Overnight Brisket Cook On A Pellet Grill - Fail And Lessons Learned

I was overdue for a brisket cook on the Yoder pellet grill. I decided to do an overnight cook on the pellet grill. Unfortunately, we have a fail, and I share some lessons learned.
@MadScientistBBQ just happened to post a great brisket trimming video so I thought I would share it: • How to Trim a Brisket ...
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#brisket #yodersmokers #pelletgrill

[@brianemmettmartin]

Why would I thumbs down someone who owns up to their mistakes and lets the rest of us learn from someone else's folly? Thumbs up my dude.

[@RumandCook]

Thanks much! No sense hiding a bad cook. I don’t do practice runs on my channel. Just roll with it 😀. Thanks for watching. 🍻

[@randyshakes]

Cooking my first brisket now. Hope it turns out ok. You’re willingness to show your mistakes is commendable. Just trying to learn my way around brisket and my pellet smoker.

[@RumandCook]

Good luck!

[@TheBond4574]

I appreciate the honesty. I’m pretty sure a lot of guys I watch never show the mistakes and how to recover from them. Thank you!

[@RumandCook]

Thanks much! I’ll always share, good or bad. 🍻

[@gsmoneygsmoney1479]

Dude thanks for sharing, it happens to all of us. I once over cooked a $180 Briskett from Snake River farms. The crock-Pot could not even save it. Thanks for sharing as always. Keep em comimg.

[@RumandCook]

Ouch, I feel your pain. It happens to the best of us. Thanks for watching!

[@Grggeorge]

Hahaha what kind of snake oil salesman did you buy it from? I’ve got whole beef to sell you for $15,000.00

[@krazyinktattoossm]

​@@GrggeorgeSRF sells absolutely AMAZING wagyu beef. I'm my area right now your average grocery store choice brisket is $5.99 per lb, the one I'm making now cost $65. I've got A LOT of experience cooking brisket and even my very best would be like eating shoe leather compared to a wagyu brisket. If I could afford it I'd gladly pay $180 for a SRF wagyu brisket.

[@Grggeorge]

@@krazyinktattoossm we raise cattle I’ll sell you beef at that price all day

[@jamesgray4590]

@@krazyinktattoossmare you in boise?

[@MonkeyswithaPassport]

Thanks for showing us the overcooked brisket, many of us wondered what would happen if we went over just a little bit like you did. Now we know, pay close attention in the final hours.

[@RumandCook]

Happy to share mistakes so we can all learn. 🍻

[@BosBackyardBBQ]

I admit, I’m scared to death of doing a brisket! So easy to screw up. Thanks for sharing! I’ll be sure to give your channel a shout out in my next full video.

[@sparks701]

My family and I prefer fall apart rather than competition brisket. Yours looks great.

[@RumandCook]

Thanks. Have to cook it how you like it 😀. Thanks for watching. 🍻

[@9999driver]

Thank you sir! I am getting a yoder 640 very soon and appreciate seeing what you’ve done here. It definitely helps!! 👍🏼👍🏼👍🏼

[@RumandCook]

Happy to help! 🍻

[@sfgarry]

I watch many of your videos, but I’ll tell you this brisket fail video was very good look for you. I appreciate the honesty and humility and as you see over the years how much better of a grill master as well an on air video personality. Keep the videos coming, I find you and them very enjoyable. As for a brisket fail …we’ve all screwed up a Brisket or two. 😂 HaHaHa .

[@RumandCook]

Haha or three or four. Thanks, I appreciate the kind words! 🍻

[@stevesherwin1255]

When I'm doing overnight cooks I only use charcoal pellets. I've experienced too many clogged augers and had to throw away food one too many times. Charcoal doesn't clog like the wood pellets can. I still use wood for shorter, daytime cooks, but the charcoal has been a game changer for me.

[@RumandCook]

Interesting. I’ve never had one, but the Yoder doesn’t have a long auger. The firebox is right next to the hopper. No one wants to throw away meat!🍻

[@sideyardbarbecue3214]

I do one brisket a year. I’ve only been happy with one so far out of five attempts. One word of advice on overcooking, chili 😎

[@RumandCook]

😆 it’s definitely an art! My sandwiches were killer though haha. Thanks for watching!

[@mannyr8795]

Seriously man. You did better than many others would have done. Looked delish. Subscribed!

