Food Smokers and Smoking Tips/Tricks/Techniques

I’d like to try this, meat is perfect medium rare. How long and what temps you had this on?

 

Got a rack of St Louis cut ribs on the Pit Boss for dinner today. I’m usually a baby back person, but this is all the store had and in this crazy time I’ll take what I can get.

 

I just looked up the price of ribs at my local store. $14/rack. F that.

 

Dang. Got two racks for that or maybe a little less. They were still frozen off the truck and they were the only meat the store had besides turkey necks and chicken feet.

 

Smoked at 225 degrees until internal temp is around 120. Then direct sear both sides until internal temp is 130-135. Wrap in foil with some garlic butter on top. Let it rest for 5-10 min. Slice against the grain. Enjoy !

 

Social distancing. So bored at home. Decided to clean the bbq shed


26” , 22” and pitboss 820

 

You need a bigger cooking area

 

I know that’s why I started selling my other Webers

 

Upgrade size for more cookers! Stop being a responsible adult. That's no fun.

 

This is why I sent the ranch your way

 

My wife says these are my best ribs yet.

180 (smoke setting on my pellet popper) for 2 hours, wrap with butter and brown sugar and bump smoker to 300 for 90 minutes, unwrap and glaze with sauce and back on for 30 minutes to set the sauce.

 

Don’t sell build bigger

 

My wife thanks you!

 

Going to be awhile yet before the pork butt is done. Not like I got anything else planned except work and thankful for that compared to some.



3 hours ago put the slow N sear in the 26" kettle and used it as a template and heat shield for a snake. Poured some coals in about 3 deep. Been holding 225-250 whole time and haven't touched a thing.



4 lbs. of Italian sausage no idea how it will turn out. Always used pork sausage with medium spicy mix but they were out. Yeah take what I can get when I can get it. Never had Italian sausage with eggs for breakfast before...

 

It will be tasty

 

What P setting were you on?

 

My Pit Boss doesn’t actually have a P Setting. It just holds ~180 when put on Smoke.

 

Did some ribs last night. They turned out really good. They were full spares that I trimmed down to St Louis cut. The tips ended up being used for chopped pork to add to the Mac and Cheese.

 

so can you share the recipe for your pretzel buns ? thanks

 

Oh sure, now you're just showing off Mister Pit Boss with a real PID Controller