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First Pork Shoulder on Yoder YS640

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  • jlazar
    Charter Member
    • Oct 2014
    • 686
    • Texas
    • Backwoods Chubby G2
      Weber 22" Master-Touch GBS Kettle
      Blackstone 36 Griddle
      SlowNSear (Original)
      Fireboard Extreme
      Maverick 732
      Super-Fast Thermapen
      Rapala 7 1/2
      Bear Paws
      Weber Rapidfire Chimney
      Grill Beast 304 Injector
      G&F Suede/Leather Gloves
      Foodsaver V4880

    First Pork Shoulder on Yoder YS640

    I did my first pork shoulder on the new Yoder YS640 last week. It was a 14.5lb from Costco that had been precut into two pieces and no bone. It required almost no trimming. I wrapped each in butcher string and dry brined for 12 hours. A half hour before putting on the smoker, I dusted liberally with Memphis Dust.

    I started up the Yoder filled with BBQ Delight Hickory at 11pm and let it run at 350 until midnight. At midnight I lowered the temp to 200, put the pork on and added a 12" Amaze-n-Tube filled with lumberjack mesquite. Internal temps on the pork read 37 degrees. I went to bed and woke up about 4am. Looked at the Maverick and both were reading 85 so I went back to sleep. Got up at 7 and both were reading 135. The Yoder was holding steading showing 204 and had burned only about 3-4lb of pellets. I bumped the temp to 225 at this point and did not refill the Amaze-n-tube. I hit a stall between 160 and 175 that lasted several hours. But I did not wrap for this smoke. Total smoke time was between 15-16 hours. Pulled them at 201 and put into cambro for 3 hours.

    Observations:

    Pork. First time not wrapped. More bark than I ever had in the WSM. Color of bark was dark but not black like 15 hours in the WSM would be. Pork was very good, had a smoke flavor, and only a little less moist than when wrapped. Bark was thick and flavorful. Memphis Dust is fantastic and may become my new go-to rub for pork. Plan to try it on baby backs this week instead of the usual John Henry Pecan Rub.

    Yoder. Is truly a set and forget. Much more so than 18 WSM with the BBQ Guru Digiq. Temps appeared to hold very steady based on where I set the Yoder. Was surprised that both pieces of pork did not vary from each other by more than 2 degrees throughout the cook until temps reached the 190s. As expected, the smaller piece finished about 20-30 minutes earlier than the other. I estimate I used about 10-12lbs of pellets for the cook. Much less than what I was expecting from comments on this and other forums. Having done poultry, it does burn faster at 325-350 and the smoke at that level is almost invisible. Cleanup (vacuuming of firebox) and washing of grates takes half the time compared to WSM. A big difference - I always smelled heavily of smoke using the WSM. With the Yoder, your access is easy and from the front so you don't spend any time in the smoke. Really great for folks like me who wear contact lens. Click image for larger version

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    Last edited by jlazar; August 1, 2016, 02:48 PM.
  • Stevo
    Club Member
    • Jul 2016
    • 486
    • Georgetown, TX
    • Cookers:
      • RecTec RT-590 Stampede Pellet Grill
      • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
      • Camp Chef PG24 DLX Pellet Grill
      • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
      • Weber Genesis E310 Propane Grill with GrillGrates
      Accessories:
      • A-MAZE-N Smoke Tubes
      • Thermoworks Thermapen Mk4
      • Thermoworks Smoke Cooking Alarm
      • Thermoworks Big & Loud Timer
      • IR surface temp probe

    #2
    i needs me a pellet smoker...

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9696
      • Smiths Grove, Ky
      • 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.

      #3
      Beautiful pic and pork shoulder jlazar

      Comment


      • jlazar
        jlazar commented
        Editing a comment
        Thanks. Do you have any tips to pass on using a pellet smoker based on your experience with your Rec-Tec?

      • DWCowles
        DWCowles commented
        Editing a comment
        from the looks of those pork shoulders I don't think you need any tips jlazar

      • jlazar
        jlazar commented
        Editing a comment
        Thanks. Always looking to learn from you folks who have been doing this a lot longer than me.
    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4974
      • Winchester TN
      • Hardware
        Blackstone 36” Griddle.
        Slow 'N Sear Deluxe Kamado & Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0).
        DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney Starters (regular and compact).
        Joule, Instant Accu Slim.
        GrillGrates.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

      #4
      Beautiful cook jlazar! Memphis Dust is all I use on my pork ribs and butts. I cook on a BGE and 2 Weber Kettles + SnS.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13851
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        That's a great looking pair of butts jlazar .

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10997
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
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            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
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            Weber Spirit Gasser
            ******************.
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            Thermoworks MK4 (Orange)
            **************

            Accessories
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

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            ********************************
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            **************************

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            Buck 119 Special
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            *******
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            Lone Star Grillz 24 X 48 Offset

          #6
          Those look great. Congrats on the new tank in your arsenal. I love those cookers. I had the pleasure of running one at a class last weekend. Very nice rigs.

          Comment


          • jlazar
            jlazar commented
            Editing a comment
            Spinaker. Did they give you any tips on use of the Yoder during the class?

          • Spinaker
            Spinaker commented
            Editing a comment
            Yeah for sure. It was awesome. Really makes you want one. Big time. jlazar

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        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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