[@RumandCook]

Thank you sir! 🍻

[@KiefsChingdom]

“A man who makes no mistakes makes nothing”

[@RumandCook]

Very true! 🍻

[@ThreeToesofFury]

dude...no fail whatsoever...you made a great video and shared the process...thats a WIN..plus tasty brisket!? thanks!!!!!!!!!!!!!!!!!

[@RumandCook]

Appreciate that. 🍻

[@keithtrosen7954]

I have done the same by resting it too hot in the oven. I should have let the temp drop to 170 before resting in the oven set to 170. Pulled beef is also delicious. No words are more true than every cook will not be a success but they are all good.

[@RumandCook]

Yep if it was always perfect it would be boring. 🍻

[@dentistjk]

Thumbs up for honesty 👍

[@RumandCook]

No prob! 🍻

[@retiefgregorovich810]

I don't have this figured out yet. I think I overcook because when the CampChef temperature readings are 203, my instant says 208, yet the brisket is rubbery, not falling apart. I'd prefer falling apart.

[@RumandCook]

The big thing is using the instant red and it being probe tender all over. The temp will be between 200-205 generally. Check out this video: No Wrap - No Spray - Best Pellet Grill Brisket I've Done to Date! kzbin.info/www/bejne/h4qTZJuufrygi7s If you sign up for my newsletter you can get my 11 secrets to more smoke for free and an option to buy my mastery bundle. Might be helpful: www.pelletgrillsecrets.com 🍻

[@chrispaulsen9549]

I love the inferno Skelley. Halloween decorating is a great reason to get distracted ❤

[@RumandCook]

Thanks! 🍻

[@2008israelramos]

I did my 1st one and it came out really good; 190 degrees for about 14 hours and got the meat to 170 then I wrapped it in butcher paper & turned it up to 250 until the meat hit 195. Then I wrapped in saran wrap and let it sit for about 6 hours.

[@RumandCook]

Sounds tasty. I don’t like warming plastic so would change that to foil or paper though. 🍻

[@davehoward2791]

None of us are perfect, it took me 5 lame briskets before I got it right. My last one was bangin’ tho, I used Malcolm Reed’s overnight method and cranked out a perfect 17.5 lb prime brisket. Thanks for sharing what you consider a fail, although I think it still looks good. If it comes out too dry again just chop it up or chunk it up, mix in some bbq sauce, and make sandwiches! Who’s gonna complain about a brisket sammich?! 😊 Great video, thanks! 👍

[@RumandCook]

Thank you sir! If all bbq was perfect it would be no fun. 🍻

[@chriscat9]

I think your brisket was just perfect, absolutely nothing wrong it. Your analogy that it failed the limp test & over cooked was because your slices still had the point on it. That is what was falling off, from what I could see. Normally you just test a slice from the flat only. 203, 205, 210 degrees not enough difference to matter. Still real good eating.

[@RumandCook]

Thanks for the input. My wife liked the flavor and juiciness, but I felt it was a bit dry. I did like the flavor though. I did not hold up a piece of just flat though so perhaps it would have held together. Thanks for watching! 🍻

[@ScottysBackYardBBQ]

sorry i am an old school pit master, i was tought at a young age. never leave a pit attended. once i start my pit. thats my focus. my family knows to leave me alone. ..

[@RumandCook]

One of the drawbacks (or bonuses depending how you look at it), once a pellet grill is started there isn’t much to do. Spritz your meat and that’s it. Thanks for watching!

[@ScottysBackYardBBQ]

@@RumandCook they could stop working. Come unplugged. Auger jam never know

[@RumandCook]

Unplugged? Not sure how that could possibly happen. I’ve never had an auger jam, anyone having one of those doesn’t store their pellets in a dry place. Also the Yoder has an extremely short auger since the firebox is right next to the hopper. Flame outs, auger jams, or any other failures are rare today. That’s more older pellet grills and people who either don’t store their pellets properly or don’t clean the inside of their pellet grill and firebox properly. Kamado grill will also run overnight unattended without any safety issues. Now my offset is a whole different ball game 😆

[@stanmoffitt9297]

Great catch on temp swings and pellets!

[@RumandCook]

Thanks. 🍻

[@michaela.5363]

I don't think it's a fail if it tastes good. I made brisket only once and took it off as soon as the temp reached 202. One thing that was a lesson learned for me is to use foil and wrap it tight. The brisket was too big for my Traeger so I had to cut it into two pieces. I did the large piece in butcher paper and the small in foil. The small piece had a perfect black barque and the larger wasn't as dark because likely I didn't wrap it as tight as I should have (the flavors were there though).

