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First Brisket - Turkey

FM Former Member
Just finished off first 8 lb Flat. I was worried about outcome after reading forums on how they can be tricky. I must of got lucky because it was the best I ever had.I used Kansas City style rub from Gates BBQ along with CS Pork Rub let it sit in fridge covered for 10 hrs and smoked for 18 hrs never open the door. Pulled out at 180 let it set for 1/2 hr and wrap it and put in the fridge for next day. I need to guage the start time better because it was 1:00 am when I pulled out. Also did a 8 lb turkey breast with only using CS chicken rub with same great results. It took 14 hrs and pulled at 163. I really like my Williams-Somona Remote probe I got for Xmas it takes a lot of the quess work away for a newbie like me. I can not believe I surfed this site for 1 1/2 years before making the switch to 008, from cheap bullet smoker what a waste of time and meat, there is no comparision. Thanks for all the help on this forum it is great.
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FM Former Member
Love these kind of posts, Bill. Congrats on your early success with your Smokette.

At what temp did you smoke the turkey breast? I did a bone-in 11 pounder on wednesday at 250*F. It took 6 hours to 165*F. I took off skin first and only put on olive oil and rosemary leaves.

The wife says I have been using too much rub on everything lately. I need to order another bulk of CookShack spicy chicken rub.

Cool
FM Former Member
I set it at 225 but after 10 hrs it was stuck at 151 and stayed there for 3 hrs and it was getting very late. I bumped it up to full blast for 1 hr till it hit 163. The beeper on romote woke me up, got lucky because I was out cold on the couch. I thought it was a long time maybe it is still breaking in. The breast fell on one side sometime during smoke and it seem to be a little more done, but still was not dry just flatten out a little. Working on another pork butt as I type hope it is done by KC - Indy kickoff sat. I really loaded the rub on this one and probably will get some feedback from the Mrs.as well. Have you or anyone else had any luck with pork chops
FM Former Member
Haven't done pork chops, but have had real good luck with a whole pork loin, which I reckon is what they cut them chops off of. Chops might be better on the grill, if cut thick and marinated in thousand island. Do a whole pork loin full blast in the Smokette until meat hits 150*F. Not enough fat for low and slow.

Start this butt on 200*F, turn up full blast when the plateau hits, and take it to at least 190*F and shred with fingers or forks. (wash your hands first if anyone is watching)

Yep, I am thinking a 6 pound breast should have been done in 5 hours, tops. I hope all is OK.

Cool

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