Author Topic: Brisket on the Rectec  (Read 258 times)

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Offline GusRobin

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Brisket on the Rectec
« Reply #-1 on: December 15, 2017, 09:04:47 PM »
Well soon to be. A few months ago I picked up a 10 lb prime brisket at Costco.



Tonight I trimmed it.




Added just a simple rub of salt, pepper, and gunpowder. Wrapped it in saran wrap and put it in the refrigerator until tomorrow morning.


Then it will go on the RecTec. I decided to follow Franklin's method from his You-tube video. So this time I won't inject it. We'll see what happens tomorrow. I'll be back

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Offline teesquare

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Re: Brisket on the Rectec
« on: December 15, 2017, 09:39:24 PM »
I am sharpening my knife.....come onnnnnn brisket!
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Offline smokeasaurus

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Re: Brisket on the Rectec
« Reply #1 on: December 16, 2017, 10:25:36 AM »
Good looking briskie.......I can see the grain pattern.........keep track of that for proper slicing.................

Waiting and watching............................

Oh, plate me right after you plate up Tee............
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Offline Pappymn

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Brisket on the Rectec
« Reply #2 on: December 16, 2017, 03:45:32 PM »
Saw those prime babies this morning at Costco for $2.99 a pound. Only legit meat deal I have ever found in Minnesota


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Offline GusRobin

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Re: Brisket on the Rectec
« Reply #3 on: December 16, 2017, 07:10:56 PM »
DONE
Put it in at 5:30 am at 250*. It was a 10lb brisket trimmed to about 9-9.5 Lbs. No pics as it was too early for me and I just wanted to get back in bed as it was 32* out.
When it hit174* and was climbing out of the stall, I wrapped it in butcher paper until it hit 201*. Total cook time was about 10 hours. Put it in an insulated bag for about an hour.
Here it is pulled.




Sliced and ready to plate.


Plated with fries and salad.



The end part of the flat was a little on the dry side, still tender but not bad. The rest of the flat and point was very tender, very juicy, and tasted great. Will do this again, but maybe a few minutes less.
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Offline Pam Gould

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Re: Brisket on the Rectec
« Reply #4 on: December 16, 2017, 07:18:14 PM »
Looks good to me, but I ran into that problem with a thinner end..enjoy  .☆´¯`•.¸¸. ི♥ྀ.
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Offline Pappymn

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Brisket on the Rectec
« Reply #5 on: December 16, 2017, 08:12:03 PM »
Looks fantastic


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Offline tomcrete1

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Re: Brisket on the Rectec
« Reply #6 on: December 16, 2017, 08:24:07 PM »
Very nice!  :)
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Offline Jaxon

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Re: Brisket on the Rectec
« Reply #7 on: December 16, 2017, 08:47:22 PM »
Mighty fine, brother...mighty fine!
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Offline HighOnSmoke

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Re: Brisket on the Rectec
« Reply #8 on: December 16, 2017, 08:53:33 PM »
Excellent looking brisket Gus!
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Offline rwalters

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Brisket on the Rectec
« Reply #9 on: December 16, 2017, 09:03:41 PM »
You nailed that brisket cook...nicely done :)
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Offline smokeasaurus

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Re: Brisket on the Rectec
« Reply #10 on: December 17, 2017, 09:23:15 AM »
Sometime the end pc of the flat is just to thin and drys a bit but your pictures show the true tail. That is one moist and juicy brisket and who says you can't get a smoke ring from a pellet grill really needs to be quiet.

Good call on the butcher paper with the brisket. You keep your bark and your brisket don't taste like pot roast.

Excellent cook my friend.
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Offline teesquare

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Re: Brisket on the Rectec
« Reply #11 on: December 17, 2017, 09:48:24 AM »
Gus - that is an absolutely a stunning looking plate 'o brisket!
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
MAK 2 Star General #48-2
Weber EP-330
Weber  Performer Stainless Table!
Big Easy SRG
Rec-Tec Pellet Grill!!!!
Smokin'Tex 1405 -
PBC

Offline akjeff

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Re: Brisket on the Rectec
« Reply #12 on: December 17, 2017, 10:30:12 AM »
Looks really good, and made me hungry! Putting a flat in the smoker this morning myself.

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