The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-17-2013, 12:39 AM   #1
DENALI
Knows what a fatty is.

 
Join Date: 09-10-13
Location: Sonova Beach Kansas
Downloads: 2
Uploads: 0
Default First Packer on the Yoder YS640

I got a hold of a 12.5 lb Angus Choice packer from Sams Club. I trimmed it down the best i could and shaved the fat cap to 1/4" or a little less. I injected it with Kosmos brisket injection around noon (first time for this as well) then let it sit in the fridge until about 11:30 PM. I pulled it out then gave it a real lite coat of mustard to help hold the rub and hopefully promote a little more bark. I started the YS640 at about 11pm and set it for 180. At about 10 minutes after midnight i placed it on the lower grate, shoved a probe in it and closed the lid. Decided to do some cleanup after making a mess, opened the fridge to put the mustard away and seen the fat trimmings in a tub that i saved for no real reason. Decided what the heck it will either make it or break it so i put the second rack in place and distributed the fat trimmings above the brisket. Previously i had decided on fat side up but after doing some recent reading on the subject i decided to try this one fat cap down, with hesitation. I guess placing the fat trimmings above the brisket will help me get over it. I am prepared for a total failure since the whole shebang is new or new process, new smoker, first packer, first injection, fat cap down, first time using plowboys bovine bold, trimmings over brisket for drippings. We shall see! I plan to let it ride till morning then up the smoker temp to 225 degrees and go from there. I havent decided if when it comes time to wrap if i am going to foil it and add some beef broth or wrap it in butcher paper. I am torn on which way to go. I guess when it gets to about 160 i will flip a coin or ask my 7 year old. I will try to post pics as the cook progresses. Thanks

Trimmed Up and Injected with Kosmos Brisket Injection at noon.




Slathered and rubbed at about 11:30 PM




Placed in the YS640 at midnight set to 180 degrees





Covered up with the fat trimmings


__________________
There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!

Last edited by DENALI; 11-17-2013 at 01:00 AM..
DENALI is offline   Reply With Quote


Unread 11-17-2013, 12:51 AM   #2
BBQDaddio
Full Fledged Farker
 
BBQDaddio's Avatar
 
Join Date: 08-23-13
Location: San Gabriel, CA
Downloads: 0
Uploads: 0
Default



This is going to be lovely.

Can't wait for the final pron.
__________________
Q-ING on my: PBC, Weber OTG & Cookshack Smokette - Temped by Thermoworks TW-8060
BBQDaddio is online now   Reply With Quote


Unread 11-17-2013, 01:50 AM   #3
BigBellyBBQ
is One Chatty Farker

 
BigBellyBBQ's Avatar
 
Join Date: 11-15-08
Location: Lake View, New York
Downloads: 1
Uploads: 0
Default

nice start. .even with out the fat above, you will find a pool of juice sitting on top of the briskit...I cook a majority fat down, for comp 100% fat down...if you do not foil or paper, you will have a nicer, firmer bark...
__________________
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
BigBellyBBQ is offline   Reply With Quote


Unread 11-17-2013, 05:17 AM   #4
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Loving the pile o' fat.
sliding_billy is offline   Reply With Quote


Unread 11-17-2013, 06:00 AM   #5
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

Looks like a awesome start!
__________________
HELP BIGMISTA GET HIS DREAM


I'm officially a ZERO
IMBAS Certified MOINK baller
WWGALD

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 11-17-2013, 07:35 AM   #6
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

looking good
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Unread 11-17-2013, 07:40 AM   #7
AtlGator
Knows what a fatty is.
 
Join Date: 03-17-09
Location: ATL GA
Downloads: 0
Uploads: 0
Default

I cooked half a dozen briskets or more at 225 with middling results (to internals always above 190, wrapped/unwrapped/rested/you name it).

I then cooked one at 285 or higher accidentally one time (UDS temps got away from me while I was woking), and I have never looked back. Don't mean to hi-jack - your cook looks amazing. And I know with pellet poopers, you gotta cook lower to get smoke...

On second thought, I'm totally sorry for the hi-jack.



Enjoy your new cooker and keep us posted on the final output!
AtlGator is offline   Reply With Quote


Unread 11-17-2013, 09:35 AM   #8
ajstrider
is one Smokin' Farker
 
Join Date: 09-02-12
Location: Kentucky
Downloads: 0
Uploads: 0
Default

It looks good so far. One thing I found while cooking at lower temperatures on a pellet grill is that I like to pretty much cut all of the fat cap off. It just doesn't render out that well which is probably why people tend to cook them at 275 or hotter.
__________________
XL Big Green Egg, Weber Performer Platinum, WSM 22.5"
ajstrider is online now   Reply With Quote


Unread 11-17-2013, 10:25 AM   #9
DENALI
Knows what a fatty is.

