New Recteq Smoker/Dry Brisket

[Sunseekr5]

Hi Everyone, I have been a follower for years and receive the emails almost daily. Per your review I recently purchased a Recteq smoker. I tried my first brisket recently and was a bit disappointed with the outcome. I found the final product to be quite dry. I did wrap the meat at about 165*. I set the smoker at 240* and it did hold temp much better than my old Traeger.
Any suggestions will be much appreciated.
Thank you,
Sean Kelly

 

[GatorAGR]

Curious to see responses from others. I've never been thrilled with my briskets either though I have a Kamado Joe. Eventually I'll get a RecTeq. My buddy, who is very much an amateur makes brisket every New Years Eve and it's the best brisket I've ever had. Makes me crazy :)

 

[Coreymacc]

Hi Everyone, I have been a follower for years and receive the emails almost daily. Per your review I recently purchased a Recteq smoker. I tried my first brisket recently and was a bit disappointed with the outcome. I found the final product to be quite dry. I did wrap the meat at about 165*. I set the smoker at 240* and it did hold temp much better than my old Traeger.
Any suggestions will be much appreciated.
Thank you,
Sean Kelly

We are going to need a pretty detailed procedure, dryness can be from a lot of things. Maybe layout a bit of detail including your rest and any holding you may have done. How you checked doneness etc.

Corey

 

[okie sawbones]

First off, what grade meat did you use, select, choice, or prime. Second, did you inject the brisket? Then what did you wrap it in? Did you cook until probe tender, around 200-206. Did you cover and let the brisket rest for 2-4 hours? Lots of questions.

 

[miller51]

We are going to need a pretty detailed procedure, dryness can be from a lot of things. Maybe layout a bit of detail including your rest and any holding you may have done. How you checked doneness etc.

Corey

Agreed, some pictures also might help, what did the trim/cut of meat look like? How long? What was the final temp, was it tender or falling apart? Ect..

Even though this may not be relevant, something else to keep in mind I was taught a while back is the wrap doesn't come at any specific temp unless thats "your technique" and preference, it should be done in the stall and the meat will hit that temp and just sit there for a while... wrap after its in the stall might be 168*, might be 175* etc...

Good luck and keep at it, I just got a recteq in September and so far, it's been great, slight leaning curve but I've produced some good work with it, brisket included...

 

[Fueling Around]

Welcome to SMF
Was the brisket probe tender? "Dry" is usually an indication of under cooked brisket.

 

[schlotz]

Yup, plenty here are willing to help but you need to provide a lot more information like okie sawbones asked. BTW: was this brisket a whole packer or only the flat?