Probing in this case is not referring to sticking temp probes in. Probing to test doneness is the classic stick a fork in it. If it goes in easy and twists easy, the brisket is done.

I’d verify this with someone else because I’ll be doing my first brisket this week, so I have zero experience and I’m just parroting something I read in the internet.

I only say temp probe as that is usually what is convenient. It can be a fork or thick toothpick. When your brisket is about 195 start sticking something in it to feel if it’s done.

Having some guests over Friday for the best pork chops they've ever had

Yes with putting a probe in to monitor temp but I don't recommend stick probing until it is 203-205F. No reason to stick a bunch of extra holes to let the juices out. Almost all of the top competition guys shoot for 204 so there is that, and yes the toothpick test is the final word, it should slide in like a room temp stick of butter.

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.

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

I took the end of course

That does look good And now I’m hungry again.

Looks great!

I’m trying a reverse seer on a rack of lamb on my Yoder tonight.

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.

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?

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.

Marinated chicken thighs and bacon wrapped asparagus...



Tony.

Oh yeah, looks real good

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

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?

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:

I went ahead and turned the grill grates smooth side up, opened the diffuser, cranked it to 500 and seared them for 3 minutes per side, I sprayed duck fat on the grate just before putting the burgers on.

They were outstanding, a cartelized crust on the outside and medium rare'ish in the inside.

Thanks for that recipe, I'll try that next time.