May 29th, 2017, 1:19 pm
#1
* Abilene ** Abilene *
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On my YS640, if only cooking a brisket and only using the bottom rack, what should I do to prevent the very bottom of the brisket from getting over cooked and tough? Bottom rack seems a little too close to the heat deflector, and ambient heat is causing the bottom to overcook.

I usually cook at 250 the whole time, fat side up. I don't flip or move the brisket at all during the cook, it stays centered on the bottom rack with the point facing the smoke stack side. Thanks.

May 29th, 2017, 1:35 pm
#2
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Always fat side down. Fat side toward the heat on any Yoder cooker.

Yoder_Herb
May 30th, 2017, 7:55 pm
#3
* Abilene ** Abilene *
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Ok, I'll cook it fat side down next time, but I live in Texas so someone may call the brisket police on me.

Thanks, Herb.

June 5th, 2017, 11:15 am
#4
* Abilene ** Abilene *
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Herb,
I am intrigued with your fat side down on a Yoder. Why would that be so? I have had pretty good success with fat side up but I am always willing to try a different method. Just trying to understand your reasoning. Happy Q'ing.

Tom

Yoder 640 on Comp Cart
Traeger Texas
June 5th, 2017, 11:45 am
#5
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Ask any oldimer of BBQ, and they will tell you to put the fat toward the heat. Aaron Franklin says to do this too. So, you have to understand how any particular cooker cooks, or where the heat comes from. In all Yoder cookers, the heat comes from the bottom of the cooker, so they cook from the bottom up, thus, fat cap down. With Aaron Franklin's cookers, the heat comes from the top of the cooker, so they cook from the top down, thus fat cap up.

It is a wives tale that the fat melts into the meat. Al it does is melt and fall off the meat. The meat is mostly water, and the fat is mostly oil. We all know that oil and water will not mix. Take a sponge, get it really wet, and pour cooking oil over the top of it as an illustration that the fat on meat does not melt into, or baste, the meat.

Just as an aside, I always remove all of the fat from brisket and pork butt. I also always separate the point from the flat and cook them separate.

Yoder_Herb
June 6th, 2017, 9:29 pm
#6
* Abilene ** Abilene *
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triplet wrote:Herb,
I am intrigued with your fat side down on a Yoder. Why would that be so? I have had pretty good success with fat side up but I am always willing to try a different method. Just trying to understand your reasoning. Happy Q'ing.


I agree with having success with how You are doing it Tom... Like You, I'll give it a try...

Terry
June 7th, 2017, 6:29 am
#7
* Abilene ** Abilene *
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Herb I am going to try fat side down this weekend. Sorry I can't cut the point off the flat yet or trim all the fat off. I like a little fat. Thanks for answering my question above.

Tom

Yoder 640 on Comp Cart
Traeger Texas
June 7th, 2017, 9:22 am
#8
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That I the best part about BBQ, it is all personal choice. Make it your own, and do it your way.

Yoder_Herb

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