ANT0407
Well-known member
I'll have a slice of that!
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
SmokinTodd
Active member
I'm NOT really a fan of the rub.bi like McCormics Montreal steak seasoning better I think...
Jimsmokes
Well-known member
I'd like to try a slice. I've never took a tri tip past 140.
Steve In Pa
Well-known member
Nice job
brewersfan73
Well-known member
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?
SmokinTodd
Active member
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!
SmokinTodd
Active member
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!
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!
ANT0407
Well-known member
Nope......... but will be following and looking forward to your pics and results!
touras
Well-known member
Looks fantastic. I'll be on the look out for them!
Jimsmokes
Well-known member
Did someone say beef ribs? I just finished eatin but I'd have a few fer dessert!
hankhill11
Well-known member
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.
touras
Well-known member
Looks great! The wife wants me to do bacon on the smoker. I'm gonna give it a try.
