Yoder Smoker - Fat Cap Down Brisket
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- Опубліковано 23 сер 2021
- Today we experiment with USDA Prime Brisket on the Yoder Pellet Smoker FAT CAP DOWN!! We already know the Yoder Pellet Smoker can Throw it Down, BUT how do we get that coveted Smoke Ring?? Are you a Fat Cap Up, or Down person??? Today we show you how to get that Heavy Smoke Ring but going FAT CAP Down! Don't tell my Texas friends, but we're doing it TODAY!! All the flavor, juicieness, tenderness, and Smoke Ring!! Come ride along and see where this adventure winds up. It doesn't get any better than this! Buckle up and Settle Down Good!!
* Yoder Smokers
Website: www.yodersmokers.com
* Ezra Vancil Music
UA-cam: / ezravancil
**Ingredients**
1. USDA Prime Angus Brisket Costco
2. Kosher Salt
3. Black Pepper
4. Meat Church Holy Gospel BBQ Rub
5. Meat Church Holy Voodoo
6. Chicago Packing Wagyu Beef Tallow
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fat cap toward the heat source, Works for me in my Traeger fat cap down.
Just bought a Yoder 480S, can’t wait to do a brisket on it.
Let me know how it goes.
Great video, keep them coming!!
Thanks! Will do!
Just ordered the YS640S. Thanks for the videos!
Glad you like them!
Did it come yet.
Good video
Thanks 🙏
Love the pickup!!!! Had my Yoder for just over 7 years and have done quite a few briskets. Personally a fat side down guy but use the second shelf primarily. Good video!!! Keep on cooking!
You get better results on the second shelf?
I use a traeger and I have tried both ways I feel there is no difference from my experience. Low and slow is the way to accomplish a good smoke ring. Nice video Your buddy Justin showed me your page. Keep up the good work I like it!
Yeah, I'm still learning this smoker. The Wagyu probably had more to do with the marbling and fat content??
Great video! I’m smoking a little 3.2 lb brisket flat on my Yoder YS640 this very minute. My God, I love my Yoder.
That’s awesome, love mine 😎
That’s a beaut! Looks yummy. Why do you trim the fat?
Don't trim it all, just like to get about a 1/4" fat cap. That seems to be just right!
@@grillmastere I think he meant the degree of trimming you did on the meat side. It seems more common to trim the deckle but leave it "streamlined" whereas you appear to have extracted it- leaving no visible fat at all on your meat side. I suppose you might like it that way, but the loose ends no doubt get way crispier your way.
With fat cap down do you still season the fat cap?
I did, yes. It was great 👍