Ordered a CS yesterday at the state fair. Can't wait to get it and get some brisket on it. Look forward to being on this forum. Looks like there's a lot of good folks with a lot of information.
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Congratulations and welcome.
Now would be a great time to study Smokin's Brisket 101 and the brisket archives.
Go to the top, click on search,and input brisket.
Your cookbook, that will come with the CS, is being updated.
The recipes are fine ,but you should rely on the forum for most of your temps and times.
Now would be a great time to study Smokin's Brisket 101 and the brisket archives.
Go to the top, click on search,and input brisket.
Your cookbook, that will come with the CS, is being updated.
The recipes are fine ,but you should rely on the forum for most of your temps and times.
Well I've now received my Smokette and have the hickory going to season it. The book recommends the first cook to use a fatty meat. Don't think I want to try a brisket my first time, does anyone have any idea's?
cook everything you can, start with some chicken first, then ribs then brisket, don't forget peppers and later some cheese.
I have had my smokette for about 3 or 4 months now and never turned out anything that at worst, was not enjoyed by all...
word of caution though if you take left overs to work... sooner or later your co-workers are gonna want you to cook, and cook, and cook...
I have had my smokette for about 3 or 4 months now and never turned out anything that at worst, was not enjoyed by all...
word of caution though if you take left overs to work... sooner or later your co-workers are gonna want you to cook, and cook, and cook...