Firtst Turkey Breast Great!!!

Theclones -- Congrats on a successful first smoke! The fun is just beginning.

The time for smoking butts varies with each butt. Small ones can take a long time and large ones vice versa. take them to 195˚ internal and you'll do fine. I try to figure 1.5 - 2 hrs per lb.

Theory has it (and I believe it) that meat stops taking on smoke at 140˚ so no concern on length of smoldering wood.

If you are looking for a heavily smoked butt, toss it in as cold as possible. Jack (Prison Chef) tosses his in frozen and states that it takes no longer to cook than a refrigerated butt. He is a very credible poster (altouugh Peg may dispute that after he gave away one of her secret recipes) and is in the catering business. I've yet to try it but have no reasone to doubt that it works (right Jack? )

Hope this helps!

wheelz,

Thanks for the info. One more question (hopefully)please. For the 4th I am doing three boston butt with weights of approx. 4lbs (two of them) and one 5 lb. Can I do them at the same time, how much wood and how much time should I allow myself to cook them. Should I put them on the same or separate racks? My guests are coming at 2 pm and will probably serve about 4 pm. Also I have read something about wraping them and placing in a cooler. what is that about. Thanks for any insight which will be greatly appreciated from some one with minimal experience.

We just picked up our Amerique Friday afternoon from a local dealer. Ours didn't come with any kind of a cookbook at all. We've been at a bit of a loss for a starting place, but have had to rely on the forum (which probably has more than any cookbook could have anyway.

quote:

Originally posted by Jannakp:
Ours didn't come with any kind of a cookbook at all. We've been at a bit of a loss for a starting place, but have had to rely on the forum (which probably has more than any cookbook could have anyway.

You are correct and congrats on the purchase. I haven't seen what comes with the AQ, but you can get exact and specific help here.

Read through the lessons learned at the top of the Open Forum. Also use the search feature for specific topics. There are also archives for each of the major Q groups.

Best of luck

Theclones,

Do the three buts the same as you would do just one. Your time should not very at all. Use 4-6 oz of wood. Personally, I've never over-smoked a butt.

Take some pressure of yourself. Start the butts the night before. I set my temp at 200˚ starting between 8:00 and 10:00 pm and crank it up to 225˚ in the morning. This should give you plenty of time. Nothing worse than wondering if the food will be done before guests arrive .

Doing just three butts, place them any way you'd like but do put the larger one on the bottom. Place your therm in the thickest part of the big butt and take it to 195˚. Probe in a couple of places to make sure it's done.

When the butts are done, take them out and let them set for at least 1/2 hour. I prefer to double wrap in foil, wrap in a towel and place in a cooler for a couple of hours.

Take them from the cooler and begin to pull or chop, adding just a tad of rub and sauce as you go, removing excess fat unless you just want to leave it in. Serve on a plate with sides or on a cheap white bun. You'll love it!

Take notes from start to finish. If you need to tweak something you will have a reference point.

Hope this helps!

Good luck!

I'm facing the same situation. Cooking multiple butts for the first time.

quote:

Originally posted by Wheelz:
Place your therm in the thickest part of the big butt and take it to 195˚. Probe in a couple of places to make sure it's done.

I was thinking I'd do the opposite. Put the probe in the smallest butt, remove it when it's done, then put the probe in the larger butt and cook some more.

Why do you recommend probing the big one?

If you do it that way you're gonna open the door way too much.

As moist as the CS cooks and taking the temp from the largest butt (which wasn't much bigger), realizing that the one closest to the heating element will probaly finish first, why risk having to open the door for each butt?

More than likely, if the big butt is done, the smaller butts will be ready as well. If the temp in the smaller butts moves on up to 200˚-205˚ it's not a problem. They will still be tender and moist, not dry and/or over cooked.

Hope this helps!

Good points. I'll try it your way. Thanks for the info.

Anytime. Let us know how goes it & Happy Independence day!

If (Prison Chef) tosses his butts into the smoker still frozen, when does a rub (if any) go on??

(Curious in Northern MI)

Jannakp

Re: your missing owner's manual, call CS customer service and request one or, the manuals are available online on the main Cookshack web page. Just look through the drop down menus and you'll find it.

Actually, we have the manual and I downloaded before the Amerique even arrived. It was the cookbook I was missing. I called Tony at CS and got the cookbook and a new wood box. I even registered ownership--that wasn't included and I bought through a dealer instead of straight from CS. Certainly can't complain about their customer service.

quote:

Originally posted by Q'n Mike:
Jannakp

Re: your missing owner's manual, call CS customer service and request one or, the manuals are available online on the main Cookshack web page. Just look through the drop down menus and you'll find it.