What's going on the smoker/grill today?

[davis211]

Got ‘em in around 8:30 last night. They finally hit 160 at 4:30a- cooking at 225. Wrapped them and will pull at 195-200..bumped temp up to 250 for a little bit. These butts were about 10lbs each (and refrigerated) so it’ll take a while. This will be my first butts on the Pit Boss pellet grill/smoker. I have cooked steaks, shrimp and pork chops- all turned out delicious.

 

[John5757]

Got ‘em in around 8:30 last night. They finally hit 160 at 4:30a- cooking at 225. Wrapped them and will pull at 195-200..bumped temp up to 250 for a little bit. These butts were about 10lbs each (and refrigerated) so it’ll take a while. This will be my first butts on the Pit Boss pellet grill/smoker. I have cooked steaks, shrimp and pork chops- all turned out delicious.View attachment 4310918

Let them go to 205, then wrap them in an old beach towel and put them in a cooler to rest for at least 2hrs.

 

[davis211]

Let them go to 205, then wrap them in an old beach towel and put them in a cooler to rest for at least 2hrs.

I took your advice with the added temp and longer set time- glad I did. Butts have always been good but these were the best. Thanks!

 

[rhaney02]

Beer Butt Chicken for Sunday.

 

[CIAO BELLA!]

Usually do a tomahawk ribeye on the smoker at least once a week.

Leftovers are for steak and egg breakfasts.

 

[CIAO BELLA!]

Beer Butt Chicken for Sunday.

View attachment 4316405

that bird looks SASSY!!!!

 

[rhaney02]

Butt on for today.

 

[John5757]

Another butt for me today too. Put on last night at 10pm. Almost done.

 

[basstracker89]

Looks good. I've had venison steak all week for dinner and some steak and eggs for breakfast twice. Still have enough for the wife and me to have one more dinner together

 

[Shags]

Tri-Tip. Like smoking a giant ribeye.