BEST Brisket In A Pellet Smoker or Grill Period.

[@SinisterMD]

Having the ability to program to have it adjust when a certain temp is hit is very nice. My old smoker had alerts but often times it would fail to actually notify me or I'd miss it. Even then I'd have to manually adjust the temp. Looking forward to this ability with the Yoder. Honestly, the whole point of a pellet vs offset is the ease of use. To be able to set and forget so you can walk away and do other things is entirely why I got mine. Offsets make great food but I have neither the time or patience to babysit one.

[@RumandCook]

Def a labor of love. 🍻

[@meweez63]

Wow, that is a great looking brisket. I’m drooling just watching.

[@RumandCook]

Thanks! 🍻

[@davidapple7861]

Jake, trying one this week. Yoder to the front. David A.

[@RumandCook]

Good luck! 🍻

[@stanmoffitt9297]

Looking fine to me! Great job again even if you did have some doubts there 😅 ! Have a great holiday even if this Video is older!

[@RumandCook]

Thanks you too! 🍻

[@paulmillen2101]

Good coaching video. I see the Yoder next to you. What's under the cover behind you?

[@RumandCook]

Thanks! Lynx gas grill and a Komodo Kamado. 🍻

[@Trumpetmaster77]

Great looking brisket!

[@RumandCook]

Thank you sir. Appreciate it. 🍻

[@bradwattleworth7422]

Looks good, I’ve done a couple pork butts using the no work method on my 640 and had good results. Haven’t mustered the courage to try a brisket that way yet, you’ve given me new inspiration, Nice Work!!

[@RumandCook]

Thank you sir! I have faith you’ll knock it out no problem. Thanks for watching.

[@DanVerde]

I tried this as it seems easier than other methods. But it turned out very dry. I'm a beginner when it comes to this but my brisket had very little fat and maybe that's the reason

[@RumandCook]

It’s tough if it doesn’t start with much fat. I think it’s more difficult to cook a choice over a Prime grade. Make sure you get a choice with a good amount of fat. 🍻

[@DanVerde]

@@RumandCook thanks will try

[@EricPetersen2922]

I did a 9.5 pound flat yesterday in my 42” KK Put it in at 250f after 8 hours meat was @ 165f wrapped it then. Wasn’t ready at 160-I looked, still was wet-bark hadn’t set. KK as you know is humid inside. Turned up the KK to 300f in a hair over 2 hours pulled it at 203f. (Was surprised it was that fast after wrapping) Put it in the warming drawer @ 155-160f for 8-9 hours still wrapped. I never unwrap until I serve it. Unwrapped and was perfect Tip: you don’t need to buy tallow, take your trimmings put in a cast iron pan and set in smoker the whole time. When you go to wrap you have smoked fresh tallow from your own brisket. Save the extra for steaks etc. It’s better than the tub stuff. Nice cook!!

[@RumandCook]

Sounds like a good cook. Yeah I bought the tallow awhile back and still burning through it. I don’t use it that often so it lasts awhile. Thanks for watching.

[@kw7796]

@@EricPetersen2922 Genius

[@gsmoneygsmoney1479]

Yumm looks amazing. Nice cook Sir

[@RumandCook]

Appreciate that. Thanks for watching!

[@gsmoneygsmoney1479]

Rum and Cook hello did you run into delays when you purchased your Komodo. I ordered one it was supposed to ship in October, when it didn’t make the October boat(said it was still in tiling) They said November. So still waiting to here. I have sent emails with no response. Did you have any issues when purchasing? Thanks for your time

[@RumandCook]

Yeah I waited a few months and that was 2 years ago before todays challenges. Last I spoke to Dennis, sales were up more than double. I’m sure they have continued to grow because more people are leaning about them. Production is a challenge with these because they are all handmade. Well worth the wait. You can always try calling Dennis. I usually call him between 1-5pm EST. I’m sure everything is fine outside of the delay though.

[@Patrick-eieio]

Nice job! That really looked great. What was that spice grinder that you were using. We are looking for one. Thanks.

[@RumandCook]

Thanks! That is a Secura spice/coffee grinder. Works pretty well. Thanks for watching!

[@kkeyes66]

Can you tell me what the name of that thermometer probe is? I’m having issues with mine and need something accurate and reliable

[@RumandCook]

Thermoworks, mine is an MK4, the new version is called One. If you check the description, I have a link to their website below. Thanks for watching!

[@scottchristensen7794]

I got a 16 pounder from Costco last weekend and same as yours, it was full of hard fat. I wasn’t happy with the way it turned out.

[@RumandCook]

Yeah, now I can’t seem to get Prime. Come on Costco! 😀

[@lewispollak8315]

Which are the white gloves you are wearing underneath the nitrile gloves in this video?

[@RumandCook]

They are white cotton gloves. Work great to add a layer of heat protection. Atbbq.com sells them but I’m sure they are on Amazon as well. Thanks for watching!

[@RumandCook]

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[@hanktrantham2641]

Would like to know how much of the 18 lbs you cut off. I have found bigger is sometimes not better. You can’t go wrong by starting with a prime cut of meat! Great job.

[@RumandCook]

A significant amount. You can’t tell from the video, but the point is very narrow and odd shaped because I had to cut so much fat out of the sides. I bet I trimmed at least 2-3 pounds. Thanks for watching!

[@kdglock4491]

Cooking a brisket as week speak. Put it on at 10pm lastnight. Not gonna lie this yoder is pissin me off. Called company and asked where to put the damn damper. Had it at 5in in. They said pull out and push it in 4in. My point was opposite of fire side. Point is 201 and damn flat is 170. This uneven shitnis annoying. Regretting saleing my rectec and dropping 3k on this thing

[@RumandCook]

It might be worth putting both temp probes in on the top shelf about a foot in to monitor temps and play with the damper to see how it affects things. I’ve never measured mine, I typically put it so the handle is in the middle under the shelf. You can also ask support about doing a temp test. That will help make sure the controller is setting the correct temps. Hope this helps!

[@EricPetersen2922]

Rec Tec is the best pellet

[@mrfaulk13]

@@EricPetersen2922 yeah, chinese makes the best grills