Just got a recteq 590 for myself as a Xmas present and decided to tackle the final boss of meat. Point was amazing, flat was embarrassingly dry. I trimmed the fat like a pirate and didn’t round it off, which could’ve led to some heat distribution issues as well
Threw it on at 225 at 11pm for an overnight cook and set my thermometer alarm to wake me up at 160 for the wrap. Stalled at 150ish while I was sleeping so it may have sat for an hour or two at the stall which could’ve led to the dry out. Wrapped it in foil (butcher paper didn’t arrive in time) and pulled it at 203. The point probed well but could tell the flat wasn’t right. Ready to keep learning and try another!
by SmokinJogel
10 Comments
How long was it on before your wrapped and after? Doesn’t look like much of a smoke ring. What was the resting process after the cook? How long and what temp was held for resting?
Looks good from my house! I am waiting on the back yard boss to be delivered. I am a complete newbie with pellet smokers as this will be my first.
Was your brisket choice or prime?
Do you keep a pan of water in the grill the whole time? Any other advice?
To add: I don’t plan on attempting a brisket until I have a few easier smokes under my belt!
I love my cook and it is consistent every time, but I am no expert.
I think maybe 225 is too high for the overnight? I set mine to 190. Maybe someone else can tell me/us if this is accurate.
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I don’t mind your process- I might just add some beef broth in the foil when you wrap it.
Nice work
Felt like my bark was pretty good and didn’t want to comprise it. Thinking of injecting next time too to help retain moisture
I think 225 for the first part of the cook is too hot. My two cents on overnight cooks on a pellet smoker…go at 180-200 degrees for at least 8 hours. You should be in the 160-175 range internal, if so wrap it. Kick up the temperature to 225-250 and let it go until it probes tender, 200-203. Rest in a cooler for at least an hour. My total cook time is usually around 12 hours. I’ve done around 12 briskets using this method and they have all turned out great.
Where was your probe? I probe the flat, as that is the part I defiantly don’t want to over do.
For starters this post has no pictures of holding your meat whilst wearing black plastic gloves.