Perfect Brisket on Yoder Smokers YS640S

This might be one of the best briskets I’ve ever cooked. Simple flavors, perfect technique, and a Yoder Smokers setup that delivers every single time. Layered with bold seasoning, smoked low and slow overnight, and rested to perfection. This brisket hits that fine line between tender, juicy, and absolutely unforgettable. 🔥

📋Quick Recipe Card

🛒Ingredients

• 1 whole packer brisket (12–15 lbs)
• Al Frugoni TX Salt & Pepper
• Blazing Star Beef Rub
• Foil for wrapping (“foil boat” method)

🔥Instructions

1. Prep the Brisket
   Trim the brisket to remove excess fat, leaving about ¼ inch fat cap.
   Season generously with Al Frugoni TX Salt & Pepper, followed by a layer of Blazing Star Beef Rub for depth and color.
2. Low & Slow Overnight Smoke
   Set your Yoder Smokers YS640S Outlander to 180°F and smoke overnight (8–10 hours).
   Let that deep smoke flavor build while maintaining steady airflow and temperature.
3. Bump the Heat
   Around 5 a.m., increase temperature to 225°F and continue cooking for several hours until internal temp reaches around 165°F.
4. Foil Boat Finish
   Transfer the brisket to a foil boat (loosely wrapped to retain moisture but allow bark to breathe).
   Raise temperature to 250°F and cook until probe-tender, usually around 200–205°F internal.
5. Rest and Hold
   Remove brisket and rest uncovered until it cools to 170°F, then wrap and hold in a warmer at 150°F until ready to slice.
6. Slice & Serve
   Slice against the grain on your favorite board (like the custom event board from Messer Woodworks).
   Serve juicy slices with your favorite Blazing Star BBQ sauce on the side.

💡Pro Tips

• For the best bark, don’t spritz too often, let the rub set early in the cook.
• Use a good-quality thermometer to monitor internal temps accurately.
• Resting is key! This final step locks in the juices and tenderness.

🛒Shop the Flavors

• Blazing Star Beef Rub