Brisket cooked low & slow in Yoder 640

[texomakid]

I started with a Select whole packer Brisket from Sams weighing in at 14.9 lbs and after I washed it and trimmed it it's probably close to 14 lbs. Loaded the Yoder with CookinPellets Perfect Mix pellets & the AMPS 12" tube with AMP Hickory pellets & set the Yoder on 215. This is the lowest temp I've cooked a brisket yet but after reading how some of you guys have cooked at this low temp I'm going to give it a try. Fat side down. I mixed up a batch of Jeff's Texas Rub, covered the brisket with the rub, and put it on for an overnight low & slow cook. My plans are to separate the point & flat in the morning and make burnt ends from the point. We shall see how it looks in the morning. I'm going to monitor temps in the flat and the point. I've positioned the brisket to where the flat is positioned where the temps typically run lower and the point is where the temp typically run higher. The goal is to smoke a Select grade brisket to tenderness.

 

[texomakid]

4 hours in the Yoder is holding temp amazingly well. Yoder temp shows 209 to 225, Thermapro probe on the backside of grill/brisket shows 200 to 215, Flat probe temp of 145 & point probe temp of 130. I didn't raise the door but by the look of the subtle smoke coming out of the stack I'd say the AMPS is still producing smoke. I do see the subtle smoke without the AMPS but it's intermittent as the cooker cycle pellets. My science project with Temp probes in all 4 corners of the door show 200 on both top gauges and 180 on the bottoms ones. For all you Yoder guys adjusting the dampener, I've got this one wide open so that blows the adjusting 5 to 6 inches in out the door. This is the first time I've seen these temp so uniform.

 

[texomakid]

Well the brisket turned out really good. The point was so tender and juicy but I still think the flat can be better (don't get me wrong, the flat is good it's just not at good as the point). I may separate them next time and try Al's method for cooking the flat in a foil pan with the onion soup.
Trimmed & cubed some of point for burnt ends. I did crank the Yoder up this morning to 225 but it was a 16 hour cook. I'm really starting to think I'm getting plenty of smoke without the AMPS. This Yoder seems to produce a very consistent clean smoke at temps below 250.
I just dusted the burnt ends with Jeff's Texas Rub and doused them in sauce then back in the Yoder for 2 hours @ 225. They turned out great. Between my bunch and some friends most of this brisket has been consumed. They don't last long around here.

 

[phathead69]

Looks good