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

[Mike From R.I.]

I think I did good for my first time
6 hours
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Now I'm hungry...

 

[ANT0407]

I think I did good for my first time
6 hours
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I'd say ya did! Looks great!

 

[Jimsmokes]

I think I did good for my first time
6 hours
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Heck yea you did! My favorite!

 

[Redoctapus]

I think I did good for my first time
6 hours
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Oh WOW! Very nice. Looks better than Meat Church...

 

[Redoctapus]

I think I did good for my first time
6 hours
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Ms. Sally these ribs look mighty fine!
I used to have a source for a 4 bone rack (rib# 2, 3, 4, & 5). I haven't seen any place offering this 130 cut.
What's neat about the 4 bone, they come in 2 rack pack. I could plate 2 bones, the center two and use the two outside bones to shred and make Texas Pit Beef sandwiches. Bearded Butches has a youtube video on these, they detail 3 vs 4 bones.
Lately short ribs are priced outta sight. I've been working with smoking chuck roasts. I haven't been able to hit the mark without the bones.

130 Chuck Short Ribs - AggieMeat

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aggiemeat.tamu.edu

 

[touras]

I think I did good for my first time
6 hours
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Looks yummy! Welcome to smoking

 

[Jjsaustin]

I smoked my first pork butt...
11lb butt Brined overnight
Smoked at 230 for 5 hours
Covered and bumped temp up to 260
Cooked until meat temp 200 (~5 hrs)
Let rest for 1hr

The meat just fell apart when I tried to take it out of the pan to shred it. The pan was filled with the meat juices. I'm glad I put it in a pan when I covered it. That would have made a mess inside the grill!

 

[Cowboy1955]

Congratulations !!
Looks awesome

 

[Redoctapus]

I smoked my first pork butt...
11lb butt Brined overnight
Smoked at 230 for 5 hours
Covered and bumped temp up to 260
Cooked until meat temp 200 (~5 hrs)
Let rest for 1hr

The meat just fell apart when I tried to take it out of the pan to shred it. The pan was filled with the meat juices. I'm glad I put it in a pan when I covered it. That would have made a mess inside the grill!

Don't mess with perfection!

 

[Steve In Pa]

I smoked my first pork butt...
11lb butt Brined overnight
Smoked at 230 for 5 hours
Covered and bumped temp up to 260
Cooked until meat temp 200 (~5 hrs)
Let rest for 1hr

The meat just fell apart when I tried to take it out of the pan to shred it. The pan was filled with the meat juices. I'm glad I put it in a pan when I covered it. That would have made a mess inside the grill!

Good lord that is beautiful

 

[Jimsmokes]

I smoked my first pork butt...
11lb butt Brined overnight
Smoked at 230 for 5 hours
Covered and bumped temp up to 260
Cooked until meat temp 200 (~5 hrs)
Let rest for 1hr

The meat just fell apart when I tried to take it out of the pan to shred it. The pan was filled with the meat juices. I'm glad I put it in a pan when I covered it. That would have made a mess inside the grill!

Separate the fat out of the juices and make a finishing sauce!

 

[ANT0407]

Separate the fat out of the juices and make a finishing sauce!

Good call. Adds the extra kick of flavor.

 

[Tim W]

Now I'm hungry...

That is for sure they look wonderful did it to me too

 

[Redoctapus]

Separate the fat out of the juices and make a finishing sauce!

I get alot of use out of this separator...

 

[Mike From R.I.]

Smoked another bottom round to medium. Granddaughter had two helpings.