Good video but I made the mistakes you made years ago. Don't spritz the Brisket., Only the edges if they are buring. You need dry meat to get the bark you need. It is science. Wet surface won't get bark. I love how you are having fun!. RT700 is a great machine. Wait until you do about 30 cooks and the flavor will be even better.
So a few pointers since I have the RT-700 also, as was suggested below use the extreme smoke mode at least for part of your cook min 2 hours you can go all night if you want just be aware the RT-700 will run around 170-175 on that setting. Ditch the microwave and not just because I hate them since I learned to cook in restaurants that made fresh food but its not necessary to render your fat you put it in a foil pan and put it right on your RT-700. I also don't think buying the wagyu tallow is worth it. This is just my opinion but if you are buying whole untrimmed brisket you are going to get plenty of fat you can render on the grill, you already paid for fat you don't need to spend extra money. I know some say there is a big difference, I cant see it or taste it and I don't have an amateur pallet when it comes to food at a minimum I would suggest try it both ways and see what you think and if you are like me you will say, its not worth the extra money. Either way though smoke the tallow. If you watch Jeremy Yoder you probably know that by now as this pretty much what he always does now, I only disagree with one thing he has shown in that I don't buy tallow I render my own. I do the same thing on ribs by the way, I save bacon fat and fat when I trim pork butts and render it on the grill and before I wrap the ribs I pour some of the pork fat over them. Good video though! Enjoyed it its always good to see people getting into this stuff. I am looking into doing some videos eventually, there is also a pretty good group of people on twitter that do competition BBQ. Connecting with the RecTeq team is also always good.
So next time start it at 10PM and run it all night at extreme smoke setting on your bull. Then when you wake up in the morning kick up the temp. It will blow your mind.
Good video, found your channel researching whether I want to buy a rectec or not. A suggestion on cutting, the grain changes 90 degrees on the point, usually rotate it and slice it. Looks awesome
As a few have posted, we run the Bull at "LO" (180) for approx 8 hours or until the internal Temps are 150 - 160 .... we have been known to add the Smoke Tube at the start too Then wrapped with the RT700 cranked-up to 270 for and additional 8 hour or until the internals get to 200 - 205 Wrap that in a Towel and into the Cooler to rest for a several hours Gonna have to try that Beef Tallow though A Few days ago (20 Aug), Jeremy did a Brisket comparison ("Play Action Fake") where he used a new concoction on one of the Briskets; Lawry's, Mustard, Pickle Juice .... Very informative and quite interesting
Nice well detailed review wesley. i think like what you said the tallow will work best with the flat will it not be too gooey for the point, also keep up the goofs and gaffs in your video make them funny as well like when you nearly tipped over the cutting board mate..LOL..
IMO next time you wrap meat go clockwise, this isn't the best route to go but with how you are going about it this will work best. It'll keep the edges tighter and keep the meat hot but not let too much moisture in.
First time I've ever seen someone cut the point in the same direction as the point. Although I don't think it made a difference on this one as the point looked super tender.
@@wfryer fantastic. I have cooked chicken and ribs. I am cooking ribs and a roast tomorrow for my family. I love the grill and the RecTeq instructional videos. While I will never be a professional, I love the ease of this grill and the wifi controls that make it so easy to start and control. I plan to crank up the grill on the way home from Mass tomorrow morning. Let the grilling begin . . . .
Idk if it makes a difference, but my impression is that you're measuring the hot underside of the brisket by sticking the thermometer so deep it's almost out the bottom, I thought I heard it hit the pan @ 16:35 - I go diagonally so the tip is centered in the meat
Tip. Don’t buy tallow. Pan the trimmings and smoke with brisket. Your trimming 2 pounds or so anyway so might as well use the meat and fat. Keep excess and build up like bacon fat. Plus the tallow is smoked
@Wesley I'm curious if you're still going the tallow route a year later or if you've modified at all? You said you were after moisture on this cook, which you absolutely achieved after unwrapping it. To me, if you want to baste, or add a thin layer of something fatty (tallow, butter whatever), or do the apple cider vinegar spray those can move the needle in that direction. Wrapping should naturally create more humidity already, so that's an additional variable. It seemed like you went all in on the juice and gave up some of the crispness on the bark, which may just be preference. Curious if you're still doing it the same or how you've refined your process? Thanks bud!
I'm still using tallow but not as much... and I just use my own brisket trimmings instead of buying wagyu tallow via Amazon. I am about to cook 2 briskets at once for a graduation party, and I may use tallow on one and not the other to compare. Since I've been using tallow my briskets have turned out VERY moist, to where my point slices really don't hold together very well. So I think it may be best to go lighter on the tallow. I'm eager to try a side by side experiment and compare results!
Absolutely Jeremy Yodder does it right and its easy to see how he does it if you watch hm closely. There are some videos of Aaron Franklin out there also that also shew the right technique as well as All Things BBQ with Chef Tom or Meat Church BBQ. All of them are excellent sources.
