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  1. 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

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