I had family coming to town so I decided to splurge and order a brisket from Double R Ranch. I received it quickly after I ordered and it came frozen about 4 days before I was set to smoke. After thawing it in the fridge, I trimmed it up, injected it with KosmosQ Smokehouse Reserve Brisket Injection, and rubbed it down with Oakridge Black Ops Brisket Rub and threw it back in the fridge for about 12hrs.
I set my alarm for 5am Saturday Morning and fired up the Yoder and set it to 240. Brisket went on at about 530 and I unsuccessfully tried to go back to sleep.
At about 3:45pm the brisket hit 165 and I separated the point from the flat and wrapped them both in butcher paper and cranked up the yoder to 300. About an hr later the point was up around 200 and probed like butter so I pulled it off cubed it up, drizzled in sauce and honey and back on a foil lined cookie sheet for about 20mins for some burnt ends.
The flat finally probed tender at about 208 degrees and right before 6pm. I let it rest in a cooler for about an hour and then sliced it up. We made a few sides or cornbread, beans, and my personal favorite suddenly salad.
All in all this was the best brisket I've ever smoked, it was super moist, super tender and tons of beefy-ness. The rub was awesome with a slight heat behind it and I will definately use this combo again. I'm looking forward to trying this again soon with a cheaper brisket and seeing if I can recreate it.
I set my alarm for 5am Saturday Morning and fired up the Yoder and set it to 240. Brisket went on at about 530 and I unsuccessfully tried to go back to sleep.
At about 3:45pm the brisket hit 165 and I separated the point from the flat and wrapped them both in butcher paper and cranked up the yoder to 300. About an hr later the point was up around 200 and probed like butter so I pulled it off cubed it up, drizzled in sauce and honey and back on a foil lined cookie sheet for about 20mins for some burnt ends.
The flat finally probed tender at about 208 degrees and right before 6pm. I let it rest in a cooler for about an hour and then sliced it up. We made a few sides or cornbread, beans, and my personal favorite suddenly salad.
All in all this was the best brisket I've ever smoked, it was super moist, super tender and tons of beefy-ness. The rub was awesome with a slight heat behind it and I will definately use this combo again. I'm looking forward to trying this again soon with a cheaper brisket and seeing if I can recreate it.
