First brisket on Yoder 640. Plenty juicy but not as tender as I would have liked. I’m guessing I pulled a little too early? It felt prob tender but tough to tell going through the foil. Any thoughts / suggestions greatly appreciated. Thanks in advance.
My steps (numbers in parentheses are temp for flat / point). It was a HEB prime.
Started at 10pm at 200.
8am (149f 155p) bumped to 225.
10am (159f 165p) bumped to 250.
11am (167f 172p) double wrapped in foil.
1:30pm pulled off (203f 197p).
Poured a few spoonfuls of tallow and wrapped in butcher paper (tallow on paper also).
Rested at room temp 1 hour then cooler for 3.5 more hours. Served at 6pm.
by ollie123456789-
5 Comments
Looks great! I usually let her go til 205 and leave way more fat so it can render
Bravo. Chef kiss
Looks pretty good to me. I’d guess maybe just a bit higher temp and possibly a longer rest. Not being quite as tender could just be the brisket as well. Overall was it good? Was it tough or just not as tender as ideal?
How was it probing? Probe tender or a little resistance?
Hot hold could help it even more.
Nailed it homie