New 025

Pics or it didn't happen! Just kidding. Glad everything turned out. You're gonna love your smoker. What's next on the agenda?

Awesome. Glad you enjoyed.

I'm sure Seasoned1's beans are great. We like this bean recipe also:

http://forum.cookshack.com/eve...1028883/m/6882994317

tomorrow Pork Butt, Looked at 101, can't find a vinegar mop recipe there? Any advice on Pork Butt? So far I have smoked bb,spares, lamb shanks,bribs and meatloaf and beans. Fishing for coho salmon tomorrow.

Oh Ya, GO HAWKS!!

Pags, I used a mini of JD and bacon. I saw that you had mentioned JD in another post. Thanks.

quote:

Originally posted by jacko:
tomorrow Pork Butt, Looked at 101, can't find a vinegar mop recipe there? Any advice on Pork Butt? So far I have smoked bb,spares, lamb shanks,bribs and meatloaf and beans. Fishing for coho salmon tomorrow.

http://www.cookshack.com/Websi...ce.doc#_Toc107647799

Look under Favorites Recipes "Best of" @ top.

If you're smoking a PB don't forget Smokin's finishing sauce. Make and apply per directions, sit back and wait for the compliments.

Thanks Joe and Smokin, I'm using SmokinOkies mop and sauce. Mop will be in fridge for about 5 or 6 hrs.

1st Porkbut, 165 after 9.5hrs. Started at 225 and bumped too 235 after 8hrs. wondering about meat probe. Thinken about pulling after 10hrs. Ya I think I will. Hope this is the right call.

Go by feel not temp. You're probably too soon to pull but safe to slice & eat.

JoeM, 10hrs. 170. Opened smoker . probed 3 locactions. mopped and lets see. 4.34 boneless pork butt.225 for 7hrs bumped up to 245 remainder. I'm gonna learn this smoken thing. HOPE yOU ALL ARE OK. Im doing the best I can. jacko,

12hrs. internal temp 174 using cs meatprobe. Runnin out of beer. 180 and she is out of there. Got ftc ready. Better eat another egg salad sandwich. Oh Ya Now Coho today!

You were in the stall @ 174. It can sit there for hours! Once it powers through the stall, it's amazing how fast it climbs to 200 (at least in comparasion to just sitting there). Next time try starting @ 250 and cook while you sleep (you'll drink less beer that way). Don't open the smoker til AM. I start @ 10 PM with plan to pull out around noon. Then FTC til 4 (or whenever company arrives). That way you can get cleaned up while it's resting and finish any sides. Pull the meat in front of your guests for "maximal effect"!

I did a butt for Labor Day dinner. Butt went in at 10 PM, 225 degrees Saturday for a dinner on Sunday at 4 PM. Target IT was 195. Do to family pressure (wife, son, daughter-in-law) worried about 'over-cooking, I pulled it around 2 PM with IT at 190, foiled, toweled and placed in a cooler. Came out perfect for pulling; was still screaming hot at 3:30. Stalls and family can be frustrating at times. Have patience.

Thanks for the help Joe M. The Butt turned out awesome. I still need to figure more things out about my smokette elite. Thanks again everyone. jacko.

quote:

Originally posted by jacko:
...I still need to figure more things out about my smokette elite. Thanks again everyone. jacko.

Like what?

Figure out the patience, Grasshoppa.

SmokinOkie, I am having such a good time with my 025. Cookshack has figured it all out for me. I just need to keep smoken. All the info. on this forum is awesome. I would like to smoke salmon next. I like the way the guy out of Montana prepares and smokes his king salmon. Sorry I Can't remember his name at this time. His recipe looks amazing. jacko.

Getting back to the salmon recipe. Mr.T is the author of my 025 try. Looking forward to this one.