1st Brisket

ryk1

Member
Messages
15
Grill(s) owned
  1. Bull
I’ve had my Bull for a month now and decided today was the day for brisket. Everything I have cooked so far has been amazing. I am at the 4 hour mark and so far so good!
 

Attachments

  • C6033494-0518-4F87-A95E-42481F68228F.jpeg
    C6033494-0518-4F87-A95E-42481F68228F.jpeg
    2.7 MB · Views: 200
Looks good! Keep us posted.
 
13 hours and it’s finally probe tender. 2 more hours to rest and then it’s time to dig in.
 
Dinner is served! I can’t believe the smoke ring and how juicy it is. I love my Bull!!!
 

Attachments

  • 6DB1C3D6-3551-4A39-9962-AF38AE239837.jpeg
    6DB1C3D6-3551-4A39-9962-AF38AE239837.jpeg
    3.3 MB · Views: 183
  • 40CBD500-6E69-46B1-92F6-3CEE523E89F8.jpeg
    40CBD500-6E69-46B1-92F6-3CEE523E89F8.jpeg
    3.6 MB · Views: 176
  • E941D9DC-1FD1-43C6-90E8-86149E5E1C5C.jpeg
    E941D9DC-1FD1-43C6-90E8-86149E5E1C5C.jpeg
    2.1 MB · Views: 173
@ryk1 that looks awesome. Glad your first brisket turned out so good. I have struggled on my drum smoker but have never had a problem getting it right on the Rec Teq.

What sauce is that on the brisket?
 
Thank you! It tasted amazing!

235 degrees for the first 6 1/2 hours.
Wrapped in butcher paper
250 degrees for the last 6 1/2 hours

The sauce is a mustard sauce I make.
Yellow mustard
Apple Cider Vinegar
Worstershire Sauce
Hot sauce
Minced garlic
Salt
Fresh ground pepper
Honey
I don’t measure anything, so unfortunately I can’t say how much I put in of each item. I just add and taste until I like it.
I put everything in a pan on the stove on a medium high heat and stir and taste. Once it get hot, I take it off of the heat and let it cool.
 
I’ve had my Bull for a month now and decided today was the day for brisket. Everything I have cooked so far has been amazing. I am at the 4 hour mark and so far so good!
Looks like you had a nice meal.
Beautiful, thanks for sharing.
 
That's a heck of a smoke ring for 235-250. I can't get that unless I have it on 180 for a while or put some pellets on the diffuser.
 
That's a heck of a smoke ring for 235-250. I can't get that unless I have it on 180 for a while or put some pellets on the diffuser.

Same here. I started mine about 2200 hours and ran at 200 `xtreme smoke' for about 3 hours there and when I went to sleep, kicked it up to 225. Long cook.... nice smoke ring and amazing flavor at the end.
 
I was surprised at the smoke ring as well! It tasted absolutely wonderful. I can’t wait to do another!
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Back
Top