There have been a few threads with questions on various pellet grills as of late so I though that I would post up my first brisket on the Rec Tec 590. I am an admitted novice and don't mind cheating with a pellet grill. I was able to cut down and burn 4 trees while this thing was cooking. I smoked it for right at 9 hours and then let is rest for 2 hours in the oven. I used Post Oak pellets for this and while it was good, I am thinking I would like to try a mix using some mesquite.
I injected with Prime Brisket the night before the cook after trimming the brisket up. I think I should have trimmed a little more but in the past I have left more fat on due to temp swings and didn't really think about taking more off this time since the temp would be steady. The morning of, I seasoned with salt and #16 black pepper only, 1/4c each. It was on the grill at 0730 at 200F for two hours. After the first two hours, I bumped the grill up to 225F and let is ride until the internal temp read 165 which took about 6-1/2 hours. This was a 15lb. packer brisket. At 165 internal, I pulled and wrapped in foil and then back on it went. I bumped the temp up to 240F to push the brisket a bit after the wrap. At 195 I started checking for tender, ended up cooking up to 203F before it had the feel I was looking for. I read somewhere that you can turn an over on to 200F and then as soon as it reaches 200F, kill it and put the brisket in to rest. I will not be doing this again, felt like it was too hot for resting. Next time I plan to just use the warm function and then turn it off which is about 170F. The last picture is when I pulled for the wrap and the other are after resting and before vacuum packing. Overall I was very happy with the result and plan to do another one here in a few weeks. I would appreciate any pointers from you guys who are more accomplished in all things brisket!
I injected with Prime Brisket the night before the cook after trimming the brisket up. I think I should have trimmed a little more but in the past I have left more fat on due to temp swings and didn't really think about taking more off this time since the temp would be steady. The morning of, I seasoned with salt and #16 black pepper only, 1/4c each. It was on the grill at 0730 at 200F for two hours. After the first two hours, I bumped the grill up to 225F and let is ride until the internal temp read 165 which took about 6-1/2 hours. This was a 15lb. packer brisket. At 165 internal, I pulled and wrapped in foil and then back on it went. I bumped the temp up to 240F to push the brisket a bit after the wrap. At 195 I started checking for tender, ended up cooking up to 203F before it had the feel I was looking for. I read somewhere that you can turn an over on to 200F and then as soon as it reaches 200F, kill it and put the brisket in to rest. I will not be doing this again, felt like it was too hot for resting. Next time I plan to just use the warm function and then turn it off which is about 170F. The last picture is when I pulled for the wrap and the other are after resting and before vacuum packing. Overall I was very happy with the result and plan to do another one here in a few weeks. I would appreciate any pointers from you guys who are more accomplished in all things brisket!
Attached Files
Comment