Hello All,
Glad to be a new member of the pitmaster club. I decided to join this site after using it a few times as a reference for information on smokers, thermometers, and some smoking tips and wanted to contribute, at least minimally to the cause.
One of my favorite things, besides eating good food, is cooking good food for my family and guests. People say that I am a good cook, but the truth is that I am really just a foody that likes to eat well.
I purchased a Yoder YS640 smoker in March 17' after some research on smokers on this site and others. I wanted something that could be set on auto-pilot and was a quality product. So far, I am very impressed with this product. Along with a Fireboard thermometer gadget, I attend to my kids soccer and lacrosse games, run errands, and still feel relatively confident that my cook is secure.
So far I have cooked:
Pork shoulder 11 lbs - Used Lane's BBQ signature rub and xtra kosher salt. Turned out perfect. Cooked for about 12 hours. Wrapped and let rest in a cooler for 2 hours.
Chicken Wings (x3) - Used Mad Hunky Hot Whang Rub - everyone loves these
Prime Rib Roast - Fantastic. Great smoke flavor, easy to cook, steak sandwiches with leftovers were really good.
17lb Packer Brisket - S&P. Trimmed per Aaron Franklin video. Cooked 225 for total of 16 hours or so. Stalled at 167. Wrapped in butcher paper and cooked 8 more hours until it hit 197 - let rest for 1.5 hours. The flat was a little dry. The flavor was good but I was a little disappointed. However, I made burnt ends with the point mixed with and they were really good.
Pizza - easy and made a great crust.
2 Whole chickens - Very good smoke flavor, but I should have left on a little longer
Eye of round - This was very good when sliced thin. Great snack. Probably won't make again
Baby back ribs - I used the 3-2-1 method - (Johnny Triggs recipe despite warnings). The meat on the bottom rack got a little overcooked. The ribs had great flavor, but some of the overcooked areas were a little dry. Next time I might cook for 2 wrapped in the oven @ 225 vs. the smoker and then put back on with some sauce for the last hour.
Saturday I am cooking some beef chuck ribs (13lbs) I bought at restaurant depot. After I bought them, I noticed the Aaron Franklin recipe caller for plate ribs, but I have been given guidance on this site that they will essentially be the same. I can't wait to get started on these ribs. I will probably keep a frozen pizza on hand in case of failure
Sunday I am cooking another pork shoulder. Can't go wrong with that.
That is probably more than you wanted to know. I look forward to learning from this site and potentially contributing when I have something that may add value.
Happy Cooking,
Brett
Glad to be a new member of the pitmaster club. I decided to join this site after using it a few times as a reference for information on smokers, thermometers, and some smoking tips and wanted to contribute, at least minimally to the cause.
One of my favorite things, besides eating good food, is cooking good food for my family and guests. People say that I am a good cook, but the truth is that I am really just a foody that likes to eat well.
I purchased a Yoder YS640 smoker in March 17' after some research on smokers on this site and others. I wanted something that could be set on auto-pilot and was a quality product. So far, I am very impressed with this product. Along with a Fireboard thermometer gadget, I attend to my kids soccer and lacrosse games, run errands, and still feel relatively confident that my cook is secure.
So far I have cooked:
Pork shoulder 11 lbs - Used Lane's BBQ signature rub and xtra kosher salt. Turned out perfect. Cooked for about 12 hours. Wrapped and let rest in a cooler for 2 hours.
Chicken Wings (x3) - Used Mad Hunky Hot Whang Rub - everyone loves these
Prime Rib Roast - Fantastic. Great smoke flavor, easy to cook, steak sandwiches with leftovers were really good.
17lb Packer Brisket - S&P. Trimmed per Aaron Franklin video. Cooked 225 for total of 16 hours or so. Stalled at 167. Wrapped in butcher paper and cooked 8 more hours until it hit 197 - let rest for 1.5 hours. The flat was a little dry. The flavor was good but I was a little disappointed. However, I made burnt ends with the point mixed with and they were really good.
Pizza - easy and made a great crust.
2 Whole chickens - Very good smoke flavor, but I should have left on a little longer
Eye of round - This was very good when sliced thin. Great snack. Probably won't make again
Baby back ribs - I used the 3-2-1 method - (Johnny Triggs recipe despite warnings). The meat on the bottom rack got a little overcooked. The ribs had great flavor, but some of the overcooked areas were a little dry. Next time I might cook for 2 wrapped in the oven @ 225 vs. the smoker and then put back on with some sauce for the last hour.
Saturday I am cooking some beef chuck ribs (13lbs) I bought at restaurant depot. After I bought them, I noticed the Aaron Franklin recipe caller for plate ribs, but I have been given guidance on this site that they will essentially be the same. I can't wait to get started on these ribs. I will probably keep a frozen pizza on hand in case of failure
Sunday I am cooking another pork shoulder. Can't go wrong with that.That is probably more than you wanted to know. I look forward to learning from this site and potentially contributing when I have something that may add value.
Happy Cooking,
Brett
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