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

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Dec 12, 2024
12:17:44pm

Kelbob All-American

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

Is key to a really good brisket (almost all smoked meats even). I let it sit on the counter for 45-60 minutes so the temps starts coming down then I put it in a 170 degree oven for at least a couple of hours before I serve it. Some people use coolers as well. Method doesn’t matter really - the rest does.

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Kelbob

Previous username: RegisPhilbin
Bio page: Kelbob
Joined: Aug 18, 2004
Last login: Jan 7, 2025
Total posts: 13,067 (230 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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