Picked up the Smokette on Wed and seasoned it that night. Picked up a 7.75 lb butt at WD. I used CS rib rub and CS spicy chicken rub, with a little season all and paprika, sealed in plastic rap, and into the ref. for 24 hrs. Took it out dusted it with a little more CS rib rub, and into the Smokette with 3 chunks of apple wood, at 7:30 pm. Set the smoker at 200 degrees. Outside temp was about 60 degrees, butt was at 35 degrees. Checked it at 4:30 am butt was at 159 degrees. I raised the smoker temp to 225. I sure wanted to open it up and look, but i did'nt. More to follow as the day goes on.
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