THIS IS BILL FROM COLORADO THIS IS MY FIRST BRISKET I'm following how you cook it I put in on at 0100 on a RT 700 I HOPE IT COMES OUT THANKS FOR THE VIDEO
Thank you. So I rewatched the video and I never said that once I wrapped the brisket - I cranked up the heat to 275 degrees. Also I recommend pulling the brisket at 190 to 195- comes out better to slice and not falls apart.
Louis - I just bought a recteq 700 about 2 months ago. I have done baby back ribs, pizza,s, Ribeye, Elk Steak, and burgers. I finally got up enough courage to do a brisket yesterday based on this video. I bought a 12 pound costco brisket and cooked it for 18+ hours at 200 degrees. I am here to tell you if I can do a brisket anyone can. It turned out amazing & I wanted to thank you for the step by step instructions to help this newbie.
Wow that was a great looking brisket Louis! I see what you mean about the six hour rest. It’s like golf lol. I I’ll bet it was delicious and much appreciated!
Best in depth brisket on pellet smoker on TH-cam. Good job. What pellets do you prefer?Just purchased a Recteq 700, for the convenience. I have a stick smoker and at 59 years old it’s getting less appealing to nurse a smoker all night unless your doing a huge cook like a benefit. Again, great job.
Big thumbs up Louis just for the theme of the party!!! That brisket looked amazing Bud! Glad the pups got a bite. Beef Tallo for the win and resting the brisket....I think is key! Great video Bud!!
Louis Love the way they think out there, will there be dart board games. The Brisket looked great, UPS Store gives you 5 🌟 for your packaging 📦 technique. Rec Tec did a fine Job. Getting back to food truck, would you consider cooking beef for beef sandwiches, It looks like your getting hotter than normal Temps. 😋
Thank you for watching. You know how many practices it took to finally figure out how to wrap a brisket? I was surprised at the smoke ring I got on this brisket
Thank you for watching. Next time you are we can take pictures and make Chris jealous- although he has been stepping up his grilling game last time I saw him.
Awesome set up and smoke I am wondering how come you don't use a water pan I was thinking about buying a 340 model cuz just me and wife doesn't really have room for a water pan and I noticed you didn't use one anyway on your big one? I like the wagu I actually did an offset but sold it Thinking about a pellet rig what's your thought on water pans
Thank you for watching. On my offsets and on the WSM’s I like to run a water pan as I do believe it adds moisture to the cook and helps regulate temps. Guess I haven’t gotten into the habit of putting one in the pellet grill. I should try it and see if I notice any difference.
Dallas, hope all is well with you. Yes you can freeze brisket prior to cooking, and after- just leave it uncut and vacuum seal if you can. Thank you for watching.
How long did you let it rest after it came off the grill/smoker? I see briskets wrapped with tallow in butcher paper and a towel, placed in a (room temp) cooler for a few hours. Did I miss that or was that part skipped?
Thank you for watching. I pulled it out of the smoker and unwrapped it to vent some of the heat out for 20 mins. Next time I wouldn’t go more than 10 mins. I then wrapped it back up and stuck it in a cambro for 5 hours. Jeremy Yoder at mad scientist bbq says you could leave it overnight but I think for what I like I would only go 2 -3 hours.
Thank you for watching. Any cooler or hot box / cambro will work that will hold a brisket. I actually have bought some coleman “stackers “ which are the perfect size for a brisket. www.coleman.com/coolers/hard-coolers/24-can-party-stacker-cooler/SAP_3000005590.html you can find them on sale every now and then. The butcher paper I prefer I get on Amazon called meat hugger. I buy the 24” wide rolls. Pink Butcher Paper (17.25 Inch x 175 Feet Roll With Dispenser Box) - For Meat Smoking and BBQ - Heavy Duty Unwaxed Unbleached Food Grade Paper - Smoker Safe - Use Wrap While Cooking For Tender Meat www.amazon.com/dp/B07SYB2BFW/ref=cm_sw_r_cp_api_glt_fabc_PD7MT06N3Q18MSX6HVEH
@@LouisatRshackBBQ hey I grabbed a tan 24 can party stacker for my bbq resting. Thank You so much for all you do. Great channel. God bless brother 😊🇺🇸✝️
Thank you for watching. On average the briskets I get are 15 to 17 lbs and loose 2lbs when trimming - then generally they shrink and loose at least another pound of rendered fat during the cook
Thank you for watching. I hope you enjoy your RT700 as much as I do. The tape I found on Amazon - it’s called high heat gasket tape for grills. Here is a link to it. FireBlack34 for Big Green Egg Small Medium & Mini 3/4 x 1/8 Black Hi Temp BBQ Smoker Gasket 15 ft www.amazon.com/dp/B015DAI8K0/ref=cm_sw_r_cp_api_glt_fabc_2VQC6X9928HA74C76KRP
Thank you for watching, technically all smokers and grills are very similar to convection heating as the heat comes from the bottom and “swirls” around to find its way out the smoke vents. I would say that yes they are a form of convection heating as the fire never touches the food you are cooking.
