I am Nathan, and cooking BBQ and sharing recipes is something I am passionate about! I will go over some of my tips and tricks for cooking great BBQ and everything in between, right in your backyard. I might throw in a few competition secrets along the way. I use my grills/smokers for pretty much everything and we will go over it all on this channel. I'll go over smoking low and slow, cooking hot and fast, baking, and grilling. Grilling and Smoking, Smoking and Grilling, Stuff You Can Do in Your Backyard!! Please make sure and hit the subscribe button and ring that bell, so you don't miss any new videos.
Love my PB Austin XL, the last time i had to take it apart from heavy rain, ( forgot to cover it) .. i got it back together and plugged it in, something wasn't right so i grabbed the internal plugs to make sure it was good.... lit my azz up. 100% my bad. UNPLUG it every time
I have pitboss 3series electric smoker 30inch I smoke baby back ribs it was too dry and wasn't done on my smoker 3series electric smoker have 3 temperature on it. It got lower and higher and medium temperature what temperature I have to put it on for 3 hours to have ribs get done
Looks really good. I’m a native Texan and prefer simple cooks just like this. I am thinking about doing the cambro thing too but not sure exactly what you mean. Are you just putting it in a cooler, an actual cambro, or something like a temp regulated warmer? Thanks.
The Thickness of the roast is very important to make steaks. 1 3/4" thick to up to 2 3/4" is perfect for steaks 👉👉Most are near perfect ! Get one that 3" thick. Just slice it down the middle for 2 steaks... The perfect Thickness for perfect STEAK
There only 2 flavors you can get out of a Chuck Roast. 1 is a steak flavor and texture of a Ribeye, and a NY STRIP. 2nd is ROAST BEEF That it all the flavor you can get. THERE NO BRISKET TASTE TO IT AT ALL> And to make Steaks 🥩🥩 out of it Is? only the fist hour of cooking. THAT MEAN YOU GOT 1 HOUR, TO GET IT TENDERS AND SMOKED, Then flame broil AS A STEAK! The longer you cook it the more ROAST BEEF TASTE IT WILL HAVE
Heres my problem with my PB 1250CS: the startup cycle is long. The igniter won’t start up until 15 minutes later. I have pellets even touching it. It only goes up to 110. 135 when the igniter is buried in pellets. Then eventually the temp goes down, and it’ll throw a ErL code. I have the burn pot cleaned, the airways open, grill probe clean, fan is working, and the auger feeds pellets like it should. I’m thinking it’s the igniter itself. Also, it was 0 degrees this morning when I tried it, but I’ve done that before so I’m not sure.
I just did chuck roast last weekend. Seasoned it overnight got my pit to 230 and injected it with beef broth and garlic mix. Cooked it at 230 for 4 hrs did first spritz at 2 1/2 hrs apple cider vinegar/water mix and re-spritz every hr, 250 for 3hrs then wrapped it in butcher paper. Pit temp to 270 and cooked it until it reached 206 internal. Turned out perfect and extremely tender.
I set mine at 250 deg. Till its 125 deg. Internal temp. Then crank up temp to 375 to 400 till internal temp is 140 deg. Then pull the prime rib out to rest for 30 min. Trust me its far better.
You missed the stuff in the rib well, and also grab the rib with one and and the drum with the other and pop one end of the thigh bone through the meat. Cook more evenly.
Im gonna do beef consumme, but that’s really not much different than broth. But warming the liquid up first makes lots of sense. Thanks. Here to another 10 hour chuck roast cook! 😂
OK I got the 1000 pit boss do alot of BBQ ,ignitor was not doing it's thing called in and was pretty much told I was the pit boss technician, didn't like that but sent me a new one . After several broke bolts and drilling them out I went back with high temp screws and high temperature anti seize.The ignitor is supposed to be about a 1/4 inch into the pot is what I was told by pit boss.
My question is if you set the bark and then wrap in foil with the drippings, doesn't that soften the bark back up? I actually have a chuck on my pit right now and I'm basically just doing it like any brisket but I want to see if I can get moist chuck roast out of a butcher paper wrap. We'll see. Have used my Pitboss 850 all summer. Made ribs, brisket, lots of whole chickens, even mac and cheese. Enjoy it a lot.
The bark will soften a bit after the wrap, especially with foil, but if you unwrap it for just about 10-15 minutes after it is probe tender the bark will set back up
