First time trying any type of brisket on my Recteq 690. Started on Lo for an hour or so, then ramped up to 225° until probe got to around 150°. Wrapped it and turned smoker up to 275° until probe hit 205°. I let it rest in a cooler for 40 minutes before slicing. Need to try a full brisket next. What could I have done better?
by NuclearGeek
11 Comments
$11/lb!
Wipe down the outside and re-season the outside with some good pepper. Salt will already have been absorbed, don’t need to add more. Fresh pepper will help with bark.
[That brisket looks delicious, what part do you think you’re about to eat?](https://imgur.com/a/4eki3Jk)
Joking aside it does look like it turned out well, just can’t suss out how they cut that from the packer lol
Well, how did it taste?
Try a whole brisket next time is my first thought.
Slather in wagu tallow and salt/pepper, wrap. Good smoke ring. I would do these as sandwiches, rather call it a traditional “brisket”. Nice job.
I wouldn’t add salt, it’s going to be packed with a sodium phosphate solution already. Just add pepper and granulated garlic, chili powder or paprika and go.
Why did you wrap it after an hour. I’m not trolling, serious question. 👍
Everything is better on a smoker.
Looks delicious, good job!
I don’t own a smoker (just an avid tourist who loves snooping) but I help my friend cook sometimes. When you guys are talking about ramping up the smoker to a certain temp, yall are pretty meticulous about the numbers. Do you all have some sort of heating system inside the smoker that regulated the temp? My friend and I used coals so it was more about opening and closing a latch for the coals to get air and get warmer. It was more of an art than an exact science in getting things to a ballpark range of temp. How is everyone else here doing it and projecting such specific recipes?
I threw $16 at Aldi the other day for a small “salt and pepper brisket” that was 4 pounds.
I was oddly impressed. Did about 8 hours on it and it had great flavor and texture. Honestly will probably buy it more in the future. Lasted my wife and I 2 days, and I didn’t have to spend 15 hours smoking a ton of meat to sit on for awhile.