GAnewbie
Well-known member
Looks great how did the skin texture turn out. what approach did you use.
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Steve In Pa
Well-known member
The skin had a slightly rubbery texture, but other than that it tasted great and was very tender and moist. For the chicken it was in the pit boss about 3 1/2 hours at 220. I had a couple smoke tubes in there. The nuts and the cheese were in there at the same time but only for a couple hours. It was fun.
Mike From R.I.
Well-known member
Been ages since mine looked like that.
ANT0407
Well-known member
I'm interested in the smoked nuts. How did you do them?
Steve In Pa
Well-known member
I’ve been doing a batch at 220 for a couple hours. My wife whips up some herbs and spices along with a bit of oil and stirs it all around in with the nuts. You could probably just put them in plain too.
ANT0407
Well-known member
Thanks
Steve In Pa
Well-known member
Actually this started when I was reading an article about cold smoking nuts and cheeses. I’m going to give that a try sometime using my vertical, but not turning it on and just using smoke tubes.
Steelheader1974
Well-known member
Yeah I hear ya on that but looks good like this too lol.
Steelheader1974
Well-known member
Ribs turned out pretty good I didn’t wrap seeing I had nothing to wrap it with at my girlfriends house I forgot to bring the tin foil and she only had regular not heavy duty. I was going by the bend method and I prolly could of taken them out 30- 40 mins sooner. It was about a 5 1/2 hour cook. The temp only hit the target 240 on the controller a couple times. But it was the first time using it so I’m planning on it getting better as I use it. I noticed it ran a little cooler on the grates. I was using the vertical smoker.
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Guineabear
Well-known member
yum, looks like a winner.
Guineabear
Well-known member
Loos good. Nice color and pull back. Could have double wrapped the regular foil.
flounderwetspot
Member
Decided to do pork belly again. Went to Costco and got a 9.8 lb belly that probably ended up 9.5 after cutting up. Seasoned with Three Little Pigs : Touch of Cherry as a base then went over it with Meat Church : Honey Hog.
Smoked fat side up at 225-250 until they reached 195 internal to start poking for probe tender. Needed a little more time so it ended up being about 3:15 of smoke.
Pulled them, put them in foil pans with a 1/2 stick of butter sliced over each pan ( 1 stick total)
Mixed 2 cups of Bone Sucking Sauce bbq sauce with 2 spoon fulls of cayenne pepper. Perfect amount of sweet and heat. Topped off with brown sugar then back on the pit boss they went.
Bumped the temp to 275
At 30 mins in the pan, I rotated 180* and swapped left to right. At 1 hr everything was perfectly blended and I pulled them off to rest.
They turned out exactly as you would think. Amazing. Fat was like a soft rendered pillow of flavor, the ends were actually burnt and I’ll now be snacking on these until further notice.
Smoked fat side up at 225-250 until they reached 195 internal to start poking for probe tender. Needed a little more time so it ended up being about 3:15 of smoke.
Pulled them, put them in foil pans with a 1/2 stick of butter sliced over each pan ( 1 stick total)
Mixed 2 cups of Bone Sucking Sauce bbq sauce with 2 spoon fulls of cayenne pepper. Perfect amount of sweet and heat. Topped off with brown sugar then back on the pit boss they went.
Bumped the temp to 275
At 30 mins in the pan, I rotated 180* and swapped left to right. At 1 hr everything was perfectly blended and I pulled them off to rest.
They turned out exactly as you would think. Amazing. Fat was like a soft rendered pillow of flavor, the ends were actually burnt and I’ll now be snacking on these until further notice.
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Jimsmokes
Well-known member
Good lookin bird
Dad_Roman
Active member
Oh man. Hurt my feelins that Im not there to help ya!
Dab942
Active member
I did impromptu pork belly burnt ends -- pro tip -- make sure there's water in the pan. 
FIiiIIIiirrrrre.
FIiiIIIiirrrrre.
