Started out with a 13 lb. brisket rubbing with Draper's Moo'd Enhancer seasoning after the fat cap was trimmed.
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Set it on the Yoder at 150º for 2 hours and then turned it up to 225º. Here is the brisket a few hours after the heat was turned up.
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Here is the brisket pulled at 155º to separate the point from the flat.
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Now the flat is foiled in a pan to continue cooking and the point is chunked up and in a pan mixed with Draper's BBQ Smokin' Sauce and brown sugar for some burnt ends.
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Twice baked potato's back in the Yoder!
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Here we are after the flat reached 205º and after it had rested about an hour, then started slicing it.
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Plated pic of the twice baked potato, burnt ends and slice brisket.
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Burnt ends, gotta love them!
Thanks for looking!