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Brisket on my Rec Tec Grill

post #1 of 12
Thread Starter 

I have done brisket a few time before but wanted to do one on my new Rec Tec Grill.  I got a 12lb brisket from WalMart.  The day before I was going to smoke it I trim a little fat off then coated with my mild rub and Montreal Steak seasoning.  I also injected some beef broth mix with a little of my mild rub and Worcestershire sauce. I wrap and put in the refrigerator for 24 hours.  I started my Rec Tec up at 225 and put it on the grill at 7pm.  The great thing about the Rec Tec is I got to sleep all night.  

 

When the IT hit 190 I started checking with a toothpick.  I pulled it at 195 at 10 am.  I then let it rest for 10 min before putting in foil.  I double wrap it and put in a cooler with towels for 3 hours.   

 

Meat has a good smoke ring and tasted great and was very moist.  

The main thing is the wife love it and I got to sleep all night.  

 

 

post #2 of 12

It looks GREAT! Nice smoke ring.

Happy smoken.

David

post #3 of 12
Great color inside and out! Nice job!
post #4 of 12
Nice job Al...that's a mighty pretty brisket! icon14.gif

Red
post #5 of 12

It's a beautiful thing!! Thanks for the great Q-view I am going to make my first atempt at smoking St Louis style ribs I have always smoked BB ribs. Any tips :)

post #6 of 12

What a terrific looking brisket. Salute!

 

Disco

post #7 of 12
Thread Starter 

Thanks to all it was still getting used to the new grill.  Looking forward to cooking my first dinner for our church.  

post #8 of 12

Looks great! Can you tell us about the smoke flavor?

post #9 of 12

Looks great!

post #10 of 12

That's a great looking brisket and I'm jealous of the ease of cooking it.  I did one that was totally dry and another that I screwed up by making a bone headed move and cutting off the air flow in my smoker -  but the part didn't burn and stick to the pan tasted great!  Brisket has gotten so expensive that I can't afford to experiment.

post #11 of 12

What a terrific looking brisket. Salute!



 



Disco

post #12 of 12

Nice looking brisket,  great job

 

Gary

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