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  1. orthodoc

    New to sausage qustion

    I am not a sausage eater, but I want to serve some at a BBQ fest for a bunch of guys... I have a Yoder pellet grill. What type of sausage do you suggest serving to go alongside Texas-style brisket, and how long/what temp do I smoke at? Thanks
  2. orthodoc

    Brisket cook time

    10pm is way to early on my smoker.
  3. orthodoc

    Brisket cook time

    I use a Yoder 640 and have put bigger briskets in at midnight and they have been done b by 11am and then need to be kept warm for 6 hours. A practice run is ideal, but if you can’t I’d get it seasoned the night before And put in at 4-5am. It will be done and rested right on time.
  4. orthodoc

    How much food to make???

    Well, we polished off one and a half briskets and 3/4 of the burnt ends, along with Cole slaw potato salad and the greens (key lime pie). And the brisket was perfect !
  5. orthodoc

    How much food to make???

    I probably know the answer, but would love some confirmation. I am having 15 decent size guys over for a feast. I have 2 14lb briskets, and 2 7lb pork bellys (for burnt ends). Is this enough meat??? Any suggestions for sides? My wife told me I need something green, so I got key lime pies. But...
  6. orthodoc

    Brisket cooking too fast?

    All of you were right. Temp at the grate level was perfect. I am now 6 hours in and the meat went to 160, then down to 155, and won't budge!!! So I guess it will be smoking most of the day as planned! Thanks and a great weekend to all.
  7. orthodoc

    Brisket cooking too fast?

    Hello and thanks to everyone for the time they take to participate, and a special thanks to our veterans always, but particularly on Memorial Day weekend. I have a Yoder 640. I trimmed a 14lb choice packer, and put it on the smoker at 6am today at 250 straight from the fridge. It hit 160 in...
  8. orthodoc

    What to expect with wagyu?

    hi everyone... I got a snake river farms gold brisket, about 12lbs.... Will this cook faster than a standard packer brisket (ie choice or angus)? I’m trying to decide when to put it on to serve at 7pm Thanks as always!
  9. orthodoc

    Short rib question

  10. orthodoc

    Short rib question

    appreciate everyone’s help always.... in a year of smoking I’ve gotten great meals consistently thanks to the help. I have been getting plate short ribs at restaurant depot. I just trim fat and leave skin on back. Season and smoke at 250 without disturbing until internal temp 190 or 195...
  11. orthodoc

    Newbie question for a turkey

    I have a yoder 640. I am doing my first ever turkey right now and I spatchocked it. Dry run for Thanksgiving. The thighs are already at 178 with the breasts at 148. I have read various things about what is optimal for thighs, but breast seems to be 165 final temp. Any argument with separating...
  12. orthodoc

    Brisket help for a newbie- way too dry

    Thanks Meat was probe tender and it fell apart when I sliced, bark was hard as a rock and thick. Meat was bone dry. Not sure why it took so long to get to temperature Next time a little higher temp to cook, wrap and pray?
  13. orthodoc

    Brisket help for a newbie- way too dry

    Thanks for the quick reply. So undercooked???? It was a 14 pounder.... should I have wrapped? Seems like after 20 hours, should have been to temp much sooner!
  14. orthodoc

    Brisket help for a newbie- way too dry

    Yoder 640. Did a packer brisket a month ago that came out fine. Wanted to do it again. Got the meat from a high end supplier, properly trimmed with 1/4 fat cap etc. Salt and pepper rub. Put it in at 225 last night. Had some temperature instability (went as high as 280 for an hour). I did not...
  15. orthodoc

    What's your occupation?

    Orthopedic surgeon for 20 years
  16. Newbie with a short ribs question

    Newbie with a short ribs question

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  17. orthodoc

    Newbie with a short ribs question

  18. IMG_3098.JPG

    IMG_3098.JPG

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  19. orthodoc

    Newbie with a short ribs question

    Thanks. Pretty good! Came off at about 180 in places. Could've been a little more tender but not bad!IMG_4590.JPG (943k. JPG file)
  20. orthodoc

    Newbie with a short ribs question

    I recently got a Yoder 640 and love it. Did a brisket, prime rib and a few racks of short ribs with great success. Today I did a single rack of beef short ribs and set the smoker to 225. Below freezing outside, but it held temp perfectly. The ribs went to 180 and stayed there for 4+ hours. I...
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