Yoder Smokers Community Forum

Out of the 10 or so packers Ive done, I decided to try cooking them separate as last time the point seemed to get too overdone and the flat was still a little tough.

Trimmed pretty much ALL of the fat off, seasoned it, put the flat on the bottom grate, point on top at 225 for 6 hours, wrapped in butcher paper and went to bed, this was at 12a

Woke up at 6a to find no pellets and a cold grill!

Checked it, it looked done, temp was around 140

Got the grill going again and threw them both on the bottom grate until internal was around 170

Let them rest in a cooler for about 2 hours

Hands down best brisket I have made to date! Super moist and tender!

Anyway, I said all that to ask, anyone else cook separate? Please share your methods! I will be doing it this way from now on!

I always let the grill go no longer than 5 hours before checking on pellets. And in my COLD Las Vegas winters at 35f, I still put a welding blanket and a moving blanket on the smoker.

On the fire at 9:30pm, bed at 10:30, up at 3 or 4 to check. I ALWAYS fill the hopper to the VERY overflowing top. Never ever ran out of pellets. I don't use pure pellets, mine have always had oak in them as a heat element. They are a mix. Q-Pellets, Lumberjack, there are others. Pure Cherry pellets are kinda low BTU, so you will burn through a lot more pellets. Pure pellets are great, how much you prepared to spend?

I use BBQrs delight pellets, used cherry and pecan for this cook, I know they are all oak base

Yoder_Herb, you follow The Sauce to a T?

No, I have my own manner of doing things. That is the best part of BBQ, make things your own.

Yoder_Herb wrote:No, I have my own manner of doing things. That is the best part of BBQ, make things your own.

Willing to share?

Not sure what yo share. I do separate, I use my own seasoning, I never inject...