🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Padrak
New member
Just threw this butt on...
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Elfcane
Well-known member
Mmmmm... Spatchcock...
Padrak
New member
The best one yet!!! Great appearance, taste, and tenderness!!! It took almost 15 hours. Stalled between 160 & 163 for 5 hours. After the 3rd hour, I gave it a little bath, wrapped it up, and put it to bed.... And waited and waited... Pulled it at 204, let it rest for an hour, and it was the easiest to pull. Successful cook!!! Didn’t even need any Scott’s afterwards. It’s good enough plain...
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quackaholic
Member
Well, I tried some chicken beats and thighs on Saturday. The thighs were awesome. The breasts however were dry and chewy. I'll probably stick to thighs and drumsticks on the smoke. Put a shoulder on at 9:15 Sunday night, smoked until 2, wrapped in foil, and left until 7:30 before turning cooker up to 200. When I hit temp gonna remove and rest.
quackaholic
Member
quackaholic
Member
Jclambert469
New member
About to go on the smoker now !!
quackaholic
Member
Nice buy.
Jclambert469
New member
Thanks !!! Meat market on the side of the road. I was like why not support small business
ANT0407
Well-known member
8.6 lb chuck roast just went on the 1600. Sucklebusters Texas Brisket Rub. Smoker at 225 using Bear Mountain Hickory pellets With a little bit of the Pitboss charcoal pellets mixed in. 2nd pic is at the 3 hour mark. Just added the finished product pics
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Z Smoker
New member
quackaholic
Member
Mother's day steaks. 1 hour smoke and then reverse seared.