[@RumandCook]

True, just not up to traditional brisket standards. Wrapping tight is key as the steam will ruin your bark in a hurry. It will cook faster in foil than in paper as well. It’s a tough one to master because it takes so long to see your results and a bad one doesn’t encourage you to put in all that work again hah. Thanks for watching

[@alansunshinemd]

Awesome video. I was wondering if you think it is necessary to put a water pan in the cooker while cooking low and slow? The pearl of the video is to start the cook at 225 degrees.

[@RumandCook]

I do from time to time, but not very often. If you are going to spritz then I’m not sure how much value it has. If I’m doing turkey then I will because I’m not going to spray that. Hope this helps. Thanks for watching!

[@EricPetersen2922]

Trim looked good

[@RumandCook]

Thanks. Definitely something I’ll be working on. Actually Mad Scientist BBQ just put out a trim video and watching it now 😁 Thanks for watching.

[@sparks701]

Not a pro but have done prob a dozen full packers. I think you trimmed too much of the fat cap

[@RumandCook]

Yeah I trim pretty aggressively on the pellet grill. I’ve been doing more and just rendering it better lately. Thanks for watching. 🍻

[@hanktrantham2641]

Hey we all have a slip every now and then, I’m sure it was still good and the guys will appreciate your efforts! Keep cooking!

[@RumandCook]

Thank you sir. If every cook was perfect it would be no fun. This one kind of gutted me though, was totally avoidable if I just turned up my ringer. Ahh well. Thanks for watching.

[@bradwattleworth7422]

Disappointing for sure, sometimes cooks just don’t meet expectations. I bet those sandwiches were pretty darn good considering! Leftovers could be good chili material. Look forward to offset vids in future, would love to get one too but having trouble convincing my wife I need another grill/smoker!

[@RumandCook]

Sandwiches are def a hit! Nothing will be wasted, that’s for sure. 😁. Just keep mentioning another smoker randomly, maybe she will get tired of hearing it and give in haha. Thanks for watching.

[@kellyrak2711]

Still looks good

[@RumandCook]

Great for sandwiches! Just a little dry and texture is different than you would expect for a brisket, but still tasty. Thanks for watching!

[@kevinalmy289]

Put it in chili...and cook the chili on the smoker 😋👍😎.. great videos.

[@RumandCook]

Thanks much! 🍻

[@alanmartin4607]

New to your channel. Great honest information. My Yoder 640 arrives this Sunday! Been using an Oklahoma Joe offset for 5 years. Been wondering which disposable food prep gloves you use? Vinyl exam or nitrile? Recommendation?

[@RumandCook]

Thanks for the feedback and congrats on the Yoder. I use nitrile usually from Amazon or atbbq.com when I’m ordering sauces and what not. Thanks for watching!

[@iqbarbecue9035]

I'm good with it. Let's eat!

[@RumandCook]

Sounds like a plan! Thanks for watching 🍻

[@michaelsanbornsniper8231]

Excellent video! Success is a smoked piece of beef! As long as it’s edible, good to go!

[@RumandCook]

Thank you 🍻

[@Trumpetmaster77]

New subscriber! Great cook! Next time don’t put it in a cooler, that tends to over cook it.

[@RumandCook]

Thanks much!! 🍻

[@cvo.j7893]

I think most people would prefer a slightly over cooked brisket to 1 pulled to soon thats dry a tough

[@RumandCook]

Yeah for sure! 🍻

[@thomasmaverick8458]

I’ve tried two an both sucked, have a LOT to learn! (Both went in the trash)😢

[@RumandCook]

Keep trying, you’ll get it. Brisket is harder to cook than most realize. I’ll be doing a new video on it soon. 🍻

[@ReiganBrownMusic]

Thumbs up and you gained a sub. Thanks for a great learning experience

[@RumandCook]

Thanks for the support. I appreciate it! 🍻

[@Scotty476]

Good video, I have done this before too. Do you ever use the program features of the yoder where you can run at a real low temp for a while and then also hold when it gets to target?

[@RumandCook]

Actually I have never done that. Not sure why though. Would have saved me this time! Might have to set that up next time. Thanks for watching.

[@terrygaume]

What kind of gloves are you using to handle that hot meat? Thanks

[@RumandCook]

I use cotton gloves under the nitrile ones. Pretty sure I have some in my Amazon store link in description. 🍻

[@MJYontheFly]

It’s all a learning experience. Hey, as long as it taste good. Keep up the good content.

[@RumandCook]

True that. Thanks for watching!

