Skip to main content

2 replies

Why you cant beat a Cookshack.

FM Former Member
I need 4 Briskets ready tomorrow morning for a friend's party. I promised so no backing out now. My plan was to put them in this evening. They usually take about 1 hr per pound, then I separate the point from flat and put the point in for another 3 hours so figure 14-15 hours total, give or take a few. Well best laid plans, I got called in to work. I have to work 4pm-Midnight. No problem. I got everything ready and a few minutes ago I walked my son through the whole process of putting them in the smoker and turning it on. When I get home I will check the probe and go to sleep. When I wake up tomorrow morning around 6:00 (unless the probe alarm goes off first) I will make a pot of coffee and hang around while they finish up. I will wrap them and put them in a cooler for my buddy to pick up. People will think he spent a fortune on food. These things make you seem like a genius. Yes, I am so busy at work that I am sitting here typing this.
Now having said all this if something goes awry I promise to fess up in the morning.
Original Post

Replies sorted oldest to newest

FM Former Member
Along the same lines, here's my story:

Thursday night: cooking 250# pork butts on as pig cooker. Cooker works great but still requires some monitoring, so check every 1/2 hour. Then it starts raining, so get wet every 1/2 hour. Meat comes out great, and I'm grumpy as all get out because I haven't slept and I've been wet for the past 12 hours.

Friday night: Pouring down rain all night. 4 butts and 2 briskets in my CS. I' sleep all night long until the therm beeped this morning.

Both methods work and produce great product(you know the old saying "it's a poor craftsman that blames his tools"), but Cookshack results in a happier cook. Smiler
O oakhillsmokeMember
And I'll add to that.

Sat. we had 20 people coming over for my son's returning to school party. He's off to law school. (I know, I know). Any, he asked for ribs and a butt. Smoked the butt overnight. It came out and the ribs went in. No fuss, no muss. During appetizers,a friend asked when I was going to cook. I said it was all done. Wrapped in foil, a towel and resting in coolers.
It's so easy it's sinful.

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×