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

[Dad_Roman]

I also didnt take any piccys either (shame shame).

Last couple weekends have leaned towards chicken. Tried a couple of new things. Did a split breast and had some Tony Chatcheres butter injection left over in the fridge. Injected the chicken...MMmmmm boy!

Also did some thighs recently. No injecting but put them in a vacuum bag with a drizzle of TC and left in the fridge overnight. Also very good.

So if you have a vacuum sealer, try your brine/soak in a vacuum.

TC butter injection as an injection or just a soak...

 

[nvhunter]

Couple from the last few weeks.

Tri tip
Fish fry
Carnitas

I'll post pics tonight not enough cell service here.

 

[Bru]

kind of over loaded the PB this week end!! Six racks at 225 till they reached 150 or so, wrapped to about 200 or so (Didn't have enough temp probes) and rested and than finished on grill. Sorry for blurry photo, couldn't take picture fast enough. oh bye they way before ribs 4hr smoke on Boston Butt then in oven till 200 then pulled cover at 400 for a few .. No left overs!!!

 

[Dad_Roman]

Good weekend.....Salmon simple SP and 225 till it hit 140* (on top shelf). Deelish.

 

[Steve In Pa]

kind of over loaded the PB this week end!! Six racks at 225 till they reached 150 or so, wrapped to about 200 or so (Didn't have enough temp probes) and rested and than finished on grill. Sorry for blurry photo, couldn't take picture fast enough. oh bye they way before ribs 4hr smoke on Boston Butt then in oven till 200 then pulled cover at 400 for a few .. No left overs!!!View attachment 2519View attachment 2520View attachment 2521

Nice job on all that. The last couple butts we did were smoked until about 160-165 then taken inside to the gas oven to finish to about 205 or so. Given the cool weather here it makes sense to finish inside since its covered in foil anyway.

 

[Steve In Pa]

Good weekend.....Salmon simple SP and 225 till it hit 140* (on top shelf). Deelish.

I haven’t done salmon yet but it’s on my radar. How long did it take to get to 140?

 

[Dad_Roman]

I haven’t done salmon yet but it’s on my radar. How long did it take to get to 140?

Maybe an hour and a few minutes more. Ran it indirect on the top shelf on the end. Not bad. Start at 65*. Ambient outside @80*

Laid out during dinner prep which was fried veg patties and salmon in the broiler. This piece left over and we said "Hey, lets throw it on the grill!". All that to say that it was not cold when thrown on the grill.

No sauce, minimal seasoning. Whole thing was really an after thought. Came out beautiful and moist. Quite yummy. I preferred it much more than mammas broiled. (dont tell her)

 

[hankhill11]

My Sunday smoke session:

• Meat
  • Suspiciously cheap baby back ribs from Sam's club
  • Rubbed with Suckle-Busters honey BBQ + Plowboys Yardbird rub the night before and plastic wrapped
• Smoke
  • Hopper - Lumberjack Char-hickory and hickory
  • Smoke chamber - Lumberjack Applewood smoke tubes (x2)
• Cook
  • 210 degrees for 3 hours unwrapped
    • sprayed a few times with coke and apple cider vinegar - 50/50 mix during the last 1.5 hours
  • 250 degrees for 2 hours wrapped with a small amount of brown sugar and butter + a little of my spray
  • rested covered with towels for 30-45 minutes
• Results
  • very tender and juicy
  • good smoke
  • not to salty as the rubs aren't salt heavy
  • some bark affect since I didn't sauce
  • ribs were just a little fatty so a bit rich to eat to many

sorry i didn't have any good shot of the trio cooked. I didn't want to unwrap the two we weren't eating right away. As an afterthought, I pulled the bones out of one whole rack, and vacuum sealed it to freeze for later.

 

[Desert_Smokin]

My Sunday smoke session:

• Meat
  • Suspiciously cheap baby back ribs from Sam's club
  • Rubbed with Suckle-Busters honey BBQ + Plowboys Yardbird rub the night before and plastic wrapped
• Smoke
  • Hopper - Lumberjack Char-hickory and hickory
  • Smoke chamber - Lumberjack Applewood smoke tubes (x2)
• Cook
  • 210 degrees for 3 hours unwrapped
    • sprayed a few times with coke and apple cider vinegar - 50/50 mix during the last 1.5 hours
  • 250 degrees for 2 hours wrapped with a small amount of brown sugar and butter + a little of my spray
  • rested covered for 30-45 minutes
• Results
  • very tender and juicy
  • good smoke
  • not to salty as the rubs aren't salt heavy
  • some bark affect since I didn't sauce
  • ribs were just a little fatty so a bit rich to eat to many

View attachment 2525
View attachment 2526
sorry i didn't have any good shot of the trio cooked. I didn't want to unwrap the two we weren't eating right away. As an afterthought, I pulled the bones out of one whole rack, and vacuum sealed it to freeze for later.

Great looking ribs!!

 

[Jimsmokes]

Went for the Publix rib roast sale past weekend. Way to lean fer me so ditched that idea. Then while in sams this tomahawk ribeye jumped in my cart.
Along with the mandatory kielbasa sausage that I have to have for every cook.

 

[Steve In Pa]

Went for the Publix rib roast sale past weekend. Way to lean fer me so ditched that idea. Then while in sams this tomahawk ribeye jumped in my cart.
Along with the mandatory kielbasa sausage that I have to have for every cook.

Nice. We get cowboy steaks at Sam's too. They are so tender and tasty.

 

[00SVT]

Wings from last weekend and Bacon this Morning.

 

[Steve In Pa]

Wings from last weekend and Bacon this Morning.

Let's hear more about bacon prep

 

[00SVT]

Let's hear more about bacon prep

I buy Wright brand Bacon, thick cut. Use Apple or Fruit blend pellets. Smoke at 250 for about 15 mins. Then crank to 350 till its done to my liking. I normally take them off the racks and onto the grates towards the end to crisp it up a little bit. It gets plenty of flavor.

 

[Steve In Pa]

I buy Wright brand Bacon, thick cut. Use Apple or Fruit blend pellets. Smoke at 250 for about 15 mins. Then crank to 350 till its done to my liking. I normally take them off the racks and onto the grates towards the end to crisp it up a little bit. It gets plenty of flavor.

Nice I'll be trying that.