Recent content by paulekelly1

Sorry for the blurry quality! Here's the ribs with the rub before I put them into the smoker.

3 lbs babyback ribs. I put on yellow mustard, then a dry rub based on 12 Bones. Smoking it at 225. It will be the lowest temp I've smoked, I usually do 250-275 but I want to smoke these for 6 total hours, which is when my guests arrive. Currently 165 at 3.5 hours. Do you all use a glaze at the...

Thanks, brother! That makes sense. I'll give it a look.

Hi all, I've got a beautiful 1.5 LB London Broil left over from my CSA and was wondering if folks here have experience smoking this? I have read that it doesn't take well to smoking, too tough and lean of a cut, unless it's thin sliced for jerky. Using the search forum, I found a post by robrpb...

Those look fantastic, wonderful color! I've got one in the freezer, still. How do you think it would come out if not spun, just smoked? I don't have the capacity for a spit.

Yeah, I don't know where I got "3500" from - it's a "SM-009" model. Too many numbers from work leeching into the rest of my brain :emoji_laughing: Sorry if this sounds dense, but what do you mean by "placing the meat against the internal cooker probe is a possibility but results in a high...

Wow, thanks to everybody for the positive feedback and suggestions! Thanks!I actually decided not to foil it because I'm a sucker for bark and I'd read that foiling will moisten it. I did add a few tbsp of apple juice to the foil packet when I started and let it sit, if only because I was a...

I use a Cookshack SM-3500, a great electric smoker that used to belong to my uncle for years (keep it in the family, heh...) often for brisket, chicken, and wings. I found a bone-in butt for $2.5/lb and decided to give it a try! Rub! I use 12 bones chicken rub base, believe it or not. 1/2 cup...

Thanks clifish, that's a good call. Will make sure to do so moving forward.

I'm beginning to believe that there might be an issue with the chamber temp. I noticed that a decent amount of smoke will come through the top crack of the door, so I probably need to seal that with foil. I'm going to test the chamber temp with probes before doing another cook.

Hi guys, first-time/long-time here. Got a food safety question concerning a drop and stall in my pork butt. I put my (4.5 bone-in lb) pork butt in the smoker (Cookshack SM-009 electric) at 1230 PM last night and I cooked it at 250° since then. It reached 160° IT at 830PM. When I went to go take...