Directions

1. Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF, set up for smoking.
2. Trim the fat from the top of the point muscle, to expose the meat. Trim the fat to about 1/4” thick over the flat muscle. Rub a thin layer of Meat Mitch White BBQ Sauce over the entire surface of the brisket to bind the rub to the meat. Season the brisket first with the Plowboys BBQ Bovine Bold Rub. Press the rub into the meat, then season with the Cattleman’s Grill Lone Star Brisket Rub. Let sit until the rub looks wet on the surface of the brisket.
3. Place the brisket on the second shelf of the smoker. Smoke at 190ºF overnight (8-10 hours).
4. In the morning, turn the grill temperature up to 250ºF. Continue smoking until it reaches an internal temperature of about 160ºF-170ºF.
5. Place the brisket on two sheets of heavy duty foil. Form a foil boat around the brisket, rolling up the edges to cover the sides of the brisket, but leaving the top of the brisket exposed.
6. Continue cooking the brisket until the brisket is probe tender (an instant read thermometer inserted into the brisket feels little resistance when probing the meat), about 203ºF-205ºF internal temperature.

7. Remove the brisket from the grill. Place in a cooler to rest for at least one hour before slicing.