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

brewersfan73 said:
Same with me. I keep it around medium-rare to medium with a nice sear on the outside.

Todd - other than not caring for the seasoning, how did you like it?
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It came out AWESOME!! Took it up to about 185. Covered it with foil while the wife cooked beans. As soon as I took the foil off on the counter the juice was everywhere!
I could have taken it to 205 I'm sure and it would have been just fine!
 
Grilled some burgers tonight. Opened my grates and even with the heat diffuser I ordered it still seared them and cooked them nicely!
No open flames, set the temp to 400 and cooked them fast and nice! Sear marks all over them.
I love the heat diffuser I bought. It works fantastic. Super thick and heavy duty. Set it in place and cook.
No mods necessary!
 
Anyone smoke this before


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Bacon attempt number two. This time I used a wet equilibrium style brine/cure with peppercorns, rosemary and a little brown sugar tossed in. Cured for about 5 days, dried off for one, smoked for about 4.5 hours. I put the brine on in an impromptu fashion before work one day so I didn't use a recipe, the only thing I measured was the salts and water using this calculator: https://eatcuredmeat.com/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator/
set for 2.5% salt.

This turned out to be just the right amount of salt. The smoke flavor didn't get as deep as I hoped but I was a little impatient and pushed it faster than needed. I have one more slab of belly and I'm sure the third time will be the charm. Now that I got the cure process right, I can make a better recipe and plan better for a good long low smoke session.

Overall though, its really delicious bacon.
 
hankhill11 said:
View attachment 4652
Bacon attempt number two. This time I used a wet equilibrium style brine/cure with peppercorns, rosemary and a little brown sugar tossed in. Cured for about 5 days, dried off for one, smoked for about 4.5 hours. I put the brine on in an impromptu fashion before work one day so I didn't use a recipe, the only thing I measured was the salts and water using this calculator: https://eatcuredmeat.com/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator/
set for 2.5% salt.

This turned out to be just the right amount of salt. The smoke flavor didn't get as deep as I hoped but I was a little impatient and pushed it faster than needed. I have one more slab of belly and I'm sure the third time will be the charm. Now that I got the cure process right, I can make a better recipe and plan better for a good long low smoke session.

Overall though, its really delicious bacon.
Click to expand...

Looks great! The wife wants me to do bacon on the smoker. I'm gonna give it a try.
 
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