April 15th, 2019, 8:10 am
#1
* Abilene ** Abilene *
  • Joined: April 8th, 2019, 3:49 pm
  • Posts: 1

Well I've attempted my first packer brisket on the Yoder and other than the burnt ends it sucked.

Pre-trimmed weight was 13.5 lbs.
Separated the point and flat and removed excess fat
Applied rub
Into the Yoder at 250
At 5 hour mark both were at 165. Wrapped the flat in peach paper and put the point in a pan with beef broth.
Monitored temp until they hit 200 which was at close to the 12 hour mark
At 210 put the Flat in a cooler to rest for an hour
Came out like damn cardboard
Point was delicious

Any guidance is greatly appreciated

April 22nd, 2019, 9:20 pm
#2
* Abilene ** Abilene *
  • Joined: March 18th, 2019, 2:42 pm
  • Posts: 16

FWIW I’ve never cooked anything in a pan in my smoker. My brisket cooks whole to color. 165-170. Then wrapped in paper to 205ish. 30 minute rest which is super important. Then separate point and flat to make burnt ends. I’ve had really good luck using this method but there’s always room for improvement. Good luck

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