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

[Jimsmokes]

Remember when you heard don't pull/cut membrane on back of beef ribs?

 

[Jimsmokes]

 

[ANT0407]

View attachment 3675

That looks awesome!

 

[Redoctapus]

View attachment 3663

My invitation musta got lost. Dangit.

 

[ANT0407]

My invitation musta got lost. Dangit.

I sent it I swear...........

 

[Mike From R.I.]

My invitation musta got lost. Dangit.

Mine too, I'm just down the street.

 

[t-roy]

Wow!! Thats gonna be one heck of a party!!

 

[ANT0407]

Wow!! Thats gonna be one heck of a party!!

Yeah it was a good one. We 18 people here. We have a themed party every month or so and I make the food to go with the theme. My girlfriend chose Chinese new year for the theme last night.

 

[Kp33]

Brisket bark was incredible

 

[t-roy]

YEP! Gonna be brisket for me next smoke!

 

[Kp33]

YEP! Gonna be brisket for me next smoke!

I put mine on at 11pm the night prior on smoke mode (180) and let it cook through the night, then when I wake up around 7 or 8 internal is always around 145 or so at that point I turn up to 230 or 240 and let it do its thing wrap in butcher at 165 cool til 192-195 always done by around 3pm.

 

[Tim W]

pork belly burnt ends

 

[ANT0407]

View attachment 3680pork belly burnt ends

Very nice! One of my favorites on the smoker.

 

[Jimsmokes]

View attachment 3680pork belly burnt ends

Mmm! Do you go spicy or sweet sauce?

 

[Tim W]

Mmm! Do you go spicy or sweet sauce?

The rub is savory so a sweet sauce Sweet Baby Ray's is a stand by