Just received my Smokette 025 today!

Good luck, don't forget to let them rest awhile after taking them out...no cheating on peeling off a stray sliver either.

BD

Welcome, I enjoyed the last of some pork butt I smoked this weekend for lunch today. Seems hard to mess up in a sm025. All mine have come out delicious. Have fun!

Thanks guys! I'm a native Georgia boy who grew up eating some of the best Q in the world but I have never got around to buying the equipment and doing my own.

I'm sort of an impulse shopper and usually pull the trigger when I decide I want something. Crazy enough, a month ago, I couldn't tell you what a Cookshack electric smoker was! After doing my research, I must admit that I almost would have bought a Masterbuilt or Bradley then I stumbled on this forum and was swayed to spend the extra money for the quality.

So, Thanks! I'll let you know how our first smoke turns out...

My internal temp of the shoulder is sitting at 168*, wondering how long? We are approaching the 11 hour mark... I know, it's done when it's done! :-)

quote:

Originally posted by Mattysdaddy:
My internal temp of the shoulder is sitting at 168*, wondering how long? We are approaching the 11 hour mark... I know, it's done when it's done! :-)

Your pork shoulder is in the plateau stage and may well stay there for a long time. But keep your eye on the IT because once the plateau stage is over, the IT can rise quickly. Be patient and you will be rewarded with properly cooked Q.

quote:

Originally posted by Mattysdaddy:
I almost would have bought a Masterbuilt or Bradley

I was on Amazon getting ready to pull the trigger on a Bradley when I read a review that mentioned Cookshack. I looked at the CS and changed my mind and I'm VERY glad I did.

You can buy something cheap and buy it again in a few years or you can buy something of quality and pass it on to the next generation (eventually).

What's that old saying? "A thing of beauty is a joy forever". That's a Cookshack!

Welcome to the forum and welcome to the best smoking community on the web. Please check out our sauce and rub exchange. You have a couple of weeks to think about it and sign up. This is our second one and it was a huge success the first time. You're welcome to join!

http://forum.cookshack.com/eve...1028883/m/7822948427

You guys are awesome! I hope my wife forgives me for making the $800 purchase after she tries the pork butt. So my question is, what temperature should I pull it off of the smoker? I plan to wrap the meat up in aluminum foil and towels and store in a cooler until lunch.

quote:

Originally posted by Padrefan98:
Welcome to the forum and welcome to the best smoking community on the web. Please check out our sauce and rub exchange. You have a couple of weeks to think about it and sign up. This is our second one and it was a huge success the first time. You're welcome to join!

http://forum.cookshack.com/eve...1028883/m/7822948427

I'm signed up! :-)

Awesome! Don't forget to send me your address through the private message function. You can click on my name and use the drop down window. Also, don't forget to check for your recipient on 5/1.

At around 192* run a temp probe through the pork shoulder. If it slides with very little resistance, the meat is ready. If not, let it smoke for another 30 minutes, then recheck it.

I keep bamboo skewers on my smoker. They work great for checking to see if the butts are done. Just push it lengthwise through the meat. If it goes easy you are there. Just takes a little time, and you will be smoking like a pro in no time. I have found that time of cook is just a guideline. Each piece of meat is a little different, and can take more time, or less time just depends. As Smokin Says "Its done when its done". You will not regret your purchase.

Well this is what they looked like this morning!



And the finished product! Almost nine pounds of pulled pork!

Very Nice. Congrats

Cookshack should sell treadmills and elliptical machines! All of this pulled pork is going to need to be burnt off...

Congrats on the new smoker. Those butts are good for seasoning the smoker, besides they sure smell good smoking.

They do need some type of warning about the weight you will gain with a CS smoker, oh well.

One word of caution, if you share with friends you'll have more and more friends around about supper time.

Nice job on the pulled pork. Great bark on the butts. Looking real tasty.

That's some great looking pulled pork! Now sprinkle on some of Smokin's Pulled Pork Baste & Serving Sauce for some extra flavor and moisture. Good job!
http://forum.cookshack.com/eve...311038883#2311038883

quote:

Originally posted by Mattysdaddy:
Cookshack should sell treadmills and elliptical machines! All of this pulled pork is going to need to be burnt off...

I have had to let another notch out on my belt since getting a sm025 myself. Wait until you try brisket.

Thanks for the comments guys! I'm doing ribs and whole chickens tomorrow morning... Will they smoke well together? I only have hickory or mesquite chunks. Which wood would you suggest?

Congrats on the new smoker. Butts look great.

I go light on wood when smoking chicken. Chicken seems to take on quite a bit more smoke. I prefer hickory over mesquite but that's just me.

If you decide to smoke them together, it is wise to make sure the juices of the chicken doesn't drip on the ribs.

I'd go with the hickory.

Chicken cooks very quickly in a CS. Make sure to keep a close eye on the IT of the chix. After an hour or so cover the chix with cheesecloth soaked in butter to keep the skin moist. The ribs, just use the toothpick method to determine when they are done. At 225 I'd guess at least 4 hrs, maybe as many as 6 hrs depending on how many times you open the door to work with the chix.

Ribs must be in a plateau because they've been at 165* IT for quite awhile. The chickens are wrapped in foil in a igloo cooler waiting on lunch. Juices ran clear and the IT of the thickest part was 170 so I pulled them... Hopefully the ribs really will be a knockout. I'm on my second smoke since the UPS man dropped off my Smokette on Wednesday!

Use the toothpick test rather than internal temp on the ribs to determine when they are done. Poke a toothpick through between bones, when it slides through with very little resistance, they are done.

I use the Cookshack apple for chicken.

quote:

Originally posted by Mattysdaddy:
Thanks for the comments guys! I'm doing ribs and whole chickens tomorrow morning... Will they smoke well together? I only have hickory or mesquite chunks. Which wood would you suggest?

I know I'm late to the post, but never cook poultry above over meats. The fear of cross contamination is enough to never do it. As it cooks it drips and leaves really ugly looking streaks on any food below it.

Lots of good folks here on this forum! Thanks for the tips guys...

Welcome and thanks for sharing the pictures, always great to see the results.