Recent content by skipdonohue

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  1. Beef Plate Ribs

    Beef Plate Ribs

  2. skipdonohue

    Beef Plate Ribs

    270 deg about 7 hrs on hickory & red oak .. Yoder offset. Just course salt & pepper
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    IMG_1786.JPG

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    IMG_1844.PNG

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    IMG_1842.PNG

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    IMG_1843.PNG

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    IMG_1787.JPG

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  9. skipdonohue

    Fire Management

    Thx guys, some great points made here..I do start with a chimney full of lump then add splits.. maybe I need even more coals.. it does seem most of my temp comes from flame and not the coals.. i will try closing damper once temp is set, I always run chimney damper and firebox side door wide...
  10. skipdonohue

    Fire Management

    I've had my Yoder Cheyenne for 3 years now, I would say I continuously produce great BBQ with it, despite my question here. My only complaint is getting the smoker to hold my target temp longer., I use splits around 12-14 inches long and around wrist size thickness. The pit has no leaks at all...
  11. skipdonohue

    Best way to reheat brisket

    I have finished my brisket at 5am, put it directly in the warming drawer, still wrapped in the butcher paper, in my oven which runs at 150deg and held it there till 5pm... it came out of there perfect temp and extremely moist... would never change this method for holding briskets
  12. skipdonohue

    My First Brisket!

    thx! there actually was a Texan helping... Franklins book.. lol
  13. My First Brisket!

    My First Brisket!

  14. skipdonohue

    My First Brisket!

    Brisket was not on the menu for my daughters bday party, but when I walked by a beautiful 10lb USDA Prime packer that Fairway incorrectly priced and stickered as Choice, I couldn't pass it up..  Fired up the Yoder Cheyenne, 250deg, hickory splits, rubbed with just salt and pepper and tossed it...
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    IMG_6408.JPG

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