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Did the experiment, smoked a 10 plus lb full Brisket for about 5 hrs at 175 in a pellet smoker with Lumberjack char hickory pellets. Then bagged it and waterbathed at 140f for 44hrs then seared it. Had previously seasoned with course kosher salt and pepper, let sit in refrigerator over night...

Ok, I owe this to a post I saw on Jerky after having given up on it so long ago. But I had never tried it on a pellet smoker. I used a Pit Boss820 with char hickory at smoke setting p level 6. That put it around 135 to 150 for the 6 hrs I smoked it. I have an all purpose Rub I use for a lot of...

Wanted to do a Short Plate set of Ribs, but couldn't find them at the local shop, but they did have some vacuum packed frozen Angus Prime Grade back Ribs for 3.49 lb. I did these Texas style, with salt, pepper, garlic powder. Wrapped them and put them in the fridge overnight. I set my Pit...

Was looking at several YouTube videos on gasket mods to keep the heat and smoke in, and I found one particular video that gave me the ideas for mine. Many people use a self adhesive kevlar gasket that seems to deteriorate pretty quick, and doesn't seem to seal all that great. Others use the Red...

Wanted to do a Porchetta, a REAL one with Rine and all from a Pork Belly, but Id have to order it, take two weeks and explain to my wife why I'm blowing $50 on another smoking experiment. So I pulled out a half loin with a fat cap, butterflied it, put a Porchetta rub on it, tied it up and...

Been doing this as an adult as long as I can remember. But this year Im using my Pit Boss 820ME pellet smoker and these smoked roasts are turning out fantastic!. I first got hooked on smoked beef as a kid on family outings to the local Longhorn BBQ in Spokane WA where they will sell it to...

Purchased an 820M at Menards this summer, and really ended up needing a front shelf for it. I tried first by ordering one off ebay, ended up over $50 with shipping, but it was so thin and flimsy and not nearly deep enough, So I sent it back and decided to make my own. I started by locating some...

Thought Id try my luck on a tomahawk steak with my recent pit boss purchase. Three plus pound tomahawk Ribeye using Lumberjack Hickory Charcoal pellets. Seasoned it with Flake salt, garlic powder and black pepper, then smoked it for about an hour at 175 to 190, the cranked the heat up to 220...