Yoder Smokers Community Forum

I have a 640 and I love it. I tried my first brisket on it and the bottom came our a bit dry and jerky like. I think this is due to the hot diffuser plate running all the way across the bottom. My previous smoker was a cabinet style pellet smoker that was pretty foolproof. I am about to do two briskets and wanted some advice before experimenting.
1) One idea is running part of the smoke with the fat cap down. Has anyone done this? Does it work?
2) Idea two was a water pan under the brisket to reduce the direct heat of the diffuser pan. I saw YoderHerb's post about water pans so I am skeptical that this is the way to go.
3) I was also thinking of raising the top rack on some bricks to get the meat as far away from the heat source as possible.
4) The final idea was to remove the diffuser plate entirely or create a modified partial diffuser plate just over the firebox. This could localize the heat on the left side of the cooker leaving the right side without a direct heat source. This might duplicate the results of an offset cooker but might mess with the temperatures and thermostat.

Also, any ideas on setting the damper for a right side brisket smoke?

Thanks for the advice.

Jim

What temperature were you running? Fat cap always up. No water pan and foil boat method works every time for me

I run it at 250 but lower to 235 if needed. I wrap in butcher paper at 160-165 and cook on the top rack only. I just found out about foil boat and I was going to experiment with that on one of the briskets.

Because you said you’ve had success with different cookers I’m assuming you know how to trim a brisket. Whenever I’ve had dry brisket it’s because I’ve trimmed to much fat. Not trying to be insulting. Try the foil boat it is a game changer

Foil boat is on the menu for next smoke. Thanks

Result:
20lb brisket trimmed down to approx 17lb. Smoker set at 250° no water pan. Outside temp at 35° with welding blanket thrown over smoker. Smoked 15 1/2 hrs. Cooked to 135° fat cap down. Turned it and cooked fat cap up until 170°. Wrapped with foil boat and increased smoker temp to 275° and cooked until it hit 202°. Rested overnight in a 145° oven for 14 hours. Temp at carving was 165°.
My best brisket ever.

Thanks for letting me bounce ideas off you.