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Wrapped my ribs in foil before smoking
For reference KelseyG: Bare - Wrapped - Bare + Sauce Baby Backs = 3 - 2 - 1 St. Louis Style = 2 - 2 - 1 -
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11 pound butt for Labor Day
We are heading up early so I ended up pulling it a few minutes ago and hit it with the finish sauce. It now resides in a crockpot that will get a splash of apple juice and put on warm when we get there! -
11 pound butt for Labor Day
12 hours in! Sitting at 203 IT. going to take it to 206 or so. I have one section that is still giving a little resistance when i poke it with the therm. -
11 pound butt for Labor Day
An 11lb. butt at the estimated 1.5 hrs/lb. would be 16.5 hours. -
11 pound butt for Labor Day
I figure that this will be done around 9am and then it will get wrapped in some towels and into a cooler. Picnic is at noon so will pull when i get there and add the soflaquer's finishing sauce and have some bbq sauce on the side for everyone! -
11 pound butt for Labor Day
Just threw an 11 pound butt on the Pitboss 820. Light layer of mustard, rubbed with some "Rub some Butt" and some brown sugar. On the smoker at 225* and now we wait. It will get spritz every so often with some apple juice/ACV/rum mix. Cant wait until tomorrows picnic! -
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Spare ribs on the Pit Boss
got the smoker heating up and some ribs rubbed and waiting to go on! This cook is for me, I did 3 racks of baby backs last weekend for my uncle and his Memorial Day party. -
Smoked venison steaks on the Pit Boss
Just tossed on some venison steaks a bit ago with some Montreal steak seasoning. Currently at 115* IT. Going to let the thickest ones get to about 140* and pull them for dinner. -
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Saturday Brisket
Suprisingly this brisket is finished lol. I was expecting way longer for it's 14lb size. Only 9 hours to get to 207* and probe tender. It is now in a cooler draped in a towel to rest for an hour or two. Then I'm going to separate the point and cube it for burnt ends and fire the smoker back up. -
Saturday Brisket
Brisket stalled at 150*. I let it go for about 1.5 hours and no increase so I pulled and wrapped and it is now back on. -
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Saturday Brisket
This is my first brisket on this smoker. 14lb. brisket from Sams Club priced at 3.48/lb. Cost me around 46 dollars. Trimmed it up when we got home, injected some beef broth into the brisket. Rubbed with some BBQ rub first and then rubbed with montreal steak seasoning. Went on the smoker about... -
Saturday nights dinner, reverse seared strip steaks
Same thing, I have the Pitboss 820 with the sear plate. -
Saturday nights dinner, reverse seared strip steaks
Found a good price on some strip steaks yesterday and grabbed 4 plus a bunch of fresh asparagus. Unwrapped and seasoned the steaks with some Montreal steak seasoning and got the smoker up to 225*. Smoked them to and IT of 120-125* and pulled them off to rest for about 20 minutes until the grill... -
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Prime rib burgers on the Pit Boss
Almost an hour on now and about 110*. Need to get to 150-160*. Ill throw the cheese on in the last 5 mins or so and open up the flame on my smoker to get them melty. -
Prime rib burgers on the Pit Boss
got some 80% prime rib burgers on the smoker. Just went on, two hours or so and we will have dinner!
