Recteq 1250 with first self trimmed brisket

[Furby076]

Hey all
I am going to start my usda prime brisket on my new pellet smoker. Its first time using pellet smoker, first time trimming and first time overnight cook!

How does the trim look? 2 parts course black pepper, 1 part course kosher salt and 14 part fine garlic powder

 

[SecondHandSmoker]

You're off to a great start.

 

[JLeonard]

Looks like a good start to me. In for the finish!
Jim

 

[chopsaw]

Looks good . First time on a new rig overnight ?

 

[normanaj]

Ambitious start my friend!

 

[Furby076]

Looks good . First time on a new rig overnight ?

Yes.

10pm to 8am at 180
Then wrap and 225 until tender and internal 205.
Then put in cooler for 4 hours

 

[bigfurmn]

Ambitious start my friend!

Go big or go home right???
Either way I’m in for this one. I’ll be up nice and early tomorrow with the Turkey and ham going on. Can’t wait to see this.

 

[Furby076]

Ambitious start my friend!

Go big or go home? Wait, i am home, lol

 

[Furby076]

Go big or go home right???
Either way I’m in for this one. I’ll be up nice and early tomorrow with the Turkey and ham going on. Can’t wait to see this.

Go big or go home right???
Either way I’m in for this one. I’ll be up nice and early tomorrow with the Turkey and ham going on. Can’t wait to see this.

Jinx!

 

[bigfurmn]

Go big or go home? Wait, i am home, lol

Only one option then…

 

[chopsaw]

I’ll be up nice and early tomorrow

Me too . Have a brisket going on the SmokeFire . Unless it's raining to hard . I'll have to adjust .

 

[Winterrider]

I'm with chopsaw on this, questionable for an overnight with a new rig. But best of luck, hope it all turns out good for you.

 

[Furby076]

I'm with chopsaw on this, questionable for an overnight with a new rig. But best of luck, hope it all turns out good for you.

Why questionable on new rig?

I took it out by the pool, it smoked the crud out of my bug screened patio.

General to all

Settinf recteq to extreme smoke id it common for fan to turn on and off, on and off etc repeatedly?

 

[Ringer]

Not speaking for anyone else here but when I get a new smoker, even after burn in and seasoning I will do a few short supervised cooks just to make sure it's going to behave. Then move on to the more complicated less babysitting cooks. It's probably just me erring on the side of safety.

 

[civilsmoker]

Yea the fan will go on and off very normal

 

[bauchjw]

Yes.

10pm to 8am at 180
Then wrap and 225 until tender and internal 205.
Then put in cooler for 4 hours

Hope it’s going well! Im not as concerned about a bold first break in cook, but was surprised at your cooking temps though? I’d recommend starting at at least 225. Besides food safety that is going to dramatically increase cook time. 225 is plenty low. If you stick with the lower temps you can bring it up to 275 to shorten the cook time, you won’t taste a difference and many here smoke at 275. Also remember the IT isnt the end target, that’s when you start probing the flat to make sure it’s tender. Your brisket may be done probe tender at 200 or 210. When it is probe tender let it cool unwrapped for a bit, before you wrap and stick in the cooler otherwise it will keep cooking a bit and temp may rise.

Good luck!

 

[Ringer]

Hope it’s going well! Im not as concerned about a bold first break in cook, but was surprised at your cooking temps though? I’d recommend starting at at least 225. Besides food safety that is going to dramatically increase cook time. 225 is plenty low. If you stick with the lower temps you can bring it up to 275 to shorten the cook time, you won’t taste a difference and many here smoke at 275. Also remember the IT isnt the end target, that’s when you start probing the flat to make sure it’s tender. Your brisket may be done probe tender at 200 or 210. When it is probe tender let it cool unwrapped for a bit, before you wrap and stick in the cooler otherwise it will keep cooking a bit and temp may rise.

Good luck!

Solid advice here. This is almost exactly how I do em. Brisket is very forgiving when it comes to higher heat. Some even prefer to do them hot and fast.

 

[chopsaw]

. It's probably just me erring on the side of safety.

It's not just you . I do the same .
F Furby076 I'm not saying what you're doing is wrong . Do what you know , and what works for you . I'm sure it will be fine .

 

[Furby076]

Thank you for all the advice. When taken out for wrap, i was expecting it to have juice coming out when the probe was put in. My fear is i made a dry brisket...

Now its wrapped and in at 255. The pic is internal temp from being at 180 grill temp (so ignore 255 as that was just set). Im used to 6 hour smokes where i constantly tend a small fire (chargriller flavor pro, using wood chunks), so i see its constantly leaking juices. This came out dry on the outside.

Ringer Of the youtubers that i saw, they all did around 180 to 225 depending on the unit. One specifically did the recteq 700 at 180 (xtreme smoke). I thought of slow cook and food born disease, but assumed the final cook at 255 would take care of this issue.

 

[bauchjw]

Thank you for all the advice. When taken out for wrap, i was expecting it to have juice coming out when the probe was put in. My fear is i made a dry brisket...

Now its wrapped and in at 255. The pic is internal temp from being at 180 grill temp (so ignore 255 as that was just set). Im used to 6 hour smokes where i constantly tend a small fire (chargriller flavor pro, using wood chunks), so i see its constantly leaking juices. This came out dry on the outside.

Ringer Of the youtubers that i saw, they all did around 180 to 225 depending on the unit. One specifically did the recteq 700 at 180 (xtreme smoke). I thought of slow cook and food born disease, but assumed the final cook at 255 would take care of this issue.
View attachment 629533View attachment 629534

Don’t worry about no juices at that temp! If brisket is dry 99.9 percent of the time it’s under done. Stay on track until probe test! Looking good!