I swear I've watched this before and yall used Apple Pie as the last seasoning, am I on the wrong video? Also would you want to put the point first? My rectec smokes harder from left to right and it seems you'd want to put the point against the smoke instead of the flat.
Great tips Chef... have you ever featured a TX style brisket, seasoned with only kosher salt and pepper then smoked using oak or combo of oak and pecan? Smoke at 215 to 225 till bark set then wrap in butcher paper. How does that translate on a REC TEC because I'm seriously considering buying one now!?
We have some awesome professional BBQ teams that compete in Texas! With this particular recipe, we've found that cooking the brisket at a higher temperature helps the meat to plump up & stay more moist. If you prefer to live the REC TEC lifestyle more low & slow, you'll still have fantastic results! Please give us a call if we can get help you pull the trigger on the best pellet grill on the market! (706) 922-0890 🤘🔥
NOTE: Butcher Paper is "Healthier" for you... I never cook in Aluminum pots and pans... it stays in the body/mind. We have to use Aluminum Foil (I'm on my way to buy some now)... but I try not to use it too much. Thank you so much for sharing this great video... LOVE IT.
I missed the part where you added the auj jeaux to the brisket during wrapping with the butcher paper. How much did you add and won't it leak out . I saw another rectec video where the chef just removed the brisket and let it rest in the aux jeaux in a aluminum foil pan and wrapped with a beach towel. Am i mixing up recipes??? What to do chef Greg?
Do you have a video on Beef Jerky on the Rec Tec Grill??? Is this a Pellet Grill? I want to be able to Grill... Smoke... and use Pellets if I can... or charcoal and wood... (Personally I do not like propane). We used to have a BBQ stand many many years ago and use only apple wood.... (we lived near an orchard) Lucky us.
Yes, this is a pellet grill! Our grills can smoke low and slow with no temperature swings thanks to its PID algorithm (the same technology used in breweries and pharmaceuticals where temperature control is vital). It can also get up to 500ºF to grill foods hot and fast like burgers and steaks! It's the best of both worlds. Our hardwood pellets are a blend of red oak, white oak, and hickory. Apple wood sounds delicious to smoke with! We have not done a jerky recipe video yet, but you can always give us a call and one of our chefs would be happy to give you some tips. (706) 922-0890
@@recteq "WOW" ... I am very impressed with your reply... Thank you so much for all this great information. PID Algorithm... fascinating ... I was a Chemical Engineer in the Oil Filed, (Down hole drilling chemicals)... I understand about temperature. I have the recipe down pretty pretty well for the Beef Jerky... I just wanted to know if the REC TEC Grills can smoke the Beef Jerky. Commercially. I'm also impressed that the temperature can get to 500*.... Good for Pizza!!! Thank you so much for all your information and this great video.
@@recteq Continuation: ... My Uncle Blackie, back in the late 60s had a Bar-B-Que Restaurant in Dallas Texas... called Bob White's BBQ. His first restaurant was called The El Rancho... He made EVERYTHING from scratched... I worked every summer there in the Restaurant, so I could Rodeo... (he always believed everyone should WORK for their living)... I learned a lot about smoking on the old grills, no fancy stuff... everything was made from the gut... no electrical timers, or internal thermometers... just liked they did in the good ole days, when they used to have the shanty shacks back out in the piney woods, where they would serve the Bar-B-Que on butcher paper (or newspaper) with a couple slices of white bread... The Good Ole Days.
@@JudiChristopher Sounds like a great childhood learning how to cook BBQ the old fashioned way! We love Texas, and many Texans cook on our grills as well! REC TEC isn't quite as old fashioned, but the technology produces food that is just as delicious!
Hey Chef Greg! Can you give the recipe for the marinade you injected? I know you said beef consomme, soy sauce, and worcestershire. How much of each and is there anything else? Can I inject the night before?
