Smoke going steady at 151 internal. Trying to hit 165 before the wrap up. In the meantime I got out the leaf blower and that chore is done!
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Time to wrap. Just hit 165.
ANT0407
Well-known member
Dad_Roman
Active member
Wasnt even going to cook this weekend but went by the grocery store and found a butt in the reduced section and I couldnt resist. (also took friday off)
Threw this on the ole PitBoss and it came out wonderful of course.
Finished product. I have one of those "Flip" air fry ovens. A smear of this on the broiler pan with a bit of your favorite sauce and a couple minutes under the broiler for the ole "salamander" treatment, super crispy edges, and ohhhh boy!!!
Threw this on the ole PitBoss and it came out wonderful of course.
Finished product. I have one of those "Flip" air fry ovens. A smear of this on the broiler pan with a bit of your favorite sauce and a couple minutes under the broiler for the ole "salamander" treatment, super crispy edges, and ohhhh boy!!!
Steve In Pa
Well-known member
It’s nice to hear that you are happy in the relocation. That can be super disruptive to a family.
Steve In Pa
Well-known member
Looks luscious
Finally finished resting around 10:30 pm. It’s a small chuck roast but it’s only me, my wife and youngest daughter. After resting I put it in the fridge. This morning my wife put it in the crock pot on low. We will see how it turns out. I’m afraid it might be dried out.
Redoctapus
Well-known member
That look delicious.
I fired up my stick burner today, today is second time I fired it up, no set it, forget it! I did two racks this butt and two spatchcocked chickens. The chickens in the PVB5 COMP.
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Steve In Pa
Well-known member
Nice set up. Looks commercial grade.
Redoctapus
Well-known member
I had an old propane/wood chip cabinet smoker from Sam's, that I modified by adding a firebox and plugging the old holes. It rusted out and I junked it. Then I got an Oklahoma Joe, it was stolen off my trailer. So I got another Oklahoma Joe stick burner and made it into a reverse flow smoker. I left that one up North.
So a couple months ago this behemoth was on the market and I thought I had to have, price was a steal!
I have a FIREBOARD 6 channel controller / thermometer that will drive two 20cfm blowers that I attach to the firebox. This controller holds temps to +- 2*F.
I love it!
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hankhill11
Well-known member
Glad to see you back at it MikeInFLa. That is the ball-est looking chuck i've ever seen, mine are normally giant steak shaped. Very interesting!
For this past weekend I finally got around to smoking a small pork butt, but don't recall the weight. No pics. I used a 'hot and fast' method, two smoke tubes and 300 degrees til 165, wrapped til 207ish. then put in the oven at 165 to keep warm til dinner. I'll admit this was a lot quicker and tastes amazing, and may not do a low and slow again for a long while. oh, i used a double layer of Killer Hogs 'The BBQ Rub', and Ploughboys "Yardbird" rubs. mustard binder. when i wrapped it, i didn't use butter or sauce of any kind, no spritzing. super simple and fast.
When i say low and slow i'm talking over night and into the morning/early afternoon. This hot and fast took about 5 hours on the smoker.
920cody
Member
Steve In Pa
Well-known member
Did my first overnight cook of a brisket and tried something different. Starting at 930 PM the brisket went in on the Smoke setting. Which is about 130 F on my vertical. About 8 hours later, it had a nice crust on it. The crust seemed to help lock in the juices.
At that time the internal temp was about 120 F. When it hit 160 F it was paper wrapped and back in setting the smoker to 230 F.
Around 230 PM the brisket was 195 F and tested well for tenderness. So it was towel wrapped and put in a cooler until dinner time about 6 PM.
It appears pretty dark, but the taste is good and the meat fork cutting tender.
At that time the internal temp was about 120 F. When it hit 160 F it was paper wrapped and back in setting the smoker to 230 F.
Around 230 PM the brisket was 195 F and tested well for tenderness. So it was towel wrapped and put in a cooler until dinner time about 6 PM.
It appears pretty dark, but the taste is good and the meat fork cutting tender.
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Jimsmokes
Well-known member
Looks like pistachios to me.
How long did you smoke it?
