Smokeyholler
Well-known member
A can of Ranch beans and one of Black beans smoked for 3 hours during the P0 run on the meat is awfully tasty.
Carry on.....
Carry on.....
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Smoking some legs to make pulled chicken for the short work week ahead. I wanted boneless/skinless thighs but the impromptu grocery shopping during the unexpected girlfriend target run provided less options. Seasoned with “Good Shit” from Big Cock Ranch. No im not kidding with the names.
Smokeyholler
Well-known member
We just had western style ribs and a pan of krout with sausage.
I tried the competition blend pellets instead of the Hickory I've been using. I was not impressed.
I tried the competition blend pellets instead of the Hickory I've been using. I was not impressed.
Smokeyholler
Well-known member
Meat and the chili has been on the smoke since 2. Smells great, I might have found something for the BM gourmet blend is good for.
brewersfan73
Well-known member
Cooked four pizzas on my Austin XL tonight. Sorry, not great pics - a little too dark outside. Turned out well, although my wife thought it tasted a little like pulled pork because that was the last thing I cooked on my Pit Boss.
hankhill11
Well-known member
I don't know if this is a trend or a real thing, but I saw a youtube vid about something called 'buck board bacon'. So I just had to try it. On 10/21 I made up a cure-brine, and dunked a ~7lb boneless pork shoulder. Took it out this past Friday and smoked it at 180 slowly ramped to 250 over the course of several hours on Saturday. It tastes mostly like bacon with the super lean end being a little like canadian bacon. Overall, a good way to get a lot of breakfast meat. Of course I have to show off my slices too.
I freezer packed it into 5 or 10 slice packs.
I freezer packed it into 5 or 10 slice packs.
ANT0407
Well-known member
Ok I need to try that! That looks awesome.Could you share your brine recipe?
WT2121
Well-known member
Used Hi Mountain Original Bacon Cure on pork belly. It is delicious! Smoked it at 180 degrees until it reached 150 degree internal temperature. Used Bear Mountain Applewood Blend. The smoke and flavor were perfect for my taste. The first one I did was saltier than I wanted. I contacted Hi Mountain. They said to shorten the cure time for less saltiness. First one I did 7 days before smoke. This one I did 6-day cure. It was much better. We like the 6-day cure. I have 2 more to do and will cure 6 days on each. Couldn't be happier with Hi Mountain and the Applewood pellets. I will try Pit Boss Applewood on a future bacon smoke and expect similar results. I used Pit Boss Hickory on my first pork belly bacon smoke. We like the Applewood more and will continue to experiment.
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hankhill11
Well-known member
I didn't really follow a set recipe but I did very carefully measure the salts and water using this calculator: https://eatcuredmeat.com/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator/
For this one, I set it at Equilibrium Wet Brining, put in the 7.x weight of the meat, and then adjusted the % water til the result equaled about a half gallon. I think I actually bumped up the percent salt to 3 also. when i made a normal bacon 2.5 wasn't quite enough for my tastes.
Mixed up salt and cure in the correct quantity per the calculator in about half the water heated, then I added a handful of whole peppercorn, a bay leave, a couple shakes of cracked rosemary, and an amount of brown sugar equal to the weight of the total salts. simmered til dissolved and it felt like a nicely steeped tea. diluted with the 2nd half of water+ice and dumped it all into a 2 gallon ziplock with the meat.
I mussed up the bag and flipped the meat ever couple days for 3 weeks.
Smokeyholler
Well-known member
You had me at bacon.
I need to start finding some pork belly for a future smoke, sounds and looks like you nailed it.
WT2121
Well-known member
We have a relative that raises some cattle and pigs. Fortunate to get both from him. I have seen very nice pork bellies at Costco. I would try them or local butcher shop. Thanks!
