Wood pellet BBQ

[Wiredawg]

From the looks of all that equipment it seems you have done this before. Most of the restaurants just put salt, pepper, onion powder, and garlic on brisket. That's all I put on them. A note to anybody else buying a pellet smoker...after using one, you will be the chief cook and no longer just get called when dinner's ready. Beware, you have been warned.

My Dad and a lot of the old school BBQers only used salt and pepper as rub. Every now and then, I'll do a basic one that is truly good.

One thing I do, regardless if I use the wood smoker or pellet grill is run up the temp to 500° F, put the brisket on, and bring the temp down to 225° over 30 minutes or so. For me the brisket bark is the best part.

Cheers and happy cooking! Ron

 

[TFucili]

For me the brisket bark is the best part.

Oh yeah!!!

 

[DHayden]

Wanted to post a picture earlier but had to wait till I got her cleaned up. An before I catch any crap I use pig panels to fence my dog in!!!
Favorite BBQ I’ve ever owned!

Snazzy, not even going to ask what the price on that thing runs

 

[Wayne M.]

I haven’t pulled the trigger yet. I’m trying to decide on the small rec tec or the next up size. That Yoder looks REAL SERIOUS!!

 

[DHayden]

Imagine how much delicious meat you could have eaten by now...

 

[Wayne M.]

What happened to that Yoder grille posted up here that looked like a piece of construction equipment? I wanted to show my wife.

 

[TFucili]

What happened to that Yoder grille posted up here that looked like a piece of construction equipment? I wanted to show my wife.

Post #35???

 

[Wayne M.]

Post #35???

Yup. I forgot it was a thumbnail. I found a Yoder dealer out in Dutch country. Geez that thing is way out of my league.
I want to hear about brisket, corned beef and the like on these pellet grilles.
I’m afraid this rec tec might be too small. IIRC they said it’ll fit a 13# bird easily. I’m not cooking for an army but I want to do brisket, birds and roasts. It’s in my price range though. Casual gas grille style Dinner for 4 (burgers n dogs) might be quicker on this due to its compact size and less area to heat.

 

[Bromiley99]

https://www.atbbq.com/grills-and-smokers/pellet/yoder-smokers-ys480s-pellet-grill-with-acs.html

They make them smaller and not on the competition cart, slightly more reasonable. Actually I bought mine used on Craigslist for about the same price.

 

[Wiredawg]

I cooked a spiral ham and sweet potatoes on my pellet grill today... collards cooked yesterday in the crockpot.

Cooking a brisket Tuesday.... she's working in the fridge. I'll post loading it, cooking it and just maybe show eating the coveted bark tip

Got just a little black pepper on it.

Cheers, Ron

 

[Wayne M.]

That ham looks incredible.

 

[Bromiley99]

Cooking a brisket Tuesday.... she's working in the fridge. I'll post loading it, cooking it and just maybe show eating the coveted bark tip

Just curious what your technique is on brisket. I always cook a packer, separate the point and flat after about 5hrs of smoking. Always make burnt ends out of the point and tacos out of the flat.

 

[Wiredawg]

All the packer briskets were gone, so had to get one without the cap. I cook them all the way through, separate when done, and slice it all. About an hour before done, I like to place couple sliced raw jalapenos in some foil and place in the grill. They shrivel up a bit and are so good on the sliced brisket. This one has a mixture of Italian dressing and Worcestershire sauce injected in it. I also sometimes use Tony Chacheire's Cajun Butter injection mixture that's really good too. Let them set around 4 days covered in the fridge before cooking.

When this is all over, I'll have around 40 family and friends over for brisket. chicken and sausage. Haven't found the pics of last big cookout, but still looking to post.

Cheers, Ron

 

[Superdawg]

Around Southern Kalifornia, some of the stores carry shoulder clod. I found it a little cheaper than brisket and less of a fat layer, so much that I don't need to trim it. Works great. Flame suit on....

 

[Wiredawg]

I like clod! My dad used to cook them low and slow on his home made brick BBQ smoker. Good Stuff!

 

[TFucili]

We cooked a clod in the ground for a store event a few years ago, and it was durn good!

 

[DHayden]

I cooked a spiral ham and sweet potatoes on my pellet grill today... collards cooked yesterday in the crockpot.

View attachment 120213

Cooking a brisket Tuesday.... she's working in the fridge. I'll post loading it, cooking it and just maybe show eating the coveted bark tip

View attachment 120214

Got just a little black pepper on it.

Cheers, Ron

Just a few questions:
1. what is your address?
2. when can I show up?

I know these are trying times so I will have my Covid negative test results in hand and will wear whatever protective gear you feel comfortable with (you dont want to see my ugly mug anyway)

 

[Wayne M.]

I know these are trying times so I will have my Covid negative test results in hand and will wear whatever protective gear you feel comfortable with (you dont want to see my ugly mug anyway)

Or you can just be first on line for Bill Gates' vaccination and transponder.

 

[AHutson]

It will be a while before I post any pics of cooking a corned beef or pastrami in my smoker. Not due to weather, I cure them myself. Takes a while but the results are much better. Check out Dr. BBQ's cookbooks for the pastrami. I use Alton Brown's corned beef recipe available for free online. Only modification needed is an extra day or two on cure times.

 

[AH64ID]

I also make my own pastrami, mostly out of deer or elk.

I'm down to 1 venison pastrami from the wife's deer.