🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
larry0071
Member
I ran around 4 hours in the Pit Boss smoker and then moved into the house for the finish. I made a red raspberry glaze and brushed it on a few times, the final brushing was after removing the foil and going the final 30 minutes to thicken it and caramelize it. Sliced it up and took it to a Christmas party and everyone loved it. I got many compliments, some saying that it was the best ham they had ever had.
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ANT0407
Well-known member
Looks great!
acroyle724
Active member
Nice! I’m in Butler and waited until today to do something.
acroyle724
Active member
acroyle724
Active member
Whole chicken for the wife and I.
Glove Medic
Active member
Glove Medic
Active member
Dad_Roman
Active member
Going to be over 50 this weekend!! Lets get fired up!!! Its is 64 right now in Kansas city. A 90 degree difference from last week!!! The wife wants hamburgers and I want ribs, pork loin or kc strip. Oh yeah cant wait!
brewersfan73
Well-known member
I forgot to take pictures of the final product (we had 9 people eagerly awaiting dinner), but I did an overnight smoke on a 19.5# Costco brisket for dinner last night. Also made smoked mac & cheese and my wife found a slow cooker baked beans recipe that we tried.
Everything turned out great, but this was the fattiest brisket I had ever seen. I was not aggressive with my trimming at all, but I cut off 6.5# of fat off the 19.5# brisket before putting on the rub. My empty fat bucket on my smoker was 2/3 full when I was done cooking, and the fat seam between the point and flat was probably about an inch thick. As I was slicing it for dinner, I probably threw away about 2-3# of pure fat (mostly from that seam). Is this normal, or did I get a bad one?
Everything turned out great, but this was the fattiest brisket I had ever seen. I was not aggressive with my trimming at all, but I cut off 6.5# of fat off the 19.5# brisket before putting on the rub. My empty fat bucket on my smoker was 2/3 full when I was done cooking, and the fat seam between the point and flat was probably about an inch thick. As I was slicing it for dinner, I probably threw away about 2-3# of pure fat (mostly from that seam). Is this normal, or did I get a bad one?
Redoctapus
Well-known member
Hi Brewer,
On a full packer that is kinda typical. On one side or the other you will see a big knot of fat at the seam. With a sharp boning knife or filet knife you can get that big knot carved out.
I always look at the "thin end" and pick the brisket with the thickest meat. Some will be like 1/2" and others may be an inch thick red meat. If there are several packers lok for the thickest meat on that end. Also with out breaking the cryovac do a bend test. Ones that bend the easiest may be the meaty-est, The cold fat is stiffer than the red meat.
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looks like hamburgers and pork loin tomorrow for me. Might throw something else on also. I just cut down my heat diffuser which was way too big for my P.B. 820 sportsman and I just have to size it up length and height tonight for the test run tomorrow. Pics of both to come.
Up at the regular time (6:00) waiting for the wife and the Sunshine to come up so I can eat breakfast and start the hamburger press assembly line! Have not smoked in 2 months so I am really looking forward to it. Nothing like a full grill and good weather to enjoy your day off! More to come 
acroyle724
Active member
21lb spatchcocked turkey and 12lb pork belly cut in thirds with 3 different rubs.
