Hello again folks,
Santa brought me a Smokette for Xmas, what a great gift! Seasoned it for 5 hrs then loaded it with an 8# butt packed with garlic and rosemary.It took 16 Hrs to hit 190 and boy was it perfect....Tasty,Tender,Moist and Juicy. I put another 8#er in last night with just the cookshack rib rub and this one only took 13 Hrs to hit 190.I will be serving this one BBQ sandwich style,Umm Umm good!
I have a 15# Red Oak top round I will be putting in tomorrow to serve New Years eve,I'm not sure if I'm gonna use some Montreal Steak season or just some salt and pepper?
Could not have had success without the Forum!
Thanks for all the Tips.
Gotta have a CookShack!
Gene
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