Looks great! I’m not shy when it comes to trimming meat, especially brisket. I’ll almost always trim enough to make a couple of nice sized burgers. If you’ve never had a burger made from about 70/30 fresh ground brisket, you NEED to try it. You’re welcome :)
Great video. I did my first brisket a few weeks ago using a similar method, Costco Prime packer, after the trim it weighed 9lbs. That sucker took 16.5 hours! But it turned out awesome and I was able to sleep through the night and work the next day. Luckily it was done an hour and a half before dinner time!
Great video. Just recently switched from a Weber Smokey Mountain to a RecTeq. I always cooked fat side up on the Weber because of the way the heat ran up the sides of the smoker, hit the dome, and then hit the brisket from the top down. The big water pan between the charcoal and the meat meant very little heat from the bottom up. Since the firebox on the RecTeq is so much closer to the meat I'm wondering if cooking fat side down is a good idea. I'm hesitant to try it and ruin a $60 piece of meat so I was wondering if you've experimented with fat side up or down on the pellet grill?
Hey great video. I just got the Flagship 1100. I’ve done many ribs and butts over the years, but not brisket. I did one many years ago, when I left it in the cooler it seemed to become over cooked. Once you hit 203, how long do you leave in the cooler for ?
What do you think of your Flagship? I just ordered one two days ago, and I’m trying to learn all I can. I’ve had a Pit Boss and then a Camp Chef XXL Pro (which I had so many issues with any eventually got a refund on), so I’ve got experience. Just want to know more about the 1100 itself
@@TXBrewandBarbecue How well does it smoke? That’s been my biggest question. Some Recteq videos I see it smokes the entire time, and then some of them you don’t see any at all. What does your experience show?
@@samburchard1778 one of the best purchases I have made in years. High quality and works so well. I recommend using two people for assembly and get the cover, the cover is also high quality
One thing that concerns me about wrapping in foil is that I’ve had salt dissolve the foil leaving metal drippings on the meat, I only ever had it happen when the meat was uncooked and salted and left to rest
Want more smoke? Just use a Smoke Tube for the first 2 to 4 Hours. Do not even turn on the smoker. I own a Recteq and it smokes GREAT but the smoke is light to Med. Just use a smoke tube, problem solved.
Hey there please help! I have my brisket in the RT-700 now. It’s been 11 hrs. I have foil so will be using that once it hits 165°. You say 225° until probe tender. How often are you checking on it? Once you see the meat reach 203°? Then you stick a tooth pick in and see? Then how long do you let it rest?? Thank you! I hope to hear from you in the next couple hours!
@@TXBrewandBarbecue thanks! It came out very tender. So I may have missed something as over night the RT-700 was set at 180°. At the 14 hour mark it was still only at 140° and seemed to have hung there. So I wrapped it in foil and pumped up the temp to 250° until the probes said the meat was at 199° (4 hours) so I probed it for the first time. It was like butter. So removed it and went in a copper for 90 minutes. The meat was super tender and very tasty but not Brisket. SUPER oily. I thought I removed a tonne of fat. This was my first brisket. It was incredibly moist throughout but cutting into it was very soft. (I also cut it wrong the first couple times) Any thoughts on what I did wrong? Thanks!
Looks great! I’m not shy when it comes to trimming meat, especially brisket. I’ll almost always trim enough to make a couple of nice sized burgers. If you’ve never had a burger made from about 70/30 fresh ground brisket, you NEED to try it. You’re welcome :)
Great video. I did my first brisket a few weeks ago using a similar method, Costco Prime packer, after the trim it weighed 9lbs. That sucker took 16.5 hours! But it turned out awesome and I was able to sleep through the night and work the next day. Luckily it was done an hour and a half before dinner time!
Great video Ty, when I do my first brisket on my new Bull I’ll be following your lead.
Thanks
Love the video. Now i just need some Peticolas.
Lol..Good info and dammed entertaining....L. Ritchy? "All Night Long" LOL...Thanks..
