Got my first Cookshack smoker (025) last week. I had previously used an ECB (what a pain!). Anyway, I followed the instructions for seasoning it and smoked a 6.5# PB on the weekend.
Used my own rub -- nuthin' fancy and put it on Friday night about 8pm @ 200*. I used 6 oz Hickory. The butt was very cold; my temp probe said 37*.
Saturday morning the internal was c. 150*, I upped the temp to 225. Then about 2:30pm (it had plateau'd between 165 and 170) I upped it again to 250.
At 4pm it was 195 on one probe and 197 on the built in probe. When I opened the door to check it -- WOW, what a beaut!
I immediately FTC'd it and let it sit for an hour -- don't know how I waited.
It was AWESOME! The bone came out clean -- it was tender, juicy, and wonderfully smoky. (I like a good amount of smoke -- hence the 6 oz of hickory.)
Thanks to all the good tips in this forum, my first smoke was perfect!
What a joy to use something that just works.
A new Cookshack convert,