I feel.like you should have just left open long enough to expel heat from smoker, . Then wrapped back up and put in cooler. For it to still be like 180⁰ 4-6 hrs later.. but either way, we have all lived and.learned... me especially!!
THIS IS BILL FROM COLORADO THIS IS MY FIRST BRISKET I'm following how you cook it I put in on at 0100 on a RT 700 I HOPE IT COMES OUT THANKS FOR THE VIDEO
Thank you. So I rewatched the video and I never said that once I wrapped the brisket - I cranked up the heat to 275 degrees. Also I recommend pulling the brisket at 190 to 195- comes out better to slice and not falls apart.
Louis - I just bought a recteq 700 about 2 months ago. I have done baby back ribs, pizza,s, Ribeye, Elk Steak, and burgers. I finally got up enough courage to do a brisket yesterday based on this video. I bought a 12 pound costco brisket and cooked it for 18+ hours at 200 degrees. I am here to tell you if I can do a brisket anyone can. It turned out amazing & I wanted to thank you for the step by step instructions to help this newbie.
Wow that was a great looking brisket Louis! I see what you mean about the six hour rest. It’s like golf lol. I I’ll bet it was delicious and much appreciated!
Thank you for watching. I may have vented to long before placing it in the cambro but I like a hot brisket
Best in depth brisket on pellet smoker on TH-cam. Good job. What pellets do you prefer?Just purchased a Recteq 700, for the convenience. I have a stick smoker and at 59 years old it’s getting less appealing to nurse a smoker all night unless your doing a huge cook like a benefit. Again, great job.
Big thumbs up Louis just for the theme of the party!!! That brisket looked amazing Bud! Glad the pups got a bite. Beef Tallo for the win and resting the brisket....I think is key! Great video Bud!!
Thank you for watching. The dogs were happy and so was my coworker
Stanley, What pellets do you use? Thansk for great video.
Nice work as always Lou!
Thank you for watching. I really liked how this Brisket came out
Louis Love the way they think out there, will there be dart board games. The Brisket looked great,
UPS Store gives you 5 🌟 for your packaging 📦 technique. Rec Tec did a fine Job. Getting back to food truck, would you consider cooking beef for beef sandwiches, It looks like your getting hotter than normal Temps. 😋
Thank you for watching. You know how many practices it took to finally figure out how to wrap a brisket? I was surprised at the smoke ring I got on this brisket
next time am over in central Washington i wanna check out your setup. this is brian, chris G's friend.
Thank you for watching. Next time you are we can take pictures and make Chris jealous- although he has been stepping up his grilling game last time I saw him.
Awesome set up and smoke
I am wondering how come you don't use a water pan
I was thinking about buying a 340 model cuz just me and wife doesn't really have room for a water pan and I noticed you didn't use one anyway on your big one? I like the wagu I actually did an offset but sold it
Thinking about a pellet rig what's your thought on water pans
Thank you for watching. On my offsets and on the WSM’s I like to run a water pan as I do believe it adds moisture to the cook and helps regulate temps. Guess I haven’t gotten into the habit of putting one in the pellet grill. I should try it and see if I notice any difference.
Louis can you freeze brisket prior to cooking?.... This is Dallas! lol
Dallas, hope all is well with you. Yes you can freeze brisket prior to cooking, and after- just leave it uncut and vacuum seal if you can.
