sparkyv
Well-known member
The HEBs had beef shoulder Roast and TX shoulder "ribs" for $3.47/#. I'm going low and slow, though I'm not hopeful they'll be very moist as these are tough cuts and aren't marbled much.
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
sparkyv
Well-known member
Well the shoulder roast turned out better than expected. Nice bark, excellent smoke ring, beefy tasting, nice and tender, and not too dry.
[edit] It shrunk substantially!
I like taking cheap cuts of meat and turning them into something delicious!
[edit] It shrunk substantially!
I like taking cheap cuts of meat and turning them into something delicious!
Last edited:
Steve In Pa
Well-known member
Did and impromptu smoke yesterday while tackling fall related chores. Sausages sitting in the fridge were the choice.
Smoked for one hour with tubes and at the smoke setting. The smoke was indeed rolling.
After an hour I cranked the vertical up to 300 using an internal probe took them up 160 in less than an hour.
Turned out nice. And to me, that’s what smoking is all about.
Smoked for one hour with tubes and at the smoke setting. The smoke was indeed rolling.
After an hour I cranked the vertical up to 300 using an internal probe took them up 160 in less than an hour.
Turned out nice. And to me, that’s what smoking is all about.
Mike From R.I.
Well-known member
Looks awesome. Kielbasa?
sparkyv
Well-known member
Oh my!
Steve In Pa
Well-known member
Johnsonville seasoned sausage. Two types. Hatch Chile and Firecracker
Ol' Smokey
Well-known member
Firecrackers are my favorite. Didnt see them this year in the stores....
The other one sounds good too....
