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Recent content by Eric Hammer

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  1. E

    Are all pellets created equal?

    cookingpellets.com is my choice...
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    Trying to decide on which pellet grill

    Get a Yoder ys640 and don't look back. It costs more but it's worth it...
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    My first smoked Chuckie

    I was at Costco yesterday and they had chuck on sale....But I left with pork ribs.....But that looks good..
  4. E

    need your knowledge on boneless skinless chicken breasts!

    Sounds like I'd do the same..Brine, rub, and smoke. since your doing skinless breasts I'd cook them rather fast at 300. And sauce the last 15 min. When I brine pieces, I do 4 hrs. 6 or more for whole birds.
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    Smokin in Minnesota

    16hrs and it hit 200 and passed the probe test....now a 1.5 hr wait in the cooler for perfection....
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    Smokin in Minnesota

    12hr mark. 180 degrees...making progress. This is the biggest brisket I've done. Most briskets I can get done in 10hrs...
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    Smoked chicken

    If your smoking whole birds I would brine them. unless your doing beer can style....I use alot of catleman's grill ranchero seasoning...cooked at 275 till 168 in the breast. And I also spatchcock them as well. Makes for more even cooking...Or what ever seasoning you like...
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    BUTCHER PAPER VS. FOIL VS. NOTHING

    I wrap brisket at 170 till done at 200. pork on the other hand, if time permits no wrap at all. Sometimes I do ribs,3-2-1 , sometimes not at all... pork butt I wrap when I like the bark it has and cook till done....sometimes no wrap at all...I use foil on pork and paper on beef....smoking on a...
  9. E

    Smokin in Minnesota

    this is at 8.5 hrs. it's wrapped now and waiting for the stall to end...
  10. E

    Smokin in Minnesota

    Hi everybody, I'm smoking on a yoder ys640. I've had it for about 6 months now and It's awesome....At 2am this morning I put on a 18lb prime packer. smoking at 225 until I woke up at 9. Raised the temp to 250 and after 8.5hrs I'm sitting at 162 in the point and 167 in the flat.. almost time...
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