At we got season ready to put into the smoker Cook Shack actually makes there own line of seasoning. We have actually used some John Henry Pecan Seasoning on this particular Brisket. It is a line of seasonings that we really enjoy and what we have done is we take and in coated it with the seasoning. It is ready to go into the smoke.
Now following the directions that Cook Shacks gives, they say as far as the amount of wood you should use is about two ounce is for every ten pounds. Now what we have got is about three ounces of wood in there. And that is something that you definitely want to keep to the manufacturers instructional but because if you take and you load this thing down with too much wood, the smoke flavor can actually be over powered. Also the manufacturer’s recommendations on the heat and the time they say go for in about 225 degrees which we are going to do for about 10 hours and what am I going to be doing is, I am going to be putting this thing on. 7:00 o’clock tomorrow morning, it is going to be set up and ready to go and as I make for some wonderful sandwiches for lunch for myself and the crew tomorrow.
Alright, folks we are ready to load this thing in. What you got here as far the internal wracks on your smoker you actually got five wracks on this thing that can either come in if your cooking a lot of meat or come out if you are cooking a large pieces of meat. If we are going to do to kind of pitch you’re bigger portion. This particular smoker really does a tremendous job because it holds a lot of food. It offers about 25 pounds on the unit but because all we are going to be doing is this brisket. I am going to take this top rack out to give us little bit space and just slide out real easy.
I think I am going to take our brisket in.
Alright, folks we loaded up what we are going to take and do now is just shut the door and it is as easy as that but what I would normally do is we just come back in the morning time when I think that its done, but we are going to do is we are going to checking it on in just couple of hours that you guys actually see how what we are looking on this.
All right folks let us check in on our brisket. Now normally you know you would just load your smoker up with food and not open it or check on or to do anything until you got into the right amount of time from the manufacturer. But I just kind to show you guys you know in just have much smoke and flavor this particular smoke are actually hold to the end. We are going to chew a little bit, to let you all to take a look. We got an exhaust and on top which will allows your excess smoke to escape but do not be deceived because that small amount of smoke is not actually is what inside the unit.
What we are going to do is we are going to open up and let you all to see the exactly how much that wonderful smoke flavor we got going on inside.
Again, guys I wish you where all—do wish you all are here with me because this smell coming off with this brisket it is just tremendous. Lot of smoke on the inside it is a little tough to see but on the inside walls of the smoker is as well as on the door there is actually moisture that is collecting and dripping down. This unit besides keeping the smoke inside of it also that is a wonderful job for keeping the moisture inside.
Alright, folks I just want to let you guys to take a look at the finish product here and we let our brisket go all night in our Cook Shacks Smoker and I tell you this stuff really did turn out wonderful. Slice it up and what I would like to show is, is just how easy – I mean it just pull right apart.
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