Smoked Brisket with Chef Greg | recteq
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- Опубликовано: 9 апр 2020
- It's that time of year again! ☀️ BBQ season is right around the corner & all you need for this quick brisket is 3 secret ingredients... meat, rubs, & recteq! Chef Greg is here to show you how to smoke a simple 10.5 lb. brisket on the RT-590. 🔥
Check out Chef Greg's video on how to trim a brisket at the link below! 👇
• How to Trim a Brisket ... 
Развлечения
Great stuff Greg. Really enjoyed this video in Brisket. Thank you
Man Chef Greg been watching for about a year now wishing I had The 2500 grill. My family and friends surprised me yesterday with a picture of the grill and the order for my grill can't wait
Love this it was so easy and came out just fantastic!
Awesome, we're glad you enjoyed it! We'll let Chef John know. 🤘🔥
I haven't tried a brisket yet, but your video is the encouragement I needed.
Don't be intimidated, let the REC TEC do the work for you! 💨
Thanks for the video. Can't wait until I am doing this on a Rec Tec!
Thanks for watching, you'll enjoy it from start to finish! 🤤
Recently purchased RT 700, tonight I'm trying my first 11# brisket 300 degree about 5 hours. Looking forward to it!
300?!?!? ...nope.
My smoked briskets have always been good on my ceramic smokers....BUT! They are at a whole new level since I bought my RT-590 early this year.
REC TEC will take any food to the next level! Easy to use & packs on the flavor. Glad to hear you're enjoying your RT-590. 🤘🔥
Big dawg!!!!!! Gettin it in!!!!!!!!!! 💯💯💯💯💯✅✅✅✅👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾
You know it. 😎
Shock and sweet excellent
Incomplete video- what was the temperature that you smoked at? I love the Rec Teq, didn’t get any tips out of this presentation… sorry…
Apparently they don’t reply back
Brisket Looks impressive.Nice Job
It tasted even better! Try it out and let us know what you think. 🤘
Hey Chef Greg tell us about that apron and cutting board from today during the “live” on ribeyes. Thanks.
I'm smoking two 16 pound briskets with my new rec tec grill! Do you recommend this method or should I inject it and cook slower, since it is larger?
What’s the song in the background? Super catchy. Great looking brisket
Never heard Chef Greg mention at what temp he was cooking these briskets at, getting ready to order my RT 590 and would like to know about what temp he was at.. thanks !! You guys are the best !!
This brisket was done at 300ºF. Let us know how yours turns out! 🤘
Why didn't you do a lower temp?
@@kurteaton1329 I did, I put a 6lb flat on at 10:30pm at 200 degrees until it reached 165, wrapped in butcher paper, increased to 250 to finish it at 195 before putting it in a cooler.
@@johnmidkiff628 how long did the entire process take, start to finish? Thanks
Love my 590! Only thing I have a complaint about is the year and half unit I have is the WiFi reach. It looks like you guys added a better antenna to the design. Any chance to upgrade the PID unit?
Give us a call & we'll get you some more information! (706) 922-0890 🤘
how often do you spray the butter?
How often do you spray the butter?
My rec tec is supposed to be delivered on Friday. But I am a tad confused. Up until now I have been a traditional mesquite wood smoker. 14 hours and yum. I watch this and 5 or 6 hours done. Really how much smoke personality does it have. Not judging just asking remember i already bought the rec tec.
Question, I did this a while back and it was awesome! This time I’d like to make burnt ends. Would I just separate the end and prepare it while the flat rests? Do you have a video on burnt ends? Thanks
For brisket burnt ends: Once it's tender, cube up the point & toss the cubes in additional rub & some sauce. Give it about 30 more minutes on the REC TEC & they'll be amazing! 🤤
Just got an email this morning that my RT700 has shipped! I've already picked out my first prime brisket and hopefully I'll have it on the smoker by mid week. Question: this is my first pellet smoker. Would you recommend fat side up or fat side down? I've cooked a lot of briskets on my egg but I'm not sure if the RT700 channels heat differently. What would you recommend? It looks like you do fat side down in the videos.
I'm waiting for my RT700 to ship :)
I was looking into the same fat side up or down question as well. There's a lot of debate everywhere for it. The consensus seems to be it depends on your smoker meaning where the heat source is. I'm not sure for the rt700 yet but most pellet smoker companies seem to be recommending fat side down.
