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

[Guineabear]

For this weekend cook my wife is requesting for tomorrow, for a family gathering, that I do a smoked pork loin, smoked cream cheese and a batch of jerky.
Looks like the loin will take 2-3 hours at 225. Never did one before, does the time sound about right for about a 3 pound loin? I want to slow and easy do the loin to keep it's moisture.
The cream cheese a couple hours at 250
and the jerky 2-3 hours at 180ish.
So it looks like I'm going to have to get creative with the Pit Boss.
I plan on doing the jerky in the AM, then figuring out the rest as the day goes on.
Maybe do the smoked cream cheese along with the loin and just drag it out 3 hours.
All that with temps in the 20s and a chance of snow.
Sound like a plan?

Never done cream cheese or jerky but have done several loins. Usually figure around 4 hours between 225 and 250. I inject them with 50% Tony's Cajun butter and 50% broth. Doing a bone in Turkey breast tomorrow..

 

[Steve In Pa]

Never done cream cheese or jerky but have done several loins. Usually figure around 4 hours between 225 and 250. I inject them with 50% Tony's Cajun butter and 50% broth. Doing a bone in Turkey breast tomorrow..

Thanks, I'll add a little time on the loin.

 

[Steelheader1974]

Thanks, I'll add a little time on the loin.

If I was doing it I’d prolly get the jerky on around 5 or 6am. So it’s done and have a little room for anything that may come up.

 

[USMC Hitman]

Sounds awesome!!
Would you be willing to share your Rudy’s cream corn recipe? Love that stuff!!

Found it online. Just Google "Rudy's cream corn copycat". There are a few. Not sure which one my wife did, but they are all pretty close to the same. Came out alright. Pork butt I wasn't happy with. Have to do some changes on the next one.

 

[Steelheader1974]

For this weekend cook my wife is requesting for tomorrow, for a family gathering, that I do a smoked pork loin, smoked cream cheese and a batch of jerky.
Looks like the loin will take 2-3 hours at 225. Never did one before, does the time sound about right for about a 3 pound loin? I want to slow and easy do the loin to keep it's moisture.
The cream cheese a couple hours at 250
and the jerky 2-3 hours at 180ish.
So it looks like I'm going to have to get creative with the Pit Boss.
I plan on doing the jerky in the AM, then figuring out the rest as the day goes on.
Maybe do the smoked cream cheese along with the loin and just drag it out 3 hours.
All that with temps in the 20s and a chance of snow.
Sound like a plan?

So how did the jerky turn out? Just curious I’m thinking about doing some this weekend again lol.

 

[Steve In Pa]

So how did the jerky turn out? Just curious I’m thinking about doing some this weekend again lol.

Good with an asterisk. On a portion we used a rub recipe that turned out way too salty. My wife's going to try to salvage that portion by washing the rub off and trying a stir fry out of the jerky.
The other portion, using a different rub is great. It'll be for munching. Live and learn.

 

[Jimsmokes]

Sliced up one of the rib roast I bought on sale over the holidays. Along with some sausage. Let the 1150 rest and just built a fire on the grill.

 

[Steelheader1974]

Chicken on a stick lol.

 

[ANT0407]

Chicken on a stick lol. View attachment 2252

Nothin wrong with that!

 

[Mike From R.I.]

Chicken on a stick lol. View attachment 2252

Now I'm hungry.

 

[WT2121]

Did beef burgers with pecan pellets tonight. They were delicious!
Sunday morning boiled homemade country style pork sausage then finished them on Navigator. Browned them just enough with added smoke from the pecan pellets. Very good!

 

[MKinHB]

Did some smoked fish, rock fish was great, I have never smoked rock fish before.
The snapper was OK, kinda a rubbery texture though.
Simply marinade for about an hour or two in soy, then rinse and add fresh cracked
pepper and in the smoker, 3 hours on smoke with apple pellets.

 

[ANT0407]

I have 2 racks of loins and a rack of St Louis on for my mom's birthday lunch. I'm using Killer hogs The BBQ Rub and Sticky Fingers memphis on the loins and making Tupelo honey garlic ribs with the St. Louis rack

https://www.smokedmeatsunday.com/smoked-honey-garlic-ribs/

 

[Steve In Pa]

I have 2 racks of loins and a rack of St Louis on for my mom's birthday lunch. I'm using Killer hogs The BBQ Rub and Sticky Fingers memphis on the loins and making Tupelo honey garlic ribs with the St. Louis rackView attachment 2259

https://www.smokedmeatsunday.com/smoked-honey-garlic-ribs/

Expecting a big crowd?

 

[Steve In Pa]

Did some smoked fish, rock fish was great, I have never smoked rock fish before.
The snapper was OK, kinda a rubbery texture though.
Simply marinade for about an hour or two in soy, then rinse and add fresh cracked
pepper and in the smoker, 3 hours on smoke with apple pellets.

View attachment 2254

225ish F?