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The Yoder Durango - Beef Brisket Test w/Video
Hi all,
I had another opportunity to cook on the Yoder Durango yesterday. I was asked to come out and cook at Foothills BBQ & Grills and what better way to get some burn time on a pit then a Brisket.
We started at 4:30 AM and had the hood all smelling of peach wood. We cooked a 13 lbs. brisket, 3 roasts, a mess of wings, burnt ends and 2 whole Yard birds soaked in Mad hunky poultry brine. Yum!
12 hours later we pulled the brisket and Oh man!
It was extremely moist and the peach wood laid down a flavor that is hard to beat. The Durango was extremely consistent with the temp staying between 216 at the lowest and 239 at the highest point. For the most part it seemed to hold at 228 give or take 3 degrees. Keeping an efficient burn was a piece of cake as well.
Here's a video showing that "it did happen"
I ate enough Bovine yesterday to birth a calf this morning... 
[yt]http://www.youtube.com/watch?v=lfj9_bvAoYs[/yt]
I had another opportunity to cook on the Yoder Durango yesterday. I was asked to come out and cook at Foothills BBQ & Grills and what better way to get some burn time on a pit then a Brisket.
We started at 4:30 AM and had the hood all smelling of peach wood. We cooked a 13 lbs. brisket, 3 roasts, a mess of wings, burnt ends and 2 whole Yard birds soaked in Mad hunky poultry brine. Yum!
12 hours later we pulled the brisket and Oh man!
It was extremely moist and the peach wood laid down a flavor that is hard to beat. The Durango was extremely consistent with the temp staying between 216 at the lowest and 239 at the highest point. For the most part it seemed to hold at 228 give or take 3 degrees. Keeping an efficient burn was a piece of cake as well.Here's a video showing that "it did happen"
I ate enough Bovine yesterday to birth a calf this morning... [yt]http://www.youtube.com/watch?v=lfj9_bvAoYs[/yt]
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