Cooking with a Pellet Grill

[&roid]

The “raw” meat pics were last night, everything got a dry rub and overnight uncovered in the fridge. 
 

scale is a little difficult on pictures but this is a LOT of meat!

 

Let’s see how it goes 😊

[rotuts]

@&roid 

 

fantastic.   would you identify the pieces of meat ?

 

I'd love to know more cookng details

 

Initial temp of the Yoder   temps you aim to,  then wrap 

 

different timings , then the final unwrapping.

 

your crowd is going to be surprised and impressed.

 

P.S.:  I know how big the Yoder is.

 

that is indeed a lot of meat !

 

Edited July 14 by rotuts (log)

[&roid]

2 hours ago, rotuts said:

fantastic.   would you identify the pieces of meat

so we have two whole butts, a plate of beef ribs (top middle of first pic) and a whole brisket (top left, first pic). Second pic is the brisket and third is the ribs. 
 

2 hours ago, rotuts said:

I'd love to know more cookng details

 

Initial temp of the Yoder   temps you aim to,  then wrap 

 

different timings , then the final unwrapping.

The Yoder is set to 225, started at 7pm with a plan to wrap each piece when it gets to 175. So far (four hours in) the ribs seem to be flying so they might end up not being wrapped (ie I don’t want to get up at 3am!). 
 

When each gets to final done point (200-205) they’ll be pulled off and snuggled in a blanket to rest. Once the last piece is done I’ll drop the Yoder to 150 and they can all rest in there till we’re ready to eat.
 

Big gamble here as I’ve never tried it exactly like this before but we’ll see.

 

Only two issues I foresee: 1 - something is fully done while I’m asleep and 2 - something takes forever and I keep people waiting. Will report back what happens!

 

The beef will be wrapped in butcher paper, the pork will go into a foil tray with a bit of liquid. 
 

Christmas Eve has nothing on this! 😂 

[rotuts]

@&roid 

 

i think you will be fine in the end.

 

dropping the temps as you plan adds a good margin 

 

of not over cooking.

 

lucky guests you are gong to have.

Edited July 15 by rotuts (log)

[&roid]

Got a decent sleep and all looking good this morning. 
 

pulled the ribs at around 530-6 as they were fully done. Wrapped in butcher paper and relaxing in a 140 oven while everything else finishes up. 
 

pork butt 1 and brisket also finished now after a couple of hours wrapped so they’re resting too

 

Just the final butt to do now, he’s still unwrapped as the bark needs a bit more work. Probably another hour or two I think. 
 

What’s really interesting to me is how much difference there is between 200 and 225. I kind of knew there wasn’t a linear relationship of time to temp but the difference is stark - my brisket cooks at 200 have taken 20+ hours (including ramping the temp towards the end), this one was done in just over 12. 
 

Pork butt 1:

 

 

 

beef ribs:

[Smithy]

5 hours ago, &roid said:

Got a decent sleep and all looking good this morning. 
 

pulled the ribs at around 530-6 as they were fully done. Wrapped in butcher paper and relaxing in a 140 oven while everything else finishes up. 
 

pork butt 1 and brisket also finished now after a couple of hours wrapped so they’re resting too

 

Just the final butt to do now, he’s still unwrapped as the bark needs a bit more work. Probably another hour or two I think. 
 

What’s really interesting to me is how much difference there is between 200 and 225. I kind of knew there wasn’t a linear relationship of time to temp but the difference is stark - my brisket cooks at 200 have taken 20+ hours (including ramping the temp towards the end), this one was done in just over 12. 
 

Pork butt 1:

 

 

 

beef ribs:

 

Those look beautiful! Please be sure to report the difference in texture, moistness and taste, if any, between the brisket that took 20 hours at 200F and the brisket that took 12 hours at 225.

[&roid]

What a great day - everyone loves the Yoder! By far the best food I’ve turned out at this event. 
 

The pork butts were really good - made me realise how little difference the rub actually makes though, they were practically identical despite having very different ribs pre-cooking. 
 

Brisket was okay - great flavour but had dried up a little on the bottom. I’d done it on the bottom rack so I think it was a little close to the deflector plate. Not sure how to deal with this in future if doing a fully loaded cook?

 

The absolute star of the show though were the beef ribs. They were also done on the bottom rack but the bones protected the meat perfectly. These were a bit of a last minute addition and had the simplest of rubs (just salt and pepper), but they were astonishingly good. Juicy, subtly smoky and so so tasty. 
 

The Yoder was the real star though, being able to cook this much food with such ease is amazing. I’m so glad it’s previous owner decided he needed space for that pizza oven!

 

 

[rotuts]

Fine report, thank you

 

the Yoder isa significant investment

 

but w minimal fuss , delivers like nothing else.

 

congratulations.

[rotuts]

over the weekend , the WHPS did two pork ' picnic shoulders '

 

as they were on sale :

 

 

 

 

 

 

 

 

 

these were done evening === >  overnight 

 

one was wrapped ,in an aluminum pan , the other not .  rested in the Yeti .

 

w a Ridge Zin.

 

more info later I hope  

[&roid]

Looking forward to seeing these! Was the wrapped vs unwrapped an experiment?

 

Genuinely shocked at how cheap you can get meat over that side of the pond! 

[rotuts]

@&roid 

 

hope to get more info as mentioned

 

as there were two pork hunks , it was decided to

 

wrap one , over an aluminum pan , to preserve the juices 

 

when done , then shredded over those juices 

 

vs just straight up to the pre-determend temp point.

 

the wrapped then rested in the Yehti 

 

im sure it was kept warm for some time .

 

rest :   TBD  I hope.

[rotuts]

@&roid 

 

yes , certain cuts of generic pork

 

and chickens can be had very reasonably 

 

if you wait for sales.

 

Stop & Shop is a large N.Eastern chain

 

its ownership is , oddly , Dutch.

 

that's where I got corned beef , os good quality 

 

before St.P's day for years.

 

they had St Louis cut and vac'd pork ribs not

 

that long ago on sale for$ 1.77 //lbs

 

WHPS got at least 4 for they Yoder 

 

but results that were said to be outstanding 

 

were poorly documented.

 

Im working on that.