You can always add a smoke tube or box inside the rec tek. It does wonder for the more added smoke flavor. I use a nex grill cast iron smoke box inside my rec tek 600. It does wonders
We do not currently have plans to bring it back, but here is the list of ingredients so you can experiment with your own version! Espresso, pepper, salt, garlic, paprika, mustard, ancho chili powder, chili powder, oregano, cayenne ☕️
We are factory direct and only ship out of our facility here in Evans, GA! But there is always room to grow and we may expand our shipping capabilities in the future.
You want to put the fat closer to the heat source! In traditional cookers, the hot air/smoke is towards the top of the pit, hence fat side up. In a REC TEC, the heat evenly rotates around the meat, so we put the fat side down towards the heat source. Some people believe that the fat will "melt into the meat" with the fat side up, but it doesn't quite work like that. You can cook it either way but you prefer, but the meat is getting kissed by the smoke not the fat. 💨
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I swear I've watched this before and yall used Apple Pie as the last seasoning, am I on the wrong video? Also would you want to put the point first? My rectec smokes harder from left to right and it seems you'd want to put the point against the smoke instead of the flat.
Great tips Chef... have you ever featured a TX style brisket, seasoned with only kosher salt and pepper then smoked using oak or combo of oak and pecan? Smoke at 215 to 225 till bark set then wrap in butcher paper. How does that translate on a REC TEC because I'm seriously considering buying one now!?
We have some awesome professional BBQ teams that compete in Texas! With this particular recipe, we've found that cooking the brisket at a higher temperature helps the meat to plump up & stay more moist. If you prefer to live the REC TEC lifestyle more low & slow, you'll still have fantastic results! Please give us a call if we can get help you pull the trigger on the best pellet grill on the market! (706) 922-0890 🤘🔥
NOTE:
Butcher Paper is "Healthier" for you... I never cook in Aluminum pots and pans... it stays in the body/mind.
We have to use Aluminum Foil (I'm on my way to buy some now)... but I try not to use it too much.
Thank you so much for sharing this great video... LOVE IT.
We agree! Chef Greg likes to use peach butcher paper that is free of any bleaches or dyes. 👍
@@recteq
Peach Butcher Paper... This is new to me!!! Good to know.
Thank you
Would be nice to add the complete receive to the video description.
We'll work on getting that recipe added to the description for ya! 📝
Why not cook with fat side up?
When you cube up the burnt ends , are you saucing up them with the aux jeaux or a BBQ sauce like the Recec spice BBQ sauce?
Keith Wright it’s usually a preferred sauce. Sometimes the the juice is used very sparingly. KC sauces lend a sweeter flavor, TX sauces lend more heat
I missed the part where you added the auj jeaux to the brisket during wrapping with the butcher paper. How much did you add and won't it leak out . I saw another rectec video where the chef just removed the brisket and let it rest in the aux jeaux in a aluminum foil pan and wrapped with a beach towel. Am i mixing up recipes??? What to do chef Greg?
Do you have a video on Beef Jerky on the Rec Tec Grill???
Is this a Pellet Grill? I want to be able to Grill... Smoke... and use Pellets if I can... or charcoal and wood... (Personally I do not like propane). We used to have a BBQ stand many many years ago and use only apple wood.... (we lived near an orchard) Lucky us.
Yes, this is a pellet grill! Our grills can smoke low and slow with no temperature swings thanks to its PID algorithm (the same technology used in breweries and pharmaceuticals where temperature control is vital). It can also get up to 500ºF to grill foods hot and fast like burgers and steaks! It's the best of both worlds. Our hardwood pellets are a blend of red oak, white oak, and hickory. Apple wood sounds delicious to smoke with! We have not done a jerky recipe video yet, but you can always give us a call and one of our chefs would be happy to give you some tips. (706) 922-0890
@@recteq
"WOW" ... I am very impressed with your reply... Thank you so much for all this great information.
PID Algorithm... fascinating ... I was a Chemical Engineer in the Oil Filed, (Down hole drilling chemicals)... I understand about temperature.
I have the recipe down pretty pretty well for the Beef Jerky... I just wanted to know if the REC TEC Grills can smoke the Beef Jerky. Commercially.
