Pit Boss: Pulled Pork

The nice weather remains so I still have my smoker ready to go.  My son/roommate came home sick from work yesterday and it turned out to be covid.  I await to see how I fare now... I'm waiting a couple days for symptoms before I rapid test, then I will anyway.  Before I knew the bad news, I was at Costco and they had $5 off whole pork shoulder blade roasts, so I paid $15 for a six pounder.  I was so happy to get a food deal on something, so I had to buy it!!!

Pit Boss: Smoked Chicken Wings

My idea for tonight was to smoke the wings, then finish them in my oven air-fryer to crisp them up.  My only goal was to impart the smoke flavor and have crispy skin.  I preheated the Pit Boss to 225°F.  I seasoned with my favorite "Traeger Blackened Saskatchewan Rub" and "Cool Runnings" chicken seasoning.  In they went.  After about two and a half hours I brought them into the air-fryer.  Internal temp was 150°F when they came off the smoker.  They need to be 165 - 175°F.

Pit Boss: Reverse Sear Tomahawk Ribeye

I asked my son to pick this up at Costco for me and he brought a beastly hunk of meat home!  It went in the freezer until a couple days ago. I was preparing this as a thank you to a friend for setting up my new garden this year.  She did an amazing job and made me so happy with my new yard. 😍💜

Pit Boss: Smoked Chuck Roast (Poor Man's Brisket)

Smokers call this "Poor Man's Brisket".  I'm chicken to try smoking a brisket.  I know I will one day, but I thought I'd try this first.  I'm not sure how much this weighed but I'd guess 4 lbs?  I put it on at 9 am at 225°F.  My idea was to get to 190°F if it was probe tender, take it out and then let it rest for an hour at least.  I had it laid out on a rack on sheet pan.  

Pit Boss: Smoked Lamb Chops

One thing I know about my smoker is that I will miss it in the winter!!!  We have really grown to love the food on it.  This was easy prep.  I had a rub for lamb I used and also seasoned with fresh cracked pepper and kosher salt on all sides.  These were thick chops, about an inch thick.  On a rack, then sheet pan I put them in the fridge for a few hours before dinner.  

Pit Boss: Smoked Baby Back Ribs

This is the first ribs I've made on my smoker.  I was going to do them the way I do in the oven, low and slow (though wrapped in foil and 200°F for the oven for 4 - 6 hours, then finish with BBQ sauce under the broiler).  

Today was 225°F for 5 to 7 hours.  I wouldn't use a probe because the bones make it difficult for accuracy.  I perused a lot of pellet grill recipes and decided to spritz especially since I wasn't using a rub so didn't need to worry about it coming off.  I had mostly hickory pellets in the hopper this time round mixed with "competition blend" and charcoal pellets...

Pit Boss: Dr. Pepper Pulled Pork

It was time to to try pulled pork.  I had 4 pounds of pork butt that unfortunately came delivered to me in two pieces, like 2 fat steaks!  I have never seen that before and was expecting a small roast.  I had to tie it with twine to keep the steaks together too as I wanted them to cook equally.  I was so close to switching to making pork butt burnt ends instead, but I stuck to the original plan...

Pit Boss: Reverse Sear Boneless Rib-Eye Steak

First steak on my pellet grill!  I seasoned them with Kinder's "Buttery Steakhouse" seasoning, kosher salt and fresh cracked pepper.  I brought them to room temperature for a half hour while the grill smoked and then set to 225°F.

Pit Boss: Smoked Meatloaf

I've dreamed of getting a pellet grill since they first came out.  When my neighbors recently bought a Traeger, I just couldn't stand it anymore.  I couldn't go one more day smelling that wonderful smoke wafting over the fence!  So I got my Pit Boss. It's brand new and I'm just learning it.  Meatloaf would be my first attempt at smoking after it rained when trying to do a roast a couple days ago and I had to move that to the oven for fear of wet pellets and auger problems...Pit Boss "Competition Blend" is what I have in the hopper.  I've done a regular grill of burgers and pork chops, but I really wanted to "smoke"... my "Pit Boss FB Group" said it should take about 3 hours total for 2 pounds, though, it's not the time it's the temperature, and each meat is different...