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🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Smokeyholler
Well-known member
Just dropped the pork loin in. Rubbed with Nashville Southern Sweet Heat and a touch of Cajun . Wrapped in bacon.
Running the Smokin Pecan pellets I got.
We will see.
Resting now
The pecan pellets are really nice.
Running the Smokin Pecan pellets I got.
We will see.
Resting now
The pecan pellets are really nice.
Last edited:
ANT0407
Well-known member
Lookin good!
ANT0407
Well-known member
Jimsmokes
Well-known member
Has a ham look. Did you cure it?
Decided to try some smoked meatloaf. Just shy of 2lbs (1.85ish) of half pork half beef. Divided it up in three smaller loafs and cooked at 200 degrees for about 3 hours to 165 with a fruit blend and a smoke tube. Plenty of smoke, might not do the smoke tube next time. Basically the mandarin orange meatloaf recipe off Trager’s app. One mini loaf is more than enough for one person with sides. Side note, I put them in a freezer for 2 hours then the fridge for 1 hour to firm up and hold shape, no problems with falling apart whatsoever. Definitely adding this to my regular.
Shreecaterers
Member
I have a succulent brisket smoking on my Pit Boss grill. It has been infused with a special blend of savoury spices to create the perfect flavour. Due to the slow cooking process, the result will be a tender and mouthwatering dish. Alongside the brisket, I'm grilling a medley of vegetables to create a delicious balance of flavours. This whole culinary adventure is so exciting, and I can't wait to savour the delectable outcome!
Smokeyholler
Well-known member
Nope, rubbed and wrapped it. Was around 190 deg till IT around 120 then pushed it up to 240.
Pulled it at 140 although next time I'll pull it at 135 for a little more juice.
hankhill11
Well-known member
Are these baby back ribs?
ANT0407
Well-known member
They look like it to me.
jaykav
Well-known member
Here's my Christmas brisket i know not the best picture...but I wasn't very happy with the cook...the flavor was ok and I had it smoking at 195 for a good 8 hrs...but then i bumped up the temp to 250 before going to bed...I think maybe i should have done 225 instead as it ended up cooking way to fast and at 330am im being woke up by my temp alarm that its already at 203 and in some places higher...was hoping it would cook till at least 6 or 7 am....I gave it a good long rest and then warmed it up when we decided to eat. Results could have been worse i guess...at least i woke up to save it lol.
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ANT0407
Well-known member
It looks really nice.
Jimsmokes
Well-known member
Nice bark and looks good. If it seems dry? Make some chili!
