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

[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.View attachment 1961

View attachment 1963

 

[Mike From R.I.]

Looks great, bones ready to fall out.

 

[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.View attachment 1961View attachment 1963

 

[Elfcane]

Love that color!

 

[ANT0407]

Love that color!

Yeah I'm really happy with this one

 

[Elfcane]

Sausage and peppers...

 

[hankhill11]

Sausage and peppers...

Something just feels so right about a cast iron on a grill or smoker.

 

[Elfcane]

Something just feels so right about a cast iron on a grill or smoker.

Should have taken a picture but I seared the sausages in the cast iron after smoking.

 

[Elfcane]

Fried Turkey.

 

[ANT0407]

Fried Turkey.

Yes sir, nice looking bird!

 

[Mike From R.I.]

Nice

 

[MikeInFla]

 

[ANT0407]

28 in NH today. Crazy it's that cold in FL

 

[Jjsaustin]

I brined my turkey for a day with some packaged kit. I then drained and rinsed the bird, but kept some of the spices from the brine (rosemary, etc) and mixed that with mayonnaise and rubbed that over the bird. I cooked it at 230 degrees and then bumped up the temp to 330 for the last hour. It came out really good.

 

[Elfcane]

I brined my turkey for a day with some packaged kit. I then drained and rinsed the bird, but kept some of the spices from the brine (rosemary, etc) and mixed that with mayonnaise and rubbed that over the bird. I cooked it at 230 degrees and then bumped up the temp to 330 for the last hour. It came out really good.

I would definitely bite that...