For the long weekend I wanted to give smoking brisket a go on the Yoder. I've never smoked a brisket before, so I'm getting a lot of first time experience here. I started by trimming some of the fat off of my 12lb brisket and injecting with a mixture of beef broth, worcestershire sauce, and some spices. Then, I put on a generous rub of Plowboys Bovine Bold. Here it is ready to go into the smoker.
After the long, over night smoke, it reached an internal temp of 170 in the flat. The brisket was then foiled and finished off to an internal temp of 195. From here, I separated the point from the flat. The point was cubed and put back on the smoker for burnt ends and the flat was foiled and left in the cooler to rest. Here's the results.
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| Burnt Ends from the Point |
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| The Flat |
In conclusion, the Yoder did a great job with the over night smoke. I, on the other hand, struggled with the late night and managing the pit to keep the temperature locked in. The brisket had a great flavor but was a little tougher than I would like. There are definitely some things I can improve on. That gives me a great excuse to throw some more meat on and keep practicing!
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