[@challengeadvisory4840]

Awesome Halloween decorations. If you are starting now can’t wait to see what the front of the house looks like in a 4 weeks!!!

[@RumandCook]

Thanks! We only get 40 or 50 kids, but since we don’t have any I’m a firm believer the scarier the better 😄. I have 20 tombstones and multiple projectors going up. I’ll put up a quick video when it done on my IG. Thanks for watching.

[@corygegg]

Surely you’re giving out ribs or armadillo eggs instead of candy

[@RumandCook]

😂 you never know!

[@user-eg8hb8xt3j]

I dried one right out doing an overnight brisket . What a sad day that was

[@RumandCook]

Yeah that sucks. Have to chop it up and mix in some bbq sauce or beef broth. It happens! 🍻

[@nogheadz4987]

Thanks for the vid even tho not a perfect cook!

[@RumandCook]

Thanks for watching. 🍻

[@davidanderson3999]

Nothing wrong with meat falling apart,that’s the way I cook all my meat, I don’t want to fight it apart cutting,

[@RumandCook]

Depends on what it is. Ribs are much better if you pull them sooner. 🍻

[@crazynickels1701]

Curious how you chose your stick burning and why you didn’t go with the Loaded Wichita since you have the ys640s? Right know I’m torn between the two.

[@RumandCook]

The big factors for me is that Workhorse is a spin off of a very well respected brand and they show you 5 degrees difference at each side of the pit. I also really liked the look and ease of maintenance of the WH. Watched a few videos and you can wipe it down with linseed oil and heat, to make it look great again. Final factor was that WH is 3/8” steel. The gold standard is 1/4” so having it be 3/8” was a winner for me. Honestly I didn’t do a lot of research on Yoder pits to compare, but the WH had a look and some design features that I felt were valuable. Hope this helps!

[@crazynickels1701]

@@RumandCookLooking forward to some videos. Please do one on how you season it and a review!

[@RumandCook]

Willl do!

[@427SuperSnake1]

225 is not low enough for a pellet smoker; especially if your using decent but not great pellets like Bear Mountain.

[@RumandCook]

Bear Mountain pellets are one of the top ones out there. I’ve tested a bunch.

[@rdonner28]

Definitely 👍🏾 from the because you kept it 💯!!! Thanks for sharing!!!! Sub

[@RumandCook]

Thank you sir! 🍻

[@dhansel4835]

Better overcook the meat than have it raw. You don't want to get food poison by undercooking.

[@RumandCook]

This is true 🍻

[@TheAmishElectrican]

Never seen someone cook a potroast for so long lol 🍻

[@RumandCook]

Lol

[@RumandCook]

▶ *Free Download!* - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com ❓ *What video do you want to see next?* 🍻

[@diegopiccinelli9548]

Hey man, da quello che hai detto ci son stati errori. Beh io ho solo visto passione e voglia di fare. Il risultato mi è sembrato comunque ottimo, succoso e con un bark da paura. Io purtroppo non faccio testo perché non l’ho mai assaggiato ma conto di poterlo fare cucinato da me. Solo commettendo errori, da questi capendoli si può solo che migliorare👍 beviamoci su un bel bicchiere di rum&coke or 🍺

[@RumandCook]

Thanks much! Mistakes are the best teacher.

[@AstroHunter5280]

Did you say wrap in a "towel?" Newbie here so im learning :)

[@RumandCook]

I believe so, older video. You can take a brisket, wrap it in a towel, and put it in a cooler to hold for many hours. Easy way to rest it. Welcome! 🍻

[@AstroHunter5280]

@@RumandCook ok, so you did say an actual towel. I just tossed mine in the cooler with the paper on. Do you wrap the brisket in the paper with the towel?

[@RumandCook]

If you use an old towel it will stay warmer longer. Keep it in the paper and add a towel.

[@AstroHunter5280]

@@RumandCook thank you! Look forward to watching more of your videos!

[@RumandCook]

No prob. Lots coming! 🍻

[@jamesstevenson7878]

I thought it was a good video…If you haven’t overshot brisket you’re better than me…it’s real. Im good with real

[@RumandCook]

Thanks, definitely not afraid to share mistakes. We all make them! 🍻

[@thinkingoutloud6741]

My next cook will be overnight at 200 degrees, then at 250 starting in the morning, to finish. I’m trying this for sake of convenience. My thinking is that, like sous vid, using 200 overnight simply can’t overcook.

[@RumandCook]

Yep, works great! 🍻