I smoked at 250 for an hour to get the smoke, then finished at 300 until internal of 165. I was afraid of burning/charring so kept the temps low. For xmas dinner I’ll start at 275 then move to 350 and I think that’ll work.
I love when I get a random text that asks "any chance you could do 5 briskets for a banquet this weekend?" and can just be like "no problem". Workhorse is maintaining great steady temps even when it feels like 12F out.
Yep... I have the thermal blanket on and I notice it goes though noticeably fewer pellets in the cold than when it didn't have it on. I've only been doing 1/3 of a brisket at a time right now, and it's been stellar. My favourite is a quick whole chicken though... comes out amazingly tasty.
This is without the thermal blanket; it's one of the few accessories I didn't get when I initially bought it, but with how much more I've been finding myself using it even in the cold, I may take the money I make from this side job and pick it up.
Yay for tariffs! An online rub store that specializes in importing US stuff (rubs and W Sauce type stuff) has said that they're not going to deal with it and are closing up shop. That part sucks, but they're putting everything at 75% off for previous customers. Oh HELL yeah! Just loaded up on a bunch of stuff for pennies on the dollar.
I’m loving this Yoder smoker more and more every day. It’s -10 and dumping down snow, and I’m smoking some pork belly burnt ends for dinner. The insulating jacket on this thing works really well.
How easy is it to get the jacket on and off? It's the one accessory that I didn't initially get that I'm still considering.
Super easy. 2 mins to put on the first time, haven’t taken it off yet. My biggest issue to start was not realizing the front drip tray doesn’t fit with it so had to take that off. Just a few (3? 4?) fasteners and a lower strap is all it takes. Highly recommend. You just can’t do high temps with it on.
Smoked a pork roast for dinner tonight. I think it’s the best pork roast I’ve ever done, especially since it was an impulse thing that started at noon. 2 rubs… a sweet and a hot, both from Meat Church, on 400 for 30 mins with a smoke tube of apple chips, then 325 until 155 internal temp. Should make for amazing ramen tomorrow for lunch.
Any particular reason you went high first, then low & slow, as opposed to the opposite? Just curious, as I would think you'd want to get more smoke in the lower temp for longer than the opposite. But if it tastes good, it tastes good. Not arguing with results.
My mom's not a fan of the big smoke flavour, to be honest. The amount of smoke I got and the spritzed dry rub (apple cider vinegar and water), it came out awesome. Great flavour without being overly smokey. I do tend to find that this thing does impart a ton of smoke flavour at low temps. This way was more like the classic oven approach to build the crust and then finish off the cook. It worked out very well. I also wanted to get it done in time, so figured a high temp to low temp would allow me to better accomplish that.
I did throw in a big smoke tube with (apple) wood chips in it to give it that extra smoke at high temps to make up for it. It seemed to work.
The Wifey's the same way. I've smoked more meat in the first 6-7 years of owning the BGE than the last 14 years. Cooking an entire pork butt seems a bit much for one person.