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

GAnewbie said:
A guy on Youtube (howtobbqright) did a corned beef and he put it in a foil pan with beef broth on top of a wire rack. Then covered it. Supposedly it steams it to help get it tinder.
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Sorry I should have specified, I did put it in a foil pan and used chicken stock(that's all I had) and covered it in foil to braise. That's what I meant when I said wrapped.
 
ANT0407 said:
So, not my best cook. The flavor was fantastic but both were tough. The regular brisket flat doesn't surprise me. The corned beef was wrapped at 170 And started checking for tenderness at 200, at 203 it was still not there, at 205 still not there. Went to 207 and pulled it but still not probing tender. Does anyone have any thoughts? Should I have left it passed 207? Oh well, I won't cook another brisket flat, I'll stick to a full packer. But I will give the corned beef another try. Not every cook turns out perfect, these were my honest results. Oh, the cabbage was buttery and flavorful, everyone loved it.View attachment 2139View attachment 2140
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They look good. I never had any luck with just the brisket flats on the smoker. I haven’t done one of those in awhile. I have cooked the brisket flats in the oven with a can of beer and onions and chili sauce on top of the meat they always came out tender. I’m wondering if it was a moisture thing. Did u have water in the pan below? As far as the corned beef goes my last one I did I can’t remember the temp but it was tender I could take a slice and pull on it and it would break with ease. I had some chuck roasts that I had to go up to 210-212 range for it to be tender maybe it just needed some more time. I’ll have to try one maybe this weekend and see how it goes. I usually soak mine in water overnight in the fridge and try to change the water half way. I’ll have to look back in my photos and see if I have any pictures I think I did one in July. U could prolly make some nice Ruebens with that corned beef. When u pull on the slice is it rubbery or does it break? I’m just curious how tuff is tuff.
 
Had my first over smoked flavor off the 1150 this weekend. First day of year we have our greens, black eyed peas, and pork.
I chose a pork loin that I decided to stuff. Cut it in half then cut it out flat so I could roll it back. Small half I seasoned with SPOG, oakridge secret weapon, and hot JD sausage. The other half got SPOG, oakridge sweet rub, apple butter, and red cinnamon apples.
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Ran on smoke for two hours along with a smoke tube. Then raised temp to 250 till they got to 150. Rested for a hour and sliced. Turned out great but was really heavy with smoke.
 
Jimsmokes said:
Had my first over smoked flavor off the 1150 this weekend. First day of year we have our greens, black eyed peas, and pork.
I chose a pork loin that I decided to stuff. Cut it in half then cut it out flat so I could roll it back. Small half I seasoned with SPOG, oakridge secret weapon, and hot JD sausage. The other half got SPOG, oakridge sweet rub, apple butter, and red cinnamon apples.
View attachment 2141View attachment 2142View attachment 2143
Ran on smoke for two hours along with a smoke tube. Then raised temp to 250 till they got to 150. Rested for a hour and sliced. Turned out great but was really heavy with smoke.
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What kind of pellets were u using? I been getting some nice smoke off my 1150 recently with no smoke tube. Sometimes I think the cold weather helps it smoke more. They look good tho that will be on my to do list also lol.
 
Steelheader1974 said:
They look good. I never had any luck with just the brisket flats on the smoker. I haven’t done one of those in awhile. I have cooked the brisket flats in the oven with a can of beer and onions and chili sauce on top of the meat they always came out tender. I’m wondering if it was a moisture thing. Did u have water in the pan below? As far as the corned beef goes my last one I did I can’t remember the temp but it was tender I could take a slice and pull on it and it would break with ease. I had some chuck roasts that I had to go up to 210-212 range for it to be tender maybe it just needed some more time. I’ll have to try one maybe this weekend and see how it goes. I usually soak mine in water overnight in the fridge and try to change the water half way. I’ll have to look back in my photos and see if I have any pictures I think I did one in July. U could prolly make some nice Ruebens with that corned beef. When u pull on the slice is it rubbery or does it break? I’m just curious how tuff is tuff.
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Thank you for your response.
It did break and everyone said it was edible. I would say it was rubbery but would break with an extra tug. I wasn't even close to tender.
 
Steelheader1974 said:
What kind of pellets were u using? I been getting some nice smoke off my 1150 recently with no smoke tube. Sometimes I think the cold weather helps it smoke more. They look good tho that will be on my to do list also lol.
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Weber Competition blend with cherry chips mixed in tube. Temps in the 70's with a 100% humidity 1/1/22. LoL Temps didn't drop here till today.
I just got hung up on trying to add smoke and over did it with such a tender cut.
 
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