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  1. orthodoc

    Technical question about wrapping

    I love the advice I get here. I have gotten very good with brisket and pastrami with very consistent results.... except for the bark. I wrap in paper a good way into the stall when the bark looks good. When I unwrap there is a huge amount of pool liquid and the bark is soggy. Meat tastes great...
  2. orthodoc

    How to rest?????

    Been doing this a while and my briskets are now consistently awesome tasting and moist. I have done unwrapped and found that the bark came out too good.... very crusty and hard to cut. My standard is butcher paper an hour or so into the stall and take out when feels done, generally internal...
  3. orthodoc

    Beef belly burnt ends

    Started with a whole beef belly (beef navel). All-purpose salt/garlic rub followed by a traditional bbq rub (salt, pepper, paprika, garlic etc). Smoked at 200 for a few hours on my Yoder pellet to get some good smoke, then turned temp up to 250. Took 7 hours (suprisingly) to get to 190...
  4. orthodoc

    Pastrami

    I used a prime brisket and the brine and then run from amazingribs.com. brined 9 days. Rubbed. Smoked to 170 internal than foiled to steam a bit until 200. Phenomenal!
  5. orthodoc

    Short rib burnt ends

    Hello- I have asked this before but I am hoping for some new opinions..... Got big packs of short rib meat from Costco- says bone in but not long bone, but the meat is a huge hunk.... so essentially boneless. I want to do burnt ends. Cube it then smoke it so I get bark all around? Or smoke it...
  6. orthodoc

    Thank you to all... and some brisket/ribs

    thanks to everyone for the advice and help and happy holidays. Did a 16lb packer yesterday. Prime. 245 degrees, salt and pepper only, butcher paper at 165, took it off the Yoder 640 after 7 hours at 203 internal. Best one I’ve ever done. Amazing how quickly it cooked. And some chuck short...
  7. orthodoc

    Boneless short ribs..... burnt ends?

    I love smokingthe chuck and plate short ribs I get at restaurant depot. Just saw bones short ribs there and was wondering.... how would they be for making burnt ends? Seems like they’d be similar to brisket point. Anyone ever try this?
  8. 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
  9. 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...
  10. 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...
  11. 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!
  12. 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...
  13. 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...
  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

    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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