Glad you enjoyed it
Nice video Ty! Super helpful for my 1st brisket on the smoker this Sunday 🙌🏻
Noice!
Great video. Just recently switched from a Weber Smokey Mountain to a RecTeq. I always cooked fat side up on the Weber because of the way the heat ran up the sides of the smoker, hit the dome, and then hit the brisket from the top down. The big water pan between the charcoal and the meat meant very little heat from the bottom up. Since the firebox on the RecTeq is so much closer to the meat I'm wondering if cooking fat side down is a good idea. I'm hesitant to try it and ruin a $60 piece of meat so I was wondering if you've experimented with fat side up or down on the pellet grill?
I go fat down to protect the meat
I’m foil all the way. It holds juices and humidity much better in my opinion.
Yes it does. Mine came out fantastic. Everyone was told me I had to make theirs lol Super tender!!
Hey great video. I just got the Flagship 1100. I’ve done many ribs and butts over the years, but not brisket. I did one many years ago, when I left it in the cooler it seemed to become over cooked. Once you hit 203, how long do you leave in the cooler for ?
What do you think of your Flagship? I just ordered one two days ago, and I’m trying to learn all I can. I’ve had a Pit Boss and then a Camp Chef XXL Pro (which I had so many issues with any eventually got a refund on), so I’ve got experience. Just want to know more about the 1100 itself
Pull it at 195 place in cooler or pull it and wrap in towels and put in oven (off) depending on how long you’re resting it
Love it
@@TXBrewandBarbecue How well does it smoke? That’s been my biggest question. Some Recteq videos I see it smokes the entire time, and then some of them you don’t see any at all. What does your experience show?
@@samburchard1778 one of the best purchases I have made in years. High quality and works so well. I recommend using two people for assembly and get the cover, the cover is also high quality
TX can you freeze brisket prior to cooking?.... This is Dallas! lol
What temp to you put the 700 at after you wrap?
225
@@TXBrewandBarbecue: Thank you! This was my same question!
What brand of pellets do you use?
Recteq Texas blend
One thing that concerns me about wrapping in foil is that I’ve had salt dissolve the foil leaving metal drippings on the meat, I only ever had it happen when the meat was uncooked and salted and left to rest
First time I’ve ever heard of this
Not sure how you get a brisket to 203 if you're cooking it at 180.
In the video I stated you bump it up to 225
@@TXBrewandBarbecue You did not sir but I think we all knew :)
Want more smoke? Just use a Smoke Tube for the first 2 to 4 Hours. Do not even turn on the smoker. I own a Recteq and it smokes GREAT but the smoke is light to Med. Just use a smoke tube, problem solved.
What knives do you use?
Dalstrong and messermiester
Bro sell me your Wylde side!
Haha I gave it to a veteran who came to a bbq class.
Hey there please help! I have my brisket in the RT-700 now. It’s been 11 hrs. I have foil so will be using that once it hits 165°. You say 225° until probe tender. How often are you checking on it? Once you see the meat reach 203°? Then you stick a tooth pick in and see? Then how long do you let it rest??
Thank you! I hope to hear from you in the next couple hours!
Ok, so I saw you mention rest 3-4hrs. And you like to let it go to 205°
Sorry I just got this, hope it came out great. Let it rest for an hour in a cooler at least…
@@TXBrewandBarbecue thanks! It came out very tender. So I may have missed something as over night the RT-700 was set at 180°. At the 14 hour mark it was still only at 140° and seemed to have hung there. So I wrapped it in foil and pumped up the temp to 250° until the probes said the meat was at 199° (4 hours) so I probed it for the first time. It was like butter. So removed it and went in a copper for 90 minutes. The meat was super tender and very tasty but not Brisket. SUPER oily. I thought I removed a tonne of fat. This was my first brisket. It was incredibly moist throughout but cutting into it was very soft. (I also cut it wrong the first couple times)
Any thoughts on what I did wrong?
Thanks!
Looks dry as hell
Show me on the brisket where it hurt you