What time to put on my brisket - Update with results

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aggieljh

Newbie
Original poster
Sep 18, 2015
18
22
I have a 14.2 pound brisket that i will probably trim down to around 12-12.5 pounds. We are having family lunch tomorrow about noon, so what time should i put my brisket on tonight. I was going to cook it on my Yoder 640 at 225 degrees. I want to let it rest for a couple of hours...would it be ok about 8:00?
 
 
What did you end up doing? How did it cook and turn out for you?
I ended up putting it on about 8:30 that night.  Got up a couple times to check on it, about 5:15 I got up to put some ribs on, my internal temp was about 165, so I pulled it and wapped it.  Hit 200 it about 7:15 that morning, pulled it off, wrapped in a towel and put in a cooler, Opened it up to slice about 11:30.  

I was really nervous about drying it out, but i didn't do any injections.  About 11:00 before i went to bed, I did spritz once with apple juice, but when i got up at 2:30 to check on it, it looked plenty moist, so I never spritzed again.

Everyone seemed to really like it, I was please with how the first one turned out, i will put up a couple pics later today.

My nephew did comment that even though I was nervous about how it was going to turn out, that it was better than what the local bbq place puts out on the weekends...
 
That is nice having those type comments from family, Way to go, I'll be watching for the Q-view..
 
So this weekend was my first chance to use my new Yoder 640...


I went to a local Sams the other night looking for a brisket to cook, I was really hoping for a choice, but all they had were select, so I got a 14.27 pound one, as well as two racks of pork ribs.  Saturday afternoon, I really had no idea what I was doing, but I started trimming of the fat, while trying to watch an Aaron Franklin how to video for trimming a brisket.  Not really sure of the weight after, but I cut quite a bit of fat off.  Seasoned it with Jack Daniels Beef Rub and put it back in the fridge.


Also trimmed down some spare ribs, and added some butt rub to them.


While wasting time Saturday afternoon, I also made a blackberry cobbler


So about 7:30 on Saturday night, I took the brisket out, and powered up the Yoder, and set a cook temp of 225.  After about an hour, I felt that my temp had finally stabilized so i put the brisket on, about 8:30.  As i had saw on a Youtube video earlier this week.  I put the brisket on the top shelf, and had a foil pan underneath it, to which I added about 2-3 quarts of hot water....since my biggest fear was drying this out, I wanted to make sure that wouldn't happen.
 
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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.
 
 
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.
Howdy, Ag, and good cook.  Trust the process:  there's no need to inject a brisket with anything.  Go to campus, look up the Ag & Life Science folks who are involved with ANSC 117, and I'd be willing to bet they'll tell you the same thing.  Ditto Fargo's, C&J's, Kreuz's, or Rudy's in B/CS.

Good looking ring on that slab of beef:  keep doing what you're doing.  Only thing that I'd question is the need for a water pan:  never used one, and not necessary, imho.  Ask the same folks above about the water, and you'll likely get the same answer:  no.  Point for you, sir.
 
I'd say you got a great smoke ring! Time to buy another brisky! Do you have a Costco nearby you could check there selection before renewing at Sams,my Costco stocks prime for roughly .40 cents more then others choice.
 
 
Good Cook. Can you give us some more info on your flame boss?  How it works?  How you personally use it and how do you like it?  Thanks
Sure, I got it to use with my Big Green Egg.  It has a small fan that you can plug into it and set it to stabilize your temp in there.  You can set your desired temp, put the fan in the bottom vent and set your daisy wheel, and it will use the fan to stoke the flame as necessary.

The green on the graph is how much the fan is operating. (I did not have it plugged in for use on the Yoder)  I was just using it for the temp of the pit and the meat temp.  You can set it to give you text alarms if the pit temp varies by more that 20% of what you want it to be, as well as give you a text alarm when your meat reaches its desired internal temp.  

I'm sure it can probably do more, but it is fairly new to me, I used it on a chuck roast on Super Bowl Sunday on the BGE, and then this past Sunday.  Hope this helps.
 
I'd say you got a great smoke ring! Time to buy another brisky! Do you have a Costco nearby you could check there selection before renewing at Sams,my Costco stocks prime for roughly .40 cents more then others choice.
I didn't even know where the closest one to me is, so I had to look it up.  I am about 60 miles from the closest one.  I guess that isn't too bad, considering its 30 miles to the nearest Sams Club.  

There is a small town about 15 miles away that has a pretty good meat market, so I may head over there this weekend to check it out.  
 
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