Bigdaddybrink1
New member
Sliced.
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Bigdaddybrink1
New member
Smoked at 220 till internal was 165
Wrapped in butcher paper till internal was 200. Rested bout n hour hour n a half.
Mesquite pellets
Jimsmokes
Well-known member
Mmm! Brisket
Redoctapus
Well-known member
Some really cool knife skills, your brisket looks amazing!
turbofish
Member
Perhaps the least exciting thing on this list. What you can't see is my dog growling at me for not accidentally dropping one while staring at the already full plate that I've already removed
But what this has meant for me is a bit bigger. Back on the first week of September, I started the whole process of getting workable teeth. After having all of my old ones pulled out, about the only meats that I could eat is hot dogs and tender slow roasted meats thanks to 6 months of temporary dentures. I'm about 5-6 weeks out from having the final ones screwed in and am looking forward to being able to eat all of those hamburgers and steaks that I've been cooking for my wife.
First time I fired up my pit boss was back in summer. My step sons and I spent a lot time trying to get the hang of things while smoking a lot of cigars and staying outside when all of the girls were doing girl stuff inside (we all have wife's and daughters, need some guy time).
Lot of good memories so far with it
turbofish
Member
Bone Marrow
Before last weekend, I honestly thought this wasn't something humans eat. But my wife forward me the menu of a place she wanted to try out and it was on the menu. OK, I chickened out and didn't try it but the seed was set.
I had bought a couple of bags from the butcher next to my office for the dogs [dog sitting a 95 pound German Shepard, 30 pound doodle and my 80 pound something dog]. It is the perfect treat for the dogs and will give me about 30 minutes of them not running around bothering me. Well, until the other bone looks better than what is front of the dogs - then I will step in between them and take away their treat. My step sons dog knows where I keep them in the freezer and will point them out every time he comes. I fired up the grill, put some sea salt and some hot honey on them and after about 20 minutes at 400 degrees, I tried it for the first time.
My dogs looked at me like I was taking away their favorite treat, my wife and granddaughter thought I was nuts.
Results: I didn't follow the instructions but got a good clue what it was all about. A meaty favor, heavy on the fat side and unlike anything I've tried before. Usually served with a meat dish on toast but I tried it with a spoon.
Next time I think I will just give them to the dogs. Or maybe I might follow the instructions.
Redoctapus
Well-known member
Morrow bones have been on the feature board a couple times at the restaurant I butcher for.
Glove Medic
Active member
Redoctapus
Well-known member
I have a 10lb butt and a 8.5lb flat going. It's 61 and sunny here in SC.
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Redoctapus
Well-known member
The brisket has gone into stall at 142f. I'm gonna let it cook on through so I get it documented in this stick burner.
Jimsmokes
Well-known member
Nice smoker!
Redoctapus
Well-known member
For heavy lifting..
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Redoctapus
Well-known member
Have you ever been to Village Tavern 1? The guy a I got my stick burner from lives near that Tavern..
