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quote:
Originally posted by cdqr:
I recieved my smokette just yesterday and I am about to start my first smoke. I was really worried about all of the details until I read about a 100 of the postings on this forum - I feel better now. Season the unit, use foil, not to much wood and it is done when it is done! Thanks all


That's it in a nutshell, won't be any questions now that you have that down...

Big Grin

Welcome and Enjoy!
KCAL56, Unfortunately the results were less than stellar. Here's a rundown of what I did wrong (I think).
1. My wife purchased a flat brisket- about 2 1/4 #. Bad Idea!

2.With a too small Brisket w/ hardly any fat on it - I started it smoking at around 12:30 pm - more on this later

3. Since the Brisket was so small I had a bad time with the remote thermometer - it couldn't decide if it was @ 170 or 210 five min. later - My remote just won't work well in a brisket that thin.

4. 9:00pm - my wife threatened me - either we eat now or else- I wasn't brave enough to find out what "or else" meant - so out it came at somewhere between 170 and 210 degrees - turned out it was 170 - not so good - and I should know I got it for breakfast lunch and dinner until it was gone - thank God it was only 2 1/4#.

Now the Ribs I did - those were stellar!
Glad to hear the ribs were winners! To get your confidence up, do a pork butt- follow what you read here, and its darn near foolproof! Pull some pork, use whatever sauce tickles your fancy, throw it on some cheap white buns (Wonder burger buns are perfect), cole slaw if you want, and dig in! Make sure you allow plenty of cooking time so Mrs. cd doesn't get impatient (that "done when it's done" part is real important).After she eats some of your PP, she'll be pouring you a drink and fetching your slippers for you!
Briskets (especially a small flat) have been my most challenging cooks. Start with a full packer, follow the tips here, and hope for the best! I've had my share of dry ones, but when they come out good- whooooeee!
Keep cooking and experimenting and you'll be able to do more "by feel".
There are some good brisket flat cooks, out there.

Brisket is the comp category that separates the real men from all other 98% of the cooks-I hear.

A good comp cook will find a Certified Angus Beef,choice-or better.

If he has the contacts ,he might fly in some primes.

They will be up around 8 lbs,nice fat cap,plenty of internal fat,square,even,and thick.

He'll age them about six weeks at 35* in his meat keeper.

He will have practiced a bunch,since one of them in a comp will cost a house payment.

When you spot one of these at your grocery store,jump on it.

Cook at least two,or maybe three-because a brisket is a brisket.

They are all different.

Have fun.
quote:
Originally posted by Tom:
There are some good brisket flat cooks, out there.

Brisket is the comp category that separates the real men from all other 98% of the cooks-I hear.

A good comp cook will find a Certified Angus Beef,choice-or better.

If he has the contacts ,he might fly in some primes.

They will be up around 8 lbs,nice fat cap,plenty of internal fat,square,even,and thick.

He'll age them about six weeks at 35* in his meat keeper.

He will have practiced a bunch,since one of them in a comp will cost a house payment.

When you spot one of these at your grocery store,jump on it.

Cook at least two,or maybe three-because a brisket is a brisket.

They are all different.

Have fun.


Oh. That explains what I have done wrong. Smiler

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