Just got my model 55

Former Member

Hello fellow Qï¿½ers,
I finally decided to stop lurking and post because I just purchased a model 55. Thanks to Donna for putting up that Fathers Day pricing and free shipping. That finally put me over the edge and I sprang for one.

Next let me apologize to the people who donï¿½t like long winded posts. This is my first one and I want to get it all out.

Just cooked for the first time in it yesterday. Did a 14lb brisket. It came out great. However putting a 14 pounder in a 55 is a trick. I almost posted last night to tell SmokinOkie that it is alright for him to say donï¿½t cut the brisket in two because his 150 has 18ï¿½ grills but the 50/55 only has 14ï¿½ ones. However I kept silent and folded the thinner side under. It looked awkward because it was just short of being folded in two even pieces. I think however this turned out to be a good thing. I put a polder in the folded end and one in the thicker end. I had expected to have to go in and cut part of it off after one end got done and the other end still needed more time because during the initial cooking the temps were about 15 degrees apart. But as the temps moved up they got closer together until in the 180ï¿½s they were even. When I got the folded end up to 190 the thick end was at 192 so I pulled it out and wrapped it in foil for about 45 minutes to rest. I had a couple of guests over that evening and we all loved it. Best brisket I have ever had.

I think the initial uneven heating goes along with another post about temperature differences in the back and front of the oven. I had the thicker side to the rear and the folded side to the front. The folded side lagged behind till into the 180ï¿½s but then caught up. So I suppose there are hot spots in the oven but they seem to even out over time.

By the way I got the brisket at Super Walmart in a cryo pack. I washed it and patted dry. Then I put Cookshack rib & chicken rub on both sides and folded it into the oven. Cooked at 250 for 11 hours. I agree with the fellow who said he could not taste the rub. I guess I have also eaten to many habaneras.

Anyway thanks for all of the good information I have seen posted in this forum.

Charlie

6/13/016:41 PM

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woodking (Guest)

Congratulations!! I received my model 55 about 2 weeks ago and I as well could not resist the sale and free shipping. I have only done 2 sessions so far: the first was 2 chickens, the second was a turkey. I will either do ribs or a smaller pork butt roast next.
I was lucky to find a meat shop that always has briskets for $1.49 lb and pork butts for $1.19 lb. So, I bought 4 briskets and 5 pork butts and put them in the freezer. I try to coordinate my Cookshack sessions for when I know we will have some people over. There are only 2 of us living here, and a brisket or pork butt has alot of good eatin'.

Man, I would have loved to be able to buy one of those models with the 18" racks !! But, buying the model 55 set me back more than I had intended. I am very happy to have the stainless steel model though.

Was your brisket pullable or was it sliced since it wasn't 200 internal temp? Did you leave all of the fat on or trim off some of it?
The 4 briskets I bought are all between 9.75 lbs and 10.75 lbs
The pork butts are pretty big, about 9 lbs a piece. I did buy one smaller pork butt at Winn Dixie that was a little less than 6 lbs.

Great to hear you got your smoker going, we will soon have a Wal-Mart Supercenter opening here in about a month or so. How much did they charge per pound for the brisket?

6/13/018:07 PM

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tomMember

Welcome,Charlie....We must be neighbors...I'm in Satellite Beach!...I was through super wally yesterday and looked over the briskets and all they had were those 14.5 pounders so I passed,even though they were only $0.98/lb.They'll get a better selection and I'll try them again....If you decide you have to have 9-10 pounders,the Winn-Dixie on Eau Gallie cswy on the beach usually keeps them @ $1.99/LB. Ask for the manager,Don if you don't see any.I did pick up a couple nice 6.5/lb. Smithfield butts for $0.97/lb. at superwally,though.

6/14/019:47 AM

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Former Member

quote:
Originally posted by woodking:
I try to coordinate my Cookshack sessions for when I know we will have some people over. There are only 2 of us living here, and a brisket or pork butt has alot of good eatin'.

Was your brisket pullable or was it sliced since it wasn't 200 internal temp? Did you leave all of the fat on or trim off some of it?
Great to hear you got your smoker going, we will soon have a Wal-Mart Supercenter opening here in about a month or so. How much did they charge per pound for the brisket?[/QB]

Hello Woodking,

I wouldn't worry to much about having leftover meat. Slice it up into portions and it freezes well.

There were five of us (all real meat eaters) when I served it. After we finished I trimmed off the rest of the fat and wrapped it for the fridge. There was only about 3lb's left. Half of that dissapeared yesterday when my daughter and her husband stopped by.

My briskett was mostly sliced but I noticed that around the edges I had a fair amount of pullable that fell apart when I was slicing. I would guestimate that if I had taken the temp up to 195 that I would have had some good pullable around the edges and then sliced the center portion. The best of both worlds. BTW the portion I put in the fridge made some great cold meat sandwhices when I slice it next day.

I left all of the fat on when I cooked mine. It came out so good that I don't think that I would take a chance and trim any of the fat on my own. I might go overboard and I wouldn't want it to come out dry.

I paid either 98 or 99 cents a pound for it at my Walmart and it was 14lb and a couple ounces. That brings up a question. I know that some of the more experienced guys have said don't cut the briskett in two. I am assumeing that is because of the two different directions of grain in the briskett. I noticed them when I sliced it. If that is the case maybe someone with the knowledge could draw us a diagram on how to properly cut one. This could allow anyone to buy a large brisket and freeze half before cooking the the rest.

Charlie

6/14/0111:57 AM

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Former Member

quote:
Originally posted by Tom:
[qb]Welcome,Charlie....We must be neighbors...I'm in Satellite Beach!...I was through super wally yesterday and looked over the briskets and all they had were those 14.5 pounders so I passed,even though they were only $0.98/lb.They'll get a better selection and I'll try them again....If you decide you have to have 9-10 pounders,the Winn-Dixie on Eau Gallie cswy on the beach usually keeps them @ $1.99/LB. Ask for the manager,Don if you don't see any.I did pick up a couple nice 6.5/lb. Smithfield butts for $0.97/lb. at superwally,though. [/qb]

Thanks for the information Tom,

I'm in west Melbourne behind the Sam's Club. I am going to look for those Smithfield butts and some chickens tonight. They sound like my next project after the venison jerky I am doing today.

Charlie

6/14/0112:04 PM

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woodking (Guest)

Hey Charlie,
Next time you go to your super walmart, ask the meat cutter about your brisket cutting question. I am sure he should be able to show you. When you see brined corned beef briskets in supermarkets, they are in two different cuts: 1) The flat, and 2) the point. If you can find any corned beef briskets in the meat case, compare the flat and the point and you will be able to see right where they were cut. The flat and the point together make up the "whole" brisket.
My brother lives in Palm Bay, I used to live in St. Augustine for years.

6/14/011:30 PM

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Former Member

Thanks Woodking,

I think thats a great idea to check the corned beef. I will also ask the butcher.

Charlie

6/14/012:16 PM

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Former Member

Welcome Charlie,

Glad to see you moved from lurking to talking...and don't worry about those long winded posts, I don't have a problem with them

If you wanting to see the different cuts of briskets, check out the brisket 101 article with photos. Should help.

Also, for everyone's info. I never had the model 50/55 you're all using I was forced to learn on a Smokette (which I still have an use)...so I know smaller racks.

But I love my 18"'ers (and I won't show you the rib racks that I have either)

I haven't forgotten where I started...

6/14/014:55 PM

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