Timjoebillybob
Grandmaster
- Feb 27, 2009
- 9,567
- 149
Did I read that right? The griddle itself is 89#?The wife asked me to go help her pick something up yesterday afternoon. It turned out to be my Father's Day gift that came in a little late and I cannot wait to put this thing to use. I'd never ever heard of or seen these models, it sure looks like I'll be using the griddle a lot more frequently moving forward. No more rust!
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For things like Butts or other things that are going to be shredded I'll use a little rub for bark and then mix some in after it's shredded.The more I smoke the less I worry about the rub or it’s ingredients. A rub definitely contributes to the bark but I unless I cake it on I can’t really taste any appreciable difference between rubs. The sweetness and heat/pepper level is discernible but things like garlic, celery or other seasonings disappear.
For beef I’m down to just salt and pepper most times.
For pork I’ll add paprika and brown sugar to the S&P.
For smoked chicken I usually brine with some of the above and maybe toss an orange in the mix and sometimes molasses.