Recent content by Derek Yoder

I also prefer butt over brisket, and very much prefer foiling the brisket. I have had mixed success with briskets in the past...then I stated the following method...smoked to 170, then foil with some beef broth until 200. Split point from flat at 200, wrapped flat tightly in foil to rest, and...

I know that many people here really like the cast iron grates...and don't get me wrong I really like them as well. However, I just recieved (Fed Ex guy dropped them off this morning) 2 stainless steel hinged grates (one for my performer, and one for my WSM). I can't talk to their performance...

Yep, try Open Pit, and Bulls Eye original...I'm not a fan of either of these by themselves, but combining them is like majic. A frind did this, and I couldn't believe it was those to...mainly, just try to find opposite flavors (sweet vs smokey).

Great looking plate, but I was wondering how do you like the Smokenator? I have never seen this, and it looks like a great idea for smaller cooks that you don't want to set up the WSM. How does it do at getting to temp and keeping them stable?

Stuart, Do you put a clay saucer in your water pans, or just wrap the water pans in foil?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry P.: Sorry Derek but I've heard steam burns are no fun. Think I'll pass on this . Sure, liquid will soften bark like when foiling ribs. I'll...

I kind of disagree. No we do not use water (or other liquid) in our ovens for short cooks, but we do for long ones (roasts) or also in slow cookers. Now does it affect the moisture content in the middle of the meat? No, but it does on the outside. Now is it the same as putting the meat in...

I am looking at getting a DigiQII and saw that the main unit is waterproof (or at least water resistant), but haven't seen anything regarding the blower. So just checking to see if the blower is able to be used in the rain? If not, what do people on here do to protect it on cooks where it rains?

Scott, It is the same as foiling and putting in a cooler to rest...I just used the microwave so I didn't have to get the cooler down (I was being lazy).

Scott, I just did my first brisket in over a year for the Super Bowl (I only do packers). Normally I did as you said (separated the point from the flat at about 170). Foiled the flat, and put the point back on the smoker for something like 2-3 hours. Well this time (on advice from others...

Like Michael said, it is a personal preference...I normally sauce both sides on the grill..I really like what high heat does to the finish, but only for 5 mins or so...then I take them in and add a glaze to them right before cutting them. Great...now I'm hungry again!

Depends on how much work you want to put into the chili...80/20 ground chuck is fine...to really add some flavor, I smoke a full packer brisket, and then use the cubed point meat as well...talk about good chili. The other thing that I add is bacon...I know it sounds weird, but man does it work...

David, regarding the ribs...I would smoke for 3 hours at about 240-250...then foil and put in the oven at 250 for about 2 hours (put something in the foil with the ribs like apple juice, pineapple juice, or a combo of brown sugar, squeeze parkay, and honey). Then take out of the foil and...

If you can get some I suggest Maple and Apple...Pecan works as well in place of Maple, but I like Maple better.

Sounds good. Keep the brisket fat side down like you have it listed. The drippings from the Butt will replace the need to have the brisket fat side up. Also, I would suggest you taking the Butt to 200-205 instead of 195...that extra 5-10 degrees makes a huge difference in fat rinderings...