No Wrap - No Spray - Brisket
Best Pellet Grill Brisket I've Done to Date!
Introduction
In a recent culinary adventure on the patio, I tackled an absolutely fantastic brisket cooked on the Yoder, a process I was eager to share.
Yesterday, I ventured to Costco and picked up a choice-grade brisket weighing just under 20 pounds. I've found that choice-grade briskets often require significant fat trimming, which, while usable for sausages or tallows, often ends up being more than I need. For this cook, I prepared a blend of 16 mesh black pepper using my MannKitchen Pepper Cannon (save 10% using code “RUMANDCOOK”), diamond crystal kosher salt, and a bit of Lawry's seasoning salt for a pepper-forward rub.
After seasoning, the brisket rested in the fridge overnight, absorbing those rich flavors. This morning, I filled the Yoder with Bear Mountain Oak pellets, lit up a smoke tube filled halfway with Oak pellets for an additional smoke infusion, and set a water pan inside to add moisture and manage the direct heat. The brisket was cooked at 180°F for two hours, then increased to 200°F for the next two hours.
My goal was to create a brisket with excellent bark and rendered fat without wrapping during the cook. I employed a second smoke tube and increased the temperature to 275°F to aid in rendering the fat. This approach, deviating from my usual method, aimed to balance ample smoke flavor and proper fat rendering.
After 11 and a half hours, the brisket reached an internal temperature of around 192°F in the thickest parts. Deciding it was time, I wrapped the brisket with some tallow in foil and let it rest in the oven at 150°F overnight for a long, slow rest.
The next day, the brisket was unveiled, revealing a beautifully rendered piece of meat with a visually appealing and flavor-packed bark. Surprisingly, the pepper from the rub came through more potently than expected, adding a delightful spice to each bite.
This brisket is, without a doubt, the best I've ever cooked on my Yoder Smokers YS640s. The technique of using a second smoke tube and finishing at a higher temperature without any spraying to interrupt the cooking process paid off, resulting in a juicy and flavorful brisket with perfectly rendered fat and an exceptional bark. It's a method I highly recommend trying, proving that even on a pellet grill, you can achieve remarkable results with brisket.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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