Overnight Brisket on the Yoder Smoker! How did I do?
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- Опубліковано 18 кві 2024
- I picked up a 18 pound Prime Brisket from my local Butcher Matt at Alpine Steakhouse in Sarasota today. I am going to do an overnight cook on this one and let's see how it comes out. Just a quick trim and season with Salt, Pepper and Garlic powder. I cooked it overnight at 225 degrees for about 11 hours and then did a foil boat until it reached about 203-205 internal. I then rested it in the oven for about 4-5 hours before slicing and enjoying. Stay till the end to see how I did!
Thank you for watching and let me know what you would like me to cook next!
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Great video man! After I finished I went to the comments to read what everyone way saying and I'm like what the heck there's no comments. What the heck there's only 352 views. What the heck he only has 90 subs. You put out a great quality video, up there with the pros. Keep going and you will be the next Heath! You, good sir, will be at a few thousand subs in no time. Happy cooking
Thank you and I only started posting videos about 60 days ago! Thank you for all the kind words. More videos to come!
*Awesome Job!*
Thank you! More videos to come!
Nicely done! 👊🏼
Thank you. I’m still learning on that grill. I’m going to try another one soon.
Nice job! I dig the music choice too :) Mind if I ask where it's from?
Since you're asking for some advice or feedback, I'd be happy to share some of my observations. I have also only done two briskets, both times they were drier than i would have liked. So take my advice with a grain of salt lol!
For one I think when you cut the brisket at the end, it looked like the meat was falling apart tender, but there was still some white fat in the slices that was not fully rendered. To me this is a sign that the fat could have been trimmed a little bit more liberally from the brisket, since the fat has a tougher time rendering in big chunky spots, rather than a uniform thinner layer of fat. Hope that makes sense.
Second thing, and I learned this from my own mistakes as well, which is that it is important to let the brisket rest for a couple hours, maybe even four hours depending on environment and size of brisket, before putting in a warmer. The reason for this is that when it goes straight into a warmer, even at a lower temp like 150, it's gonna slow down the brisket temp from coming down from 205. This'll cause the beef to overcook and fall apart instead of staying put together in nice whole slices. Once your brisket hits around 150-165 at that point you can store it in a warming oven to hold it until you would like to enjoy it.
Otherwise I bet it tasted great and I would definitely eat that if I had some in front of me.
Thank you for watching and commenting. I appreciate the comments and I believe or are right about letting it cool before putting it in the warmer. The next one I will do things a little different but the flavor was amazing and everyone that had some loved it. Next time I’ll do a little better on the trimming! Please check out some of my other videos if you haven’t already. The music is from the editing software that I used. I’ll see if I can find it again and let you know who it was.
You asked what you can do to improved it? I’d get some cheap meats. Porkbutt, pork ribs and learn that smoker and where the hot spots are. I have the exact same Yoder and it comes with experience trust me…
Also another thing you can do is make some jalapeño poppers and put them at different places inside the grill. Take care of the flat more than you do the point. When that’s done, the brisket is done. Good luck
All great tips! Thank you, the Yoder does some learning curves compared to my egg. I may try the biscuit test next time I fire it up. Thank you for watching and commenting!
@@johnphillipsfishing yea I came from a pitboss lockhart. Good luck