YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
This smoked brisket starts with Creekstone Farms Prime Brisket, rubbed generously with Plowboys BBQ Bovine Bold Rub and Cattleman’s Grill Lone Star Brisket Rub for a deep, peppery crust. Smoke the meat overnight at 190ºF, then finish at 275ºF until it reaches an internal temperature of 203ºF, resulting in tender, pull-apart pieces. Dice the brisket and coat it in Meat Mitch Whomp Barbecue Sauce, then layer on burger buns with creamy cheddar cheese curds and Holmes Made Dad’s Spicy Dill Pickles for a tangy crunch. Perfect for feeding four hungry guests, this recipe turns your backyard grill into a smokehouse, delivering authentic barbecue flavor with every bite.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S: https://www.yodersmokers.com/
INGREDIENTS
- 1 each Creekstone Farms Prime Brisket (1/2 cup cooked, per sandwich)
- Plowboys BBQ Bovine Bold Rub
- Cattleman’s Grill Lone Star Brisket Rub
- 4 Burger Buns
- 1/2 cup Cheddar Cheese Curds
- 3/4 cup Meat Mitch Whomp Barbecue Sauce
- 1/3 cup Holmes Made Dad’s Spicy Dill Pickles
INSTRUCTIONS
- Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF. Trim the hard fat off the brisket.
- Season the brisket first with Plowboys BBQ Bovine Bold Rub, then Cattleman’s Grill Lone Star Brisket Rub.
- Place the brisket on the grill and let smoke overnight, up to 12 hours.
- In the morning, wrap the brisket first in plastic wrap, then in foil. Increase the grill temperature to 275ºF and continue cooking to an internal temperature of 203ºF and probe tender, about 3-4 more hours.
- Remove the brisket and let rest for 30 minutes.
- Dice up the brisket and combine the meat together. Add enough of the Meat Mitch Whomp Barbecue Sauce to coat the chopped brisket.
- To build the chopped brisket sandwiches, start with pickles on the bottom bun. Pile on the barbecue sauce coated brisket, then nestle in the cheese curds. Top it with the top bun.
This smoked brisket starts with Creekstone Farms Prime Brisket, rubbed generously with Plowboys BBQ Bovine Bold Rub and Cattleman’s Grill Lone Star Brisket Rub for a deep, peppery crust. Smoke the meat overnight at 190ºF, then finish at 275ºF until it reaches an internal temperature of 203ºF, resulting in tender, pull-apart pieces. Dice the brisket and coat it in Meat Mitch Whomp Barbecue Sauce, then layer on burger buns with creamy cheddar cheese curds and Holmes Made Dad’s Spicy Dill Pickles for a tangy crunch. Perfect for feeding four hungry guests, this recipe turns your backyard grill into a smokehouse, delivering authentic barbecue flavor with every bite.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S: https://www.yodersmokers.com/
INGREDIENTS
- 1 each Creekstone Farms Prime Brisket (1/2 cup cooked, per sandwich)
- Plowboys BBQ Bovine Bold Rub
- Cattleman’s Grill Lone Star Brisket Rub
- 4 Burger Buns
- 1/2 cup Cheddar Cheese Curds
- 3/4 cup Meat Mitch Whomp Barbecue Sauce
- 1/3 cup Holmes Made Dad’s Spicy Dill Pickles
INSTRUCTIONS
- Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF. Trim the hard fat off the brisket.
- Season the brisket first with Plowboys BBQ Bovine Bold Rub, then Cattleman’s Grill Lone Star Brisket Rub.
- Place the brisket on the grill and let smoke overnight, up to 12 hours.
- In the morning, wrap the brisket first in plastic wrap, then in foil. Increase the grill temperature to 275ºF and continue cooking to an internal temperature of 203ºF and probe tender, about 3-4 more hours.
- Remove the brisket and let rest for 30 minutes.
- Dice up the brisket and combine the meat together. Add enough of the Meat Mitch Whomp Barbecue Sauce to coat the chopped brisket.
- To build the chopped brisket sandwiches, start with pickles on the bottom bun. Pile on the barbecue sauce coated brisket, then nestle in the cheese curds. Top it with the top bun.
