Used the new YS 640 to make a small brisket. End result was pretty good but I didn't get the dark bark on it. Have to figure out why. I wrapped in foil at about 155 deg. Still learning how the new smoker works.
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In my opinion you wrapped too early if you want good bark. Next time, allow yourself a couple hours longer and power right through the stall before wrapping. Don't wrap until it's at 170-180 and you'll like your bark more. -
I quit wrapping briskets. I like to punish them rather than wrap and allow them to get off the smoker earlier.
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Frank10231 I have a pellet pooper and what I started doing is separating the packer where I change my slicing (i.e. where you transition from slicing mostly flat to slicing mostly point). That way each "section" can get done when they get done, neither is at the mercy of the other. I just cut right through it. My driest brisket ever was wrapped at the stall.
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Very nice!!Comment
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The nice thing about Pellet grills is they are pretty much set it and forget it (unless you run out of pellets or power goes out) so I pretty much do all my pellet cooking overnight. Let it take as long as it wants to! I dont wrap briskets on the pellet grill much either cause it doesnt put out much of a smoke flavor that way I get a great bark as well!. Now since you got the comp cart you probaably gonna do compatitions lol so everythign I just said is wrong lol. The pictures are of a Brisket I did for a video last weekend. I didnt wrap it and it still came out juicy and had wonderful bark!
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When is the video? I love a never wrapped hunk of meat. -
That looks great. I will try both techniques. That just let's me play with my new smoker more. -
Jerod Broussard here is the link: https://youtu.be/w17kWWcjmIA remember I'm still mad at the world for recent events so probably shouldn't be talking about certain things lol. I really do like the MAK just unhappy with one aspect lol.
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