Dinner tonight

[wooooopig]

2-7.5lb Boston butts, pit boss pulled pork rub, put on pit boss last night at 10pm on smoke setting with hickory pellets, bumped to 225 at 7:30am, bumped to 275 at 2:00pm. Fixing to pull off and rest within the next hour. I’m so ready to eat!!!

 

[Bearcarver]

Looks Good!!
Nice Start!
For those of us who don't own a Pit Boss, what Temp is the "Smoke Setting"?
Be Back for Final Pics.

Bear

 

[wooooopig]

Smoke setting seems to fluctuate between 160-190. I’ll try to get final pics but I tend to get wrapped up and forget. They are both resting right now

 

[smokerjim]

looks tasty, my pit boss smoke setting is about 180 degrees

 

[drdon]

Watching for the Money shot.
Don

 

[Bearcarver]

looks tasty, my pit boss smoke setting is about 180 degrees

That's why I was wondering.
That seems a little low to do the first 9 1/2 hours in.

Bear

 

[wooooopig]

Well there’s one.....people were digging in while I was still shredding lol. And I was thinking it was low also but I’m lacking smoke flavor (as much as I like anyways) so I have been trying whatever I can to try to increase the flavor. Any suggestions??

That's why I was wondering.
That seems a little low to do the first 9 1/2 hours in.

Bear

 

[smokerjim]

not trying to steal woooopigs thread, but I haven't done a butt in my pitboss yet, only have it a couple weeks, but in my mes 30 I always started around 225, but with the boss the higher you go the less smoke you get. I would have to try the amnps tray in it I think. not sure how long it would take to get to 145-150 at 180 degrees.

 

[wooooopig]

I actually did use an “amazen” tube (or whatever they’re called) this time, really couldn’t tell too much difference. I just can’t get that smoke down inside that dang Boston butt! Lol

 

[wooooopig]

Incidentally, not that it has anything to do with the pork at all, but I did have my first flame out today (with the boom on restart).....actually two of them

 

[Bearcarver]

I actually did use an “amazen” tube (or whatever they’re called) this time, really couldn’t tell too much difference. I just can’t get that smoke down inside that dang Boston butt! Lol

I'm no Pellet Pooper Pro, but I would try 230° Smoker Temp, and the AMNPS with Hickory Pellets. Hickory gives more Smoke Flavor, and I use it on about 90% of my Smokes, because I like Smoke flavor.
I don't know how big or how enclosed your Pit Boss is, but this might be the rare occasion that I could recommend the Tube, instead of the Tray for more smoke.
Normally, unless you're at a high altitude, I advise the Tray (AMNPS).

Bear

 

[wooooopig]

I'm no Pellet Pooper Pro, but I would try 230° Smoker Temp, and the AMNPS with Hickory Pellets. Hickory gives more Smoke Flavor, and I use it on about 90% of my Smokes, because I like Smoke flavor.
I don't know how big or how enclosed your Pit Boss is, but this might be the rare occasion that I could recommend the Tube, instead of the Tray for more smoke.
Normally, unless you're at a high altitude, I advise the Tray (AMNPS).

Bear

I think is its 820ci of cooking surface, that’s really all I know. And I do use hickory pellets, mainly in hopes of getting that stronger smoke flavor. I’ll try the different temperature next time tho! So what is the difference between the tube and the tray?

 

[xray]

I never considered pulled pork to be really smokey. It’s a big, thick cut of meat and the smoke only penetrates so far.

I don’t own a pellet grill but I want one. I’ve always wondered about the smokiness and the effect of adding an amnps, especially if you’re looking for more smoke flavor.

I think smoking ribs, tenderloin, reverse seared steak, burgers or meatloaf would be a good gauge of how heavy of a smoke the pit boss puts out.

 

[kilo charlie]

A picture of your smoker would be helpful for reference, but I would only use the smoke setting for the first hour maybe.

Set it on 225 and let it go. The smoke is only going to penetrate the outside of the meat maybe up to 1/2 inch or so.

Edit: removed inaccurate information

 

[Bearcarver]

I think is its 820ci of cooking surface, that’s really all I know. And I do use hickory pellets, mainly in hopes of getting that stronger smoke flavor. I’ll try the different temperature next time tho! So what is the difference between the tube and the tray?

Difference?? Good Question:

The tube puts out much more smoke than the Tray does.
I recommend (as does Todd) using the Tube if you live at a high altitude, or if you are using a Large Smoker, or trying to smoke something in something like a "Gas Grill" with a lot of air leakage.

The tube puts out too much smoke for smaller smokers, like all of the MES 30s & MES 40s (IMHO), so I always recommend the AMNPS (Tray) for them, like I use in all of mine.

You could also light both ends of an AMNPS for more smoke, but again I wouldn't recommend that unless you're using one of the larger smokers like I mentioned earlier.

Bear

 

[wooooopig]

It’s not the absolute smallest one they make but definitely not what I’d consider a “big” smoker

 

[wooooopig]

Difference?? Good Question:

The tube puts out much more smoke than the Tray does.
I recommend (as does Todd) using the Tube if you live at a high altitude, or if you are using a Large Smoker, or trying to smoke something in something like a "Gas Grill" with a lot of air leakage.

The tube puts out too much smoke for smaller smokers, like all of the MES 30s & MES 40s (IMHO), so I always recommend the AMNPS (Tray) like I use in all of mine.

You could also light both ends of an AMNPS for more smoke, but again I wouldn't recommend that unless you're using one of the larger smokers like I mentioned earlier.

Bear

See personally, and I’m not very knowledgeable but still, I think it appears to be putting out plenty of smoke (that’s a visual judgement), it’s just not penetrating meats like the pork shoulder or brisket.

 

[wooooopig]

Now with that said, I am getting a nice ring and a good, crisp, flavorful bark

 

[Bearcarver]

Now with that said, I am getting a nice ring and a good, crisp, flavorful bark

Maybe it's you???
Could be the fact that you're out there breathing smoke all day, and it's not just your clothes, but also inside your nose is saturated, and on your skin, face, hands, and arms.
Does it taste more smoky the next day?
After a shower?? And maybe blowing your nose a couple times.
All those smells could be killing your Smoke-tasting abilities temporarily???

Happens to us all,
Bear

 

[wooooopig]

Maybe it's you???
Could be the fact that you're out there breathing smoke all day, and it's not just your clothes, but also inside your nose is saturated, and on your skin, face, hands, and arms.
Does it taste more smoky the next day?
After a shower?? And maybe blowing your nose a couple times.
All those smells could be killing your Smoke-tasting abilities temporarily???

Happens to us all,
Bear

I wish that’s all it was! But I was feeding a small group of 5 and asking their opinions.....same as mine sadly. Bbq truck down the road still has me beat lol. I have good outside flavor, tender and moist inside....everything is great except the lack of smoke flavor down inside the meat.