Edthebook
Well-known member
- Messages
- 80
- Grill(s) owned
- Bull
Made my fist brisket on the RT 700. I use to do them using the following recipe and bbq sauce on a Kamado but never got the bark and smoke ring like the one I just did.
It was a whole brisket that was almost 12lbs. I trimmed off almost 6 lbs of fat. I put it on at 11 pm at the low/smoke setting that was 180 for about 2 hours using Pit Boss Apple. i also had a rack containing some of the fat above it to help baste it. I raised the temp to 225 after the two hours ( when I woke up to go to the lav) and let it cook thru the night. At 6 am the brisket was about 147 . I raised the temp to 235 until it got to the stall and then wrapped each with pink paper. I than finished cooking at 250 to brisket temp of 200 without the fat above it. The point was done at 1:30 and the flat about 3 pm. Pulled each when they reached 200 and wrapped with foil and let rest In a cooler surrounded with old towels. used this rub and BBQ sauce. Really didn’t need any sauce because it was fantastic, the BBQ sauce is still great as a little extra kick. Hit the blue underline link at the bottom of the attachment to be able to read them. Making the BBQ sauce is easy and the rub is also. I keep the rub in a empty large cinnamon container with the instructions taped on it. The jar also helps applying the rub on the meat. I use also use this rub for other meats. Found Mennards, 5 Below, and the Christmas Store, to have decent prices on the spices
I skip number 6 where it says to add the drippings to the sauce, the fat doesn’t appeal to me. You can try it.
The directions are also for using a lump coal smoker with wood chips. I attached It for the rub and sauce.
It was a whole brisket that was almost 12lbs. I trimmed off almost 6 lbs of fat. I put it on at 11 pm at the low/smoke setting that was 180 for about 2 hours using Pit Boss Apple. i also had a rack containing some of the fat above it to help baste it. I raised the temp to 225 after the two hours ( when I woke up to go to the lav) and let it cook thru the night. At 6 am the brisket was about 147 . I raised the temp to 235 until it got to the stall and then wrapped each with pink paper. I than finished cooking at 250 to brisket temp of 200 without the fat above it. The point was done at 1:30 and the flat about 3 pm. Pulled each when they reached 200 and wrapped with foil and let rest In a cooler surrounded with old towels. used this rub and BBQ sauce. Really didn’t need any sauce because it was fantastic, the BBQ sauce is still great as a little extra kick. Hit the blue underline link at the bottom of the attachment to be able to read them. Making the BBQ sauce is easy and the rub is also. I keep the rub in a empty large cinnamon container with the instructions taped on it. The jar also helps applying the rub on the meat. I use also use this rub for other meats. Found Mennards, 5 Below, and the Christmas Store, to have decent prices on the spices
I skip number 6 where it says to add the drippings to the sauce, the fat doesn’t appeal to me. You can try it.
The directions are also for using a lump coal smoker with wood chips. I attached It for the rub and sauce.
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