Did a 6.4 lb flat yesterday. I picked one with the most fat, in terms of both amount and total surface coverage.

For the rub:

1/2 C paprika
1 T ground Black Pepper
1 T Salt
1/4 C Brown Sugar
1 T Chili Powder
1 T Garic Powder
1 T Onion Powder
1 t. Cayenne

Applied rub and let sit over night 12 hrs.

Put into CS with 3 chunks of CS suplied Hickory, I guestimated about 5-6 oz. Temp was set at 225 degrees.

Here is the temperature log from the day:

30 degrees with a 10-15 mph wind for most of the day

Time----------Temp
8:45-----------45
10:15----------87
1:00-----------150 Set smoker to 215
2:45-----------156
3:00-----------156 Smoker to 235
4:15-----------161 Smoker to 250
5:00-----------167
6:20-----------174
7:00-----------179
8:30-----------186 Pulled and Foiled
9:30-----------??? Sliced for a bedtime snack

I anticipated about an 8 hr smoke because it was just a flat without the point. I started slicing from the thin tapered end and needed about 4 slices until it juiced up. It turned out better than my expectations and way better than any bricket I've done on my fireburning offset. I only opened the door once to remove the finished product.

Next time I'll increase the wood by about 25%, maybe shoot for 8 oz.

Maybe a Coke syrup marinade......

I notice your anticipated 8 hour turned into 12 plus. I have had much the same experience when cooking everything with the exception of salmon, which got done long before I expected. The main thing is that it turns out great but it sure would be nice to have it done somwhere around the time it is needed.

I HAD THE SAME PROBLEM WITH TIME.I THOUGHT 10-12HRS IT TURNED INTO 18.BRISKET WAS GREATIT JUST GOT DONE TOO LATE...I WAS VERY HAPPY WITH MY 1ST ATTEMPT!

Regarding the time...

I don't know what to think. I did pork back ribs for about 3 hrs, and they needed about 2 more IMO. The CS book says 2 hrs.

Perhaps the outside temps and wind has something to do with it. I am lead to believe it shouldn't because of the insulated cook chamber.

I'm still happy to BBQ in January. I'd never fathom getting out the big offset woodburner in the winter.

I had baby backs go for 4 to 5 hour its done when its done.Just give your self plenty of time you can always keep it warm.

As to cooking time and temperature, you might want to put more stock in forum postings than the little Cookshack booklet. Many have commented on this before.

In fact, somebody said once that CS was thinking about revising the booklet and the smoker label to say higher temperatures and longer times.

Also, unless you've got a specific reason for changing the setting mid-time, I'd just set the oven to 250F to begin with.

Stuart,the President ,has said the cookbook is in revision.

Apparently,much of the original was written with commercial operations in mind.

Look at Smokins' 101s and the forum and you should be right on the money.

A couple things to keep in mind........

Regarding flats...they will cook according to THICKNESS. At 6 1/2lbs., that flat was probably pretty thick, hence the longer time. My flats have cooked as fast as 30 mins/lb to 2 hrs./lb. All depends on the thickness.

Same goes for ribs. I cook babybacks at 225� and they take 6 hours...a couple which are in foil. Once again, these are pretty thick babybacks that weigh 2 1/4lbs.

So, ALWAYS keep in mind the thickness of the the cut you are smoking...especially when it comes to flats and ribs.

I guess I played the FNG following the CS "Cookbook" :lol: From now on, I'll heed the call of the forum