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

[Sparky]

Some chicken & corn on the cob tonight. Welcome our new smoking & grilling buddy Freckles

 

[Steve In Pa]

Some chicken & corn on the cob tonight. Welcome our new smoking & grilling buddy Freckles

Welcome Freckles

 

[Steve In Pa]

Some chicken & corn on the cob tonight. Welcome our new smoking & grilling buddy Freckles

You’ll need to include a pic of Freckles with you smoking posts now and then.

 

[GAnewbie]

grilling buddy Freckles

My first childhood dog (over fifty years ago) was named freckles, a dalmatian mix

 

[hankhill11]

Decided to do pork belly again.

These look wonderful!

I did a cuck roast that simply wouldn't come to temp. I finally pulled it at internal 200 after 8 or 9 hours. (it was wrapped for several of those hours so didn't dry out). sadly it wasn't as tender as I think it should have been. Certainly not shreddable. Flavor was amazing with plowboys bovine bold though.

 

[Olds442]

i'm new to this club. i'm a traeger 575Pro traitor. i've left them for the glory of my 850 Pro which i put through a few paces yesterday breaking her in.

not much, just bacon, stuffed mushrooms, salmon and ribs.

at times the temps were close, at others, they were off by 20 degrees. i could tell it was running hotter than the on board temp was saying, when i was doing the bacon and salmon. broke out the thermoworks (heart beating) for the ribs.

i never put a lot of trust in "stock" temp monitoring systems. in thermoworks, i trust.

 

[Guineabear]

Eye of the round. Took 2 3/4 hours at 250 for a nice medium cook. Used 1/2 whiskey barrel and 1/2 hickory. Came out tender and moist. Will definitely do this again.

 

[Jimsmokes]

Weekend before last pork butt and yesterday was fur,feather,and skin. Ribeyes,chicken thighs, and sausage.

 

[Jimsmokes]

My cajun cowboy ribeye. Rubbed it down with hot oil. Then top and bottom seasoned with a lite coat of lawry's, and chipotle. Then my hot cajun with GYAO Gunpowder on the sides. I almost ate the whole dang thang. LoL

 

[touras]

Smoker weather is back!

Did wild turkey breast (harvested Saturday morning). Brined for 24 hours. Smoked to 175. Turned out a little on the chewy side but still delicious.

 

[Steve In Pa]

Smoker weather is back!

View attachment 2600Did wild turkey breast (harvested Saturday morning). Brined for 24 hours. Smoked to 175. Turned out a little on the chewy side but still delicious.

That’s cool stuff all the way around

 

[Guineabear]

Smoker weather is back!

View attachment 2600Did wild turkey breast (harvested Saturday morning). Brined for 24 hours. Smoked to 175. Turned out a little on the chewy side but still delicious.

Looks great. Never had wild turkey. Nice color.

 

[00SVT]

Did a slab of ribs a couple weeks ago. So good, bones slide right out and were on point.

 

[Dab942]

Have armadillo eggs on right now, for lunch. Couldn't take before pics -- sausage and bacon grease everywhere. Will post the results.

 

[Steve In Pa]

Today’s Sunday Smoke
Chicken, cream cheese and nuts