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

[MKinHB]

Meatloaf was my decision for Father's Day BBQ, 4-1/4 pounder, 3

lbs. beef, 1lb. pork sausage, spicy bbq sauce and it was delish!
also hat to throw a salmon fillet on the gas grill.

 

[rgalante46]

Looks like were addicted to jersey. When we run out it’s time for a new batch.
So this weekend cook is that.
This batch done on the vertical in about 2 hours at 175ish.
View attachment 2761

What cut of beef did you use? I've always used sirloin roasts in the past.

 

[Steve In Pa]

What cut of beef did you use? I've always used sirloin roasts in the past.

I don’t recall specifically but probably a top or bottom round that was already thinly sliced in the package. We’ve used thicker sliced meat before which tasks good but you have to gnaw on rather just chew it.

We usually use a round version or the other due to it generally being fairly lean.

 

[Firenailer]

I marinated and rubbed a pork loin for my second try with my new PitBoss. The GF and I enjoyed it!

 

[Steve In Pa]

I marinated and rubbed a pork loin for my second try with my new PitBoss. The GF and I enjoyed it!

Look at the moisture there. Nice

 

[That_guy]

Some ribs and more burnt ends (kids favorite)

 

[Firenailer]

That looks great! Gonna try a boneless lamb roast today. I’ll let ya know how it goes

 

[Firenailer]

Did a boneless leg of lamb and it came out great! Coarse sea salt, corse ground black pepper, rosemary, thyme, red wine vinegar, olive oil, herb marinade and cooked at 270. Wanted 275 but I can’t adjust in 5 degree inrements

 

[touras]

Did a boneless leg of lamb and it came out great! Coarse sea salt, corse ground black pepper, rosemary, thyme, red wine vinegar, olive oil, herb marinade and cooked at 270. Wanted 275 but I can’t adjust in 5 degree inrements

Spicy Venison

jerky:

3 hours at 200

Not much survived the in-process testing

 

[Firenailer]

Looks Great!

 

[That_guy]

Spicy VenisonView attachment 2808View attachment 2809 jerky:

3 hours at 200

Not much survived the in-process testing

Awe yeah!

 

[Steve In Pa]

Today I used my vertical as an oven. Two chicken halves one hour at 350 with two smoke sticks. Smokey moist and tender. I’m pretty happy with this model.

 

[jerryjj]

Smoked a try tip as a brisket on the Weber kettle for four hours and finish it in Brunswick for another 3 hours....
Came out good smoke flavor....... And delicious

 

[MKinHB]

I didn't know I would like meatloaf so much, and it's very easy to do.
I almost always forget to take the finished picture so the finished pic is from the day after.
These are 2-1/4 lbs. each.

 

[00SVT]

Smoked some feta burgers, turned out Great.