I finally feel like my brisket is coming along. I smoked a 4lb flat today on my Yoder D20. It was more just a project cook to see if I could figure some things out. 1st I dry brined it for 36 hours. Then last night I injected it with the beef injection recipe found under recipes, minus the salt. Hit it with some BBBR and threw it back in the fridge. Fired up the pit this morning, and threw that cold HOF on there, fat side down since I have the plate in there. I ran a fairly consistent and clean fire at 225 for the majority of the cook. I smoked it through the stall because I wasn't getting my color where I wanted it to be. Wrapped it after 6 hours in foil. temp was 181. 2 more hours in the foil and the temp was 202. I went ahead and pulled it off and cambro'd it for 3 hours. When I unwrapped it, it looked good but I wasn't feeling good about it because it felt a little stiff when I sliced it. That 1st slice fell and it had a my best smoke ring ever. I cut another piece and gave it a try. The slice held but separated with a little tug. I grabbed my phone and took a few pictures. I have a feeling I'm gonna be in a meat coma soon.
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Moderator
- Nov 2014
- 13678
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Buck 119 Special
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Dexter 12" Brisket Sword
Global
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Wusthof
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edible hen What kind of smoker are you using? Are you using a water pan? Depending on what kind of smoker you are using, we will be able to help you really bark that sucker up. There are a lot of us in here that have cooked a lot of briskets on various cookers.
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Moderator
- Nov 2014
- 13678
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
edible hen If I were you, I would get rid of the water pan for a cook. See what that does. For a long time used to run my Kamado with a water pan, and I was never getting any bark build up. As soon as I got rid of the water pan and switched to a heat deflector, the whole game changed for me. The thing is, your not going to get excellent bark with a ton of moisture in the chamber. Yes, you don't want it to be a desert in there but to much moisture really hinders bark formation. I also look to the PBC, no water pan. You should see some of the brisket bark i have built up with my PBC. I know those big rigs have a lot of airflow and they recommend water pans, but I have seen a lot of folks using fire bricks, steel or some other dense mass to help even out temps. I just don't see why people still use them to be honest. I am not trying to knock on those that do, but in my experience, they do little other than hinder my bark!!!
Another option to try if you don't wanna lose the pan might be to move the water pan closer to the other end, maybe half way down the rack, to cut down on the amount of water that is being evaporated into the cooking chamber. If I were you, I would get rid of it all together.
Give it a try and see what happens. I bet you'll be amazed by the results.
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Thank's Spinaker . I'll definitely give it a try. I've had the same issue with just about everything I've smoked. I'll probably try it with a butt next week after the weather improves here. Because if moisture is my issue, smoking in the rain isn't gonna help.
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Moderator
- Nov 2014
- 13678
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by edible hen View PostThank's Spinaker . I'll definitely give it a try. I've had the same issue with just about everything I've smoked. I'll probably try it with a butt next week after the weather improves here. Because if moisture is my issue, smoking in the rain isn't gonna help.
Also, we need to see a picture of that Yoder!!!Last edited by Spinaker; March 24, 2016, 10:42 PM.
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Wow!! Beautiful! I wann see it running. I bet its even sweeter. Thanks for sharing. edible hen
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It runs like a champ. I've tried to upload some blue smoke vids but the the files are too big. The cook today was an outlier, and hopefully a sign of learning. I babysat it, and ran clean even after wrapping.
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That's a nice looking rig edible hen . Have fun learning how to use it!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Thanks DWCowles. I'll admit it was a shock to the system going from a little bullet smoker to this. But I figured if I planned little side projects such as this, then it would take the pressure off to strive for greatness. And while I'm not there yet, I'm well on my way thanks to the tips I've learned here. If it wasn't for people posting their successes and "perceived" failures, I wouldn't have come nearly as close as I did tonight. I just hope down the road that I will be in a position to pay it forward.
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