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

[brewersfan73]

Am I totally breaking the rules if I post a non-Pit Boss cook? Since I'm not familiar enough with the searing/flame area on my Austin XL, I played it safe and stuck with my Weber Genesis. I didn't want to run the risk of cracking the salt block by heating it too fast.

I did salt block salmon on the grill tonight and it turned out really well. Not super pretty when I flipped it, but good nonetheless.

 

[Redoctapus]

Am I totally breaking the rules if I post a non-Pit Boss cook? Since I'm not familiar enough with the searing/flame area on my Austin XL, I played it safe and stuck with my Weber Genesis. I didn't want to run the risk of cracking the salt block by heating it too fast.

I did salt block salmon on the grill tonight and it turned out really well. Not super pretty when I flipped it, but good nonetheless.

View attachment 3205
View attachment 3209
View attachment 3210

15 minutes, 15 minutes to turn in Fellas's, let's go!

 

[LanShark]

Good Eats!

 

[Redoctapus]

Yesterday I fired up the PVB5. I have 2 briskets, one weighed 19.8lbs and the other 20.6lbs also a tied 7lb chuck roast. I trimmed about 3 pounds for tallow.
Powered up the smoker at 2:30 pm EST.
Meat placed in smoker at 4:30pm at 160* until for 4 hours.
Raised temperature to 225* and let the smoker do its job until 7:00 am this morning. Internal meat temperatures at 165*.
At 7:00 am I wrapped each roast in pink butcher paper and raised smoker temperature to 250*. Typically I get 10* temperature rise per every hour, so around 2:00pm today I will be putting them in my Cambro food transporter (cooler) to rest out.

 

[Redoctapus]

Yesterday I fired up the PVB5. I have 2 briskets, one weighed 19.8lbs and the other 20.6lbs also a tied 7lb chuck roast. I trimmed about 3 pounds for tallow.
Powered up the smoker at 2:30 pm EST.
Meat placed in smoker at 4:30pm at 160* until for 4 hours.
Raised temperature to 225* and let the smoker do its job until 7:00 am this morning. Internal meat temperatures at 165*.
At 7:00 am I wrapped each roast in pink butcher paper and raised smoker temperature to 250*. Typically I get 10* temperature rise per every hour, so around 2:00pm today I will be putting them in my Cambro food transporter (cooler) to rest out.

 

[Jimsmokes]

Mmm! Brisket

 

[Redoctapus]

Mmm! Brisket

Dinner at 6!

 

[Tim W]

Rack of lamb first time it was wonderful the wife wants a repeat said it was better than her mother's birthday meal so

 

[Redoctapus]

Brisket again.... I'm stuffed!

 

[brewersfan73]

First ever brisket (18.5 lbs) and smoked mac & cheese on Saturday.

Also used the trimmings and made a jar of beef tallow, and used a little bit of that and made Aaron Franklin's BBQ sauce.

 

[touras]

First ever brisket (18.5 lbs) and smoked mac & cheese on Saturday.View attachment 3258
View attachment 3259
Also used the trimmings and made a jar of beef tallow, and used a little bit of that and made Aaron Franklin's BBQ sauce.

That is a thing of beauty

 

[Sodaking27]

Little rainy day cook. Bottom round and boneless turkey breast.

 

[Steve In Pa]

Little rainy day cook. Bottom round and boneless turkey breast.
View attachment 3276
View attachment 3277

Yes…yes now I remember what my smokers wall once looked like

 

[Sodaking27]

Yes…yes now I remember what my smokers wall once looked like

Steve, I just picked the smoker up off of FB market place last week. It had a bad auger motor. This is what it looked like when I brought it home and after a good cleaning. Now to build that great seasoning on the inside.

 

[Steve In Pa]

Little rainy day cook. Bottom round and boneless turkey breast.
View attachment 3276
View attachment 3277

I see you run the thermometer wires through the stack. Interesting approach.