Am I right...?

Former Member

Is holding at 140* in the Smokette the same as double wrapping and holding in a cooler?

From the little Smokette instruction book, it seems the two methods are interchangeable...provided you don't have to tote that finished butt across the county.

Am I right?

And the book calls for 1.5 hrs/lb at 225*. For the 7lb Boston butt, I went to 12.5 hrs, and still not really done.

...but it tasted good.

5/9/0511:21 AM

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Former Member

Fuggetaboutdabooktimes. I can't speak on the holding temp issue but the CS cookbook is way off on times.
1.5 per lb is a decent average butt you still have to use the temp gauge to pinpoint the exact internal temp for your taste.

5/9/0511:29 AM

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Former Member

Be careful you don't dry the meat out holding too long. Advantage of the cooler is keeping moisture.

5/9/052:23 PM

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