Boston Butt

Being basically a southerner,I'd say stick with hickory.Apple or pecan are nice,also.I tend to use a little apple with the hickory,usually.Remember,use less than you think is necessary and usually stay off your bottom rack for those long cooks.

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Good Q 2 Ya,Tom.

I like Tom's suggestion, stick to hickory or mix a little apple with the hickory. Mesquite and cherry are quite strong, and I think the sweeter flavor of the hickory will be more to your liking.

Donna Johnson
Cookshack, Inc.

WOW.
It took longer then I thought it would 15 1/2
hours. Boy, was it worth the wait!! I used
4 oz of pecan at 225. I took it out of the smokette at 182. It fell off the bone. It was so moist and had a beautiful bark. I am so glad I read all the post here and listened to everyone, because 4 oz of wood was just right. I would recommend a smokette and this message board to anyone.

Again Thanks to everyone for all the help and support.

Congrats on the success, I'm a fan of Pecan also.

Looks like it took over 2 hours per pound, make sure you keep good notes (I'm sure you have seen me say that)

Curious why you took it off at 182?
How easy did it pull apart? Did you think it was completely done?

Thanks for the info.

Congrats again on the success and welcome to the forum

What are you cooking next?



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

I took it off at 182 because it was 10:45 pm.
It pulled very easy, and was done all the way thru. We had pulled pork sandwiches for dinner tonite, with cookshack spicy BBQ sauce and it was awsome.

Yes, I am taking very good notes thanks to this forum.

I may try a brisket this weekend. Anyone have any wood sugestions. What kind or kinds and how much.

Beef tends to take stronger smokes better than Pork. For pork I use the flavored woods apple,cherry and they come out great.

For beef, I like Pecan, maybe some hickory.

If you haven't done straight hickory, try that and see. If you're adventursome, try hickory and apple.

If you're cooking in a Smokette and it's a 10 pound brisket, I would start with a lighter smoke (like everyone here agrees) maybe 2 or 3 ounces at most. Use that as a reference and you'll know next time if it was good, bad or not.

Good luck, let us know how the experiment went.