Stampede First RecTec brisket

[TonyC]

I’ve had my 590 for five months now, and have hopefully climbed the steepest part of the learning curve. I decided to cook a brisket, which I was never satisfied with when I tried doing one with a smoker box in my old gas grill. A local grocery store had small prime flats that only weighed about 4.5 pounds. I coated the brisket with Worcestershire sauce, then added my own beef rub. After four hours at 225 degrees (fruit wood blend of pellets), the meat temperature was 158 degrees so I moved it to a foil covered as pan with two bay leaves and a bottle of coffee porter beer. After another 3.5 hours, the meat felt done and the meat temperature was 205 degrees. Removed it from the braise, wrapped it in foil, then a heavy towel, then rested it in a cooler for 90 minutes. When I opened the foil, the meat was still steaming hot. We were absolutely thrilled with the outcome. Another great experience with our Stampede.

 

[cookingjnj]

Now that's what I am talking about right there!!! Great job Tony.

 

[Blues1]

Nothing like having a successful brisket...great job!

 

[Mike260]

Tony - That looks awful. Better wrap up what's left and ship it to me ASAP for proper disposal. Hurry, lives may be at stake.

Full disclosure; I've had my Stampede 10 months now and have yet to try a brisket. This year ...

 

[Rdover]

Looks great. Love the coffee porter beer braise idea. Thanks for sharing.