First off, Merry Christmas, New Years, Chanukah, Holidays, etc to all on this site and to your families as well. We have been running a nice 60-70 degree few days in Texas (Houston) and good excuse (not that I needed one) to get out and cook/smoke, etc. I spent a few days experimenting and learning my way around my Pitmaker Longrifle with a few tweeks and did some nice fatty beef plate ribs - figured the fat would hold me through my mood (I mean temp) swings. I then fed it to family who all enjoyed (probably because anything they did not need to cook and clean was a good start. After all was cleaned up and put away I received a call from a friend reminding me I promised to do a brisket for her husbands family who were in from South Africa. I did not want to repeat the lack of sleep on the Pitmaker, so I plugged in the Yoder and prayed. The prayer was because I have had somewhat mixed results with the Yoder - probably due to me and not the machine.
This was an interesting cook. I vowed not to sprits, not to open the cooker, not to look, not to worry, not to do anything except relax. Friend dropped off a 20 lb prime brisket from Costco ($3.55/lb). It was well marbled but i was apprehensive.
I put it in freezer for an hour to cool the fat a bit for ease of trim (had been on his counter in kitchen for 4 hrs.) Left 1/4 to 1/2 inch of fat on one side and cleaned off the other. Got a pretty good shape to the meat. About 3lbs of fat removed. Salt and pepper only (1/2 cup of each) that went on 1 hr before the meat his the smoker.
Set Yoder at 250 and the thermostat read 250 and Yoder guage read 250. Fireboard sitting 1 inch off point read 200 (probably cold meat, evaporative cooking, etc). Ran the meat form 11:30 pm until about 11 am next day. Pulled at 11 and wrapped. at around 3 pm I pushed it up to 300 to finish. Pulled at 199.8 degrees (had had enough and probe was showing done.) Brisket was very jiggly. Rested for 1.5 hours and they ate it. I was not there but heard it was good. Ate a piece cold today and good flavor and texture.
Got a good bark. Good flavor. Good cook over all for me and the Yoder.
I will add a few pics they too below.
- The Fireboard pics are if you are interested in the temps. The spike was the wrap (butcher paper) and I left the probe in the smoker.
- Wrap 1 & 2 are when removed after 11 hrs to wrap.
- Meat 1,2,3 are buddy cutting (I tired to explain the grain, cut, etc and he did his best.)
The point of this is that this was a good brisket on the Yoder (which I know the cooker can do.) Main thing was a great bark formation.
This was an interesting cook. I vowed not to sprits, not to open the cooker, not to look, not to worry, not to do anything except relax. Friend dropped off a 20 lb prime brisket from Costco ($3.55/lb). It was well marbled but i was apprehensive.
I put it in freezer for an hour to cool the fat a bit for ease of trim (had been on his counter in kitchen for 4 hrs.) Left 1/4 to 1/2 inch of fat on one side and cleaned off the other. Got a pretty good shape to the meat. About 3lbs of fat removed. Salt and pepper only (1/2 cup of each) that went on 1 hr before the meat his the smoker.
Set Yoder at 250 and the thermostat read 250 and Yoder guage read 250. Fireboard sitting 1 inch off point read 200 (probably cold meat, evaporative cooking, etc). Ran the meat form 11:30 pm until about 11 am next day. Pulled at 11 and wrapped. at around 3 pm I pushed it up to 300 to finish. Pulled at 199.8 degrees (had had enough and probe was showing done.) Brisket was very jiggly. Rested for 1.5 hours and they ate it. I was not there but heard it was good. Ate a piece cold today and good flavor and texture.
Got a good bark. Good flavor. Good cook over all for me and the Yoder.
I will add a few pics they too below.
- The Fireboard pics are if you are interested in the temps. The spike was the wrap (butcher paper) and I left the probe in the smoker.
- Wrap 1 & 2 are when removed after 11 hrs to wrap.
- Meat 1,2,3 are buddy cutting (I tired to explain the grain, cut, etc and he did his best.)
The point of this is that this was a good brisket on the Yoder (which I know the cooker can do.) Main thing was a great bark formation.
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