I'm also impressed that the temperature can get to 500*.... Good for Pizza!!!
Thank you so much for all your information and this great video.
@@recteq
Continuation:
... My Uncle Blackie, back in the late 60s had a Bar-B-Que Restaurant in Dallas Texas... called Bob White's BBQ. His first restaurant was called The El Rancho... He made EVERYTHING from scratched... I worked every summer there in the Restaurant, so I could Rodeo... (he always believed everyone should WORK for their living)... I learned a lot about smoking on the old grills, no fancy stuff... everything was made from the gut... no electrical timers, or internal thermometers... just liked they did in the good ole days, when they used to have the shanty shacks back out in the piney woods, where they would serve the Bar-B-Que on butcher paper (or newspaper) with a couple slices of white bread... The Good Ole Days.
@@JudiChristopher It is definitely perfect for smoking jerky! 🥓
@@JudiChristopher Sounds like a great childhood learning how to cook BBQ the old fashioned way! We love Texas, and many Texans cook on our grills as well! REC TEC isn't quite as old fashioned, but the technology produces food that is just as delicious!
Thanks for the home-grilling tips, Chef Greg!
Hey Chef Greg! Can you give the recipe for the marinade you injected? I know you said beef consomme, soy sauce, and worcestershire. How much of each and is there anything else? Can I inject the night before?
We'll get with Chef Greg and get back to you!
@@recteq is Chef Greg alive? Haha I was looking forward to an answer
Since you don't sell the Rockin Espresso Rub anymore, what is the recommended alternative?
Ron's Screamin Pig Rub is a good top coat for sure!
Try the bearded butchers coffee rub
Do you keep the smoker at 225 for the burnt ends, or raise the temp?
Hi Chef Greg how do you get more smoke flavor my wife don't think it has enough smoke flavor can you help me with the right smoke setting thanks
You can always add a smoke tube or box inside the rec tek. It does wonder for the more added smoke flavor. I use a nex grill cast iron smoke box inside my rec tek 600. It does wonders
Please bring back the Espresso Rub!
We do not currently have plans to bring it back, but here is the list of ingredients so you can experiment with your own version!
Espresso, pepper, salt, garlic, paprika, mustard, ancho chili powder, chili powder, oregano, cayenne ☕️
Lane's BBQ still has one thats good
How long was it on before being wrapped?
Chef Greg always encourages to wrap at color or at an internal temp. of 165 degrees F.
I know you ship to Canada but I'd like to see your grills sold by one of our established BBQ shops. Toronto would be a good location to start with. :)
Delicious
Hey guys. Do you have any Australian distributors? I'm finding it difficult to locate a supplier here.
We are factory direct and only ship out of our facility here in Evans, GA! But there is always room to grow and we may expand our shipping capabilities in the future.
Anyone know the name of the injector chef was using?
Chef Greg is using a SpitJack injector! It's awesome and it won't break the bank. He said you can find it on Amazon. 🤘🔥
@@recteq Thank you for answering
Good looking brisket Greg!
I see everyone else say fat side up, why does rec tec say fat side down?
You want to put the fat closer to the heat source! In traditional cookers, the hot air/smoke is towards the top of the pit, hence fat side up. In a REC TEC, the heat evenly rotates around the meat, so we put the fat side down towards the heat source. Some people believe that the fat will "melt into the meat" with the fat side up, but it doesn't quite work like that. You can cook it either way but you prefer, but the meat is getting kissed by the smoke not the fat. 💨
What temp did you bring it to after wrapping?
It was probing tender about 205 degrees
It was 9-hrs when you pulled it and wrapped it, how much longer did it take to reach 205.
@@dansklenicka8403 this one was right about 3 hours!
Greg, Thanks getting ready to purchase Stampede
@@chefgregmuellerwcmccecccaa8643 Thanks... I struggle with Brisket never comes out right... going to try tomorrow again.
Do not trim the fat like Greg says. I made that mistake and it is dry even with wrapping. Leave the fat on!
wow