stall. Typically it comes 160-170 give or take. How did you measure the internal temp? Did you use the probes that came with your 1150? Pit boss probes are known for being inaccurate. If you used them , that was probably your issue. Try using a different independent probe set, that will probably fix your issue. Good luck!

 

[bigvic7804]

I did use a independent

Welcome to the forum. Are you sure you were in the stall at 190? 190 seems really high for a stall. Typically it comes 160-170 give or take. How did you measure the internal temp? Did you use the probes that came with your 1150? Pit boss probes are known for being inaccurate. If you used them , that was probably your issue. Try using a different independent probe set, that will probably fix your issue. Good luck!

Welcome to the forum. Are you sure you were in the stall at 190? 190 seems really high for a stall. Typically it comes 160-170 give or take. How did you measure the internal temp? Did you use the probes that came with your 1150? Pit boss probes are known for being inaccurate. If you used them , that was probably your issue. Try using a different independent probe set, that will probably fix your issue. Good luck!

I did use a independent probe when testing it when it started to stall at 190, it never seemed to get tender when I was probing it, I've read that happening to several people but I know it's not too common

 

[ANT0407]

I did use a independent


I did use a independent probe when testing it when it started to stall at 190, it never seemed to get tender when I was probing it, I've read that happening to several people but I know it's not too common

Ok than I'm at a loss for an explanation. Possibly someone else may have another idea. Sorry I couldn't help.

 

[bigvic7804]

Ok than I'm at a loss for an explanation. Possibly someone else may have another idea. Sorry I couldn't help.

It's all good, it was my very first brisket so it was a learning experience

 

[Elfcane]

Sometimes just blame it on the damn meat...

 

[ANT0407]

9.5 lb Butt went on at 430 this morning. Used a light coat of Tailgaters Party Rub and then a layer of killer hogs The BBQ Rub. Been running at 250.

 

[Elfcane]

Mmmm, 9.5 lb butt...

Killer Hogs is great!

 

[ANT0407]

Mmmm, 9.5 lb butt...

Killer Hogs is great!

Yeah great color and great flavor in all of Malcoms rubs

 

[Steelheader1974]

12 lb. Turkey experiment. Just threw it in injected it with butter and some water and applewood rub. I never injected rub so idk prolly be okay. I didn’t bother brining just to see what the injection does. Gonna cook on 180 for a couple hours then bump it up.

Three hours into it I decided to throw in some Turkey wings lol.

Finally done needs to rest and slice it for sandwiches tomorrow. The wings seem to be the best I ate in awhile with no sauce on it lol.

The last picture I just cut into the breast a little just to see how it was plus I was hungry lol. It was pretty good still juicy and buttery lol.

 

[hankhill11]

12 lb. Turkey experiment.

I haven't looked at to many turkey recipes but I also haven't seen one spatchcocked! Looks like a great idea