A buddy from Texas taught me to rest a brisket in a cooler. It lengthens the cooldown time, and helps it stay even juicier. He likes to rest his briskets as long as two hours or more. He starts his smokes at 4 am.
Great video! Quick question ... damper position. There is not a lot of discussion out there on this topic. What is your strategy? Thanks again ... your content is very thorough and helpful!
Really nice video, excellent quality. Love the enthusiasm and detailed descriptions. I enjoy watching variations of how people smoke similar meats - can always pick up new tricks or spark ideas. I enjoy overnight cooks and my brisket started at 10pm. It should be ready between noon and 4pm. Thanks for taking the time to share! I liked the burnt ends bit at the end. I have a YS640S and love it. Wifi and app are really sweet.
Another one of the late comments...I'm buying my first (probably only) Yoder YS640 tomorrow. I couldn't help but notice you didn't talk about the damper position used for this protein. You did talk about a hotspot near the stack so was that due to having the damper wide open or was it fully closed? You folks in AZ eat late at night HA!!!
I know this is a late response, but it depends on your cooking temp and the grade of meat. Generally @ 225 degrees it’s about 1hour 15 min per pound. There are other factors, but you should enjoy the cook. My best recommendation is to use a probe
I am building an outdoor kitchen, thinking of doing a delta heat 32" with infrared for steaks / quick burger nights, then a Yoder YS640 pellet built in for the weekend smokes. Anything you see wrong with this strategy?
That sounds like an epic backyard set up to me! Make sure to get the Wood Fired Oven insert for the Yoder and you got yourself a nice little pizza oven too!
We followed Aaron Franklins method for this cook so we will have to try that method on the next one! That would be a good comparison video! Thanks for watching 🔥
You definitely want to use the top rack in a ys640 on a long cook. You wouldn't even want a brisket that size to finish in 8 hours; it would be bone dry.
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A buddy from Texas taught me to rest a brisket in a cooler. It lengthens the cooldown time, and helps it stay even juicier. He likes to rest his briskets as long as two hours or more. He starts his smokes at 4 am.
That's awesome! We will have to try it out next time. Happy grilling 🔥
Great video! Quick question ... damper position. There is not a lot of discussion out there on this topic. What is your strategy? Thanks again ... your content is very thorough and helpful!
Really nice video, excellent quality. Love the enthusiasm and detailed descriptions. I enjoy watching variations of how people smoke similar meats - can always pick up new tricks or spark ideas. I enjoy overnight cooks and my brisket started at 10pm. It should be ready between noon and 4pm. Thanks for taking the time to share! I liked the burnt ends bit at the end. I have a YS640S and love it. Wifi and app are really sweet.
Thank you for your feedback! Glad to hear you are loving your YS640S. We can't get enough of it! Happy Grilling
Water pan under the brisket will help with the crispy bottom.
Good Job.
They are made in Yoder, KS but there store is in Wichita KS
Another one of the late comments...I'm buying my first (probably only) Yoder YS640 tomorrow. I couldn't help but notice you didn't talk about the damper position used for this protein. You did talk about a hotspot near the stack so was that due to having the damper wide open or was it fully closed? You folks in AZ eat late at night HA!!!
I know this is an old video but had a question. If it’s 12 hours for a 10lb brisket would you double that time for a 20lb brisket? Thanks.
I know this is a late response, but it depends on your cooking temp and the grade of meat. Generally @ 225 degrees it’s about 1hour 15 min per pound. There are other factors, but you should enjoy the cook. My best recommendation is to use a probe
I am building an outdoor kitchen, thinking of doing a delta heat 32" with infrared for steaks / quick burger nights, then a Yoder YS640 pellet built in for the weekend smokes. Anything you see wrong with this strategy?
That sounds like an epic backyard set up to me! Make sure to get the Wood Fired Oven insert for the Yoder and you got yourself a nice little pizza oven too!
🤛👍🙏😎🦅🇺🇸
Nice video but your cook would have been four hours shorter if you would've cook the Brisket fat side down on the bottom rack.
We followed Aaron Franklins method for this cook so we will have to try that method on the next one! That would be a good comparison video! Thanks for watching 🔥
You definitely want to use the top rack in a ys640 on a long cook. You wouldn't even want a brisket that size to finish in 8 hours; it would be bone dry.
BBQ is the food. It's not something you use.