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Started By
Message
Tasso on the smoker tonight.
Posted on 1/27/21 at 8:49 pm
Posted on 1/27/21 at 8:49 pm
First thing I'am trying to smoke on the new pellet smoker. I have made it before with Boston butt, and it was on sale last week so here we go. I made a rub I have been using for years. Nothing special, but I like it. Salt, black pepper, granulated onion and garlic, paprika, thyme, basil, oregano, cayenne.
4
Posted on 1/27/21 at 9:00 pm to TIGER2
It weighed about 12 pounds. Char Crust curing salt recommends 1oz. per 25# of meat. I used a little less than a 1/2 oz.
This post was edited on 1/28/21 at 7:04 pm
Posted on 1/27/21 at 9:05 pm to TIGER2
This was all done on Sunday. I mix the pink salt in a little warm water so as to get it mixed in evenly.
This post was edited on 1/28/21 at 7:05 pm
Posted on 1/27/21 at 9:06 pm to TIGER2
Seasoning all mixed in.
This post was edited on 1/28/21 at 7:06 pm
Posted on 1/27/21 at 9:09 pm to TIGER2
Bagged it and stored it in the refrigerator until today.
This post was edited on 1/28/21 at 7:07 pm
Posted on 1/27/21 at 9:12 pm to TIGER2
Put it on the smoker at six tonight.
This post was edited on 1/28/21 at 7:09 pm
Posted on 1/27/21 at 9:13 pm to TIGER2
looks good 
Posted on 1/27/21 at 9:19 pm to t00f
SixthandBarone will be by shortly to tell you you're doing it wrong.
Posted on 1/27/21 at 9:20 pm to TIGER2
Do you ship?
Posted on 1/27/21 at 9:23 pm to Trout Bandit
Mobilejosh was much worse. Is there even good BBQ in Mobile, doubt it.
Posted on 1/27/21 at 9:42 pm to TIGER2
Looks legit!!
Posted on 1/27/21 at 9:44 pm to t00f
Thanks all!! This Pit boss on smoke mode at the default setting of P4 made it to 195 with nothing in it. Once I loaded it with the Tasso, the pit temp dropped to 145 and stayed for three hours. The meat temp kept moving up, but very slow. Left side temp probe made it to 125, right side said 118. I'am going to crank it up a bit to get some more heat in the smoker. Trying to make it to 160 before 11:00 pm
Posted on 1/27/21 at 10:03 pm to CHEDBALLZ
quote:
Looks legit!!
I think I'm missing something. Like the picture.
Posted on 1/27/21 at 10:13 pm to Chucktown_Badger
I’m so confused 
Posted on 1/27/21 at 10:20 pm to Chucktown_Badger
Posted on 1/27/21 at 10:29 pm to List Eater
I edited the pics, did that fix it?
Posted on 1/27/21 at 11:18 pm to TIGER2
Came out pretty good. I'll use it to season other dishes, red or white beans. Maybe some shrimp and Tasso pasta.
This post was edited on 1/28/21 at 7:10 pm
Posted on 1/27/21 at 11:19 pm to TIGER2
This post was edited on 1/28/21 at 7:11 pm
Posted on 1/27/21 at 11:30 pm to TIGER2
Looks good
Posted on 1/28/21 at 5:48 am to TIGER2
This could be the best looking tasso I’ve never seen.
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