RyJ Churchill ORM MAY 2017 (XNYRW4)

[Jfeath74]

Christmas Eve started early with putting a brisket on the pellet grill at midnight to let smoke throughout the night to have ample time to smoke and rest for Christmas Eve dinner. Off to bed and woke up at 7am to find a nice bark establishing. Decided to fire up an RyJ Churchill while waiting for it get to the point to be ready to wrap. 

This box of RyJ Churchills have been excellent, so high hopes for my Christmas Eve morning smoke. This cigar appears to have spectacular construction with a beautiful rosado wrapper with tons of sheen and no large visible veins. Draw at cold feels near perfect. 

1/3 - From the get go there are notes of stewed fruit, black berries, toasted bread and some wood notes in the background. Draw is perfect, smoke is thick and lush, touch under medium strength, perfect Christmas Eve cigar! 

2/3 - Dark fruit notes have evolved to a sweeter berry and cream profile. Wood notes still present in background. Outside a bit of a wonky burn on one side, cigar seems near perfect. Aroma is spectacular, even with a little wind present, I find myself  wafting the smoke around my nose. 

Pairing - Paired this morning cigar with a single origin Ethiopian coffee bean from Onyx called Tropical Weather. Onyx list notes of mixed berries, sweet tea, raw honey and plums. Perfect coffee to pair with the berry forward RyJ!

3/3 - cream note has dissipated and sweet berries has gone back to a darker berry profile. Some earth and leather notes build near end to go with wood notes that have been present throughout. Draw was perfect throughout, built up to medium strength. Burn was wonky on one side and required a touch up, may have been a result of some wind and smoking too fast. 

Appearance 10/10

Draw 10/10

Burn 7/10

Aroma 10/10

Complexity 8/10

Taste 48/50

Total 93

Christmas Eve pictures:

[Chas.Alpha]

Awww, Merry Christmas friends! 😻

[rcarlson]

That's how you do it.  My Old Lady bought me a Komoda for x-mas.  I'll have to hit you up for the tips on the brisket; the triple-lindy of meat-smokin'.  

Great review.  Good luck.  

[Jfeath74]

35 minutes ago, rcarlson said:

That's how you do it.  My Old Lady bought me a Komoda for x-mas.  I'll have to hit you up for the tips on the brisket; the triple-lindy of meat-smokin'.  

Great review.  Good luck.  

Thank you. Feel free to message me any questions. Short version was 8 hours at 200F. Wrap in butcher paper, crank heat to 250F for additional 6 hours. Time depends on size of brisket. Wrap at 160F internal temp, pull at 200F internal temp. Wrap in towel, put in cooler to rest 2-4 hours.