Smoked Brisket on the NEW recteq RT-B380 Bullseye
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- Опубликовано: 21 окт 2024
- Smoked Brisket on the NEW recteq RT-B380 Bullseye.
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The fat didn’t render.
what kinda rub do u use?
Wow - shows how much you payed attention to the video !!!
Them little girls is sittin' on a gold mine with you as their dad! Just bought my Bullseye and can't wait to try a brisket. Good video.
The basting pan is a good call because it also protects the cut from too much heat and I think you end up with a juicer final product
I have the RT 700 bull and just ordered the Bullseye cant wait to try it out and you have a lovely family thanks for the video
Just bought my new Bullseye three days ago been watching a few different videos Steve so far I think I like yours the best thanks a lot
Thx man! Enjoy your new Bullseye!
That brisket looks amazing. Does your buddy ship?
Do you notice your brisket was done way earlier than expected? Seems like the bullseye runs pretty hot
Brilliant. That brisket looked phenomenal.
Thanks bro. I appreciate that 👊🏼
Steve your videos are great. Thanks for doing them!
Great video Steve. You make this look super simple. What wood pellets did you use for this brisket cook? I have been debating between a pit boss and a recteq. I believe the small size and ease of use has me leaning towards the recteq. God bless you and your family sir.
hey what did you end up getting? im debating the same. Almost bought the pitboss but there are sooo many bad reviews about parts breaking and customer service being terrible.
Great video. I'm thinking of getting a bullseye but have seen comments on temp problems with it? Have you had problems? Also, do you get good smoke flavor like when using wood chips?
No and yes. It holds temperature great as well as recovers temperature quick once you open it up! This thing is a tank I use it at least 5 times a week! I’ve used it in 40 degree weather and no problems at all
Did you put it on the grill fat cap up?
I always do fat cap down with briskets so the fat cap can protect the lean meat since the heat source is right below it. I also think the bark tends to form up better when on the non fat side when it’s facing up. I am no expert by far tho when it comes to brisket so don’t hold me to any of that :)
Curious if the smoke flavor is any stronger compared to other Rec Tec grills? I sold my Rec Tec and have been using a weber kettle with a slow n sear. Great smoke flavor and fantastic moist brisket, but I do miss smoking a brisket overnight. One of the reasons I got rid of the Rec Tec, was not because it didn't produce moist brisket, but the lack of smoke and having to use alternative method like a smoke tube to get better smoke flavor.
Smoke flavor seems similar to me. IMO....all pellet grills/smokers have a nice subtle smoker flavor which most people love (like me...), but yah...if you want more you gotta mess with a smoke tube...
So you’re telling me you set it and forget it and it comes out like that ? No spritzing the brisket ?
I don’t ever spritz them. The butcher paper is pretty key in my opinion. I consider myself fairly lacking on brisket experience and there are people with WAY more experience than me with cooking brisket… but a lot of it is just get it on the smoke and leave it alone for a long time and it’s more about feel than temp/time.
@@StokedOnSmoke What butcher paper? You didn't wrap it.
@@frankt7521 I was wondering the same thing I didn't see any butcher paper! :-)
Awesome cook Steve! Might have to add that bullseye to my lineup. 🍻
Thanks bro!
Thats a awesome looking brisket! Amazing bark and nice and juicy!
Thank you!!
Looks great! I just ordered this grill and am excited for it to get here! You didn't have to add pellets at all throughout the night?
Nope. Hopper holds plenty for a very long over night cook.
Great cook Steve. I wish you could do a weekly video. That brisket looked perfect. Black Ops is a great rub!
Looks delicious 👍
Thanks Joan!!
Did you smoke this fat side up? Or fat side down? And which do you prefer? Nice job!
I always do fat side down with briskets to protect the lean meat above from too much heat.
looks amazing- how do you like the recteq 380? I have a 700, which is great, but looking for something smaller for a seasonal house. Btw, your girls are adorable :)
I use the 380 probably more than any of my grills bc of its versatility and how quick it gets up to temp for quick weeknight cooks. It’s a great compliment to a larger grill like the 700.
Hold up...
You don't have to wrap it up?
What have I been doing this whole time!?
you can wrap if you want. i use butcher paper. by not wrapping it , it will just need to cook longer and will create the bark he had on there, its a choice. if you have time or want to shorten it. a mop sauce would be good too.
@@filthsdz excellent! I'll give it a go then. Thanks a bunch.