This brisket came out amazing with an beautiful bark for a pellet smoker. Part of this was due to the foil boat method. It’s still my favorite way to smoke a brisket. This brisket did have some crazy fat inside that didn’t fully render but overall it was an amazing brisket. Compared to the brisket I did on my offset it’s almost indistinguishable in looks but the flavor of the offset using real wood splits just hits different. But a brisket on a @yodersmokers pellet smoker does come real close in my opinion. My next brisket cook on this pellet smoker will be a low and slow overnight cook since this pit has a 40lb pellet hopper. We’ll see how much more bark and smoke flavor I can get into a Brizzy so stay tuned for that and for more offset vs pellet smoker comparisons.
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Smoked at 180F for the 1st 2hrs then bumped it up to 225F • When it reached around 170F internal I foil boated it w/ tallow • When it reached an internal temp of around 203F internal I wrapped in foil and more tallow • I let it come down in temp for about 2hrs before placing in my electric warmer set to 140F for an overnight rest. • Total rest time was about 12-14hrs
Take a note from Franklin’s; garlic, salt, black & white pepper is ALL the seasoning you need if you have all the other variables dialed. I promise. Try it.
This brisket came out amazing with an beautiful bark for a pellet smoker. Part of this was due to the foil boat method. It’s still my favorite way to smoke a brisket. This brisket did have some crazy fat inside that didn’t fully render but overall it was an amazing brisket. Compared to the brisket I did on my offset it’s almost indistinguishable in looks but the flavor of the offset using real wood splits just hits different. But a brisket on a @yodersmokers pellet smoker does come real close in my opinion. My next brisket cook on this pellet smoker will be a low and slow overnight cook since this pit has a 40lb pellet hopper. We’ll see how much more bark and smoke flavor I can get into a Brizzy so stay tuned for that and for more offset vs pellet smoker comparisons.
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𝙈𝙮 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠
“𝘽𝙖𝙘𝙠𝙮𝙖𝙧𝙙 𝘽𝘽𝙌 𝙬𝙞𝙩𝙝 𝙁𝙞𝙧𝙚 𝙖𝙣𝙙 𝙎𝙥𝙞𝙘𝙚”
𝙞𝙨 𝘼𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙤𝙧 𝙋𝙧𝙚-𝙊𝙧𝙙𝙚𝙧 𝙖𝙩 𝙏𝙁𝙏𝙄𝘽𝘽𝙌.𝙘𝙤𝙢
𝗪𝗼𝗿𝗹𝗱𝘄𝗶𝗱𝗲 𝗿𝗲𝗹𝗲𝗮𝘀𝗲 𝗱𝗮𝘁𝗲 𝗶𝘀 𝗠𝗮𝘆 𝟲 𝟮𝟬𝟮𝟱
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𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
• Smoked at 180F for the 1st 2hrs then bumped it up to 225F
• When it reached around 170F internal I foil boated it w/ tallow
• When it reached an internal temp of around 203F internal I wrapped in foil and more tallow
• I let it come down in temp for about 2hrs before placing in my electric warmer set to 140F for an overnight rest.
• Total rest time was about 12-14hrs
𝙎𝙢𝙤𝙠𝙚𝙧: @yodersmokers YS1500S Outlander
𝘽𝙞𝙣𝙙𝙚𝙧: @bearandburtons W-Sauce
𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @girlscangrill Brisket Rub
Take a note from Franklin’s; garlic, salt, black & white pepper is ALL the seasoning you need if you have all the other variables dialed. I promise. Try it.
концерогенная корочка
I've been using the ys640s, best investment I've ever made!
어우 개맛있겠네 진짜
Where you usually get your briskets from?
Foil goes Brrrrrrrrrrrrrrrrttttt
Did you drop that?
Can you open a bbq truck up in San Luis Obispo CA please lol. Promise you that you’d be sold out daily
Oh my god nobody cares
easy becoming my top favorite channel on YouTube
Muy negro se ve eso jajaja
Damn bro 🔥🔥👌🏾
The brisket was clearly high grade beef from the start. The best starting point to any meat is to spend a LOT of money on high quality meat.
Pellet grill tells you all you need to know. 🤣🤣🤣
Im honestly more impressed with the spice drawer not going to lie
Dude.. that's the best looking brisket I've ever seen
MONEY….. indeed! 🫡
liked it for Ritchie valens alone lol
I see you’ve done this before ha.
All day long on my Yoder. Yup. Real brisket that melts in your mouth. Been doing it for 8 years on mine. Yup!
The DRAW!!!!! Yessirrrrrr
All briskets taste the same idk I don’t get the hype they always lack flavor if that makes sense
This is for the men who dont date women
Je veux goutter avant de mourir 😂ça a l air fantastique ❤
Where is the SLAP?? Dislike 🤣
Killin it bro
Bro ini emang asli orang indonesia