Yoder Smokers Community Forum

I'm doing my first packer this weekend for family. It is a prime 16.8lb monster. Still need to trim it.

I've done a lot of reading so I think I know what I'm going to try as far as cooking it. Was going to cook it at 235 until temps reach 200-205 IT on the probe then butcher wrap and put in oven in 170 to rest. Was going to try a simple sea salt and pepper rub, but not sure yet.

My question is, do you prefer the top or bottom rack for cooking brisket on a YS640? It may not even matter, but wanted to ask.

Any idea on how long this will take to cook?

The bottom if you don't plan to flip it over is not as good as the top due to the radiant heat. If one brisket bump the temps up 25 to 50 f. The upper grate temp should be close to your needed temps. When I cook a bunch of Briskets or butts/ribs, I rotate the meat.

Just one brisket? Top rack.

Yes, just one brisket. I will use the top rack. This is the first "real" chunk of meat I'm gonna cook on it. Pork butts next.

Thanks!