I don’t get to smoke as much since we moved from Florida. If I am lucky once a month. I’ll usually do something very easy. Thick pork chops. Just threw ‘em on and will let them smoke for 2 hours before turning up the heat.
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Lookin good!!
Awesome job!
I got napkins
I got napkins
jaykav
Well-known member
Mine as well lolI used a towel…my wife hates me now
ANT0407
Well-known member
You're still in the game, that's all that matters. Pork butt or pork chop, it doesn't matter.
I took a 10 lb pork belly, cured it for 7 days, and made bacon. Smoked at 200 for 3 hours til belly reached 145F. Sliced 5 lbs and made bacon burnt ends with the other half. Bacon turned out great! Burnt ends not so much. I cubed and seasoned the burnt ends then smoked til meat temp reach 200F. Fat rendered nicely but the bacon was dry (should have wrapped in foil pan to finish).
First time smoking a Chuck Roast. On the smoker at 6:30 am. Injected with beef broth, used Lowry’s salt and Kinder’s SPG rub. Let rest in fridge overnight. Using a water pan on lower rack. Smoking @180 for 2 hours, then @ 200 til meat hits 165, then @ 240 and braising in covered foil pan with more broth til meat hits 200 internal temp. The end product will be shredded beef. I’ll keep you posted.
8:30am: temp raised to 200. Spritzed with 50/50 mix of water and Kosmos Brisket Mop Sauce.
12:00pm: roast at 130. Increasing temp to 220. Looking really good, might wrap sooner than 165.
2:00pm: roast at 150. Wrapping in foil pan. Increasing temp to 240.
4:00pm: Roast at 204. Done. Resting an hour before shredding.
5:00pm: didn’t shred easy. Don’t think fat fully rendered. Put shredded beef with juices in oven at 300 til tender.
8:30am: temp raised to 200. Spritzed with 50/50 mix of water and Kosmos Brisket Mop Sauce.
12:00pm: roast at 130. Increasing temp to 220. Looking really good, might wrap sooner than 165.
2:00pm: roast at 150. Wrapping in foil pan. Increasing temp to 240.
4:00pm: Roast at 204. Done. Resting an hour before shredding.
5:00pm: didn’t shred easy. Don’t think fat fully rendered. Put shredded beef with juices in oven at 300 til tender.
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hankhill11
Well-known member
I did a chuck roast last weekend with only salt and pepper. I think I ended up wrapping around 150 because it looked ready. This was actually the best tasting chuck i've done so far. I took the muscles apart in groups so I could slice them all the right way, but for shreds you'll be golden no matter what. I can't wait to see your result!
Ortiggs
Member
I’m smoking a brisket right now. It’s my first brisket on my pit boss. It’s a very thin flat so I’ve got it very low and slow. I also put a water pan underneath it and I’m gonna spritz it with some apple cider. Hopefully it turns out juicy and not dry.
touras
Well-known member
Good luck buddy! Post some pics when it's done.
hankhill11
Well-known member
Today I am trying a roast beef again. I think I got a top round, can't remember since i threw the package away this past Tuesday. anyway, last time I made a roast beef for deli slicing, I brined it over night per recipe. The brine tasted really good but didn't get into the meet. I also cooked it to rare for my liking. This time, I have been curing it since Tuesday, dried it out over night, and put it on this morning. 2h 45m at 280 and it hit 135 internal. I just took it off and wrapped it to chill. I'll post an internal pic if i remember, when i slice it.
Been editing my initial post with updates. Chuck roast looked really good (see photo) just not very tender. Threw it in the oven to finish cooking.
Even though it was my first chuck roast, I thought I could smoke it just like a brisket. Thought 10 hours would be enough for a 3 lb. roast.
