Last Sunday I finally had time to try out the new Yoder.
Started with a 5.2# Shoulder Blade Roast (Boston Butt)
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
Wake up Big Guy! I want you hot & smokin' by sunrise!
OK, one big yawn and then get busy.
Meat and probes in place by 6:30. The door wasn't opened again until it was done.
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!
Sitting on my deck just puffin' away. Looked good to me!
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.
And here's the result!
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'!
