Due to a dying refrigerator I was forced cook today's brisket last night. The brisket was 12 pounds and much leaner than most briskets i have cooked and had been well trimmed. I injected with beef broth and used a basic salt and pepper rub.
In the middle of the cook (about 140 IT) I had a problem with the smoker maintaining temp--I originally thought it was because ambient dropped about 20 degrees last night, but after thinking about it, I may have had blocked auger since the machine jumped right back up to temp and maintained as soon as I stirred the pellets and primed the burn chamber---it just took me almost three hours to realize I had a problem-----so the meat sat at 140-145 IT for 3 hours---At that point I went ahead and wrapped it in foil and added some apple cider vinegar. I also reset the machine to 245 (probably a mistake), I pulled it off the smoker at 203 IT, Wrapped in towels and let rest for another two hours.
All in all, it turned out ok---perfect tenderness but a little dry for my liking---I think I will have some for dinner tonight, and save the rest for chile or pulled BBQ.
Note, I live at 6000 feet elevation, so things dry out a little more around here and boiling point is around 203---so cooking can be a little tricky sometimes.
Last nights ambient dropped from 60 to 40 degrees F during the cook
If you have any other ideas why the Yoder YS 640 failed to maintain temp for a little while, please feel free to offer up theories.
This was also the first time out with the Fireboard----I really liked using it.
Final Result:
Tenderness was very good,
Moistness ok to not so good
Nice Bark
Beautiful smoke ring
Taste was good, but not great.
In the middle of the cook (about 140 IT) I had a problem with the smoker maintaining temp--I originally thought it was because ambient dropped about 20 degrees last night, but after thinking about it, I may have had blocked auger since the machine jumped right back up to temp and maintained as soon as I stirred the pellets and primed the burn chamber---it just took me almost three hours to realize I had a problem-----so the meat sat at 140-145 IT for 3 hours---At that point I went ahead and wrapped it in foil and added some apple cider vinegar. I also reset the machine to 245 (probably a mistake), I pulled it off the smoker at 203 IT, Wrapped in towels and let rest for another two hours.
All in all, it turned out ok---perfect tenderness but a little dry for my liking---I think I will have some for dinner tonight, and save the rest for chile or pulled BBQ.
Note, I live at 6000 feet elevation, so things dry out a little more around here and boiling point is around 203---so cooking can be a little tricky sometimes.
Last nights ambient dropped from 60 to 40 degrees F during the cook
If you have any other ideas why the Yoder YS 640 failed to maintain temp for a little while, please feel free to offer up theories.
This was also the first time out with the Fireboard----I really liked using it.
Final Result:
Tenderness was very good,
Moistness ok to not so good
Nice Bark
Beautiful smoke ring
Taste was good, but not great.