2nd smoke on the PitBoss

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ravenclan

Smoking Fanatic
Original poster
OTBS Member
Sep 8, 2009
817
485
Newalla,Oklahoma
smoked a brisket and two racks of baby backs. Smoked at 225 degrees for 12 hours on the brisket , smoked 4 hours on the ribs. Still not a lot of smoke flavor in the meat but very very good taste. Smoked it on The "P4" setting thinking the longer smoke time would get more smoke but it did not.

Prepped the night before. wrapped for the overnight sit in the fridge. on the smoker. pic after i took them off and then a pic after i cut it up
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smoked a brisket and two racks of baby backs. Smoked at 225 degrees for 12 hours on the brisket , smoked 4 hours on the ribs. Still not a lot of smoke flavor in the meat but very very good taste. Smoked it on The "P4" setting thinking the longer smoke time would get more smoke but it did not.

Prepped the night before. wrapped for the overnight sit in the fridge. on the smoker. pic after i took them off and then a pic after i cut it up
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They sure look good and looks like a good smoke ring on that Brisket. Like!

Weedeater
 
Looks really good. You won’t get the same smoke intensity as a stick burner.

Spritzing the Ribs helps.

What pellets did you use?
 
I used hickory pellets. I did mop the ribs and brisket.

I do get the smoke ring with my stick burner but it is also a lot of work and since it is still cold out side i use my electric or my new pellet smoker. I still need to dial in my pellet smoker for smoke flavor in the meat.
 
If they were 100% hickory pellets you won’t get much better than that.

I don’t have the Pit Boss but the lower the temp with pellets the more smoke you’ll get.

Some add smoke tubes to get more intense smoke.
 
"SmokinAl, post: 1820088, member: 29268"]Everything looks pretty darn good from here!
Al[/QUOTE]

Thanks Al!!
 
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