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  1. muskyjunky

    Last week quarantine brisket

    Late report , last week local secured fresh brisket . Pretty basic . SnP injected with beef stock out of can . Pit Boss , took it to 170 IT at 225 . Panned and foiled and finished in oven with extra stock . Was probe tender throughout at 207-208 . Total cook time 7 ish hours . 7# pre trimmed...
  2. muskyjunky

    First time Dino ribs

    So a new butcher shop opened in town. Game on , Dino ribs in the cooler . Came out great . SnP on the Pit Boss for couple hours at 225 . Wrapped and finished in oven with beef stock . Made the do list !
  3. muskyjunky

    PB turkey Brest in the Cold today

    Did a turkey Brest in 30 degree temps today . Injected with melted butter with onion and garlic powder . Rub with a local rub ... came out great . First time just doing a Brest section . Left my rig on smoke for an hour then cranked it to 300 for a total cook time of 2.5 hours on a 6 pound Brest...
  4. muskyjunky

    Sunday brisket smoke

    GFS had a packer sale so picked one up and smoked it today . Went good , went through a lot of pellets with the Ohio cold here . Finished at 204 in the flat and 210 on the point . S+P and celery seed with a Campbell’s beef stock injection . Yummy.
  5. muskyjunky

    Football Sunday Pork shoulder

    Decided to get up and do a shoulder on my Pit Boss . Came out very tender and good bark . I never wrapped it witch was a first for me . Ran my rig at 300 for the entire smoke . Paired well with homemade Red skin mashed patatos , with onion gravy and Brussels Sprouts .
  6. muskyjunky

    Nice day for some birds

    Did a pair of chickens today on my Pit Boss . Cooked em hotter then a usual smoke . Ran them at 350 for a crunchier skin hopefully . Dinner isn’t for couple hours yet though . I also injected both birds with creole butter . I’ve enjoyed it many times with chicken and Turkeys . I’ll post up how...
  7. muskyjunky

    Thank you Al , brisket your way

    I did it and it came out great . Barely enough left for my work lunch tomorrow . Thanks for the tutorial . Helped me big time do this 6# flat with confidence for cookout today .
  8. muskyjunky

    Meat slicer given to me

    I mentioned to my Dad I wanted to buy a slicer and he told me he happened to have one that was given to him years ago . It works great and makes me smile to use this machine . I had to add a couple screws but other then that it runs like new . I have no info on it other then the what you see in...
  9. muskyjunky

    Pile of Pit Boss ribs

    sorry no pre cook pics but had a lot going on today . Anyhow here is the finished product pyramid for the family tonight . Thanks for looking
  10. muskyjunky

    Suggestion request - corn beef

    Hello , I'm going to smoke a corned beef brisket tomorrow . Other then time and temp I have no real plan . Does anyone have any ideas or experience with this ? I'm talking about a store bought corn beef like you find for St. Patty day . I'll be doing this on my Pit Boss Pellet smoker . Thanks...
  11. muskyjunky

    Mother's Day Pit Boss Ribs

    Between planting flowers and all other sorts of stuff , managed to pull off a nice first rib attempt on pellet smoker . Ribs on right are momma diet friendly.... ended up in a a weird method today . It was like 3, 1, 1. Came out great . Pull off bone , good smoke on back end and juicy tender ...
  12. muskyjunky

    1st cook Pit Boss chicken

    i posted this originally in pellet smoker page but wanted to share good results with my first ever cook on a pellet smoker . It really did come out great . Used a local rub , no injection or brine . Family loved it . Took about 4 hours with some messing around learning my new set-up . Thanks for...
  13. muskyjunky

    Bought my first pellet smoker !

    Ordered a Pit Boss 700FB from Walmart - FREE delivery for 396 $ . Tried to do all research I could on it but for the money felt this should be a good initial investment into a pellet smoker. Let you know how things work out for me. BTW lots of what I learned was from this site. So thanks to all...
  14. muskyjunky

    Newbie question on store bought Italian Sausage links

    Hello, I've been searching forum and trying to find a link on this topic. Are there any hard and fast rules on smoking raw Italian sausage links ? I did read about the 4 hour rule and being at 154 degrees, but just wondering if this is also true with type of links im talking about. Sausage...
  15. muskyjunky

    North East Ohio

    Hello, recently got my first smoker after seeing and eating the joys my friends have been creating for years. I live in Madison Ohio, married, 3 grown children. I'm an avid outdoorsman and like to spend my summer weekends I'm off with the family at our camp on Chautauqua Lake Ny. I found this...
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