Started out with a 13 lb. brisket rubbing with Draper's Moo'd Enhancer seasoning after the fat cap was trimmed.
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Set it on the Yoder at 150º for 2 hours and then turned it up to 225º. Here is the brisket a few hours after the heat was turned up.
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Here is the brisket pulled at 155º to separate the point from the flat.
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Now the flat is foiled in a pan to continue cooking and the point is chunked up and in a pan mixed with Draper's BBQ Smokin' Sauce and brown sugar for some burnt ends.
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Twice baked potato's back in the Yoder!
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Here we are after the flat reached 205º and after it had rested about an hour, then started slicing it.
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Plated pic of the twice baked potato, burnt ends and slice brisket.
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Burnt ends, gotta love them!
Thanks for looking!
Set it on the Yoder at 150º for 2 hours and then turned it up to 225º. Here is the brisket a few hours after the heat was turned up.
Here is the brisket pulled at 155º to separate the point from the flat.
Now the flat is foiled in a pan to continue cooking and the point is chunked up and in a pan mixed with Draper's BBQ Smokin' Sauce and brown sugar for some burnt ends.
Twice baked potato's back in the Yoder!
Here we are after the flat reached 205º and after it had rested about an hour, then started slicing it.
Plated pic of the twice baked potato, burnt ends and slice brisket.
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Burnt ends, gotta love them!
Thanks for looking!
