Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: PoppyBill on October 30, 2013, 10:40:43 AM
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Last Sunday I finally had time to try out the new Yoder.
Started with a 5.2# Shoulder Blade Roast (Boston Butt)
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131027_01_zps3ab56d8b.jpg)
I want to keep things very simple until I start getting consistant results. Once there I'll start experimenting with brines, injecting, etc.
Today just a dusting of Zattaran's
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131027_02_zps7d8abefb.jpg)
Wake up Big Guy! I want you hot & smokin' by sunrise!
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131027_03_zps864ed44d.jpg)
OK, one big yawn and then get busy.
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131027_04_zpsa86ceb09.jpg)
Meat and probes in place by 6:30. The door wasn't opened again until it was done.
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131027_05_zps1fcad379.jpg)
When I studied this picture a bit it dawned on me that the probes on the grate should have been further apart. I think I would have gotten a better idea of the balance of temps across the grate.
After about 10 hours the temps were even and steady, with a temp swing of 10*-15*. Aparently this wasn't good enough (I have a hard time leaving things alone) 'cause I started adjusting the damper. Temps were never even again throughout the rest of the cook. The left side temp stayed especially low, which is what I think contributed to the unusually long time for it to get to the IT I wanted.
By the way, the 68* reading was the ambient temp. Had a left over probe. Couldn't have that!
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131027_06_zpsc3f7467b.jpg)
Sitting on my deck just puffin' away. Looked good to me!
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131027_07_zps45d191f6.jpg)
It took 16 hours to reach an IT of 201*. Once it did I wrapped it up nice and snug and into the cooler it went. It was pretty late and I was tired, so off to bed.
Here's what I found a few hours later when I unwrapped it. I couldn't pick it up without it falling apart! This is the first BB I've ever been able to 'pull' with my bare hands in just a minute of two.
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131028_01_zps90966185.jpg)
And here's the result!
(http://i781.photobucket.com/albums/yy96/poppy_bill1/Smoking/131028_02_zps052c7f4e.jpg)
I'm delighted with how the Butt turned out... it was quite juicy and delicious, in spite of the unusually long time in the smoker. Didn't use a water pan either.
Overall I'm pleased with my first cook on the Yoder. There's a lot to learn before I can make the temps do what I want, but that will come with practice. I'm in the habit of keeping detailed notes on smokes, and I think that will help a great deal.
Thanks for lookin'!
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Nice work. Glad it worked for you, but 225 can take forever to get through the stall and up to pullable doneness. I would highly recommend at least 250-275 for cooking butt.
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Looks good! Thanks for sharing your experience.
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Nice work. Glad it worked for you, but 225 can take forever to get through the stall and up to pullable doneness. I would highly recommend at least 250-275 for cooking butt.
I agree here for a quicker cook on butts, they will still come out tender. Don
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I usually smoke butts at 250 - 275, too. If I pull at 190, or higher, and wrap it, it turns out real good.
But you know me...I'm just a backyard jack with an offset smoker.
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Nice work. Glad it worked for you, but 225 can take forever to get through the stall and up to pullable doneness. I would highly recommend at least 250-275 for cooking butt.
1st off, way to go. your 1st smoke on a pellet grill. your hooked and now part of the dark side. pellet smoking is fun. I agree the temp. I use to cook butts at 225 and it would take forever to get done. sometimes 16-19 hours. screw that. i give mine a couple hours of smoke at the lowest temp on my mak (165-170) then 250 for the ride. 8-10 hours till done / 2 hours wrapped in a cold oven / din, din time. ;)
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Thanks for the tips guys. For some reason I got 225* stuck in my head years ago, but on the next one I'll bump it on up to 250* and give it a shot.
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I usually go 225F on my Memphis until I hit the stall then bump up the temp to 260F
Great looking butt! Looks really moist and tender ;)
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Bill that is some nice looking pork you got there! How 'bout a sammich please? :P
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Uh oh... should have spoke up sooner. It was small, and we can suck up some BB.
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Great looking first cook on the Yoder Bill! And I am really glad everyone spoke up about the
temps cuz the last time I did a butt at 225 it went 15 hours on my Grid Iron. Will definitely be
cooking at a higher temp now or at least when it hits the stall. That's what I really dig about
this board everyone is knowledgeable and willing to share info with anyone.
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Great looking pork!
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Good looing 1st run and I like to go a bit higher on the cooks lately.
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That's one heck of a bark you got. Looks tasty!
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... That's what I really dig about this board everyone is knowledgeable and willing to share info with anyone.
You can say that again! Looks like it's unanimous ... next Butt goes in at 250°. I really do appreciate all the response. This is a great bunch of folks.
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... That's what I really dig about this board everyone is knowledgeable and willing to share info with anyone.
You can say that again! Looks like it's unanimous ... next Butt goes in at 250°. I really do appreciate all the response. This is a great bunch of folks.
I also do like Sparky suggests and run it on smoke mode for a couple hours first.
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It is so Awesome to see your first cook on your new pellet cooker, thanks for sharing and the pork roast looks Fantastic!!
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TentHuntR - I saw that and sounds like something I'd like to try.
Keymaster - Thanks, and it was better than anything I've smoked in a long time! Methinks the Yoder has a permanent home.
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WOW! Looks great Bill!