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Brisket - second time

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    Brisket - second time

    Second try at brisket. Got a 16lb prime brisket from Costco in Wichita (we live in Hays, Kansas). We were in Wichita for Offspring’s soccer game. Trimmed the brisket in the parking lot on the tailgate of the truck and then seasoned with Killer Hogs AP rub. Wrapped in foil for 6 hours (game plus travel) then when I got home used Black Ops Brisket rub. Set YS-640 at 230. Cooked five and a half hours on upper shelf. Color on brisket was good and internal temp was 145. Wrapped in foil and cooked an additional 5.5 hours to 203. Was prove tender. Faux cambro 3.5 hrs. Cut and served. Cheesy potatoes, grilled cabbage and onions with bacon, and taco salads for sides. Was super moist and delicious.

    Next time will wrap with butcher paper. Huge believer in using high quality of meat especially for brisket especially now since I had a prime brisket. My wife even told me she thought my father-on-law would like the brisket (huge compliment). Thanks all for your help.
    Attached Files

    #2
    Sorry for reorganization of pics.

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      #3
      By the last pic it looks like you demolished it!! Nice going

      Comment


        #4
        Congrats on killin' it.

        Comment


          #5
          Very well done.

          Comment


            #6
            beautiful, How was the smoke flavor. just got a ys640, I look forward to trying this out!

            Comment


              #7
              Smoke flavor was good. Not too much. My family and I prefer lighter smoke and this was perfect. Cooked unwrapped for 6 hours and then wrapped around n foil for remainder of the cook.

              Comment


              • Sweaty Paul
                Sweaty Paul commented
                Editing a comment
                I agree Jerod Broussard. Think I could do 3, possibly 4 with careful placement of thermometer probes.

              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                With mine I have 4 layers but not all usable due to brisket thickness. I can fit six but it's best for me to just cut the "mostly flat" piece (I don't totally separate, I just cut across so that the upper thin end of the flat is still attached to the point) and layer that fat cap down on the bottom. Then go fat cap up on the upper layers with the "mostly point" pieces.

              • Sweaty Paul
                Sweaty Paul commented
                Editing a comment
                I have two shelves, however, I’ve only ever cooked one at a time. Can’t eat more than one! 😃. Need more friends and a Costco closer than 2.5 hrs away.

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