Yesterday we had friends, neighbors and family over, this was my first ever brisket and first time smoking for a group since I got this back in March. I did an 11lb pork butt, 4 racks of baby backs and this 4.65lb brisket. I put the brisket on at 10:30pm Saturday night at 270* using hickory pellets. Wrapped at 165* and it finished at 5am Sunday. Being this was my first time I didn't want to do a packer since I had no idea how long this could take or turn out, plus I had to do ribs and finish the butt all by 2:30pm. I put in a cooler for 3 hours and then put in the fridge. Took it out an hour before guests were coming, sliced it, sauced it and put it back on the Yoder at 195* to re-heat. Very moist and tasted great. Thanks for looking.
Joe
used Oakridge BBQ Black Ops Brisket Rub
In the smoker
almost didn't get this picture, they were already lining up!
Joe
used Oakridge BBQ Black Ops Brisket Rub
In the smoker
almost didn't get this picture, they were already lining up!
