I was anxious to try my second brisket, so on Monday I went to Costco and purchased a 17-pound packer prime brisket. When I got it home I trimmed off the fat that I didn’t want and dry brined it with Morton’s Coarse Kosher Salt. Using about ¼ tsp per pound, I didn’t want to use any more as the 2 rubs that I was going to use both had salt as the first ingredient. I then wrapped it in plastic wrap and put it in the frig.
On Wednesday morning I got up at 6, fired up my Yoder YS640 with hickory and mesquite pellets and set the temp at 225*. I then unwrapped the brisket and injected it with my SpitJack injector with a mixture of Kosmos Reserve Blend and 1 cup of beef broth.
Then I applied my dry rubs, some Plowboys BBQ ‘Bovine Bold’ and then some Cattleman’s Grill ‘California Tri-Tip’; and then onto the smoker, where I attached 4 temp probes from my ThermoWorks ‘Signals’.
I then set my ThermoWorks ‘Extra Big & Loud Timer’ to start counting up so I could see at a glance just how long the brisket had been on the smoker.
Here is a picture of what it looked like just before it went on the Yoder.
On Wednesday morning I got up at 6, fired up my Yoder YS640 with hickory and mesquite pellets and set the temp at 225*. I then unwrapped the brisket and injected it with my SpitJack injector with a mixture of Kosmos Reserve Blend and 1 cup of beef broth.
Then I applied my dry rubs, some Plowboys BBQ ‘Bovine Bold’ and then some Cattleman’s Grill ‘California Tri-Tip’; and then onto the smoker, where I attached 4 temp probes from my ThermoWorks ‘Signals’.
I then set my ThermoWorks ‘Extra Big & Loud Timer’ to start counting up so I could see at a glance just how long the brisket had been on the smoker.
Here is a picture of what it looked like just before it went on the Yoder.
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