You need to let the brisket come to room temp until it drops to 180* or it will continue to cook in the cooler. I put mine in a plastic garbage bag then into the cooler for up to 8 hours. Get a good knife and cut against the grain.
Just subscribed, awesome content. Just an idea for your next brisket: smoke the tallow along with the cook and see of you notice a difference in taste at the end. 🤔
@@wfryer Nice! I did a DIY tallow with all the brisket trimmings a couple months ago as well. Once it was completely rendered, I ended up having some brisket "chicharron" that was awesome! Used the tallow for fried eggs, steaks, and pretty much anything that would usually use cooking oil.
Don't see why not Or use the "Foil Boat" method Don't remember who (more than a couple people) but I understand (rule of thumb): "Paper for Beef, Foil for Pork"
You certainly can. I prefer foil over butcher paper as it captures the moisture, and helps puts a gentle steam on the meat as well. My bark doesn't suffer from the extra moisture.
2 things........#1, buy yourself a good slicing knife. If you can afford a Rectec smoker , you can afford a good if not great slicing knife. Come on man. A Victorinox knife or an electric knife might be better for you. Not a cleaver. #2...... Learn the proper way to slice a brisket point vs. flat. You sliced the point 100% with the grain, making it stringy. Lots of good TH-cam videos showing how to slice a brisket properly. Not trying to beat you up either. Just making an observation from a 26 year experienced butcher who has smoke and sliced over 500 briskets.
I actually don't use this method any more... My briskets turn out plenty moist without injection or added tallow. I do wrap in foil instead of butcher paper now...
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
Good video but I made the mistakes you made years ago. Don't spritz the Brisket., Only the edges if they are buring. You need dry meat to get the bark you need. It is science. Wet surface won't get bark. I love how you are having fun!. RT700 is a great machine. Wait until you do about 30 cooks and the flavor will be even better.
So a few pointers since I have the RT-700 also, as was suggested below use the extreme smoke mode at least for part of your cook min 2 hours you can go all night if you want just be aware the RT-700 will run around 170-175 on that setting. Ditch the microwave and not just because I hate them since I learned to cook in restaurants that made fresh food but its not necessary to render your fat you put it in a foil pan and put it right on your RT-700. I also don't think buying the wagyu tallow is worth it. This is just my opinion but if you are buying whole untrimmed brisket you are going to get plenty of fat you can render on the grill, you already paid for fat you don't need to spend extra money. I know some say there is a big difference, I cant see it or taste it and I don't have an amateur pallet when it comes to food at a minimum I would suggest try it both ways and see what you think and if you are like me you will say, its not worth the extra money. Either way though smoke the tallow. If you watch Jeremy Yoder you probably know that by now as this pretty much what he always does now, I only disagree with one thing he has shown in that I don't buy tallow I render my own. I do the same thing on ribs by the way, I save bacon fat and fat when I trim pork butts and render it on the grill and before I wrap the ribs I pour some of the pork fat over them. Good video though! Enjoyed it its always good to see people getting into this stuff. I am looking into doing some videos eventually, there is also a pretty good group of people on twitter that do competition BBQ. Connecting with the RecTeq team is also always good.
Great tips! Thanks for the comment
So next time start it at 10PM and run it all night at extreme smoke setting on your bull. Then when you wake up in the morning kick up the temp. It will blow your mind.
What's your entire process? Thinking of doing it like this.
Good video, found your channel researching whether I want to buy a rectec or not. A suggestion on cutting, the grain changes 90 degrees on the point, usually rotate it and slice it. Looks awesome
As a few have posted, we run the Bull at "LO" (180) for approx 8 hours or until the internal Temps are 150 - 160 .... we have been known to add the Smoke Tube at the start too
Then wrapped with the RT700 cranked-up to 270 for and additional 8 hour or until the internals get to 200 - 205
Wrap that in a Towel and into the Cooler to rest for a several hours
Gonna have to try that Beef Tallow though
A Few days ago (20 Aug), Jeremy did a Brisket comparison ("Play Action Fake") where he used a new concoction on one of the Briskets; Lawry's, Mustard, Pickle Juice ....
Very informative and quite interesting
Nice well detailed review wesley. i think like what you said the tallow will work best with the flat will it not be too gooey for the point,
also keep up the goofs and gaffs in your video make them funny as well like when you nearly tipped over the cutting board mate..LOL..
Thanks 👍 - Will do! :-)
IMO next time you wrap meat go clockwise, this isn't the best route to go but with how you are going about it this will work best. It'll keep the edges tighter and keep the meat hot but not let too much moisture in.
First time I've ever seen someone cut the point in the same direction as the point. Although I don't think it made a difference on this one as the point looked super tender.
That dawg is awesome. If they were all like that I would actually want one.
