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McNoob
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"We've done four already, but now we're steady..."
 
Posts: 1199 | Location: MN | Registered: November 20, 2013Reply With QuoteReport This Post
Savor the limelight
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Is that a dish bin? I've been using baking sheets for prep work, but I really need something deeper to contain the mess. My dad's birthday is next week and I've got a 20lb USDA prime brisket in the fridge.
 
Posts: 6657 | Location: SWFL | Registered: October 10, 2007Reply With QuoteReport This Post
McNoob
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I don't know where I got the white one. Here are the links for the cooling rack and another bus bin I use that the rack fits in. It doesn't look like either are available but you can probably find something similar. The grey bin is a bit narrower than the white one.

Cooling Rack:
https://www.amazon.com/gp/prod..._title?ie=UTF8&psc=1

Bus Bin:
https://www.amazon.com/gp/prod..._title?ie=UTF8&psc=1




"We've done four already, but now we're steady..."
 
Posts: 1199 | Location: MN | Registered: November 20, 2013Reply With QuoteReport This Post
McNoob
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"We've done four already, but now we're steady..."
 
Posts: 1199 | Location: MN | Registered: November 20, 2013Reply With QuoteReport This Post
McNoob
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I took the end of course Big Grin





"We've done four already, but now we're steady..."
 
Posts: 1199 | Location: MN | Registered: November 20, 2013Reply With QuoteReport This Post
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That looks delicious!
 
Posts: 5642 | Location: CO | Registered: October 11, 2005Reply With QuoteReport This Post
Savor the limelight
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That does look good And now I’m hungry again.
 
Posts: 6657 | Location: SWFL | Registered: October 10, 2007Reply With QuoteReport This Post
My dog crosses the line
Picture of Jeff Yarchin
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Looks great!

I’m trying a reverse seer on a rack of lamb on my Yoder tonight.
 
Posts: 12551 | Registered: June 20, 2007Reply With QuoteReport This Post
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Decided to try a flat brisket yesterday. Kind of got a late start and had to deal with a longer than anticipated stall but it was off the grill around 8pm. Fortunately I had made other food to eat in advance.



and some sliced...



I'd probably remove a bit more of the fat cap the next time. Also learned the top rack of the smoker is a little different than the bottom. Tried a new arrangement to catch the drippings and I think that may have added an hour or more to the cooking time. I ended up wrapping this in butcher paper around 163 when I stalled.

Pretty happy for my first time. Appreciate the help and inspiration! Having a blast with the new smoker and the family is loving the food.
 
Posts: 5642 | Location: CO | Registered: October 11, 2005Reply With QuoteReport This Post
Get my pies
outta the oven!

Picture of PASig
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quote:
Originally posted by bigeinkcmo:
Decided to try a flat brisket yesterday.

I'd probably remove a bit more of the fat cap the next time.


Yes, next time use a sharp boning knife or even paring knife to trim that down to around 1/4 to 1/8th inch.


 
Posts: 27157 | Location: Pennsylvania | Registered: November 12, 2007Reply With QuoteReport This Post
quarter MOA visionary
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I love Beef Short Ribs and saw this Korean BBQ video.
It looks fantastic and I'm going to make it sometime (when I get my heater working and water again).
Anybody make this?

 
Posts: 18797 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
Member
Picture of ShouldBFishin
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quote:
Originally posted by bigeinkcmo:
Decided to try a flat brisket yesterday. Kind of got a late start and had to deal with a longer than anticipated stall but it was off the grill around 8pm. Fortunately I had made other food to eat in advance.


Timing on briskets has been a fickle thing for me. They're either done a couple hours before or a couple hours after I think they should be. I now start about 3 hours before I think it will be done and if it's done early, I'll hold it in a cooler.
 
Posts: 1532 | Location: MN | Registered: March 29, 2009Reply With QuoteReport This Post
Yeah, that M14 video guy...
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Marinated chicken thighs and bacon wrapped asparagus...



Tony.


Owner, TonyBen, LLC, Type-01 FFL
www.tonybenm14.com (Site under construction).
e-mail: tonyben@tonybenm14.com
 
Posts: 4350 | Location: USA | Registered: February 13, 2001Reply With QuoteReport This Post
McNoob
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Oh yeah, looks real good Cool




"We've done four already, but now we're steady..."
 
Posts: 1199 | Location: MN | Registered: November 20, 2013Reply With QuoteReport This Post
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Yum! Smoked some andouille sausages yesterday to combine with red beans and rice. Turned out really good. Smoked them at 225 for about 2.5 hours. Really nice flavor.
 
Posts: 5642 | Location: CO | Registered: October 11, 2005Reply With QuoteReport This Post
McNoob
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Do you make your own snausage? Really been contemplated getting a meat grinder to utilize some of the trimmings I take off to use either in burgers or making my own meat sacks Big Grin




"We've done four already, but now we're steady..."
 
Posts: 1199 | Location: MN | Registered: November 20, 2013Reply With QuoteReport This Post
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Nah, these were from a local company, Polidori Sausage. I wouldn't mind grinding my own someday though.
 
Posts: 5642 | Location: CO | Registered: October 11, 2005Reply With QuoteReport This Post
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So last night I smoked those andouille sausages I mentioned above, about 225 for 2.5 hrs, here they are...



Doctored some Zatarain's red beans and rice with a sauted red pepper, onion, garlic, extra rice, and one of the sausages minced up finely.



Smoke ring...



Tonight the weather is still good so I smoked some chicken thighs. Did a quick brine and then a dry rub. About 2 hrs total...



Thankful to be eating good in CO.
 
Posts: 5642 | Location: CO | Registered: October 11, 2005Reply With QuoteReport This Post
My dog crosses the line
Picture of Jeff Yarchin
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Yoder experts, I am in the mood for a good burger tonight. I have a grind made with hanger steak, brisket and ribeye.

I know most people use the grill grates and seer at a high temp but I want some smoke flavor.

Any suggestions?
 
Posts: 12551 | Registered: June 20, 2007Reply With QuoteReport This Post
Savor the limelight
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I’m a beginner and don’t know about Yoder’s, but what I understand is smoke takes time. How about doing a reverse sear type of thing where you put the burgers in the smoker at 225 until the internal temp gets to where you want it and then searing them? I’m sorry if it doesn’t help, but I was just about to post this and it didn’t seem right to do it after your question:

Today is the day:
 
Posts: 6657 | Location: SWFL | Registered: October 10, 2007Reply With QuoteReport This Post
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