First brisket for me too……

[jfrosty27]

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!

 

[RedWng]

Look great!!

 

[SmokeZilla]

Looks good enough to eat!!! Oops, too late.

 

[Plumberguy]

Yes

 

[sdynak]

Very nice! I need to do this.

 

[C. Keeper]

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! View attachment 12187View attachment 12190View attachment 12188View attachment 12189View attachment 12191View attachment 12192View attachment 12193View attachment 12194View attachment 12195

Hummm, big knife and big bandages all in one convenient location.

 

[jfrosty27]

Hummm, big knife and big bandages all in one convenient location.

I believe in planning ahead.......

 

[C. Keeper]

I believe in planning ahead.......

Good thinking!

 

[FastEddie]

I need Taste-o-vision set up on my PC
Looks good.

 

[Grilltreats]

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! View attachment 12187View attachment 12190View attachment 12188View attachment 12189View attachment 12191View attachment 12192View attachment 12193View attachment 12194View attachment 12195

Looking good! I woke up to one on my 700 this morning. It will be for dinner.

 

[Matty Patty]

Don't worry about the weather turning... I make them all winter long here in south east Michigan. The 700 Bull does a great job and nice first brisket ya got there!

 

[Roaniecowpony]

Great job! I think all of us would be proud of that one!

That packer was a great piece of meat. Great beginnings are the first step to a great meal.