This Cookshack smoker is DA' BOMB!!!
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Sure is! I am so hungry now. I have a brisket I am preparing to go in the smoker 1st thing tomorrow AM. My mouth is watering thinking about it.
You got some nice bark there! Enjoy your lunch!
You got some nice bark there! Enjoy your lunch!
Needing a recipe for a bigger bun now. 
Who needs a bun!
quote:Originally posted by RibDog:
Who needs a bun!
I'm with you Rib Dog. Couldn't you just put one on top of the other and eat the whole thing as a sandwich?
Looks good! Did my 1st Butt today. Everyone seems to like it.
cooked at 225 with hickory for 10 hours/180 internal temp. Seemed a little dry to me??
Suggestions?
cooked at 225 with hickory for 10 hours/180 internal temp. Seemed a little dry to me??
Suggestions?
I like to smoke mine to 195 deg. Most of the time at 180 it likes to stall so 195 will add a couple hours to your smoke. Always moist and tender, great flavor.
Cook it until the probe will slide in and out with no resistance...192-195*, bet it will be juicy then!
Oops, Steve beat me to the answer.
Oops, Steve beat me to the answer.
Ok. My guess is it should have gone to about 195, that is if u pulled it. Did you take all the fat off of it before smoking? That could dry it out. Sometime if you don't take it high enough the fat has not broken down enough and it's dry, then sometimes its over done and dry. It's a fine line between the two. I always use the bamboo skewer thru it to gauge the doneness when it gets close to temp. The experts will chime in I am sure.
Also, look up pork butt 101 from Smokin. He has a delish finishing sauce that I dump over the pork after its pulled. If it was a little dry you'll never notice. The pork soaks up that stuff like a sponge! I have learned to make double the recipe and use it to keep moist while it's in the fridge or freezer. I recently brought two big butts in a heated chaffing dish to a party. I used Smokins finishing sauce in it to make sure the sterno heat never dried it out.
Looks like a couple experts did chime in....
Also, look up pork butt 101 from Smokin. He has a delish finishing sauce that I dump over the pork after its pulled. If it was a little dry you'll never notice. The pork soaks up that stuff like a sponge! I have learned to make double the recipe and use it to keep moist while it's in the fridge or freezer. I recently brought two big butts in a heated chaffing dish to a party. I used Smokins finishing sauce in it to make sure the sterno heat never dried it out.
Looks like a couple experts did chime in....
These two went to 190. Left the fat on them, which was mostly rendered away when I took them off of the smoker.
Bone pulled away clean, and they fell apart in my hand with just a little effort.
I don't think it could get too much better.
Bone pulled away clean, and they fell apart in my hand with just a little effort.
I don't think it could get too much better.
Runnin' 87. I can see the moisture coming thru the bark. I can smell em now. Maybe because I have been drenched with hickory/apple, my brisket is in the smoker.
if you have any of the meat leftover, including those great bark pieces, I use it in Cookshack Chili. I buy their Chili mix and used the pulled pork for the meat. Try it. It is great. If you decide to make it, let me know I will tell you the tweaks I make to their recipe on the bottle if you are interested.
Vicki
if you have any of the meat leftover, including those great bark pieces, I use it in Cookshack Chili. I buy their Chili mix and used the pulled pork for the meat. Try it. It is great. If you decide to make it, let me know I will tell you the tweaks I make to their recipe on the bottle if you are interested.
Vicki
quote:Originally posted by BRBR345:
Looks good! Did my 1st Butt today. Everyone seems to like it.
cooked at 225 with hickory for 10 hours/180 internal temp. Seemed a little dry to me??
Suggestions?
Try smoking it for 3 hours then put it in a pan with 1/4 cup of apple juice and cover it with aluminum foil because butts only take in smoke for the first 3 hours. Cook it for 12 hours or internal temp of 195-205. It will fall apart and the bone will hit the ground it will be so tender.
quote:Originally posted by Daddy_Duke:
Suggestions?
Try smoking it for 3 hours then put it in a pan with 1/4 cup of apple juice and cover it with aluminum foil because butts only take in smoke for the first 3 hours. Cook it for 12 hours or internal temp of 195-205. It will fall apart and the bone will hit the ground it will be so tender.[/QUOTE]
Just my thoughts. Smoke "penetrates" only in the first few hours, I've never found proof of a time or temp, but many people say when the butt reaches 140 but, again, I've found no proof.
One thing you won't get with the foil method is additional smoke on the bark. The met will continue to take on smoke on the outside as long as there is smoke in the smoker.
Key is to experiment, try methods and find a smoke profile that works for you.
Man, those look great!
I think wrapping them in foil after cooking and holding in a hot cooler for a few hours has always helped my heavy cuts. Of course, it's hard to improve on what the FEC has already done.
I think wrapping them in foil after cooking and holding in a hot cooler for a few hours has always helped my heavy cuts. Of course, it's hard to improve on what the FEC has already done.