Just purchased Smokette. Seasoned per instructions. Next day cooked Fatties, Chub Bologna, Meat Loaf. All turned out very well. Friday evening (8/1) placed a rubbed, 14.5lb, packer cut brisket in @ 11pm with 3oz hickory. Saturday @ 5:30, I pulled @190 internal. MAN - WHAT A CHUNK OF GOODNESS! I think probably it could have been pulled @185 although I wanted to heed the advice "Its done when its done!" THANKS to all the pros who comprise this forum. Its almost as if you have a pro watching over your shoulder. Debating over pork ribs or butt next weekend. Thanks again..
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