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WEEEHAAAAWW My smokette is here!!!

FM Former Member
Frank from Maine!!, Too bad I have to work tonight! but it's my last night so 3 days to play with my new toy!! The FEDEX guy delivered it just before I left for work, I had time to put 1 chunk of wood in the box and set it for 200, it will run all night, should be broke in OK by morning. Americasbestbbq sent it as fast as it could have came from anywhere. I have 2 slabs of babyback ribs and a 15lb. brisket in the fridge ready to rumble, not to mention the 2 cases of homebrew I made a few weeks ago, homemade beer and "Q", it don't get no better than this!! I took some pictures today, I'll post them at finevinewines.com and put a link here tomorrow, I didn't have time to do anything today before coming to work. My SS 009 smokette is a real American WORK OF ART!! Thank you HIPPIE for starting me on my way to real "Q"!! Something must be wrong with the computer system here at work, I thought I could not get here, but here I am...great now I can study brisket 101 one more time!!
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FM Former Member
I got off to a rough start yesterday, my first smoke was 2lbs if chicken breasts....bad mistake, the temp could not control, spent all day trying to figure out if my shack was messed up or my thermometer was reading wrong. Put some babyback ribs in next, they came out OK just a little tough and dry, pulled them at 4 hours was still having temp problems. Put a 15lb brisket in at 7pm still in now at 16 hours, temp 174, cookshack is controlling temp much better now, have another brisket to put in then a pork for tomorrow morning, then a load of ribs, then it should be 4am Sunday morning and I have to go to work...lol Everyone at work has listened to me about this Cookshack for months now...Sunday is SHOWTIME!!
FM Former Member
Just pulled the pork off after 23 hours at 195, Might need foiling next time but GREAT, I have to say, it is great with a home brewed beer!! here's a link to pictures and the wine site and homebrew where I learned about "Q" while I learned to make wine and brewski!!
http://www.finevinewines.com/wiz/forum/forum_posts.asp?TID=307&PN=1&TPN=4
I put a set of ribs on and when I take them off a brisket (14lbs) needs to get on I will be home from work tomorrow at 6pm and it should be near done, than a rest for my 009.
FM Former Member
Two 3.5lb chickens today, just rubbed some cookshack chicken rub on them and smoked with one ounce of the hickory that came with the smokette for 4 hours, juicy and delish!! I thought the skin was good eating even if it wasn't crispy, it had great flavor from the rub. Didn't use thermometers till the end, breast was 160.
FM Former Member
AAA - next time you cook a brisket try pulling it out at 170*. This is sliceable range. We do this now more often that not. Pull at 170* and remove the entire end the point is on and return the point to the cooker for another 5-8 hrs (pull at 190-200) We just LOVE the flavor & tenderness of sliced brisket.

Bob.
FM Former Member
at 6pm at 22 hours they were 196 degrees and I pulled them and put them in the cooler for 2 hours, then pulled the pork and mixed it with sauce, we had it on buns at work today with some slaw, everyone liked it, I am Mr. Q now..lol Cookshack was set at 225 with 4oz hickory. it seems 24 hours is pretty steady with a 10lb load. pork butts on second shelf.
FM Former Member
First I have to say that "Q" is 1/2 the goal, you must make your own wine and brew to go with the "Q" and then you have the whole picture complete, I started with wine making last February at finevinewines.com and hippie mentioned "Q" once and I knew I had to try this, he said he cooked it in his cookshack, didn't know what that was but after a month with my smokette, I am known as the "Q" man...lol I made beef ribs for dinner tonight cooked them for 5 1/2 hours by mistake (wasn't the wine) in my head I thought 1pm to 7pm was 5 hours, pulled them at 6:30 when I got home and they are all gone!! that's the beauty of the cookshack in my opinion....put the meat in with a small amount of wood set the thermostat and walk away!!
Here's a link to my pictures of beef ribs:
http://www.finevinewines.com/wiz/forum/forum_posts.asp?TID=307&PN=1&TPN=5

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