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Well, after several years lusting for a Cookshack smoker, I pulled the trigger and got one!! I REALLLY wanted the FEC100 and the (ahem) boss, told me AFTER I ordered the Amerique I should have gotten the FEC. Oh Well.... I really do like the Amerique and I think it will do us well. So the smokes....

1st night (Wed.), needed somthing quick because I had to season the smoker first. So how about some quick dry brined Steelhead Trout, skin on. Threw a brine together with some onion powder, garlic powder, ginger powder, kosher salt and turbinado sugar for a couple of hours. Brushed it off then applied a little olive oil and smoked at 200 degress to an internal 140 degrees with 1 1/2 oz apple chunks(about 1 1/2hrs). Turned out VERY good.

2nd night (Thur.) 3 Racks of Loin back Ribs, Dry rub, 3 racks of Loin back ribs, came home early put 'em in at 12:30 at 225 degrees with 3oz apple pecan chunks at 3 to 1, 7 hr cook. Turned out GREAT, my wife said best ribs she ha every had (I think she was being nice, thery were good though).dry rubbed (homemade rub recipe) a brisket and put it into the fridge.

3rd night(Fri.) smoked Grouper filet, the best so far. Marinated a 2.25# skin on filet in Kikkoman Terriyaki, for about 1 1/2 hrs, then drained and oiled with a good olive oil. Smoked at 200 degress to 130 degrees internal (about 1 1/2 hrs) with 2 oz 3 to 1 mix of apple and pecan. Still very moist and was consumed quickly!! Put two pork butts with rub in with brisket in fridge.

4th day, got up early Saturday and put the brisket flat in the smoker with 4 oz 3 to 1 mix pecan and cherry. Smoked 9 hrs at 225 degrees to an internal of 190 degrees, I removed and wrapped in foil with a cup bourbon/apple juice at 160 degrees, placed back in smoker until 190 degrees. It was just OK, very good taste, but a little dry (HELP!!!!) I let it rest for 45 minutes before slicing. Again good but dry, froze leftovers in vacumn sealed bags with apple juice.

4th night/5th day Sat night-Sunday morning/afternoon. I put the two pork butts into the smoker at 8:00pm at 225 degrees with 4 1/2 oz 3 to 1 mix apple and pecan. I started to spritz with apple juice/cider vinegar mix at 180 degrees at 9:30 Sunday morning about every hour or so. I took the butts out at 12:30 in the afternoon (16 1/2 hr cook) when the smaller butt was at 194 degrees and the larger one was at 188. I let them rest for an hour wrapped in foil with some of the cider vinegar/apple juice mix. I unwrapped the butts the blade bones were easily removed by twisting by hand. Both butts pulled effortlessly with forks. The larger butt at lower temp was much more moist, so I will adjust my temps. The burnt ends were spectacular! My wife said stick to the fish and butts!!! She also made me promise to smoke her a turkey............

I think I will keep the Amerique!!!
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Dang it, you brought back good memories of when I got my 020.Yep, anything that looked like it could be smoked was going in that CS and MOST stuff came out better than I could eat at a BBQ shack.After reading this good forum and asking some newbie questions,heck NOW everything comes out better and no eating BBQ out.

On that brisket, could be a few things that cause it a little dry. Could be the meat, better the meat better the finished product...ie. upper choice works good.

What I might work on is not cooking to temp, just use it as a means to get to the poke and prod test. That seems to work BEST on brisket.

I actually will try to find a decent whole packer to smoke, just like the flavor a little better, but that could be just me.

CONGRATS on the new smoker and just try to wear it out, betcha it won't be an easy task to wear out.
quote:
Originally posted by cal:
On that brisket, could be a few things that cause it a little dry. Could be the meat, better the meat better the finished product...ie. upper choice works good.

What I might work on is not cooking to temp, just use it as a means to get to the poke and prod test. That seems to work BEST on brisket.

I actually will try to find a decent whole packer to smoke, just like the flavor a little better, but that could be just me.



Thanks for the comment Cal. I get most of my meat at SAM's as they typically have very good Choice meats (I never buy select). I got the Flat instead of the Packer, as I did not want that much brisket on the first try.... I really did not use the probe until I cooked the Pork shoulders and then only as a cross check with the Maverick ET-73. I feel that I either smoked the brisket to too high a temp, Or/and did not let it rest long enough.....
Last edited by mike4258
quote:
Originally posted by Mike4258:
Well, after several years lusting for a Cookshack smoker, I pulled the trigger and got one!! I REALLLY wanted the FEC100 and the (ahem) boss, told me AFTER I ordered the Amerique I should have gotten the FEC. Oh Well....


Actually call CS. As there is a 30 day money back guarantee, I'm sure you could trade it in for what you paid.

Congrats on the success.

When you're ready to take on a new item (flats) just post in that forum (brisket) and we'll help you out.

Russ

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