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Honing Brisket Smoking Skills
Posted on 7/6/20 at 11:46 am
Posted on 7/6/20 at 11:46 am
Bought a Rec Tec (outdoor oven, yea yea) a couple months ago, have been going on the obvious early 30s suburban meat smoking rampage.
Still struggling a bit with brisket, had a flat come out around 7 out of 10 and did a packer this weekend that wasn't quite up to par as well, although much better, probably a solid 8.
I think I'm focusing too much on temp and need to work more towards feel.
How did you guys get good? Youtube etc help but those guys don't factor in any of the variability, time of rest, etc.
Just looking for thoughts and insight how to get "there", where I'm pulling 9/10 out of 10 juicy arse briskets out.
Still struggling a bit with brisket, had a flat come out around 7 out of 10 and did a packer this weekend that wasn't quite up to par as well, although much better, probably a solid 8.
I think I'm focusing too much on temp and need to work more towards feel.
How did you guys get good? Youtube etc help but those guys don't factor in any of the variability, time of rest, etc.
Just looking for thoughts and insight how to get "there", where I'm pulling 9/10 out of 10 juicy arse briskets out.
This post was edited on 7/6/20 at 11:47 am
8
Posted on 7/6/20 at 12:20 pm to STLhog
quote:
Bought a Rec Tec
The hardest part is done for you, baw. Don’t overthink the rest.
Posted on 7/6/20 at 12:35 pm to STLhog
I am no expert, don't let the name fool you. I just love smoking briskets.
What kind of brisket do you buy? Prime, Choice, etc?
What temp do you cook at?
Do you wrap it up?
Do you do anything to them besides season and with what?
Just wondering what your routine is.
What kind of brisket do you buy? Prime, Choice, etc?
What temp do you cook at?
Do you wrap it up?
Do you do anything to them besides season and with what?
Just wondering what your routine is.
Posted on 7/6/20 at 12:50 pm to STLhog
quote:
think I'm focusing too much on temp and need to work more towards feel.
No. Cook to temp.
Smoke for bark, metal container and wrap for tenderness, butcher paper and moving blanket (tip from Myron Mixon to allow for slow cool down but a little breathing)
This post was edited on 7/6/20 at 12:59 pm
Posted on 7/6/20 at 12:54 pm to SmokedBrisket2018
quote:
I am no expert, don't let the name fool you. I just love smoking briskets.
quote:
by SmokedBrisket2018
Checks out.
Posted on 7/6/20 at 12:54 pm to STLhog
I just bought a Rec Tec also, and have done two packers on it. The 2nd one about 14lbs, after trimming turned out wonderful. I put it on at the extreme smoke setting and let it go till the stall about 7hrs, wrapped it in butcher paper, cranked her up to 250 and let it go unitl it reached 203, pulled and put in the cooler for 2hrs and it was perfect.
A lot less work than my stick burner. LOL!
This post was edited on 7/6/20 at 6:57 pm
Posted on 7/6/20 at 1:01 pm to STLhog
quote:
Bought a Rec Tec (
I just ordered one... should be in next week. What model did you get?
Posted on 7/6/20 at 1:07 pm to Glock17
I got a 340, plenty big for what I need it for, but T man in me wishes Id have gotten a 590 LOL!
Posted on 7/6/20 at 1:18 pm to USMCTIGER1970
quote:
I got a 340, plenty big for what I need it for, but T man in me wishes Id have gotten a 590 LOL!
I ordered the 590... I kinda wanted the 700 but couldn't justify the extra money
Posted on 7/6/20 at 2:56 pm to Glock17
My best advice is...one temp probe in the point, one in the flat, so you can adjust things throughout the cook and you don't over/under do one of the pieces. I will often put a piece of foil under the flat if it's going too fast, or reposition it on the smoker.
Posted on 7/6/20 at 3:03 pm to STLhog
I've been "honing in" also for the last several years. I normally buy prime cuts if possible. I have started the last several cooks by wrapping the flat in foil for the first 3-4 hrs to slow the cook of the thinnest part. I follow Amazing ribs recipe except I like to inject with Butcher BBQ brisket injection. Last time I did two 15 pounders for a next day serve. I made some au jus beneath the briskets and warmed the flats up in that. The points were turned into burnt ends. Turned out to be my best two yet. Good luck "Honing"!!