Thank you for watching.
wow nice thanks for uploading
Thank you for watching
How long did you let it rest after it came off the grill/smoker? I see briskets wrapped with tallow in butcher paper and a towel, placed in a (room temp) cooler for a few hours. Did I miss that or was that part skipped?
Thank you for watching. I pulled it out of the smoker and unwrapped it to vent some of the heat out for 20 mins. Next time I wouldn’t go more than 10 mins. I then wrapped it back up and stuck it in a cambro for 5 hours. Jeremy Yoder at mad scientist bbq says you could leave it overnight but I think for what I like I would only go 2 -3 hours.
How many briskets can you fit on this thing? Do you have to take the top shelf off to fit them in there?
Seen some people say "look at the jiggle!" and none, but yours did! I giggle when my meat jiggles!
Thank you for watching. Haha normally I don’t like to “giggle” or “squeeze” a brisket but this one sure giggled
Can you list the Cambridge size? The temp probe? And the pink paper with the cutting edge and size? Thank You
Thank you for watching. Any cooler or hot box / cambro will work that will hold a brisket. I actually have bought some coleman “stackers “ which are the perfect size for a brisket. www.coleman.com/coolers/hard-coolers/24-can-party-stacker-cooler/SAP_3000005590.html you can find them on sale every now and then. The butcher paper I prefer I get on Amazon called meat hugger. I buy the 24” wide rolls. Pink Butcher Paper (17.25 Inch x 175 Feet Roll With Dispenser Box) - For Meat Smoking and BBQ - Heavy Duty Unwaxed Unbleached Food Grade Paper - Smoker Safe - Use Wrap While Cooking For Tender Meat www.amazon.com/dp/B07SYB2BFW/ref=cm_sw_r_cp_api_glt_fabc_PD7MT06N3Q18MSX6HVEH
@@LouisatRshackBBQ hey I grabbed a tan 24 can party stacker for my bbq resting. Thank You so much for all you do. Great channel. God bless brother 😊🇺🇸✝️
Louis, which probe was the flat, which was the point? (using the same model and also want to set temp/probe alarms.)
How big was this brisket to start? Weight?
Thank you for watching. On average the briskets I get are 15 to 17 lbs and loose 2lbs when trimming - then generally they shrink and loose at least another pound of rendered fat during the cook
what's the tape you use to seal the lid on your 700, just got a 700 I want to seal the lid. Thanks
Thank you for watching. I hope you enjoy your RT700 as much as I do. The tape I found on Amazon - it’s called high heat gasket tape for grills. Here is a link to it.
FireBlack34 for Big Green Egg Small Medium & Mini 3/4 x 1/8 Black Hi Temp BBQ Smoker Gasket 15 ft www.amazon.com/dp/B015DAI8K0/ref=cm_sw_r_cp_api_glt_fabc_2VQC6X9928HA74C76KRP
So, you're telling me you can't over season on you're SPG? Where do you find beef tallow?
Thank you for watching. On a brisket I think it would be real hard to over season with SPG. I found the beef tallow on Amazon
Cambro ( dang autocorrect) 🇺🇸✝️
Does a recteq use convection heating???
Thank you for watching, technically all smokers and grills are very similar to convection heating as the heat comes from the bottom and “swirls” around to find its way out the smoke vents. I would say that yes they are a form of convection heating as the fire never touches the food you are cooking.
Nice, I see you didn’t trim much fat
Just curious, I’ve been wanting to purchase a recteq over a grillia but these don’t look like it doesn’t produce any smoke at all?
I feel.like you should have just left open long enough to expel heat from smoker, . Then wrapped back up and put in cooler. For it to still be like 180⁰ 4-6 hrs later.. but either way, we have all lived and.learned... me especially!!
Thank you for watching. Yeah still playing around with the carry over heat and how long to vent to get that done ness that I like.
Louis I have an anniversary coming up. Can you do a brisket for me? What anniversary you ask? Don’t know but I will think of something😂
Thank you for watching. Haha I would be honored to smoke a brisket for that anniversary
dont see the point of adding the beef tallow the fat cap will render down on its own