First Smoke on New PIt Boss

[Inscrutable]

I have a PB 3 electric about to take on maiden voyage. Seasoned it with no problems. Checked the Inkbird IBT-4XS and all 4 probes within 1*C of each in the ice water. We are still rebuilding from Florence so while in the house still have no range, so couldn’t do the boiling water check. Sorry you have to stand on your head to read.

Yesterday did temp checks throughout the unit. Got up to 284* before I shut down ( cuz it felt like 284 OUTSIDE too). Had 4 racks equidistant and filled water pan. Top 3 racks pretty consistent 284/279/270, and about 20* cooler right above the water pan. As expected, the built-in (analog dial) thermometer read off/low. Will be seeing if it’s consistent so I can derive a calibration/equivalency table. Though I expect to use the Inkbird or Thermoworks all the time anyway.

After deliberating, decided on chicken thighs for first smoke. Less time consuming, maybe most forgiving next to a butt.

Buttermilk soak for about 4 hours this morning.

Drain and apply rub

Then wrap in bacon, more rub, and back in the fridge.

Will be pulling out later this afternoon to cook. Stay tuned ...

 

[SecondHandSmoker]

I've read and heard about using buttermilk as a brine and have been curious about it.
How is the flavor profile?

BTW, nice smoker. I hear good things about Pit Boss.

 

[Inscrutable]

I've read and heard about using buttermilk as a brine and have been curious about it.
How is the flavor profile?

BTW, nice smoker. I hear good things about Pit Boss.

Doesn’t really impart noticeable flavor as a brine ... think beyond making a little juicier, the weak acidic profile and enzymes act as a bit of a tenderizer.

 

[SecondHandSmoker]

Thank you.

Iv'e used buttermilk as a soak for catfish, so I was curious if buttermilk made a difference on other meats.

 

[Winterrider]

Also got a batch brined up overnight. Seasoned, and back in the fridge for later smoke and then to a hot grill. Didn't have the bacon ( time for another batch), good call inscrutable. Picture later if don't forget with the company.

 

[Winterrider]

From smoker to grill

From grill to pan

From pan to plate...

The salt and peppered I think I liked more than the rubbed

 

[Inscrutable]

Only 5* difference across the trays. Pulled at 170/165. Used a mixture of cherry and pecan. Have a new AMAZN tray but decided to see first how the chip loader works. Maybe a little too much smoke from the built in chip loader, and needed to refill once. But nice flavor. And crisped up the bacon pretty well. And no complaints from managing partner and canine peanut gallery

Too hot and tired to grill the asparagus ... maybe tomorrow.