Brisket on rectec

[slothritis]

Hello all! I have a question. I am planning to make a brisket for a thanksgiving picnic. Its about 12-14lbs. If we are planing to eat lets say at 11am thanksgiving day, when should I start smoking it and for how long and what temp? I assume I'll be starting it the day before. I have a rec tec mini btw.  Thanks.

[Roget]

I'm no expert, but the few briskets I have smoked took an average of about 11-14 hours to get to an IT of 185-195.
I cook mine at a low temp. (220-225 F) You might have to adjust if you use a higher cook temp.
I apply 4 hours of smoke to mine.
You can FTC it for quite a while if it gets done early.

I hope that helps you a bit.

[slothritis]

I'm no expert, but the few briskets I have smoked took an average of about 11-14 hours to get to an IT of 185-195.
I cook mine at a low temp. (220-225 F) You might have to adjust if you use a higher cook temp.
I apply 4 hours of smoke to mine.
You can FTC it for quite a while if it gets done early.

I hope that helps you a bit.

So if I am serving at 12 noon, what time should I start? I assume the day before, but when?

[HighOnSmoke]

It will depend on what temperature you plan on cooking it.  I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.

Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.

[slothritis]

It will depend on what temperature you plan on cooking it.  I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.

Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.

That's when I was thinking of starting it. Since I have a rec tec should i set the temp to 250 or 275?

[hikerman]

You've gotten some very good advice already that should help you formulate your plan. I might add tho, that on pellet grills, the lower the grill temp the more smoke profile you will have. Good luck but I'm sure you'll do fine!

[TMB]

It will depend on what temperature you plan on cooking it.  I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.

Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.

that is some good advice Mike.  Went camping and had a big cook planned what I didn't plan on was the flame out that happened .   Although I caught it in time it could have been a  disaster

[HighOnSmoke]

It will depend on what temperature you plan on cooking it.  I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.

Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.

That's when I was thinking of starting it. Since I have a rec tec should i set the temp to 250 or 275?

I would probably set it at 250 and let it gather some heavier smoke. You can always bump up the temperature if needed in the early morning hours.

[slothritis]

It will depend on what temperature you plan on cooking it.  I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.

Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.

That's when I was thinking of starting it. Since I have a rec tec should i set the temp to 250 or 275?

I would probably set it at 250 and let it gather some heavier smoke. You can always bump up the temperature if needed in the early morning hours.

Thanks! I really appreciate the help. By the way, does flame out happen often on the rec tec?

[HighOnSmoke]

It will depend on what temperature you plan on cooking it.  I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.

Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.

That's when I was thinking of starting it. Since I have a rec tec should i set the temp to 250 or 275?

I would probably set it at 250 and let it gather some heavier smoke. You can always bump up the temperature if needed in the early morning hours.

Thanks! I really appreciate the help. By the way, does flame out happen often on the rec tec?

Really can't help you on that since I don't own the Rec Tec. I have used one quite a lot at our Augusta Gatherings and it didn't happen. I have a Blazn Grill Works Pellet Grill and in the 3 years I have owned it I have not had a flame out. Now the Traeger I owned was a different story. 

[teesquare]

I have not had a problem with flame out on mine. But, I do vacuum out the belly of it every time I do a long cook.

[TMB]

My flame out happened with my Traeger unit not the Rec Tec  it was due to heavy ash left over from the night before.  Normally I clean it but camping and just doing burgers I didn't think it needed it . But it did and I learned a BIG lesson that day

[slothritis]

I'll make sure my rec tec is free of ash before I start for sure.

[TMB]

I'll make sure my rec tec is free of ash before I start for sure.

My Rec Tec seems to stay cleaner than the Traeger unit I'm thinking the cool down cycle has a lot to do with it.  I heard the newer Traegers have cool down but not sure