My First Brisket

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Sven Svensson

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After years of putting this off I just fired up the Yoder and put on my first brisket. I injected it with Wagyu and a bit of Butcher’s BBQ Injection. I slathered it with Wagyu and the rub was a good dusting of Penzey’s pepper and Sofa King rub. It went in at 10 pm Pacific. I’m using Lumberjack Competition Blend in the hopper and in an extend Amaz-n tube for a little extra kick. I’ll be up early to check in it. I’m anticipating a 16-hour cook at 225. I’ll wrap in butcher paper with some more Waygu at the stall. Tune in later to see if this works or if I messed up a perfectly good prime brisket. 401E0887-88DC-45B0-8F05-1DAEE9B4CA4D.jpeg

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Danblacksher

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Indaswamp that hold is a game changer and once I started doing that the end product was off the charts. I have done the hold for 2 hours up to 15 hours with great results but that 3-6 hour mark has produced the best results.
 

sandyut

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Congrats on making your first brisket! I think you Will find them less intimidating over time.

planning ahead - you may try running the Yoder on low for an hour or two for more smoke then kick it up to 275. This cuts hours off the cook. I can start most at 0600 and eat it for supper same day.
 

civilsmoker

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Looks like a good start so far! Oh and 1000% on the holding it @ 170 till serving it! I do mine like sandy @265 and the hold at temp after is a must do operation! However, for the 225 game you are right on pace to have a nice din din!
 

Sven Svensson

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I'm in...be checking back in the morning. Let me be the first to congratulate you on your first brisket! I highly recommend a minimum 4 hour hold @150-170*F once you pull it off the smoker.
I was planning on the towel/cooler method but I’m open to what I’m assuming is a hold in an oven? Also, after it hits perfection and I take it off I unwrap and let it cool off a bit, right?
 
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Sven Svensson

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Sonoma County, California
Congrats on making your first brisket! I think you Will find them less intimidating over time.

planning ahead - you may try running the Yoder on low for an hour or two for more smoke then kick it up to 275. This cuts hours off the cook. I can start most at 0600 and eat it for supper same day.
That’s good advice. What about bumping it up now that it’s wrapped?
 

civilsmoker

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Oh if you have time just keep it at 225 not sure what time you have left you already earned the over night cook no need to change to the lazy way….lol
 
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Sven Svensson

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FACA635E-7DE4-421C-9B63-B984AF52AC3C.jpeg
Here’s what I found at 7 am. Tube exhausted and fully burned, Brisket dark and glistening with Wagyu, rich smoke smell, and…
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…my giant bowl of brisket fat rendered into smoked tallow. I might even nibble on the meat bits I find during postmortem.

Point is 183 and flat is 175. A few more hours to go and I added a couple of friends. I’m doing a brisket smoke on a tri-tip and I’ve had a couple on-sale cheapie corned beef slabs in the freezer since April. More on those later.

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