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Favorite team:New Orleans Saints 
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Number of Posts:3204
Registered on:1/5/2008
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
[quote]weskarl[/quote] What's your favorite rub for brisket. I keep trying different combinations and such to try to find the right balance. I liked this last combo, but always open for new suggestions....
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
Used a combination of Butcher Prime Steak rub and Dizzy Pig Spicy Cow Lick. I usually leave a bit more of a fat cap on the flat, but this one they had trimmed that part for me and got a little aggressive. Point had way better marbling but the flat had more than a prime would have. I trimmed ...
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
[quote]Went by there the other night when we were eating at bill's but it was closed. It looked pretty sweet inside. [/quote] Best steak around at Bills :drool:...
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
[quote]Which model Yoder do you have?[/quote] Yoder YS640. Love it. Very versatile and well built...
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
[quote]Where did you pick up the meat, beard?[/quote] The Flora Butcher. He has some great stuff there...
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
[quote]I love that cutting board[/quote] Thanks. It's a Proteak board. Got it on Amazon. I think I'm going to get another soon with the juice channel for the messier cuts. ...
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
It was about a 12 pounder. Definitely not something for everyday eating. Apparently a lot of the competition guys have started using Wagyu to increase their chances of winning. ...
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
Ha ha. It wasn't cheap but it wasn't crazy expensive either. It was $12 per pound...
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re: Wagyu brisket on a Yoder pellet smoker - Dr Beardface
[quote]And now I'm starving. Thanks.[/quote] :lol: Figured it was better to post around lunchtime so folks can fill their cravings and hunger :cheers:...
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Wagyu brisket on a Yoder pellet smoker - Dr Beardface
After I was able to practice with a few choice and prime briskets, I tried my hand at a Wagyu packer brisket recently on my Yoder pellet smoker. I started the temperature at about 205 and left it there for about 10 hours then brought it up to 225 for the rest of the cook. I split the flat and point ...
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re: La Toque in Napa, CA, other recommendations. - Dr Beardface
[quote]I'll be looking for you Beardface.[/quote] :cheers:...
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re: La Toque in Napa, CA, other recommendations. - Dr Beardface
My wife and I are going next week. We are going to Farmstead one of the nights and we're going to Celadon the other night. Both came highly recommended....
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re: Purchasing a smoker- pellet or electric? - Dr Beardface
If you're going with a pellet smoker, I'd highly recommend the Yoder. They're built in Kansas, use thick gauge steel and stand by their product with great customer service. Louisiana brand is not quite as stout as the Yoder but better than the Traeger...
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re: Purchasing a smoker- pellet or electric? - Dr Beardface
I've been very pleased with my Yoder YS 640. [img]http://i63.tinypic.com/16bk0ee.jpg[/img] [img]http://i65.tinypic.com/npmhb4.jpg[/img] [img]http://i68.tinypic.com/1orc09.jpg[/img]...
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re: Whiskey/Bourbon/Scotch appreciation thread Volume II - Dr Beardface
[quote]Tiger Attorney[/quote] :cheers: to the PVW 20! What glass is that?...
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re: Whiskey/Bourbon/Scotch appreciation thread Volume II - Dr Beardface
[quote]As fall rolls around and we start seeing cooler temps and new releases things will pick up. This thread slows down every summer.[/quote] Very true. It's too hot for much of the fire water and there aren't many new releases. I switch to more rum over the summer....
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re: Whiskey/Bourbon/Scotch appreciation thread Volume II - Dr Beardface
[quote]100 down, 1400 to catch up with the last thread...[/quote] So true :lol: Still, here's to the first hundred :cheers:...
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re: Brisket Burgers? - Dr Beardface
One of my favorite burgers is made with a combination of brisket and short rib ground and mixed. We did one recently with those two and added bacon to kick it up a notch....
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re: Put this brisket on Smoker for 5 hrs. Then sealed it with foil. Over night cook. - Dr Beardface
You'll probably want to cook low and slow around 200-225 for the first part of the cook then to get as much smoke flavor as you can. Usually for competitions, less is more for seasonings as many judges want to be able to taste the beef. Something with mostly salt and pepper and maybe some onion and ...
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re: Put this brisket on Smoker for 5 hrs. Then sealed it with foil. Over night cook. - Dr Beardface
[quote] I'm smoking a brisket in a competition next Monday and am trying to figure out how I want to do this.[/quote] All depends on what you're going for. If I want more juicy and ok with less smoke flavor, I'll wrap it for longer. If I'm going for a better smoke flavor, I'll try to keep it unwr...
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