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

I have 2 racks of apple pie ribs and 1 regular rack going. My mom wanted ribs for mother's day.I was going to make all 3 regular bbq racks but when the family heard that they bitched because I wasn't making my apple ribs. Its crazy, my brother said my bbq ribs were the best he'd ever had untill i made the apple ones.
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Today I smoked a Corned beef into pastrami. I soaked it for about a day and a half changing water 3 times. Rubbed it with pepper(not enough), coriander, and mustard seed. Smoked a few hours at 200, wrapped when it hit about 150, and powered through a massive stall til 201-204. I didn't catch the exact temp. Put in a cooler for an hour or so and man is it great. First piece of any Brisket I've done. It was a point cut because I'm cheap.
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Thanks to @brewersfan73 for the loose outline.
 
hankhill11 said:
Today I smoked a Corned beef into pastrami. I soaked it for about a day and a half changing water 3 times. Rubbed it with pepper(not enough), coriander, and mustard seed. Smoked a few hours at 200, wrapped when it hit about 150, and powered through a massive stall til 201-204. I didn't catch the exact temp. Put in a cooler for an hour or so and man is it great. First piece of any Brisket I've done. It was a point cut because I'm cheap.
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Thanks to @brewersfan73 for the loose outline.
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Looks really good - happy to help.
 
hankhill11 said:
Today I smoked a Corned beef into pastrami. I soaked it for about a day and a half changing water 3 times. Rubbed it with pepper(not enough), coriander, and mustard seed. Smoked a few hours at 200, wrapped when it hit about 150, and powered through a massive stall til 201-204. I didn't catch the exact temp. Put in a cooler for an hour or so and man is it great. First piece of any Brisket I've done. It was a point cut because I'm cheap.
View attachment 4032View attachment 4030View attachment 4031

Thanks to @brewersfan73 for the loose outline.
Click to expand...
Outstanding sir!
 
Tried something new today. Smoked pork belly bites with two different seasonings. One half with rib rub, and the other half with SPOG. After smoking for 4 hours, I crisped them up in a CI skillet on the stove. Delicious. The fat was rendered very well and everyone loved them. I think I enjoyed the SPOG a little better.

I still have 7 cuts of pork belly to try some other recipes. I'm thinking PB burnt ends next, assuming my arteries can handle it. The rest will be vacuum sealed and put in the freezer for another day.

Sorry, no pictures of the bites sliced open when they were finished, but nice and crispy and still very juicy.

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brewersfan73 said:
Tried something new today. Smoked pork belly bites with two different seasonings. One half with rib rub, and the other half with SPOG. After smoking for 4 hours, I crisped them up in a CI skillet on the stove. Delicious. The fat was rendered very well and everyone loved them. I think I enjoyed the SPOG a little better.

I still have 7 cuts of pork belly to try some other recipes. I'm thinking PB burnt ends next, assuming my arteries can handle it. The rest will be vacuum sealed and put in the freezer for another day.

Sorry, no pictures of the bites sliced open when they were finished, but nice and crispy and still very juicy.

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Click to expand...
Looks great and crisping them in CI is a slightly different approach instead of making typical burt ends. I have a 6lb slab of belly in my freezer that I'm going to pull out and cook tomorrow thanks to your post!
 
brewersfan73 said:
Tried something new today. Smoked pork belly bites with two different seasonings. One half with rib rub, and the other half with SPOG. After smoking for 4 hours, I crisped them up in a CI skillet on the stove. Delicious. The fat was rendered very well and everyone loved them. I think I enjoyed the SPOG a little better.

I still have 7 cuts of pork belly to try some other recipes. I'm thinking PB burnt ends next, assuming my arteries can handle it. The rest will be vacuum sealed and put in the freezer for another day.

Sorry, no pictures of the bites sliced open when they were finished, but nice and crispy and still very juicy.

View attachment 4054
View attachment 4055View attachment 4056View attachment 4057
Click to expand...
Now I gotta gofind some pork belly.
 
ANT0407 said:
Looks great and crisping them in CI is a slightly different approach instead of making typical burt ends. I have a 6lb slab of belly in my freezer that I'm going to pull out and cook tomorrow thanks to your post!
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For some reason, my wife and I were not on the same page yesterday. She kept talking about pork belly bites, and in my head I was thinking burnt ends in sauce. When I went to season them, she turned up her nose at the rib rub, which is why I went with SPOG for half of them. Then halfway through the smoke and another discussion, I realized what she really wanted, so that's how we ended up doing the CI skillet. I just kind of winged the entire cook. Would totally do it again, and if we did, I'd do the whole batch with SPOG, or something similar.

I can't wait to see how you cook yours up today. We still have a lot left.
 
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