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

[acroyle724]

What size potatoes

What size potatoes

Regular Russet potatoes, whole.

 

[acroyle724]

Regular Russet potatoes, whole.

Stabbed the potatoes all over with a fork beforehand so the butter and smoke could work it’s way in.

 

[Steve In Pa]

Stabbed the potatoes all over with a fork beforehand so the butter and smoke could work it’s way in.

My wife generally preps the food and she’s a potato stabber. Sweets, baking etc

 

[Jimsmokes]

My wife generally preps the food and she’s a potato stabber. Sweets, baking etc

Try the multi colored fingerling ones cooked in duck fat.
I do them in cast iron on smoker. Then sear with seasoned butter If needed

 

[Steelheader1974]

Did a brisket on my vertical. Turned out pretty good 20 1/2 hours. 200 for about 12 hours wrapped at 170 and ran around 230 for the remainder and rested till it went down to 150 and sliced the flat. A lot of meat for 2 people lol.

 

[jstueve]

Hot Dog Burnt Ends by request of my children. Turned out much better than I expected

 

[jstueve]

Peach Cobbler

 

[Steve In Pa]

This was a winner. Stuffed zucchini in two forms. Hot sausage peppers and onions for one. Then a lasagnas topping. 375, about 40 minutes with a couple smoke sticks tossed in

 

[touras]

The wife picked me up a 10 pound bone-in pork shoulder (picnic) on the cheap. Nice thick fat cap. 6 hours at 250.

Delish.

 

[That_guy]

Cobbled together flatbread pizza thing, turned out really good.

 

[Dan0326]

I did my famous "church chicken" on my Brunswick today.....this chicken was the same way they smoked it at the summer church festivals

 

[jstueve]

Baby back ribs. Pulled and foiled at 160°F. Glazed at 203. PBP1000 Laredo 225°-250°

 

[Jimsmokes]

Baby back ribs. Pulled and foiled at 160°F. Glazed at 203. PBP1000 Laredo 225°-250°
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Mmm!! I want some baby back baby back. Oops! Sorry had a old apple bees moment.

 

[jstueve]

Mmm!! I want some baby back baby back. Oops! Sorry had a old apple bees moment.

Innit Chili’s baby back ribs?

 

[Steve In Pa]

The usual appetizers of smoked cream cheese and nuts then roast beef burn ends for the main course