4th of July Spare Ribs getting lots of smoke on my Pitboss Pellet Grill
Turned out pretty tasty (even though I prefer babyback ribs).
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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
4th of July Spare Ribs getting lots of smoke on my Pitboss Pellet Grill
Turned out pretty tasty (even though I prefer babyback ribs).
Dave in KY
Shave Newbie
Checked my 1 pound T-Bone that's been marinating for 2 days......................yep, all ready for tonight
Dave in KY
Shave Newbie
ksblazer
Master TSC Shave Member
All 3 sound good. But, which one did you like the best Mark?
Never had smoked deviled eggs before. What did you think of them?
Also what do you think of the Chili lime Cholula?
A guy I work with told me about them. They are a big hit with the family every time I make them, also they are great to take to parties or cookouts as they are just a little different (better
) than everyone elses eggs, lol. They are just lightly smoked (cold smoked for 20 minutes) after you boil and peal them. I actually steam my eggs as I think I can get them more consistent and they peal easier. In with the yokes I add mayo or miracle whip, mustard, salt, pepper, garlic powder, onion powder, bacon bits, and sometimes a small amount of horseradish.The Chili lime Cholula is good, not my favorite hot sauce, but a nice change sometimes. It goes really well on certain things. It was very good on the chicken tacos I made the other day.
Jerk style! Always my favorite.
Smoked a 12lb brisket on Sunday.
Rub was, kosher salt, coarse ground black pepper, garlic powder.
Ran the smoker a bit hotter than usually (300F).
Smoke time was 5 hours, followed by a 2 hour rest in the cooler.
Came out very juicy and tender.
Rub was, kosher salt, coarse ground black pepper, garlic powder.
Ran the smoker a bit hotter than usually (300F).
Smoke time was 5 hours, followed by a 2 hour rest in the cooler.
Came out very juicy and tender.
JWS VII
0
Sadly, I haven’t posted here in a while... but I’ve been lurking! 
Thought I’d share a project from last weekend—peach pie on the BGE! It turned out pretty good. Unfortunately (or fortunately, depending how you look at it), it was for consumption that evening, so it lacked a bit of structural integrity once cut. I think the issue would have been resolved by a 24 hour rest. Oh well, it tasted great!
Ready for the Egg:
Babying it at first to protect the edges:
Baking nearly complete:
Finished product!
Thought I’d share a project from last weekend—peach pie on the BGE! It turned out pretty good. Unfortunately (or fortunately, depending how you look at it), it was for consumption that evening, so it lacked a bit of structural integrity once cut. I think the issue would have been resolved by a 24 hour rest. Oh well, it tasted great!Ready for the Egg:
Babying it at first to protect the edges:
Baking nearly complete:
Finished product!
Dude, that looks perfect!Sadly, I haven’t posted here in a while... but I’ve been lurking!
Ready for the Egg:
View attachment 34350
Babying it at first to protect the edges:
View attachment 34351
Baking nearly complete:
View attachment 34352
Finished product!
View attachment 34353
ksblazer
Master TSC Shave Member
Not eating yet, but for consumption Sunday afternoon (?). Planning to start the smoker tomorrow night!Luckily we have a few friends coming over!
View attachment 34556
How many LB's is that brisket you got there?
Been craving some good brisket
Be sure to post some pic's as you cook it up.
JWS VII
0
It’s a 14 pounder. I’ve done the flat a few times, but never a whole packer. Should be a fun experience! I’ll try to take good pictures to document
Dave in KY
Shave Newbie
How long have you had your roaster Mark? Mine's still going but wonder how long it will last as Bruce' quit on him. He did do a full pound all the time though. Don't know if it makes a difference. I only do 1'2 pound at a time usually.
@JWS VII well, how did the brisket turn out?It’s a 14 pounder. I’ve done the flat a few times, but never a whole packer. Should be a fun experience! I’ll try to take good pictures to document
I’ve had mine since last December but didn’t really start using it until a couple of months after. Still have trouble getting beans as dark as I’d like them. I also roast 1/2 pound at a time. I’d eventually like to invest in a nice drum roaster.
JWS VII
0
@Fenster thanks for the prodding! I need to provide an update...
Overall, the brisket was a success (particularly for the first effort on a whole packer). I put it on the pit at 10:30 on Saturday night, wrapped it around 7:30 on Sunday morning, and pulled it off to rest around 2:30 that afternoon. After resting in a dry cooler for a couple of hours, we ate it around 5:00. Couple of things I would do differently next time. First, I let the bark get a bit too dark prior to wrapping—not that it was bad, just a bit too intense for some. Next time, I would pull it for wrapping a couple of hours earlier (harder to do with an overnight smoke if you want to get some beauty rest!). I would also pull it a bit earlier from the smoker. The brisket was very tender, but a bit too tender for my liking. It could have come off an hour or so earlier.
Anyway, pleased with the overall experience. Will definitely be doing it again. Sadly, I almost completely failed at the picture game! I did snap a couple when I pulled it prior to wrapping... I’ll do a better job on this next time as well!
I made some good use of the leftovers last night. Chopped the brisket up small, toasted some homemade garlic bread, prepared a horseradish sauce, and melted some provolone cheese over the top. Great little chopped beef sammys!
I use internal temp as a point of reference for wrapping. 165F internal is a good temp to wrap at. I realize that's tricky if you're doing an overnight smoke.
Whenever I've done an overnight brisket, I put it on at about 11 PM. That way when I wake up at 6 or 7 AM its close to wrapping time!