Posted on 7/6/20 at 3:09 pm to Chucktown_Badger
We must have been replying at the same time 
Posted on 7/6/20 at 3:29 pm to Speckhound
I've had a bull for a couple weeks now. Love it! Did my first brisket not long ago. Put on at 10pm at 225. Spritzed once at midnight and went to bed. Woke up and it was right at 160. Wrapped at 165 and bumped temp up to 275. When probe started showing 195 started checking by putting a probe in feeling for it to feel like butter. Pulled around 203 and put in cooler with towel for couple hours. Wife loved it. Used meat church cow rub and brisket injection
Posted on 7/7/20 at 10:26 am to SmokedBrisket2018
quote:
What kind of brisket do you buy? Prime, Choice, etc?
What temp do you cook at?
Do you wrap it up?
Do you do anything to them besides season and with what?
This last one was a prime packer from costco. Just did salt and pepper rub, put it on at 10pm at 180 (extreme smoke) on the rec tec as I know it will be right about at stall when I wake up.
Once its at stall/165, wrapped it in butcher paper and cranked to 250. It got to 195, with a probe in the flat and in the point. Wrapped it in a towel in cooler for 3 hours and it just wasn't quite right all around.
Probably should check more feel before pulling, it had a magnificent smoke ring, which I think comes from the 180 overnight but I'm thinking maybe just rock 250 through and through.
Starting to wonder if maybe the probes are off a little bit but its a brand new 340 rec tec.
FWIW, and I know they're way easier but all the pork shoulders ive done have been amazing, the stuff from the videos where the bone just falls out.
Keep in mind the briskets are still great, everyone who eats it enjoys it, I just know it can be better and legit buttery.
The foil on the flat is also a good idea to slow it some. May try that next go around.
This post was edited on 7/7/20 at 10:29 am
Posted on 7/7/20 at 10:43 am to STLhog
quote:
STLhog
Do you cook it fat up or down?
You do brisket like me. I do butcher paper. I do let it cool a bit before I put it in a cooler. I never go directly into the cooler with towels. I did that years ago and left my thermometer in and realized that the carryover cooking went much higher than I wanted it to. It went like 12 degrees higher than when I took it off.
I do use a little foil to protect my flat end after a few hours of smoking.
I use a thermometer in the point and flat but just as a guide. When it gets closer to done I start probing it and touching it and go by feel.
I too would like to get to that "soft butter" consistency in the flat. Feel like I have been close, but never what I would consider perfect.
Have you ever checked your thermometers. You can do the ice water test and boiling water test and see how far off they are from 32 and 212. I use Thermoworks products.
Posted on 7/7/20 at 10:53 am to SmokedBrisket2018
quote:
Do you cook it fat up or down?
Not
quote:
STLhog
But on the Rec-Tec the recommendation is fat side down. I have always been a fat side up person on my other cookers. I guess with the heat being in such close proximity to the meat fat side down gives you some protection.
Posted on 7/7/20 at 11:25 am to USMCTIGER1970
quote:
I guess with the heat being in such close proximity to the meat fat side down gives you some protection.
This is correct. Also, fat that's melting on the surface doesn't soak into or through the meat. And, bark forms when the surface of the meat with the rub partially dries.
Posted on 7/7/20 at 11:36 am to STLhog
Komso q did a good brisket video in last few weeks
Posted on 7/7/20 at 11:51 am to RunningBlake
quote:
Komso q did a good brisket video in last few weeks
I feel like these are helpful but none of them really trouble shoot the process etc.
It's always "put it in at x y z for this time" and then "boom, perfect brisket!"
Which most of us know, it doesn't generally go that way.
I did fat down on the packer over the 4th. Agree with the others on having the smoke that close that its probably helpful.
Probably should have gotten the bigger version that has the 2nd level rack inside.
Not wrapping it immediately seems like a good idea, will give that a try.
Posted on 7/7/20 at 12:12 pm to STLhog
quote:
I feel like these are helpful but none of them really trouble shoot the process etc. It's always "put it in at x y z for this time" and then "boom, perfect brisket!" Which most of us know, it doesn't generally go that way. I did fat down on the packer over the 4th. Agree with the others on having the smoke that close that its probably helpful. Probably should have gotten the bigger version that has the 2nd level rack inside. Not wrapping it immediately seems like a good idea, will give that a try.
I kind of followed what Malcolm does even though he cooked his on a Trager. I really think this as a baseline will give you what you are looking for. The extreme smoke mode on the Rec-Tec is about 183 degrees, so yes you are starting off really low but it pays off in the end.
Malcolm Reed Pellet Grill Brisket.
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