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

[hankhill11]

I guess I gotta hold my phone camera steadier when I take pictures, but you get the idea. I must have had the meat shakes. Here's a couple racks of baby backs I did today. I dusted one with Killer Hog The BBQ Rub, and the other with Sucklebusters Honey BBq, then spritz both with a thin mixture of sweet baby ray's original and apple cider vinigar + apple juice. Finally glazed a couple times at higher temp with sweet baby ray's.

Almost done.

aaaand done.

 

[ANT0407]

Yeah......I'd like to try those!!!

 

[hollrusl]

Ribs and pulled beef.

 

[Steve In Pa]

Ribs and pulled beef.

View attachment 4555

Good lord don’t post gorgeous pics like that so close to dinner time

 

[ANT0407]

Good lord don’t post gorgeous pics like that so close to dinner time

I agree!!!

 

[SmokinTodd]

I just rocked a meatloaf. 2 hours on smoke, which is 180. Then cranked it up to 350 for 1 hour until meat internal was 200.
Turned out awesome!

 

[ANT0407]

I just rocked a meatloaf. 2 hours on smoke, which is 180. Then cranked it up to 350 for 1 hour until meat internal was 200.
Turned out awesome!

Too late to ask for pics I assume.........lol! Welcome from NH

 

[SmokinTodd]

Too late to ask for pics I assume.........lol! Welcome from NH

Yea, In my belly now.....LOL. Im going to make sure I take pics of everything now. I'm figuring out now how to get a good bark on everything. The "S" setting was really a game changer for me.
Love how I can set it there and let it go for hours. Then crank it up and finish it off.
I still have ALOT to learn but the puzzle pieces are falling into place now for me.

 

[ANT0407]

Yea, In my belly now.....LOL. Im going to make sure I take pics of everything now. I'm figuring out now how to get a good bark on everything. The "S" setting was really a game changer for me.
Love how I can set it there and let it go for hours. Then crank it up and finish it off.
I still have ALOT to learn but the puzzle pieces are falling into place now for me.

Lots of knowledgeable people here. Feel free to ask questions if you need to.

 

[brewersfan73]

Yea, In my belly now.....LOL. Im going to make sure I take pics of everything now. I'm figuring out now how to get a good bark on everything. The "S" setting was really a game changer for me.
Love how I can set it there and let it go for hours. Then crank it up and finish it off.
I still have ALOT to learn but the puzzle pieces are falling into place now for me.

There is definitely a lot to learn. I've had mine for over a year, and am learning something new each time. Even some things that seem obvious now (hindsight is great).

My last pork butt had some of the best bark I've ever made because instead of wrapping when it got to the stall, I let it cook unwrapped during the stall for a few hours and then wrapped. Big difference in my opinion. I've also decided to not use the 3-2-1 on ribs for now because my last ones that I left unwrapped the entire time were more to our liking.

Thanks for your updates, and pictures are always welcome. This is a fun hobby. Welcome from WI.

 

[Steve In Pa]

9 pound Boston Butt today
About 9 hours @ 250. Set the controller for 230 but at grid level it settled in at 250 so I just went with it
Used 2 smoke tubes.
Foil covered at about 170, took out of PB at 205
Loosey juicy.

 

[Odessa Bob]

That really looks good

 

[Steve In Pa]

That really looks good

It is. Special sweet spicy sauce mixed up by my wife.

 

[ANT0407]

9 pound Boston Butt today
About 9 hours @ 250. Set the controller for 230 but at grid level it settled in at 250 so I just went with it
Used 2 smoke tubes.
Foil covered at about 170, took out of PB at 205
Loosey juicy.
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Very nice Steve! Looks like you scored the fat cap, those crispy bits of cap are the best!

 

[Steve In Pa]

Very nice Steve! Looks like you scored the fat cap, those crispy bits of cap are the best!

They are. My wife did the pulling and we had to have a discussion on saving those in the mix.