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Dec 12, 2024
12:42:31pm

jxncoog All-American

I have a Gravity Feed

Similar to a pellet stove, it is not a conventional offset and consequently it won't produce as awesome of a bark. Having said that, there's all kinds of things you can do to improve the bark. You just have to understand that what works for you may not work for me...different smokers, different climate, etc...

Here are my key steps:

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jxncoog

Bio page: jxncoog
Joined: Sep 2, 2005
Last login: Jan 7, 2025
Total posts: 10,516 (981 FO)

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Messages

Author

Time

Doing my first brisket this weekend. A few questions. Cooking on a recteq.

UNLVcougar

12/12/24 10:55am

Others will chime in with additional advice, but top rack, you want the meat away from direct heat as much as possible

dingus79

12/12/24 10:57am

I would also do a biscuit test on that top rack to see where your hot spots are and avoid putting the thin part of the

fldnstrm

12/12/24 4:54pm

My answers

CBaass

12/12/24 11:00am

He recommends going bare all the way through the full 10-12 hours.

UNLVcougar

12/12/24 11:01am

Lots of the top brisket cooks don't wrap during the cook. Helps build the bark. Seems even more important if

Supercoug

12/12/24 11:05am

Do you cook on a real wood smoker?

UNLVcougar

12/12/24 11:13am

I do

Supercoug

12/12/24 11:14am

If you initially used to use a pellet grill, what are the biggest differences

UNLVcougar

12/12/24 12:25pm

I've never used a pellet cooker before

Supercoug

12/12/24 12:27pm

But there is a noticeable difference.

Sid Vicious

12/12/24 1:32pm

I don't know how you guys do it. Seems like controlling the fire is an art form

UNLVcougar

12/12/24 1:37pm

It's tricky and time consuming, but it's fun and oddly rewarding. I prefer the flavor it lends to the meat as well.

PogiCoug

12/12/24 10:10pm

Thoughts on rendering your fat strips and pouring it over the brisket at some

UNLVcougar

12/14/24 10:21am

Not until the rest

Supercoug

12/14/24 10:40am

RE: Doing my first brisket this weekend. A few questions. Cooking on a recteq.

Supercoug

12/12/24 11:02am

Interesting. Thanks. Whats the rationale for putting on the smoker cold vs

UNLVcougar

12/12/24 11:05am

Don't make a huge difference, but it helps the chemical reaction that forms a smoke ring, and allows for a slighly

Supercoug

12/12/24 11:06am

Listen to this man. He knows.

IdahoCoug

12/12/24 11:11am

Personal opinion - binders like mustard are useless and unecessary.

kccougar

12/12/24 11:12am

100% agree

kotacoug

12/12/24 11:24am

The two time periods I think many brisket cooks don't pay attention to are

Tricky

12/12/24 12:02pm

Take it back and get beef ribs instead

gaffer

12/12/24 11:02am

Top rack, put a pan or foil boat under it to catch drippings - or you will have to clean later. Spritzing is not needed

texaskevin

12/12/24 11:03am

Trust me when I saw you want to include some Lawrys seasoned salt in the rub

Duke Silver

12/12/24 11:08am

Thanks. I'll give that one a shot.

UNLVcougar

12/12/24 1:29pm

If you don’t separate it and cook it together, I recommend injecting the flat.

CougarAndMerlin

12/12/24 11:15am

RE: If you don’t separate it and cook it together, I recommend injecting the flat.

Supercoug

12/12/24 11:16am

Here ya go…. Trim as Franklin teaches, but save the fat scraps. Season liberally

kotacoug

12/12/24 11:24am

Also the best thing you can do that no technique can over come is quality meat…

kotacoug

12/12/24 11:26am

I have to respectfully disagree.

Eddie

12/12/24 11:35am

You can get decent results with anything but if you want that signature wow this

kotacoug

12/12/24 11:55am

Intrigued by the idea of putting the fat scraps on the flat end.

Tricky

12/12/24 12:07pm

Fat scraps on top will ruin the bark

Supercoug

12/12/24 12:22pm

Yeah why not just take the fat scraps put them in a pan and leave them in the smoker to render so you can make beef

DJROSS

12/12/24 1:26pm

Did you read why I do it? Makes for a more even balanced cook and doesn’t

kotacoug

12/12/24 2:37pm

Got this suggestion from a friend and am going to try it. Are all of the fat

Tricky

12/12/24 4:37pm

I render it in a foil pan in the smoker, then while it's still liquid, I strain out any solid chunks and

IdahoCoug

12/12/24 4:50pm

How long will tallow last in the fridge?

UNLVcougar

12/12/24 5:14pm

A long time. I don't know. Months at least, especially if you've strained it well.

IdahoCoug

12/12/24 5:22pm

Inconsequential. Resting in a cooler affects the bark as well. Bark on the flat

kotacoug

12/12/24 2:37pm

My best success with brisket is just not overthinking it.

Eddie

12/12/24 11:26am

👍🏻 key point though is don’t drop a 200 brisket into a cooler though. It will

kotacoug

12/12/24 11:28am

Only thing I would add is that resting it for several hours after you smoke it

Kelbob

12/12/24 12:17pm

Yup - always rest.

Eddie

12/12/24 4:03pm

I have a Gravity Feed

jxncoog

12/12/24 12:42pm

Heretic here. I use my pellet smoker, inject after trimming and wrap in butcher paper around the stall.

LaserCoug

12/12/24 6:20pm

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