Mainelydave buys a Cookshack Smokette

Pork Butt in the Cookshack Smokette	MainelyDave
Long story short. I started smoking on my kettle a couple years ago. Good results, but lots of work. Last summer I got an El Cheapo Brinkman as a gift. Again, good results, but lots of work. And long smokes were just too much. I started lurking on the Cookshack website in late 2002. By early 2004, I had some extra cash, and took the plunge. I ordered the Smokette model on Friday night. It left Oklahoma, as promised on Monday. Here's the story. Clicking on the images will show a larger photo. Then just click the back button to return to this page.	Click image to enlarge
Wednesday night Went to BJ's Wholesale to buy a pork butt, but they were all out. Apparently no butcher there after 5 p.m. What to do now? I went to WallyWorld (no Sam's Club in the town) and found this specimen. I was a bit confused, as the package listed "Pork Shoulder Blade Roast".
Then I looked at the label, and it said "Whole Square Cut Pork Butt". Huh? But it looked about right, and there was nothing else to choose from, so I bought it. A bit pricey for this cut, I think. Note the "Deep basted with up to a 5% solution". Of what?
Thursday night Out of the cryovac and ready for preparation. The fat cap is on the bottom in this picture.
Yes, I know. The debate rages over the value of yellow mustard. What the heck. It can't hurt.
I decide to mix up a variation of "Wild Willy's Number One-derful Rub from the Smoke and Spice book. One modification, however. I'm on the Atkins diet and don't use white sugar, brown sugar, or honey. So I substituted with "Splenda". 3/4 C Paprika 1/4 C black pepper 1/4 C salt 1/4 C Splenda 2 T chili powder 3 T garlic powder` 3 T onion powder 2 tsp cayenne
Its time to get sticky. I rub the spice blend over the mustard, put it in a plastic bag, and put it back in the refrigerator. The Cookshack I ordered on Friday night, is now at the UPS facility in Massachusetts, and should be delivered tomorrow! I want to eat this baby for lunch on Saturday.
Friday night Yippeeee!!!! It's here. It's here. It's here! After waiting so long its finally here. At right is the path it took from Oklahoma to Maine. Not bad, left Oklahoma on Monday, here in Maine on Friday. Thanks Cookshack for getting it on its way soon.
Isn't it a thing of beauty? Had to take this picture. Its the shiniest it will EVER be. Time to get down and season it.
Unfortunately, it started raining today. No problem. Throw up a quick tarp and continue.
I place 2 small chunks of hickory in the firebox, turn it up to 225 degrees, and let it go for 4 hours. Open the door, and voila! The beginning of a good thing.
Now back to the pork butt, after sitting for 24 hours in the refrigerator with the rub on it. Looking good.
I can't resist putting one final dusting of rub on it.
I'm trying to follow instructions. In a moment of uncertainly, I take out the kitchen scale to determine "how much" is 4 ounces of Apple wood. I couldn't believe how small of a piece it was. Is this really all it will take? I read on the Cookshack forums that using too much wood was the #1 newbie mistake. I listen to this advice and decide to just use this piece. There are lots of woods to choose from.
It's time to get started. I foil the bottom of the oven and the top of the woodbox. I slide the temp probe through the vent hole. I place the apple wood into the wood box.
Starting temperature of the pork butt is 39 degrees. Goal is 195 degrees. It's 9:15 p.m. I set the Smokette temperature to 225 degrees and let er rip!
Now its time to prepare a low-carb variation of Smokin Okies Vinegar Mop 2 cups cider vinegar 1/2 cup Splenda 2 tablespoons salt 2 tablespoons crushed red pepper 1 teaspoon cayenne
Mix it up and put it in the refrigerator overnight.
Now it's time to relax. It's a wonderful feeling knowing I won't have to get up a couple times during the night to check a water pan, add charcoal, or be worried about the cooking temperature. Cheers.
Saturday morning After a wonderful nights sleep, I walk outside to check the progress. It's about 38 degrees out, and still raining. The pork butt is at 165. Plateau time? Relax, don't worry, it will be all right.
Cookshack Smokette in operation! Note the nice wisp of smoke.
Saturday, 1:00pm - It's finally done! After 15 1/2 hours, the butt is at 195 degrees.
Looking fine! The Smokette is getting more seasoned with every hour.
Yumm.... Pulled Pork at last - fabulous! Great bark, tasty tender meat. Just like candy. The smoke was just about right. Next time I'm going to try hickory.
The end result in a bowl. Plenty for lunch, supper, breakfast tomorrow, lunch again, etc.
If you have any questions or comments, send me a message.
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