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Recent content by yrrndsmoker

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  1. yrrndsmoker

    Smoked brisket

    I am also doing a 14 lb brisket tonight. I have never injected my briskets and they are always moist and tender. But you can also get the same result from injecting so its really just a personal preference. Good luck and happy smoking!!  Jeff
  2. yrrndsmoker

    Anyone have a retired MES40 they want to unload.......Updated, it's home

    It was really Nice to meet you and Jim!  Put her to good use. She deserves more than collecting dust on my patio and I know she's in good hands. 
  3. yrrndsmoker

    Anyone have a retired MES40 they want to unload.......Updated, it's home

    Of coarse!! Love salmon! Just sent you some pics to your phone. Just in need of some good Karma! Thanks HT, I try to pay it forward when I can.
  4. yrrndsmoker

    Anyone have a retired MES40 they want to unload.......Updated, it's home

    You never know man!  When i read this post I was thinking " Shoot, I've got exactly what this guy is asking for and been wanting to let mine go, but theres no way this guy is near me" Well I was wrong.  Doesn't hurt to ask around. Good luck Buddy! 
  5. yrrndsmoker

    Anyone have a retired MES40 they want to unload.......Updated, it's home

    A fine bottle of Kentucky bourbon and she's yours. Even comes with a cover.  She was one of my first smokers, but hasn't been used in a year or so. There ya go, merry christmas. I'm 2 hrs north from you (95 miles). 
  6. yrrndsmoker

    17 lb SRF's Wagyu Labor Day 2015 brisket

    Holy cow, this brisket is cooking fast!! Probed in a few different spots with thermapen in the flat and point and we're already at 180. Its only been in a little over 7 hours. Ive heard Wagyu cooks a little faster than reg but wow!! Pork belly is at 155 and looking great!
  7. yrrndsmoker

    17 lb SRF's Wagyu Labor Day 2015 brisket

    Heres the brisket 5 hrs on so far. You can see those drippings on top keeping it basted! Decided I would use a small pork belly that i had in the freezer. Threw the skins on top of the beef cracklins' (which were delicious! probably because i seasoned them also). Probably going to take the...
  8. IMG_2598.JPG

    IMG_2598.JPG

    • yrrndsmoker
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    • Album: 17 lb SRF's Wagyu Labor Day 2015 brisket
  9. IMG_2597.JPG

    IMG_2597.JPG

    • yrrndsmoker
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    • Album: 17 lb SRF's Wagyu Labor Day 2015 brisket
  10. 17 lb SRF's Wagyu Labor Day 2015 brisket

    17 lb SRF's Wagyu Labor Day 2015 brisket

  11. yrrndsmoker

    17 lb SRF's Wagyu Labor Day 2015 brisket

    Smoking a Snake River Farms American Wagyu brisket for this Labor Day 2015.  Smoking on my 22.5" WSM @225 degrees for  probably 20-24 hours. This behemoth barely fit in my smoker. Rubbed with 50% texas Salt Lick rub and 50% my own rub. Stay tuned!! All the trimmings to drip down and baste...
  12. IMG_2596.JPG

    IMG_2596.JPG

    • yrrndsmoker
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    • Album: 17 lb SRF's Wagyu Labor Day 2015 brisket
  13. IMG_2595.JPG

    IMG_2595.JPG

    • yrrndsmoker
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    • Album: 17 lb SRF's Wagyu Labor Day 2015 brisket
  14. IMG_2593.JPG

    IMG_2593.JPG

    • yrrndsmoker
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    • Album: 17 lb SRF's Wagyu Labor Day 2015 brisket
  15. yrrndsmoker

    Lone Star Grillz LSG 24x48

    Hey Joe, The vertical usually is 30-50 degrees cooler than the main chamber. Holds temp very well as it is also that 1/4" steel and is flange sealed on all 4 sides.  I think im going to have 2 extra grates and 2 extra sausage hangers added to the vertical.  One good thing about a 17 week lead...
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