I got my smokette yesterday at 1pm in record time of 3 days from the order. I broke it in with a quick 4 hrs with 2oz of supplied wood. When I saw on the UPS tracking it was on the truck for delivery I broke open the Sams 8.4 lb brisket and coated it with a friends South Texas rub and vacuum sealed it and put it back in the fridge while I put the Cookshake rub on 4 chicken quarters and vacuum sealed them while the break-in was in progress. I put them on the 08 at 250 and in about 1hr and 10 min the polder spiked from 185 to 244, that was the end of it it registered 135 degrees for 3 hours on the counter. We took them to the table and they were great except has been posted the skin will work on my new boots I am having made. At 230a I put in the brisket with 2oz of wood and 1 briquette and went to be I awoke at 730 went out to check it and the new Taylor probe that I make a mad dash to Target to get registered 156. I went back to bed and at 900 it read 183 and now at 1050 reads the same. I am resisting urge to open the door. As I want to get to about 190 to 195. Was wondering about dropping the temp to about 100 till dinner time or just wrap in foil, paper and towels and leave in a cooler.
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