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

[Mike From R.I.]

This was sent to me. A guy from S.C. woke up to this at 530am doing an overnight smoke, not the way for a weekend cook.
Water pan went dry on him.

 

[ANT0407]

View attachment 2825
This was sent to me. A guy from S.C. woke up to this at 530am doing an overnight smoke, not the way for a weekend cook.
Water pan went dry on him.

Thanks for sharing that picture. Just a reminder that we always need to keep an eye on our smokers, and that they are NOT "set and forget" like some want them to be.

 

[Firenailer]

Wow!

 

[SeniorChief]

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

was this a pork loin or pork tenderloin?

 

[Firenailer]

That was a pork loin, came out great! We’re gonna try the tenderloin next time.

 

[Firenailer]

Im going to have to try a meatloaf, that looks really good! What chop meat did you go with - 80%, 85%, 90% or a mix?

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.

View attachment 2815View attachment 2816View attachment 2817View attachment 2818

 

[MKinHB]

Im going to have to try a meatloaf, that looks really good! What chop meat did you go with - 80%, 85%, 90% or a mix?

I used 3.25 lbs. 85/15 beef and 1 lb pork sausage, 3 eggs, 1 sleeve of ritz crackers crushed, some BBQ sauce, W sauce, salt, pepper, garlic, smoked paprika. Roasted chipotle garlic rub. 2 hours on Smoke setting, then turned it up little by little until internal temp was 160*
could have just turned it up to 350 to get it done faster. glazed with some spicey BBQ sauce before it was done.

 

[That_guy]

Some pulled pork, ended up being around 17 hours,no wrap no spritz running at 220 over night door wasn't opened a single time throughout the cook. Pulled at 194 tossed it in a cooler was 206 when I shredded it came apart like nothing. This is killer hog AP under Meat church honey hog, first time using the AP it is heavily salted I would maybe go a bit easier on it next time. Half of it will have sweet baby rays original and the other is Kosmos Q apple/habanero.
Some of the pictures are screen grabs from my snapchat story so they're alittle grainy looking.

Stay hungry my friends.

 

[Redoctapus]

Some pulled pork, ended up being around 17 hours,no wrap no spritz running at 220 over night door wasn't opened a single time throughout the cook. Pulled at 194 tossed it in a cooler was 206 when I shredded it came apart like nothing. This is killer hog AP under Meat church honey hog, first time using the AP it is heavily salted I would maybe go a bit easier on it next time. Half of it will have sweet baby rays original and the other is Kosmos Q apple/habanero.
Some of the pictures are screen grabs from my snapchat story so they're alittle grainy looking.

Stay hungry my friends.View attachment 2829


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[That_guy]

Some banana bread for dessert,last minute decision.

 

[Redoctapus]

Started this cook yesterday (Friday). Prepped butts, got them seasoned and slathered in a hotel pan to rest all night.
I started my PBV5 in manual mode at 1730hrs (Saturday) with door open for ten minutes, closed the door and raised temp to 325* for another 10 minutes. Once waterpan and smoker were hot I lowered the smoker temp to165* without the Smoke-It app. My smoker puts out beautiful light smoke at this setting.
At 0035hrs meat temps were hitting the stall point so I put butts in pans with 1/2 c of vinegar sauce and chx stock. Wrapped tightly with foil and back in the smoker.
The graph shows the typical 10*/hour temperature curve that happens at these low temps.
It is now 0740hrs Sunday 7/3/22 and the butts are at 200* and 193*. After poking both butts they will need to be cooked to 203-205*. Then into the Cambro food transport unit to rest out!
On the graph notice the change in the red and yellow lines... this is when butts hit the stall and were being wrapped; I but the temp probes in the differing butt. lol.

 

[Steve In Pa]

Some banana bread for dessert,last minute decision.


View attachment 2837

That’s an interesting option

 

[That_guy]

Started this cook yesterday (Friday). Prepped butts, got them seasoned and slathered in a hotel pan to rest all night.
I started my PBV5 in manual mode at 1730hrs (Saturday) with door open for ten minutes, closed the door and raised temp to 325* for another 10 minutes. Once waterpan and smoker were hot I lowered the smoker temp to165* without the Smoke-It app. My smoker puts out beautiful light smoke at this setting.
At 0035hrs meat temps were hitting the stall point so I put butts in pans with 1/2 c of vinegar sauce and chx stock. Wrapped tightly with foil and back in the smoker.
The graph shows the typical 10*/hour temperature curve that happens at these low temps.
It is now 0740hrs Sunday 7/3/22 and the butts are at 200* and 193*. After poking both butts they will need to be cooked to 203-205*. Then into the Cambro food transport unit to rest out!
On the graph notice the change in the red and yellow lines... this is when butts hit the stall and were being wrapped; I but the temp probes in the differing butt. lol.

There's a graph on the smoke it ap?

 

[That_guy]

That’s an interesting option

I slapped the cut pieces on my gas grill and the Maillard reaction did not disappoint then topped with french vanilla ice cream and a drizzle of caramel syrup.

 

[Redoctapus]

There's a graph on the smoke it ap?

Yes!with app open and operating-
-hit home button.
-hit grill button.
-onbthis screen notice the gear top right cornet.
- tap gear.
-Select GRAPH-LYTICS !
Pretty cool stuff!