Roadharley2
Found some matches.
Good news bad news post here.
I purchased a new Yoder YS640 Friday afternoon. What an awesome cooker. I ran it up to 350 degrees for a little over an hour Saturday morning and later Saturday afternoon smoked a whole chicken. It was good eating.
That was the good news part
Picked up a 13 lb packer brisket and Boston Butt Saturday afternoon with the intention of doing a low and slow overnight cook.
I injected the BB but only trimmed the brisket and placed both on the smoker at 9:30pm fat cap down on both. At 2am I wrapped both in foil, but did not check the temp on either. Maybe this was the first mistake.
At about 6am I placed temp probes in both. The probe in the brisket was placed in the thickest part of the flat. At that time the brisket temp was 176 and the BB was just a few degrees higher. At 10 am the BB temp was 200 and I pulled it placed it on a cookie sheet, still wrapped in foil, covered with a couple of thin dish towels and placed in the oven. The oven was room temp and off.
At 10:20 I pulled the brisket at a temp of 196. The temp was confirmed with my Thermopop. It was NOT what I would consider to be probe tender, but I needed to head to church and I didn't want to leave it for another hour in the smoker. As with the BB I placed it on a cookie sheet and placed in the now not so warm oven.
Now for the bad news. Got home from church 12:30 ish excited to taste some fantastic brisket.
Results -The BB was in my opinion a little overlooked, it was borderline mushy in some areas.
The brisket was a total pot roast. :-(
What should I have done differently?
Thanks
Mike
I purchased a new Yoder YS640 Friday afternoon. What an awesome cooker. I ran it up to 350 degrees for a little over an hour Saturday morning and later Saturday afternoon smoked a whole chicken. It was good eating.
That was the good news part
Picked up a 13 lb packer brisket and Boston Butt Saturday afternoon with the intention of doing a low and slow overnight cook.
I injected the BB but only trimmed the brisket and placed both on the smoker at 9:30pm fat cap down on both. At 2am I wrapped both in foil, but did not check the temp on either. Maybe this was the first mistake.
At about 6am I placed temp probes in both. The probe in the brisket was placed in the thickest part of the flat. At that time the brisket temp was 176 and the BB was just a few degrees higher. At 10 am the BB temp was 200 and I pulled it placed it on a cookie sheet, still wrapped in foil, covered with a couple of thin dish towels and placed in the oven. The oven was room temp and off.
At 10:20 I pulled the brisket at a temp of 196. The temp was confirmed with my Thermopop. It was NOT what I would consider to be probe tender, but I needed to head to church and I didn't want to leave it for another hour in the smoker. As with the BB I placed it on a cookie sheet and placed in the now not so warm oven.
Now for the bad news. Got home from church 12:30 ish excited to taste some fantastic brisket.
Results -The BB was in my opinion a little overlooked, it was borderline mushy in some areas.
The brisket was a total pot roast. :-(
What should I have done differently?
Thanks
Mike