For the rub you used Hefer Dust and Durty Gurl. I cant seem to find Durty Gurl on your website. Has it been discontinued or re-named.
Thanks,
Andy
What temperature did you cook it at?
What temperature is the Recteq at?
My brisket is only 2.6lbs. What temp would you suggest and how will the time be affected in your best estimate?
Was the 3 hour smoke done on the low setting? Or what temp?
What happened? I did the 2 3/4 hours @300 and then wrapped. I was running a little ahead so I lowered the temp to 275. I checked the temp about an hour later and it was already 205. Seems so strange that this happened but I confirmed the temp with my Thermo Pen. This is my first "Fast" Brisket and will probably be my last...
I may have missed it but what temp? Love the videos!
Hot and fast = 300º
Thanks! The REC TEC was set to 300ºF. 🔥
What temp did you smoke it at?
I’m going to smoke a 14 1/2 lb brisket for the fist time on my Rec Tec. Would you suggest 225 or 300?
Either temperature will work great! At 300ºF, it will cook in approximately 6-7 hours. 🔥
225 wrap at 165-170 and pull it off at 205 and rest for at least an hour minimum.
What temperature was smoker at?
Fat side down or up?? How many hrs did that brisket take? Last one i did took 18hrs 15lbs
No idea what the temps were. Cool.
I will re-iterate what others have asked: What temp? Last Brisket I did on my Rectec took 14 hours not 5. But I went low and slow at 220 degrees. Did not wrap it until about the 6 to 7 hour mark. When the internal temp hit about 160
Greg replied down below to another person, 300 degrees . Hot’n Fast method.
There are many different methods to smoke a brisket. In this video, Chef Greg was demonstrating a quick & easy backyard brisket with the "hot & fast" method. The REC TEC was set to 300ºF. 🔥
How long will two 12lbsish briskets take at 225° in the 700?
What temp. do you use when trying to get the color on the brisket for 3 hrs? 225?
Color needs more smoke for 3 hours, try 200. It will have heavier smoke color, wrap it and turn it up.
Got a 7.68 lb flat cut brisket I’m throwing on tomorrow. What temp? Any tips? Aus Ju or no?
Smoke at 250ºF for about 4-5 hours & wrap in foil until probe tender! You're looking for an internal temperature around 203ºF. Let it rest for 1 hour before slicing. When you slice, lay them in a warm au jus for added moisture & flavor! Let us know how it turns out. 🤘🔥
Will this method work on the rec tec 340 with a
4 pound brisket ? First time trying this thanks
Yes it will! It will cook faster because it's a smaller brisket, so be sure to watch your internal temperatures closely! 👍
ryan hicks how did your smoke work out? I’m doing a 4lb brisket tomorrow. What times/temps did you use?
I may have missed it, but what temperature are you smoking at?
300ºF 🔥
Can you wrap with butcher paper or does it need to be foil ?
What type of pellets did he use for this brisket cherry, mesquite, hickory or apple?
Youre not going to want to use a fruit wood. Hickory, oak are best. Mesquite can be good also, especially if you wrap.
I'm pretty sure its against BBQ code to make a brisket and not show the pull and hang lol great video I'm gunna have to get up the courage to finally make one of these.
I cringe every time I see someone cut in half then Squeeze all the juice out...
Don't be intimidated! Let the REC TEC do the work. 🔥
What temperature did you set the rec tec at?
225°F is a great temp to set it at. I believe that this is where Chef Greg was cooking at for this recipe. Just make sure that your brisket reaches that 203-205°F internal temp as well.
You guys use insulated gloves under the nitrile in a lo of videos. Does anyone know that insulated glove brand?
You can buy a pack of hardy string knit gloves at harbor freight for about $9.00. Pull 9mil nitrile glove over then. That’s what a lot of people use.
Atlanta BBQ Store Hot Gloves - www.atlantabbqstore.com/collections/accessories/products/hot-gloves
Larry Foreman Thanks
@@timothyharrington2508 Chef Greg ordered his from Amazon. There are lots of great brands to choose from there! 🧤
Can you let us know the temperature for cooking?
300 degrees on the REC TEC.... Hot’n Fast!
Thanks - exactly what I was wondering
Does a low and slow method at 200-225° (if time is not an issue) give it a better smoke flavor and more tenderness than a hot and fast method at 300°?
