YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
INGREDIENTS
- 1 full packer brisket
- 4 Large Russet potatoes
- Course black pepper
- Meat Church "The Gospel" rub
- 2 sticks of butter
- Olive oil
- Kosher salt
- Shredded cheddar cheese
- Sour Cream
- Your favorite barbecue sauce
INSTRUCTIONS
- Start with trimming the brisket
- Seasoned heavily with Meat Church “The Gospel” and then course black pepper
- Fire up the Yoder Smokers YS640S with a full hopper of Hickory pellets and set the temp to 225°F
- Place the brisket on the top cooking shelf with the point toward the smoke stack
- Insert a temperature probe in the largest part of the flat
- Place a large foil pan on the bottom rack with 2-3 cups of water to keep moisture in the smoker and catch any drippings so no mess!!!
- Smoke low and slow for about 8 hours at 225° — don’t touch or peek!
- Once your probe(s) read around 160-175° wrap in butcher paper and place back on the smoker
- Increase the heat up to 275°F and place the probe back into the flat (I cook until probe tender in the flat, like the consistency of room temperature butter)
- Around 210°F should probe tender, and it’s time to remove it from the smoker — but leave the smoker running!
- Now let your brisket rest for 2-3 hours.
- Now bump the heat up to 325°F on the YS640S
- While the brisket is resting prepare 4 large russet potatoes with olive oil and kosher salt
- Place potatoes on the smoker until desired doneness (for me it’s around 2 hours)
- Once the potatoes are done it’s time to slice up the brisket and assemble the potatoes
- Slice open, add a couple pads of unsalted butter, and then place slices of brisket on top of potato. I used shredded flat and the topped with a few larger burnt ends
- Sprinkle with cheddar cheese then top with your favorite BBQ sauce and Sour Cream! Enjoy!
INGREDIENTS
- 1 full packer brisket
- 4 Large Russet potatoes
- Course black pepper
- Meat Church "The Gospel" rub
- 2 sticks of butter
- Olive oil
- Kosher salt
- Shredded cheddar cheese
- Sour Cream
- Your favorite barbecue sauce
INSTRUCTIONS
- Start with trimming the brisket
- Seasoned heavily with Meat Church “The Gospel” and then course black pepper
- Fire up the Yoder Smokers YS640S with a full hopper of Hickory pellets and set the temp to 225°F
- Place the brisket on the top cooking shelf with the point toward the smoke stack
- Insert a temperature probe in the largest part of the flat
- Place a large foil pan on the bottom rack with 2-3 cups of water to keep moisture in the smoker and catch any drippings so no mess!!!
- Smoke low and slow for about 8 hours at 225° — don’t touch or peek!
- Once your probe(s) read around 160-175° wrap in butcher paper and place back on the smoker
- Increase the heat up to 275°F and place the probe back into the flat (I cook until probe tender in the flat, like the consistency of room temperature butter)
- Around 210°F should probe tender, and it’s time to remove it from the smoker — but leave the smoker running!
- Now let your brisket rest for 2-3 hours.
- Now bump the heat up to 325°F on the YS640S
- While the brisket is resting prepare 4 large russet potatoes with olive oil and kosher salt
- Place potatoes on the smoker until desired doneness (for me it’s around 2 hours)
- Once the potatoes are done it’s time to slice up the brisket and assemble the potatoes
- Slice open, add a couple pads of unsalted butter, and then place slices of brisket on top of potato. I used shredded flat and the topped with a few larger burnt ends
- Sprinkle with cheddar cheese then top with your favorite BBQ sauce and Sour Cream! Enjoy!