Nah, its disgusting to have pets that close to food.
Wish it had more room for an upper rack. Using the upper rack on pellet smokers i have found to be a game changer.
Great job. My RT1250 arrives Monday. Go Falcons!
How have the cooks for you gone on the RT1250 so far?!
@@wfryer fantastic. I have cooked chicken and ribs. I am cooking ribs and a roast tomorrow for my family. I love the grill and the RecTeq instructional videos. While I will never be a professional, I love the ease of this grill and the wifi controls that make it so easy to start and control. I plan to crank up the grill on the way home from Mass tomorrow morning. Let the grilling begin . . . .
Idk if it makes a difference, but my impression is that you're measuring the hot underside of the brisket by sticking the thermometer so deep it's almost out the bottom, I thought I heard it hit the pan @ 16:35 - I go diagonally so the tip is centered in the meat
Thanks for the tip! I'll try that next time...
Tip. Don’t buy tallow. Pan the trimmings and smoke with brisket. Your trimming 2 pounds or so anyway so might as well use the meat and fat. Keep excess and build up like bacon fat. Plus the tallow is smoked
@Wesley I'm curious if you're still going the tallow route a year later or if you've modified at all? You said you were after moisture on this cook, which you absolutely achieved after unwrapping it. To me, if you want to baste, or add a thin layer of something fatty (tallow, butter whatever), or do the apple cider vinegar spray those can move the needle in that direction. Wrapping should naturally create more humidity already, so that's an additional variable. It seemed like you went all in on the juice and gave up some of the crispness on the bark, which may just be preference. Curious if you're still doing it the same or how you've refined your process? Thanks bud!
I'm still using tallow but not as much... and I just use my own brisket trimmings instead of buying wagyu tallow via Amazon. I am about to cook 2 briskets at once for a graduation party, and I may use tallow on one and not the other to compare. Since I've been using tallow my briskets have turned out VERY moist, to where my point slices really don't hold together very well. So I think it may be best to go lighter on the tallow. I'm eager to try a side by side experiment and compare results!
Sounds like you watch a lot.of TH-cam. Go find a video on wrapping. Jeremy Yoder does a few. Cause that wrap job was a bit challenged.
Absolutely Jeremy Yodder does it right and its easy to see how he does it if you watch hm closely. There are some videos of Aaron Franklin out there also that also shew the right technique as well as All Things BBQ with Chef Tom or Meat Church BBQ. All of them are excellent sources.
Great job!!!!!!
You need to let the brisket come to room temp until it drops to 180* or it will continue to cook in the cooler. I put mine in a plastic garbage bag then into the cooler for up to 8 hours. Get a good knife and cut against the grain.
Will do, thanks for the tips.
How much did the brisket weigh when you put it on? Roughly
I think 12 pounds.
Just subscribed, awesome content. Just an idea for your next brisket: smoke the tallow along with the cook and see of you notice a difference in taste at the end. 🤔
Great suggestion! I saw Jeremy Yoder (Mad Scientist BBQ) recommend that recently too... I'll give that a try next time!
I tried this with my last cook (it was smoked pot roast, cooked brisket style) and the DIY beef tallow turned out great! Thanks!
@@wfryer Nice! I did a DIY tallow with all the brisket trimmings a couple months ago as well. Once it was completely rendered, I ended up having some brisket "chicharron" that was awesome! Used the tallow for fried eggs, steaks, and pretty much anything that would usually use cooking oil.
picture stabilization please
I’ll use my tripod next time!
LOL what bark?
Can I do the same thing with foil??
Don't see why not
Or use the "Foil Boat" method
Don't remember who (more than a couple people) but I understand (rule of thumb):
"Paper for Beef, Foil for Pork"
You certainly can. I prefer foil over butcher paper as it captures the moisture, and helps puts a gentle steam on the meat as well. My bark doesn't suffer from the extra moisture.
Jeremy thinks the tallow is how Aaron gets his briskets so consistently done, he’s not positive that’s the case.
Cool video nice burnt ends
Also I am subbed
Cut against the grain
2 things........#1, buy yourself a good slicing knife. If you can afford a Rectec smoker , you can afford a good if not great slicing knife. Come on man. A Victorinox knife or an electric knife might be better for you. Not a cleaver.
#2...... Learn the proper way to slice a brisket point vs. flat. You sliced the point 100% with the grain, making it stringy. Lots of good TH-cam videos showing how to slice a brisket properly. Not trying to beat you up either. Just making an observation from a 26 year experienced butcher who has smoke and sliced over 500 briskets.
I agree totally! This was early on in my meat smoking days and I didn't know any better! I have a 'real' slicing knife now. :-)
LOL bought fat to rub on paper.
I actually don't use this method any more... My briskets turn out plenty moist without injection or added tallow. I do wrap in foil instead of butcher paper now...
Franklin doesn’t cook brisket at 225
I have his book and need to read it!