I would also be using my Flame Boss from my BGE to help me remotely monitor temps, and set and alarm for a 170 degree internal temp, so I could wrap it. From the same video from earlier, i saw him using two temp probes on opposite ends of the brisket, and as much as a 20 degree variation between them...since the Flame Boss had one temp probe, and one meat probe, I ended up just putting the temp probe on the front of the top shelf in the middle. I noticed that even though the Yoder was saying I was around a 225 degree temp, the FB had me more in the neighborhood of 205 degrees, so about an hour or so into the cook, I bumped the Yoder temp up to 245. Here is a graph of my cook...
The red is the pit temp, and the yellow is the meat temp.
I checked the brisket about 11:30...and went to bed. Woke up about 2:30 and went out to check on the cook, and it was looking a little dry, so I spritzed with apple juice and went back to bed.
I had an alarm set at 5:15 to put the ribs on. So I put them on, and the brisket was at an IT of 165 at this point, so I went ahead and wrapped it, set and alarm for an IT of 200 and then tried to get a little more sleep. I also had to add more pellets at this time, as the hopper was almost empty.
I got a text about 7:15 that my brisket was at 200, so I pulled it, wrapped in towels, and put in a cooler.
I was using the 3-2-1 method for my ribs, so at 8:15 i pulled them, wrapped in foil with brown sugar, butter, and honey, and put them back on.
Those were the ribs right before I foiled them, and you can also see where I had my temp probe.
The family showed up about 11:15 for lunch, so we pulled the brisket out and started to slice it.
Here are the ribs, didn't happen to get a pic of them after slicing them...
Final pic....
I feel like I got a pretty good smoke ring on this. I was nervous about this, being my first brisket, and cooking for family, but they all commented how good they thought it was. I thought that the cook went well, and I am pleased with the Yoder.
