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I have always cooked for 15- 20 hours or so until the bone is loose, it needs time to break down the connective tissue , time is key NOT temp.
It usually goes something like this; 3-5 pm on the yoder to smoke until 8-11 pm pull and put in the oven at 200 until morning and when the bone is...
Sounds like a time issue. All that connective tissue needs time to break down when you can pull the bone out it's done. I don't know about others here but my shoulders take about 20 hours to cook.
Nice to hear i'm thinking of adding a YS480 to the mix i love my yoder witchita but I would also like the option/ ease of a pellet grill plus you can never have too many BBQ's
Another question! I know it varies but how long on average does it take to run a full hopper of pellets at 225?
I tried this the other day then had to make two double batches this is an excellent finishing sauce!
I agree with the other poster this took my pulled pork to another level
thank you, thank you, thank you !
I use lemon pepper often just not by itself as a base on brisket and pork ribs and often with
stubs lime rub or Traeger prim rib rub sometimes with a yellow mustard cap
getting too complex and fancy with rubs can sometimes ruin a good BBQ
I like my meat to cling just a little to the bone.
I dry rub and spray with a mix of apple cider vinegar/apple juice & yellow mustard and about the last 2 hours of coking I sauce the ribs for about an hour and foil for about an hour. I also use foil to speed cooking
Not sure if it’s right or...
All that and I totally spaced off getting pics of the finished products
Not as thick of a smoke ring as I would have liked other than that I was happy with the results.
I did a lemon pepper rub base , then frenches yellow mustard, then trager prim rib rub over that and fresh coarse black...
That was last night around 7:30 or so!
it's 7:15 so just shy of 12 hrs my temps have been running between 220-260 I rotated the briskets every 3-4 hours just put them in foil.
The small brisket is 12# it's internal temp is 160
The medium # brisket is15# internal temp is 182
And the large...