I've been cooking some food over the past couple of days. I did a full tray of BBQ beans, three racks of St. Louis Spares and two tri-tips on the YS1500 yesterday. I started at 3:30 AM and had everything finished up by 9:45 AM. For the beans I smoked a fatty and a pound of bacon first. Everything was for a potluck and half way through the cook my power went out for 45 minutes, so things came to a halt. Thankfully I got everything restarted and the food still came out great. People loved the food - I'm still getting emails about it on Saturday. I used Simply Marvelous Peppered Cow on one of the tri-tips and my porterhouse seasoning on the other. For the ribs, I used Simply Marvelous Pecan rub (first time) along with KC Masterpiece Original sauce (brushed once). I started misting them with apple juice after two hours and never wrapped. After the ribs were done, I sliced them into individual portions and poured a mix of hot KC Masterpiece and Apple juice over the top to keep them moist while they held in a stainless steam pan until served I cooked the tri-tips for a guy who works for me since I had room to spare. I requested he get them from Costco, but he brought my grocery store ones and they still came out excellent, though a little on the dry side since they were really small cuts.
Now onto today with the Assassin 28. I started a brisket flat just before 3 PM pacific and I expect it to be done within the hour. I trimmed a lot of the fat off of it, rinsed and injected with beef stock, worcester and a little seasoned salt. I then coated the outside with Simply Marvelous Peppered Cow rub, along with a little more salt. I let it sit for 30 or so minutes and then placed it into the cooker. I set the Stoker WIFI to 250 degrees using Stumps briquettes. For smoking wood, I'm using a mix of post oak, hickory and cherry. I placed the brisket in a foil pan at 168 degrees and am cooking to 205 degrees, though I will probe the brisket when it hits 200 for tenderness. In the pan I put some beef stock, worcester and some more rub. I then bumped the temp to 300 degrees because I'm getting hungry. I forgot I had it in the fridge and I needed to cook it.
I'll post up some finished pics of the brisket when it comes off the cooker shortly. It might be great, it might suck - but I'll still post pictures.
Now onto today with the Assassin 28. I started a brisket flat just before 3 PM pacific and I expect it to be done within the hour. I trimmed a lot of the fat off of it, rinsed and injected with beef stock, worcester and a little seasoned salt. I then coated the outside with Simply Marvelous Peppered Cow rub, along with a little more salt. I let it sit for 30 or so minutes and then placed it into the cooker. I set the Stoker WIFI to 250 degrees using Stumps briquettes. For smoking wood, I'm using a mix of post oak, hickory and cherry. I placed the brisket in a foil pan at 168 degrees and am cooking to 205 degrees, though I will probe the brisket when it hits 200 for tenderness. In the pan I put some beef stock, worcester and some more rub. I then bumped the temp to 300 degrees because I'm getting hungry. I forgot I had it in the fridge and I needed to cook it.
I'll post up some finished pics of the brisket when it comes off the cooker shortly. It might be great, it might suck - but I'll still post pictures.