Yes! Cooking brisket at as lower temperature for a longer amount of time allows the protein more time to break down, resulting in a juicer, more tender final product. The REC TEC will also produce heavier smoke at a lower temperature, so the meat will be penetrated more heavily. Hot & fast methods are convenient & still produces a delicious brisket! But if you have the time & the patience, low & slow is the way to go for an expensive piece of meat like brisket. 🐄🔥
Is it safe to use foil ?
Absolutely. If you'd prefer something else, butcher paper is a great alternative. 👍
I am about to tackle a HUGE 24 lb brisket on my 700. Any tips on cook time?
Brisket can take about 1 hour/pound when smoked at 225ºF. However, very large ones like yours may not take that long. Internal temperature will be your guide! We recommend wrapping the brisket in either foil or butcher paper when it hits the stall around 165ºF degrees. Continue cooking until it is probe tender, around 203-205ºF. Allow the brisket to rest for a minimum of 1 hour. Enjoy! 🐄🔥
What temp?
Doesn't look like she sliced too easy or had much bark. Is this your preferred method over low and slow?
It sliced and ate delicious... those slow mo 4K shots are deceiving!!!
No binder?
Why foil instead of butcher paper?
I prefer to wrap in Pink Butcher Paper. The Brisket comes out juicy and the Butcher Paper doesn't kill the Bark.
Pink butcher paper is definitely an alternative wrap you can use! Chef Greg was just shooting for a quick & easy backyard brisket. 👍
I haven’t found that to be true and in fact the pink or red butcher paper makes the bark less crusty and more moist….I prefer the tinfoil method personally
What temp??
Looking to try this recipe this weekend! What is the temp setting in this video?
300ºF! Let us know how yours turns out. 🔥
recteq will do! I got the brisket trimmed, its 4 lbs. At what temp/color should I wrap it?
@@cvi1 Usually they recommend between 160 and 170 but as the chef mentioned in the video it’s better to just look at it and you can tell when it’s ready by the bark, the smell, and simply the look of the meat
the tempature?
3 dislikes, from campchef, traeger and weber 😂✌🏻
Whatever helps them sleep at night. 😂
REC TEC Grills it's 4 now, yoder join the club hahaha 🤣🤣🤣
He never mentioned what temp?
300ºF 🤘
@@recteq 300 the entire time? TIA
I notice it looks like you putt it fat side down.
Is that just the method you prefer or is that something that needs to be done on a pellet grill?
John, I run a pellet grill. You have to run fat side down to protect the meat. The heat is coming from the bottom rather than the side. The heat source is also rather close. I typically run my grill at 185 for around 6-7 hours. Then rap in paper and crank heat up to 225 for the rest of the cook.
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. 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. 🤘
@@recteq thanks! My 700 should be here friday. Can't wait!!!!
@@lawstar138 Awesome choice, you'll never look back! Welcome to the REC TEC family. What are you looking forward to cooking first?
This is the second video I've seen with Chef Greg and it is frustrating that he fails to specify the details of what he is doing: Temperature he's cooking at before and after wrapping the brisker, etc.
Wouldn’t it be useful to know what temperature you had your rectec pellet smoker set at? 240, 250, what?
300°F was where it was set for this recipe
I’ve been using an offset smoker for years and am looking to switch to pellet smokers. Tired of babysitting the fire box for hours at a time. One comment I’ve seen about pellet smokers is they will produce the best smoke flavor at temperatures below 200 degrees. Higher temps don’t have a lot of smoke flavor. With the “set it and forget it” convenience of a pellet smoker I see no logic cooking a brisket hot and fast. I thought the main selling point of a pellet smoker was being able to do 12, 16 hour cooks without having to constantly check the temp of the cooking chamber.
It is really a preference. We have videos of smoked brisket at longer temps and faster temps. Our grills still produce amazing smokey flavor even when the grill is set over 200°F. And our grill is easy to use and you can manage your cook at the tip of your fingers with our app. This gives you the ease without being next to your grill the whole time. Check out this other brisket video by greg. Let us know if you have any other questions. :)
ruclips.net/video/yFYuk_sMAxY/видео.html
Didn't even say what temp the smoker was at
All that detail on how to cut the fat how to season and how long to cook it for yet he never mentions at what temperature.
This guy makes me want to return my RecTec…
Either world's dullest knife or that brisket isn't done. I think both. Bark was non-existent
What temp?
300ºF! 🔥