Couple hours into a Beef Rib cook on the Egg.



Updated final result:

This message has been edited. Last edited by: smschulz,

Nice!

Excellent gentlemen. I'm going to have to step up my game. I'm still perfecting my NC BBQ.

I have a 13 pound full packer brisket going on the smoker at 11:00PM tonight.

Salt and pepper rub, 225 until the stall tomorrow morning then I'll add tallow I rendered today wrap it and back in until it's done.

I'll leave it wrapped and rest in in a Cambro until dinner.

quote:

Originally posted by Jeff Yarchin:


I have a 13 pound full packer brisket going on the smoker at 11:00PM tonight.

Salt and pepper rub, 225 until the stall tomorrow morning then I'll add tallow I rendered today wrap it and back in until it's done.

I'll leave it wrapped and rest in in a Cambro until dinner.

Will you put it on the top shelf of the Yoder or directly on the grates?

What pellets are you using?

.

Top shelf, point towards the firebox. I'm using Lumberjack Almond blend pellets.

quote:

Originally posted by Jeff Yarchin:
Top shelf, point towards the firebox. I'm using Lumberjack Almond blend pellets.

Did you trim that? Hard to tell from photo
Wisdom is, on a Yoder, trim more than a lump burner (almost all fat off)
I wonder if 225 is a little low, you'll be 15-20 degrees cooler on top shelf
I would set at 275 minimum
Hope that cooks OK for you

quote:

Originally posted by Jeff Yarchin:
Top shelf, point towards the firebox. I'm using Lumberjack Almond blend pellets.

I hope it turns out awesome.

I did a little corned beef brisket last week and it was kind of chewy, probably didn't let it spend enough time at the upper temp range or let it rest long enough.

Please post all the cook details after succesful completion and consumption


.

quote:

Originally posted by sigmoid:

quote:

Originally posted by Jeff Yarchin:
Top shelf, point towards the firebox. I'm using Lumberjack Almond blend pellets.

Did you trim that? Hard to tell from photo
Wisdom is, on a Yoder, trim more than a lump burner (almost all fat off)
I wonder if 225 is a little low, you'll be 15-20 degrees cooler on top shelf
I would set at 275 minimum
Hope that cooks OK for you

If it is an offset smoker you would be correct.
An Egg or pellet then the lower temp is fine if not ideal.
Don't rec all where I saw it but it seems brisket at 275 on offset is the ideal temp, I know that is what Franklin uses and I saw it somewhere else too.

Came out great..

^^^^ Brisket ~ the food of Gods ^^^^

Pellet guys, what are your preferred pellets?

I’ve been using Lumberjack.

Great smoke ring on that!
Did you go fat cap up or down?
I've recently gone to making burned ends with the point when the flat turns out really good.

Lumberjack are good pellets
I use BBQR's delight pecan and oak for everything on my YS640S, it's an obsession

quote:

Originally posted by Jeff Yarchin:
Pellet guys, what are your preferred pellets?

I’ve been using Lumberjack.

I have been using Premium Cookin' Pellets Perfect Mix for most everything for a while now. They were recommended by a pal whose team has been quite successful on the competition BBQ circuit. They do use a stick burner when being judged but it is what he uses at home in his Yoder, which I consider to be pretty good advice. This mix is a combination of hickory, cherry, hard maple and apple. Imparts a very nice taste and burns quite clean in my Memphis Elite. Very low ash. I also have a bag of the same companies 100% hickory if I choose to have a more intense smoke flavor. I have tried other brands and had success with most but really like the Perfect Mix for almost everything and always get compliments when friends stop by. Some find it a little mild but that can be offset by smoking at a lower temp during the initial part of the cook or just do low and slow all the way through if you have the time.

Sigmold, fat down.

Thanks guys

I felt inspired by this thread to support my local BBQ joint and eat myself into a meat coma today.

quote:

Originally posted by Legal Beagle:
I felt inspired by this thread to support my local BBQ joint and eat myself into a meat coma today.

Thats the spirit!

Jeff, that brisket looks perfect! Did some baby back ribs again.

Sig4eva,
Is that a cookshack you are using?

quote:

Originally posted by sigmoid:
Sig4eva,
Is that a cookshack you are using?

Sadly, I'm still using this electric smoker. I really need to upgrade to a real one. It does great but I would really love to get more smoke on my briskets. The smoke rings are barely there.

https://www.amazon.com/Char-Br...Smoker/dp/B00SMRXYCE