Pit Boss Copperhead Cook 2: Big ol Beef Ribs & Chicken Heart Sausage

[Jason TQ]

Ran to RD this morning to get some butts for a competition and saw some nice 2 packs of beef ribs which is great as they normally come in 4 packs most of the time. I had to triple check these weren't double stacked as they looked crazy thick, but they look great.

Copperhead fired up and will run a little lower this go round. Maybe start around 250 and ramp later to get them done for around 5:30'ish.

Marbling looks promising

I'll also be smoking up some of my chicken heart sausage I made this week and the "nashville hot" recipe too.

More to come........

 

[tom b]

following...

 

[pjtexas1]

I'm in...

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[Jason TQ]

I'm in...

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Did you say that in you "hacker" voice?

 

[Jason TQ]

Meaty and well marbled. Did pickle juice sriracha slather and ground up my KC steak rub and added a little extra pepper.

Smoking at 250. Going to probably do a cast iron mac later too.

 

[powerpig]

Since you've done a couple of cooks on the Copperhead, I have a question: Have you had the problem of grease dripping from the smokestack? I did some wings and there was grease all over the top of the smoker. The wings did turn out great though.

 

[drunkenmeatfist]

My Copperhead is preheating now for some brisket. Used sriracha for the binder like I saw in your cook. Plan to do an hour or two around 200 and then crank it up.

 

[Jason TQ]

Since you've done a couple of cooks on the Copperhead, I have a question: Have you had the problem of grease dripping from the smokestack? I did some wings and there was grease all over the top of the smoker. The wings did turn out great though.

I didnt on my first cook, but will keep an eye out.

 

[Stingerhook]

Those are some pretty ribs Jason.

 

[Czarbecue]

Which RD so you go to?

 

[campdude]

I'll be watching to see how they turn out. Fantastic looking marbling.

 

[pjtexas1]

That is serious marbling! I also like steak seasoning on my beef ribs.

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[RCAlan]

Good luck with your cook today... I would recommend preheating at 300*-350* degrees first for 20-30 minutes to get your PB Copperhead temps stable and then drop it down to your desired temp of 250* degrees to prevent the possibility of abnormal temp swings.. I’ve found when I would preheat below 300* degrees or didn’t preheat my PB at all, I would suffer abnormal temp swings. After I figured that out, I haven’t any any issues with temp swings since July of last year. Also using a water pan helps with keeping temps happy and stable as well. I hope you turn out some fantastic bbq today... :arrow: And Go RAMS!!! lol

PB Austin XL in SoCal and Always... Semper Fi

 

[TravelingJ]

Since you've done a couple of cooks on the Copperhead, I have a question: Have you had the problem of grease dripping from the smokestack? I did some wings and there was grease all over the top of the smoker. The wings did turn out great though.

I did on my first pork shoulder cook. I had let the water pan run dry, so I think the fat was dripping down onto the pan, and it would cook and evaporate, and out the stack. Total mess.

I didnt on my first cook, but will keep an eye out.

What do you have in the pan that's covered with foil?

 

[Jason TQ]

Good luck with your cook today... I would recommend preheating at 300*-350* degrees first for 20-30 minutes to get your PB Copperhead temps stable and then drop it down to your desired temp of 250* degrees to prevent the possibility of abnormal temp swings.. I’ve found when I would preheat below 300* degrees or didn’t preheat my PB at all, I would suffer abnormal temp swings. After I figured that out, I haven’t any any issues with temp swings since July of last year. Also using a water pan helps with keeping temps happy and stable as well. I hope you turn out some fantastic bbq today... :arrow: And Go RAMS!!! lol



PB Austin XL in SoCal and Always... Semper Fi

I had it cranked then dropped it. Seems to work well. Mid 30s when I started but supposed to be freaking 60 today

 

[Jason TQ]

I did on my first pork shoulder cook. I had let the water pan run dry, so I think the fat was dripping down onto the pan, and it would cook and evaporate, and out the stack. Total mess.



What do you have in the pan that's covered with foil?

Nothing. Just peel off the foil each cook and put new on

 

[Jason TQ]

Which RD so you go to?

It depends. Today was by mall of ga. But I also go norcross a good but.

I've also been to the one in atlanta.

 

[TravelingJ]

Nothing. Just peel off the foil each cook and put new on

Ahh, I had been thinking about doing something like that. Thank you.

 

[Jason TQ]

Ahh, I had been thinking about doing something like that. Thank you.

I guess I could just foil the water pan too. There was literally no reason I decided to do it this way

 

[TravelingJ]

I still had some burning issues with the lowest cooking item, when it was about a 1/3rd of the way up. It was on a dry-water pan cook, so I thought a secondary heat sink/diffuser might help.