Last week, we took delivery of a Cookshack Smokette Elite
After a dry burn in, and a practice run with 1 small pork butt, we did 4 for the long weekend. We put them in on Friday night at 9 after rubbing with a basic rib/pork rub (that came with the smoker). Took them out at 8am, wrapped in foil and newspaper & popped into a cooler to hold for a while (while we went to Huntington Beach for a quick travel ball game). We came back at lunchtime to this:
It pulled beautifully.
We had 4 full tupperwares, so we "dressed" each version differently - one with rub & cider vinegar, one with spicy bbq sauce & rub, and one with spicy sauce & vinegar, and one with Mo's BBQ Philty Phil's sauce (mmm... next weekend in Los Osos - Mo's in SLO!!). Perfect on hamburger buns between the remaining double headers of our tournament filled weekend.
Trying out some smoked chickens tonight, and in 2 weeks - brisket!
The Cookshack is the Juan Pierre to the new convection oven's Manny Ramirez in this house right now --- batting .400 while the convection oven waits out the hot weather. GO BLUE.