I put it in at 10pm on friday night set the Smokette at 225F with 4.5 oz. of hickory, and with a remote thermomenter in the thickest part of the meat. I assumed that it would take about 17-18 hours, but by ten the next morning it was nearing 180F internal.
Thinking it would be best to go longer than 13 hours, I reduced the oven setting to 190, my target temp for slicing. I did go over and hovered in the 192-4F internal temp for another 4 hours, until the aroma comming out of the smoker got to me.
I foiled it and wrapped it in towels and put it in a prewarmed cooler for another 2-3hours. I trimmed it and sliced it up and tried a couple of 'samiches' on hamburger roll. It was totally awesome.
I vac bagged up 6.5 oz portions for future use. I added 1 tblsp. of Cookshack spicey q sauce, and 1 tblsp. of beef broth. I froze before vacuuming so I wouldn't suckk all the liquids out. Last night, I thawed and rehreated in nearly boiling water. As good if not better that the first time.
here is a picture of some bagged products I made in the smokette:
I also made a hugh batch of brussel sprouts ala Zachmann and vac-packed 4-5 bags for later use...not sure what happened to the color balance but that's them "at 9 oclock, with pork loin chops at 11 and, brisket at 1, with salmon and cheese....
While I was doing all this, I also made a Zachshack for my Cookshack- see my next post for pics....zacher
