jfrosty27
Well-known member
Well after having my RT-700 for 2 1/2 years, I finally had the courage to do a brisket. Wish I hadn’t waited!
I had a prime packer from Wild Fork Foods that weighed 18.7lbs before trimming. On Friday evening I trimmed it up per guidance from Aaron Franklin’s bbq book. Then salted and into the fridge until Saturday night. I hit it with a salt free beef rub I made from a recipe from Meathead’s bbq book. Then on the Bull running at 220 degrees at 8:00PM. I wrapped in butcher paper as it was coming out of the stall. It was 8:00 AM Sunday with an IT of about 175. Then bumped the cooker up to 250. I pulled it off at 11:15 when it was probing like butter. Panned it and packed it in a big cooler stuffed with moving blankets.
We took it over to our sons house and served it for an early dinner about 4:30. Wow. Forgive me for saying but we all thought it was perfect. Even the young granddaughters gobbled it up. Moist, tender as butter, and just delish. Now that I know how easy the 700 makes this I will be doing it again before the weather turns into winter!
I had a prime packer from Wild Fork Foods that weighed 18.7lbs before trimming. On Friday evening I trimmed it up per guidance from Aaron Franklin’s bbq book. Then salted and into the fridge until Saturday night. I hit it with a salt free beef rub I made from a recipe from Meathead’s bbq book. Then on the Bull running at 220 degrees at 8:00PM. I wrapped in butcher paper as it was coming out of the stall. It was 8:00 AM Sunday with an IT of about 175. Then bumped the cooker up to 250. I pulled it off at 11:15 when it was probing like butter. Panned it and packed it in a big cooler stuffed with moving blankets.
We took it over to our sons house and served it for an early dinner about 4:30. Wow. Forgive me for saying but we all thought it was perfect. Even the young granddaughters gobbled it up. Moist, tender as butter, and just delish. Now that I know how easy the 700 makes this I will be doing it again before the weather turns into winter!