YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Imagine tender, smoky brisket infused with the bold flavors of pepperoncinis, garlic, and a zesty ranch kick—it’s like a classic pot roast with a BBQ twist! Perfect for a laid-back weekend cookout or a cozy family dinner, this dish is all about comfort with a side of Southern charm. So fire up the smoker, grab your favorite hot sauce, and let’s turn up the flavor with this mouthwatering, fall-apart tender Mississippi Brisket!
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 1 each Creekstone Farms Prime Brisket Flat
- 1/2 cup Bear & Burton’s The W Sauce (Worcestershire), divided
- Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1/2 cup Pepperoncinis, sliced
- 8 each Pepperoncinis, whole
- 1 cup unsalted Beef Stock
- 3 each Garlic Cloves, chopped
- 2 tbsp Beef Tallow
- 2 tbsp Ranch Seasoning
- 5 lb Red Potatoes, quartered
- 1 1/2 cups Half and Half
- 10 tbsp unsalted Butter
- Jacobsen Salt Co. Kosher Sea Salt, to taste
INSTRUCTIONS
- Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF, set up for smoking.
- Slather the brisket with about one quarter cup of Bear & Burton’s The W Sauce on all sides. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning.
- Smoke the brisket overnight, about 10-12 hours. In the morning, turn the grill temperature up to 250ºF and continue smoking until the internal temperature reaches about 160ºF – 170ºF, and a solid bark is formed on the outside, then remove from the smoker and turn the grill temperature up to 300ºF.
- Combine the remaining ingredients in a half-sized foil pan. Place the brisket in the pan. Cover with foil. Return to the grill and cook until falling apart, about 210ºF internal.
- To make the mashed potatoes, first boil the quartered potatoes until tender. Strain the water from the potatoes and transfer the potatoes to a pan. Add the half and half and butter and mash and stir with a hand masher until incorporated. Season with Jacobsen Salt Co. Kosher Sea Salt, to taste.
- Shred the brisket by hand, then chop with a cleaver. Toss the chopped brisket in the juices in the pan until all of the liquid is incorporated into the meat.
- Serve the brisket over mashed potatoes.
Imagine tender, smoky brisket infused with the bold flavors of pepperoncinis, garlic, and a zesty ranch kick—it’s like a classic pot roast with a BBQ twist! Perfect for a laid-back weekend cookout or a cozy family dinner, this dish is all about comfort with a side of Southern charm. So fire up the smoker, grab your favorite hot sauce, and let’s turn up the flavor with this mouthwatering, fall-apart tender Mississippi Brisket!
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 1 each Creekstone Farms Prime Brisket Flat
- 1/2 cup Bear & Burton’s The W Sauce (Worcestershire), divided
- Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1/2 cup Pepperoncinis, sliced
- 8 each Pepperoncinis, whole
- 1 cup unsalted Beef Stock
- 3 each Garlic Cloves, chopped
- 2 tbsp Beef Tallow
- 2 tbsp Ranch Seasoning
- 5 lb Red Potatoes, quartered
- 1 1/2 cups Half and Half
- 10 tbsp unsalted Butter
- Jacobsen Salt Co. Kosher Sea Salt, to taste
INSTRUCTIONS
- Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF, set up for smoking.
- Slather the brisket with about one quarter cup of Bear & Burton’s The W Sauce on all sides. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning.
- Smoke the brisket overnight, about 10-12 hours. In the morning, turn the grill temperature up to 250ºF and continue smoking until the internal temperature reaches about 160ºF – 170ºF, and a solid bark is formed on the outside, then remove from the smoker and turn the grill temperature up to 300ºF.
- Combine the remaining ingredients in a half-sized foil pan. Place the brisket in the pan. Cover with foil. Return to the grill and cook until falling apart, about 210ºF internal.
- To make the mashed potatoes, first boil the quartered potatoes until tender. Strain the water from the potatoes and transfer the potatoes to a pan. Add the half and half and butter and mash and stir with a hand masher until incorporated. Season with Jacobsen Salt Co. Kosher Sea Salt, to taste.
- Shred the brisket by hand, then chop with a cleaver. Toss the chopped brisket in the juices in the pan until all of the liquid is incorporated into the meat.
- Serve the brisket over mashed potatoes.
