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I ended up putting it on about 8:30 that night. Got up a couple times to check on it, about 5:15 I got up to put some ribs on, my internal temp was about 165, so I pulled it and wapped it. Hit 200 it about 7:15 that morning, pulled it off, wrapped in a towel and put in a cooler, Opened it up...
I have a 14.2 pound brisket that i will probably trim down to around 12-12.5 pounds. We are having family lunch tomorrow about noon, so what time should i put my brisket on tonight. I was going to cook it on my Yoder 640 at 225 degrees. I want to let it rest for a couple of hours...would it be...
thanks for the info everyone...i'm thinking i may just use the egg since I am a little more familiar with it, and I can use the Flameboss to keep an eye on it for me throughout the night...
may get up early and throw a rack or two of ribs on the yoder to give it a shot...
I'm going to attempt my first brisket this weekend...and the more i read, the more I am unsure of how I want to do it. Cooking Sunday lunch for about 8 people
Getting my Yoder 640 delivered tomorrow, so I don't know if i want to use that or the Big Green Egg
Foil or no foil?
Inject? Spritz...
Just ordered a new Yoder 640 yesterday, and the one knock that I have read on pellet smokers is the lack of smoke flavor, so I was planning on supplementing that smoke with one of the AMazeN products...
Just wondering if there was a benefit to the maze or the tube?
So after the last smoke in the BGE did not go as well, I decided to do some chicken yesterday. I was a little nervous, because it was the first time I have every tried to do anything with chicken other than grill some breast on the old gas grill.
I bought two whole fryers from the local...
So the wife bought me a Large Big Green Egg right before Christmas...i have used it several times...grilled steak the day we got it, and made some pizza on Christmas day...both turned out great....
I bought a pork but half at the grocery store on Thursday. I was right at 4 pound...figured that...
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