 
Join Date: 09-10-13
Location: Sonova Beach Kansas
Downloads: 2
Uploads: 0
Default

Just a little bit of an update. At 7:30 this morning the IT was 147 degrees and I upped the yoder to 225. Currently, 10:20, it is at 165 IT so i need to decide pretty quick on my wrapping decision. I didnt take any pics yet this morning as if you are looking you aint cooking but i will take pics when i wrap/decide to wrap/decide to wrap in what.
__________________
There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!
DENALI is offline   Reply With Quote


Unread 11-17-2013, 11:58 AM   #10
DENALI
Knows what a fatty is.

 
Join Date: 09-10-13
Location: Sonova Beach Kansas
Downloads: 2
Uploads: 0
Default

Updated pics. I decide to wrap it in foil this time. I pulled it off around 11:20 when it was at 167 IT and brought it in and wrapped it. It looks really good, i think adding the trimmings above the brisket contributed to the bark a good bit and hopefully the moisture. Wont know if it truly worked out until its time to dig in. I also added one can of campbells beef broth when i foiled it.
The only thing i am wondering/worrying about at this point is that it hasnt seened to hit a stall yet and its right at noon and the IT on two different probes is showing 190 and 194. So i dont know what to think about that other than i just wasnt paying attention when it hit the wall and it might have pushed right on through it really quickly.

This is what it looked like when i pulled it to wrap it at 167 IT. The fat trimmings rendered down nicely. I think if a person didnt want to wrap at all through the whole cook this would even be more beneficial as they continue to render.




Here it is before wrapping.




And wrapped and back on the YS640
__________________
There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!

Last edited by DENALI; 11-17-2013 at 02:19 PM..
DENALI is offline   Reply With Quote


Unread 11-17-2013, 12:22 PM   #11
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Looking good so far!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 11-17-2013, 02:15 PM   #12
ajstrider
is one Smokin' Farker
 
Join Date: 09-02-12
Location: Kentucky
Downloads: 0
Uploads: 0
Default

Foil pretty much eliminates the stall for me.
__________________
XL Big Green Egg, Weber Performer Platinum, WSM 22.5"
ajstrider is online now   Reply With Quote


Unread 11-17-2013, 02:32 PM   #13
DENALI
Knows what a fatty is.

 
Join Date: 09-10-13
Location: Sonova Beach Kansas
Downloads: 2
Uploads: 0
Default

The dang thing says 208 in the thickest part of the flat. Still not totally probe tender...... worried its going to be overdone..........must resist urge to pull it off and toss it in the cooler....maybe another 30 mins and i will say uncle. I believe i will go ahead and remove the point when i let it vent and make some burnt ends out of it. Was going to save it for chilli or the next batch of beans but i want to let the housedragon try some burnt ends.
__________________
There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!
DENALI is offline   Reply With Quote


Unread 11-17-2013, 02:34 PM   #14
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

I know the feeling....................it ain't probe tender yet??????????
__________________
HELP BIGMISTA GET HIS DREAM


I'm officially a ZERO
IMBAS Certified MOINK baller
WWGALD

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 11-17-2013, 04:10 PM   #15
DENALI
Knows what a fatty is.

 
Join Date: 09-10-13
Location: Sonova Beach Kansas
Downloads: 2
Uploads: 0
Default

I pulled it off at 3:00 and the maverik said 209. Good news is it finally probed without resistance......probed like butter...... bad news is i think it was clarified butter. I am afraid its a tad bit over and now pushing pot roast texture judging by the way the point sliced and cubed so i am worried about the end result on the flat, time will tell. I will say that the moisture content of the point was out of this world. Extremely juicy, more so than i have ever had in the past. Anyhow I let the flat vent for 10-12 minutes then rewrapped it in double layered heavy foil and tossed it in the pre warmed cooler with some towels. It will remain there until its time to eat, 5 or 6 pm so until then so that will be a 2-3 hour rest. Below are a few more pics.


As it came off the Yoder and unwrapped








Here is the point separated






Here is the point sliced about an inch thick




The point, photo taken from the opposite end





The point all cubed up, notice it stranding a bit




The cubed point with some extra Bovine Bold and some KC style sauce before tossing together and getting back on the yoder to set the sauce


__________________
There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!
DENALI is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:50 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts