brisket

Now this is breakfast of champions! https://www.recteqforum.com/threads/show-us-what-youre-cooking.2925/post-102101

I wanted to cook a point for a gathering at the end of the week, none of my local stores had points, only flats or huge packers. I stopped into a Brazilian butchers and the guy was nice and said he would cut the point off of the packer he had. But as i watched him, he just got his machete and...

I've got a Recteq 700, still experimenting with it. I've cooked a number of briskets (and other low and slow meats) before on a variety of appliances (a Weber kettle which oddly was my first brisket and came out perfectly), a stick-burner, and an inexpensive pellet grill when I was first trying...

I would love some advice from those that have done something like this before. I’m going to cook two full packer briskets on the RT700 this weekend. Let them rest, cool down, etc. like I was going to eat them that day. I plan on freezing them fully cooked and whole (not sliced). I have a few 5...

While we honor those who have fallen protecting our freedom, let's see what you are cooking. Without those brave men and women, the American dream wouldn't be possible.

My RT700 arrived a couple months ago, and after a few smaller cooks (ribs/chicken/etc.) I decided to take on a brisket (full packer) for Mother's Day. The brisket was choice grade, and ~12 lbs. after trimming. I threw it on at 10 p.m. at 225º, fat cap down, with the probe in the thickest part...

Just picked up a beautiful 7.5-lb brisket from the butcher to smoke on my 340 this weekend. Only 7.5-lbs because it's just for my family, nothing crazy. I want to attempt Malcolm Reed's recipe here -- but the timing is for a much larger brisket. If I start the first phase of the cook...

I have a friend that is moving past just grilling into smoking briskets, and he is having a challenge with how his are turning out. He has eaten my brisket, but he doesn’t live close enough for us to get together and chat about technique. He texted me last week and asked if I would send him...

I just got my 590 and done 2 cooks on it so far that have turned out phenomenal. Now I'm trying to do some real meat on this thing so I picked up a 10 lb brisket from my butcher the other day and I'm wondering if anyone on here has a really good brisket sandwich recipe I could steal from them...

did my first brisket about a week ago. was a small 6 lb'er. I learned all about 'stalling'. geez. so much to learn when smoking. Took waaaaayy longer than I anticipated, but it did turn out quite tasty. Very much looking forward to doing another one and NOT freaking out when it stalls.

Finally decided to take the plunge and did my first brisket. I used Aaron Franklin’s book as a guide to trimming mine for the first time. Turned out pretty good, the flat was a little dry, so need to figure out how to improve that. Overall a pretty good experience for my first brisket.

Grill showed up last night, got it assembled, and did not hesitate to smoke some brisket, spare ribs, and Mac! This Bull is a magical being. Best brisket I’ve ever had, and it was my first one! We all know the cook is the hardest one to impress, and I was blown away.

Rub for brisket: 1/2 cup kosher salt 1/4 cup course ground pepper 2 Tbsp ground celery seed Trim the fat from the brisket leaving approximately 1/4” - 1/2” fat. Below are some videos I watched that helped me with trimming. Aaron Franklin brisket trimming Meat Church brisket trim After...

Last month I was at a show in Texas and as an appetizer they had Brisket Empanadas and they were the bomb! So after a bit of research and looking at lots of recipes I decided to give it a go. But instead of appetizers, I wanted to make something that could be a meal or something to have with...

Absolutely love my new Bull and after several successful ventures decided to take on the "Dreaded" brisket! Result not good! I am hoping someone can tell me what I did wrong. Purchased a 5 lb brisket at Sams Club as my first experiment, rubbed it with olive oil and Hefter rub, placed it on...

Hi, I need to smoke 3-15 lb briskets for Grad party Saturday. I can only do 1 at a time on Trailblazer. I plan on last on starting Friday night @ 11:00 pm, wrap and in cooler to set for a few hours. Question is how to do other 2 and have ready by 5:00 dinner on Saturday. Thanks in advance.

Well the day has come and I am ready to put this smoker to the test. I will be doing a 12.5 lb brisket. I have high Hope's that the Rec Tec wont let me down like I was with my Traeger. So far I've been beyond impressed. I'll start my brisket at 0200 Saturday. I am expecting anywhere from 12 to...

Great info on prepping a brisket.

INGREDIENTS: 15lb. packer brisket 3 tbsp REC TEC Grills Ben's Heffer Dust 3 tbsp REC TEC Grills Ray's Front Row Master Blend Thick BBQ sauce INSTRUCTIONS: Separate the point to allow seasoning of all sides. Season liberally with a base layer of Ray's Front Row Master Blend, then top with...

BRISKET Season with favorite seasoning (We used Ben's Bangin' Brisket Rub) 225 degrees for approx 12 hours (until internal temp is 195-200) put brisket is a roasting pan and cover with aujus cover with foil wrap in a beach towel and allow to rest for 2 hours slice against the grain AUJUS 4...