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Recent content by mmorris_56

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  1. M

    Brisket Flat and Pork Loins on PB820

    Everything was great! Thanks guys!
  2. M

    Brisket Flat and Pork Loins on PB820

    Everything is done....and tastes amazing
  3. M

    Brisket Flat and Pork Loins on PB820

    Smoked the brisket for 2 hours ~250-275 degrees with competition blend pellets. Pulled the brisket off when I had the color I wanted,and it temped at 165. Wrapped the brisket and putting it back on until ~200. Also put the loins on at this time. Same temps as before. The pic doesn’t catch the...
  4. M

    Brisket Flat and Pork Loins on PB820

    Have a fishing trip coming up and volunteered to do dinners. 4lb brisket flat and a couple pork loins. Nothing special about the loins, just store bought pre seasoned/marinaded. Seasoned the brisket with kosher salt, coarse pepper and garlic. Then seasoned with an OTC steak rub. Here’s the...
  5. M

    Labor Day Birds

    Tl;dr version: pull birds off smoker at temp, cook birds at different location. Full disclosure: I would say 1-1 1/2 hours per pound is generous; but it ultimately depends on your smoker and the birds. I smoke to temperatures and color so times are always a bit hazy for me. The rougher part is...
  6. M

    Labor Day Birds

    Yep. About 1-1 1/2 hours per pound. Turned out great!!!
  7. M

    Labor Day Birds

    Doing some chickens today for Labor Day. Started with 4 birds ~5lb average. Bribed for 9 hrs, drained for 4 hours then dried. Rubbed with EVOO and seasoned with garlic/herb seasoning. Started around 5:30. Going to keep temps around 270-280. Will post pics as the birds come along. Any further...
  8. M

    Jerky, Nuts and a Brisket

    I don’t have a clue. P3-P5 usually gives me a good range between 225 and 275 depending on conditions. The manual warns you that the fire may die due to slower pellet feeding at P6-P7. I’m planning on smoking cheeses this winter but I’ll most likely be using the A-Maze-N smoke tube for that. I...
  9. M

    Jerky, Nuts and a Brisket

    Update with brisket. Base layer of kosher salt, minced garlic and coarse black pepper. Then a layer of storebought rub. Then a layer of Montreal steak seasoning. Smoked with competition blend pellets at 250 for 4-5 hours uncovered. Wrapped in foil at 165 internal and smoked another 4 hours until...
  10. M

    Pellet grill in apartment

    This. I’ve never really looked at how hot the ambient air gets but most grills state “do not to use under a covered patio” in the manual. As far as the smoke during startup, my 820FB smokes like a SOB for 5 minutes and then clears out. But that 5 minutes could choke a donkey.
  11. M

    Jerky, Nuts and a Brisket

    More fun on the Pit Boss this week. Making snacks and dinner for a fishing trip this weekend. Decided on beef jerky and almonds/peanuts for the snacks and brisket for the dinner. I used a store-bought jerky cure/spice and the leanest roast I could find (ended up being a London broil of all...
  12. M

    New Toy

    Ribs turned out great. The Pit Boss held temps correctly and consistently.
  13. M

    New Toy

    I didn’t want to be a potty mouth on my first post. I figured I’d get my point across just fine with dingus.
  14. M

    New Toy

    Just trying to keep the “Why’d you get X when you could’ve had Y” BS to a minimum. Reaseraching before buying it seemed a number of people had issues with temp control. Understanding the P setting mumbo jumbo made that a moot point and it appears to hold temp just fine. Starting the ribs now...
  15. M

    New Toy

    Just picked up a Pit Boss 700FB. Sstarted out a few summers with a gas grill and an A-Maze-N smoke tube. I got decent results but figured it was time to upgrade a bit. Going to try out a couple racks of ribs today. Any advice would be much appreciated...but don’t be a dingus about it.
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