I'm planning to order a Smokette, but am wondering if a brisket will fit onto the 14"x14" shelf. What do you do to get it on the shelf -- just fold the flat end under?
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That's what I did with a recent smoke. Did 2-13 lb briskets and 2-8 1/2 lb butts in a Smokette. Folding the tip under assures even smoking/cooking too, same thickness all the way across.
Since a CS has the reputation of holding in moisture in the meet better than charcoal/wood cookers, I wonder how it would work to separate the point from the flat and cook the point on the shelf above the flat. The drippings from the point should help baiste the flat. Just a thought -- maybe someone has tried it????
There are comp cooks that do that,for several different reasons.
I'd suggest you cook a couple of packers whole ,and then make changes.
You can also separate the point,after the flat is done.
Foil and cooler the flat,and toss the point back in for another three hrs-up to about 205�.
Another option is keep two or three separated points in the freezer.
Then when you don't want a long cook,or along with ribs or chicken,toss them back in for another three hrs.
I'd suggest you cook a couple of packers whole ,and then make changes.
You can also separate the point,after the flat is done.
Foil and cooler the flat,and toss the point back in for another three hrs-up to about 205�.
Another option is keep two or three separated points in the freezer.
Then when you don't want a long cook,or along with ribs or chicken,toss them back in for another three hrs.
Howdy Chuck,
I assume that is your post on Ray's forum about whether to cook a brisket,on your WSM or a Cookshack.
Those posts dissappear into archives quickly,so I posted here and maybe this will help.
Posted by Tom-Fl on May 28, 2005 at 15:38:42:
In Reply to: Re: Cookshack Electric Smoker Question posted by Chuck/Tx on May 27, 2005 at 19:31:06:
I don't mean to be argumentative,but does the fact that someone gave an answer make it a good one?
As he said,they have a moneyback warranty and there sure are a lot out there.
Yes ,there are a bunch of pretty fair comp cooks out there,that also own Cookshacks.
I'm not sure exactly what pix you saw of a white rib, or from what cooker,but hope it was qualified.
Yes,our team owns some Cookshacks,we've owned charcoal /woodburners,we also carry a WSM for contests,along with our Fast Eddy's.
Just a thought,but you might want to try it and form your own opinion.
Enjoy,
Tom
I assume that is your post on Ray's forum about whether to cook a brisket,on your WSM or a Cookshack.
Those posts dissappear into archives quickly,so I posted here and maybe this will help.
Posted by Tom-Fl on May 28, 2005 at 15:38:42:
In Reply to: Re: Cookshack Electric Smoker Question posted by Chuck/Tx on May 27, 2005 at 19:31:06:
I don't mean to be argumentative,but does the fact that someone gave an answer make it a good one?
As he said,they have a moneyback warranty and there sure are a lot out there.
Yes ,there are a bunch of pretty fair comp cooks out there,that also own Cookshacks.
I'm not sure exactly what pix you saw of a white rib, or from what cooker,but hope it was qualified.
Yes,our team owns some Cookshacks,we've owned charcoal /woodburners,we also carry a WSM for contests,along with our Fast Eddy's.
Just a thought,but you might want to try it and form your own opinion.
Enjoy,
Tom
I fit a 12.7 pound packer cut brisket in mine.
http://www.lamaine.com/bbq/imagesbrisket/readytogo2.jpg
http://www.lamaine.com/bbq/brisket.html
http://www.lamaine.com/bbq/imagesbrisket/readytogo2.jpg
http://www.lamaine.com/bbq/brisket.html
I use the same folding under approach. Seems to work fine. I also don't like to work later with frozen meat...I tend to only smoke with fresh cuts from a butcher I know well. I have always found that smoked brisket and butt re-heat very well from the freezer...so when in doubt, I cook it and then I'll freeze for later dinners.
sean
sean
Chuck, I've cooked a bunch of briskets in my 008, most of them in the 14# range. I only had to cut the flat off of one because it was a long skinny sucker. The other I just kind of pushed and crammed to get it in there on a diagonal. After a while, it shrinks a big and fits just right.
When I cut off the flat, I had two butts on the top rack, placed the flat on the middle rack, and the brisket went fat side down on the bottom. Everything turned out great. And removing each piece when it reached it's target temp, I had pulled pork, sliced brisket flat, and chopped point.
If you're a serious brisket man, wait and buy the new, larger home cooker that's coming out this summer. It will hold a large packer without a problem. I know I've got my eye on it.
When I cut off the flat, I had two butts on the top rack, placed the flat on the middle rack, and the brisket went fat side down on the bottom. Everything turned out great. And removing each piece when it reached it's target temp, I had pulled pork, sliced brisket flat, and chopped point.
If you're a serious brisket man, wait and buy the new, larger home cooker that's coming out this summer. It will hold a large packer without a problem. I know I've got my eye on it.