Only my second smoke total after receiving a Rec-Tec for Christmas, I was hesitant deciding whether to just do a butt or go all-in and do a full packer. After reading this forum for a week on everything brisket I decided to go big or go home. Picked up a prime full packer, trimmed it up, applied rub and threw it in the fridge overnight and most of the day Friday. Post-trim weight was 10-1/2lbs. Friday night I filled the Rec-Tec with Cooking Pellets 100% Hickory and set the temp to 235. Put the brisket on at 8:30pm. Had some “stuff” going on with temp readings of Rec-Tec vs the ThermoWorks Smoke but probably a story for another day. Wrapped in BP at 152 when it appeared to stall. Started probing for doneness at 190 & up and pulled it when probed good at 201 - 204. Let it sit on counter a few minutes then wrapped in foil and rested in cooler for 2.5 hrs. Separated the flat and point. Sliced the flat and chopped the point up after removing the rendered fat. The flat was a bit dry but not overly. The chopped beef from the point was just absolutely killer! I’m happy with the bark and the smoke ring I got on the brisket with the Rec-Tec and I did use the AMNTS. Overall, i’m happy with my first major cook. Couldn’t of done it without all of the knowledge on SMF.
Rubbed
On the smoker
Ready to rest
Sliced up
Rubbed
On the smoker
Ready to rest
Sliced up
