I have been smoking on a Yoder YS480 for about 8 years and never attempted a brisket. Costco had a sale on a prime grade full packer for $4.99lb. Yep, bit the bullet and brought it home. Got up this morning and trimmed, injected, seasoned and on to the smoker about 9a. I'm running at 250° for about 5 hours. The plan is to pull the brisket off, separate the point/flat wrap individually until IT of 208°. While the flat is resting, I will cube up the point for burnt ends and that will be our meal tonight. Tomorrow after the flat has been refrigerated overnight, I will slice up on the meat slicer for future brisket sammy's, tacos, french dips, hot commercial sandwiches w/gravy, ... etc. I can reheat the leftovers with our Sous Vide for other meals. I will update the Q-view as the day goes on. Cooking with hickory and supplementing w/cherry in a smoke tube. Wish me luck!
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