Actually my wife requested brisket so I took a few pics but nothing ground breaking on this just really good eating. Also remembered I had this Signals Wifi Thermometer and figured I'd give it a full run out to see how this works since we finally got Wifi in the Barn.
Out of the package as a 16.5# Prime grade whole packer. Trimmed 2.75#. I typically only trim off bare minimum.
I actually used a thin slather of mustard on this brisket. We'll see if it affects the taste any?
Basic rub combo: Texas rub (my version) 1/2 cup course Kosher salt, 1/2 cup black pepper, TBS garlic powder, TBS Onion powder.
Into the Yoder 640 filled with Lumberjack Pecan blend & set at 230°. This Signals set up has been stashed in a drawer for years. So I get it plugged in set up, updated and working prior to putting the brisket in the cooker. I gave the device a full work out. Kind of a pain dealing with all the cords and such but it was fun to see the temps graphed. Just for fun I had 3 probes in 3 different places on the brisket.
Green line is in the flat - check out that stall
When a plan comes together...Perfect temps at all three probe (how the hell did that happen?
)
14.5 hours later + 2 hour rest
cutting board money shot - This brisket was so delicious, tender, & juicy.
Not much to cover here but the Signals device was fun and different. Wifi is cool and I look forward to upgrading the Yoder to Wifi in the very near future. Amazing how much that meat draws up during the stall and seeing that temp drop was interesting. So the graph was cool.
Ya'll this was only the 3rd prime brisket I've ever done. It was off the scale good. That SPOG rub is perfect on brisket as well as most anything. No taste at all from the mustard but the bark was spot on (to my liking) so I may use mustard for rub binder on brisket again.
Thanks for looking and fire up those smokers!
Out of the package as a 16.5# Prime grade whole packer. Trimmed 2.75#. I typically only trim off bare minimum.
I actually used a thin slather of mustard on this brisket. We'll see if it affects the taste any?
Basic rub combo: Texas rub (my version) 1/2 cup course Kosher salt, 1/2 cup black pepper, TBS garlic powder, TBS Onion powder.
Into the Yoder 640 filled with Lumberjack Pecan blend & set at 230°. This Signals set up has been stashed in a drawer for years. So I get it plugged in set up, updated and working prior to putting the brisket in the cooker. I gave the device a full work out. Kind of a pain dealing with all the cords and such but it was fun to see the temps graphed. Just for fun I had 3 probes in 3 different places on the brisket.
Green line is in the flat - check out that stall
When a plan comes together...Perfect temps at all three probe (how the hell did that happen?
)
14.5 hours later + 2 hour rest
cutting board money shot - This brisket was so delicious, tender, & juicy.
Not much to cover here but the Signals device was fun and different. Wifi is cool and I look forward to upgrading the Yoder to Wifi in the very near future. Amazing how much that meat draws up during the stall and seeing that temp drop was interesting. So the graph was cool.
Ya'll this was only the 3rd prime brisket I've ever done. It was off the scale good. That SPOG rub is perfect on brisket as well as most anything. No taste at all from the mustard but the bark was spot on (to my liking) so I may use mustard for rub binder on brisket again.
Thanks for looking and fire up those smokers!
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