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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-22-2013, 09:07 PM   #196
nucornhusker
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Quote:
Originally Posted by Ron_L View Post
Thanks! That's pretty much what I expected to read. I'm not sure why this guy was having such problems.
Could have been bad pellets? That is odd.
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Unread 09-22-2013, 09:13 PM   #197
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Quote:
Originally Posted by nucornhusker View Post
The bottom rack total is 23.5" x 42", and the top rack is 18.5" x 32.5".
How can you post numbers when the website hasn't been given a free Yoder to test?
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Unread 09-22-2013, 09:13 PM   #198
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Thanks for keeping the thread going, I appreciate all your info. I am really having a hard time holding off on getting a 640 wth comp cart.

Also, just want to say welcome to the new folks I see posting. Look forward to talking with yall.
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Unread 09-22-2013, 09:45 PM   #199
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BRISKET!!!!









Brisket was good!! Texas Tender.

I will be sticking with Lumberjack and BBQr's Delight pellets. They have a much better smoke flavor and don't burn as fast.
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Unread 09-22-2013, 09:51 PM   #200
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Quote:
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I will be sticking with Lumberjack and BBQr's Delight pellets. They have a much better smoke flavor and don't burn as fast.
If you had to pick one of the two which would it be?
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Unread 09-22-2013, 09:55 PM   #201
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Okay, that brisket looks FAKE! As in, it looks SO PERFECT that it can't be real! Looks like some great stuff on this machine!
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Unread 09-22-2013, 10:05 PM   #202
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If you had to pick one of the two which would it be?
I prefer Lumberjack, but many prefer BBQr's Delight. I've tried a few different brands, and those two are consistently the best for me. However, I prefer the flavor of Lumberjack, and I get them for less $$$.
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Unread 09-22-2013, 10:14 PM   #203
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Is that a custom or off the shelf rub on that brisket? It looks really tasty. Details my fellow YS1500 friend, details. :)
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Unread 09-22-2013, 10:38 PM   #204
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The top finished brisket picture (right brisket in the cooker) was a new homemade rub and wrap method I was trying for competition, I didn't like the way it turned out, won't do it again. The bottom finished brisket picture (left in the cooker) is good old Plowboys Bovine Bold, and I put a little bit of Lotta Bull Red Dirt on top to add a little color. In the end I don't think the Red Dirt added anything to the brisket. You really can't go wrong with Bovine Bold on a brisket.
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Unread 09-22-2013, 10:45 PM   #205
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I have a 5lb bag of Bovine Bold but I've never tried it on a brisket. I think a flat is in my near future.
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Unread 09-22-2013, 10:46 PM   #206
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Quote:
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I have a 5lb bag of Bovine Bold but I've never tried it on a brisket...





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Unread 09-22-2013, 11:14 PM   #207
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Does the upper shelf have a slide stop/anti tip catch on it?
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Unread 09-22-2013, 11:23 PM   #208
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Does the upper shelf have a slide stop/anti tip catch on it?
Slide stop, no. Anti-tip, catch at the back of the rack, yes. You can slide the top shelf out all the way except for the last 2-3 inches where it won't tip out or slide out.
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Unread 09-23-2013, 06:50 AM   #209
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Quote:
Originally Posted by unixadm View Post
I have a 5lb bag of Bovine Bold but I've never tried it on a brisket. I think a flat is in my near future.




What have you been using it on?

Not to hijack, but I apply Bovine very heavy on brisket and let it sit in the fridge for a couple of hours to let the rub rehydrate. It's also great on chuckies, burger and in a bloody mary!
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Unread 09-23-2013, 12:03 PM   #210
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Quote:
Originally Posted by Ron_L View Post




What have you been using it on?

Not to hijack, but I apply Bovine very heavy on brisket and let it sit in the fridge for a couple of hours to let the rub rehydrate. It's also great on chuckies, burger and in a bloody mary!
Hijacking from a mod!

No hijack at all, and that is exactly how is use it for brisket. I really like the bark I get by letting it sit in the fridge for a few hours first.

But I WILL have to try it in a bloody mary. Do you add it to Zing Zang, or just tomato juice and vodka with BB?

Now THAT is how you hijack!
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