This recipe breaks down how to cook a brisket for competition. This technique has been refined over time by collaboration from pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ and “BBQ Brian” Misko of the House of Q. Continue reading
The second season of Project Smoke premiered this weekend, featuring the national television debut of the Yoder Smokers Loaded Wichita offset pit! In the first episode, Steven Raichlen uses a butcher shop mistake to his advantage, with the unexpected delivery of beef plate ribs turning into Smoked Brisket On The Bone. He smokes them low and slow on the Wichita for ten hours with absolutely mouthwatering results. Here are some screen shots from The ABCs of Smoke, in case you missed it. Find the recipe and where to watch the show in your area or online at ProjectSmoke.org. Continue reading
We’ve said it before and we’ll say it again: Yoder owners are THE BEST. Hands-down.
Need proof? Check out our Official Forum, a place where current and future owners come together to share tips, tricks, and mouthwatering photos from their barbecue arsenals. Central Texas brisket has been a hot topic for a while, due in no small part to that Beard Award-winning fella down in Austin and the recent shortage of what used to be a cheap and abundant cut of beef. The story and photos below were posted by forum user Scott, who was on a mission to replicate Texan brisket bark in Western Michigan using his YS640. Looks like he nailed it!