Smoked Brisket on the Rec Teq 700 - Finally an Amazing Brisket?

Learn tips that will help you smoke a perfectly juicy brisket on a pellet smoker with a bold rub that will develop intense bark on the outside. This brisket recipe will help you get it done right the first time! Smoked on the RT-700 from Recteq, these tips will help you get that juicy brisket.
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thumbnail change 9/29/21

[@travismccarthy5681]

Dude you have one hell of an outdoor set up there! That’s awesome. Nice job 👍

[@Searedandsmoked]

Thanks man! Its a good spot for the summer.... finally starting to warm up here in Iowa

[@toddcrockett5957]

You mentioned Aaron Franklin. One thing that many people don't know is that he spreads Wagu beef tallow on his briskets before seasoning to add lots of moisture. There are a few videos out there proving the point. I got some and tried it. All I can say is it is a game changer!

[@Searedandsmoked]

yeah... I have not tried that yet... perhaps the next round of brisket

[@PaulSmith-ez6xw]

I followed this pretty much 100% with 2 15-pounders recently and they're the best (2) briskets I've made yet. Thanks! The pan and the liquid made a world of difference. Cookin' Pellets brand 100% Hickory is the way to go.

[@Searedandsmoked]

awesome! love hearing brisket success stories! ... they can mess with your head sometimes... nice work!

[@edadan]

Just learned that trick recently from Jeremy Yoder on Mad Scientist BBQ. I've been using one of the worst pellets on the market (Traeger). He made a video about it and I never realized that there really are only two good brands on the market...Cookin' Pellets and Lumber Jack.

[@foreseenjc]

Just stumbled on this. I I’m going to give it a try. I’m super busy and have all offset smokers. Time to try getting some sleep and still get good bbq. Awesome video and the pups are always a bonus

[@Searedandsmoked]

it turned out pretty solid... I just should have given it a little more time if the day was longer... ha ha

[@eastsideCHIEF]

What a nice backyard set up you have. Looks like a great place to cook

[@Searedandsmoked]

Oh, thanks... its nice during the summer. Looking forward to spring already...

[@rchuyck]

Great video. I did a 15lb packer from Costco this spring on my RT-700, did take a while for sure. I always struggle with a planned dinner time and when to put the brisket or shoulders on due to the varying cook times. Better to err on the side of early, a good cooler can carry them for hours. Now i am hungry for brisket!

[@user-hx9rs4ik1s]

I used to struggle with that as well, I plan my cook with a 3 hour rest figured in. If it normally takes 12 hours to s one your 12 lb brisket, just plan for 15hrs. It’s always has worked for me. I do use a FireBoard Wi-Fi thermo and make notes for each cook within the app, so I can gauge the cook time

[@OPSteel97]

I love your setup and channel! We have similar tastes: ReqTec Bull, Roccbox, BGE, etc. looking forward to more videos from you!

[@Searedandsmoked]

Thanks! I hope to get more videos out this summer... life just moves a little too fast sometimes! Thanks for watching!

[@richardg4817]

I have done other cuts (such as a turkey breast) on a rack over a pan with chicken stock and they have turned out great. The extra moisture really helps. I will need to try your method with a brisket. Also, the big bonus is that I don’t have to clean the grill grates afterwards, nor do I have to replace the foil that covers the drip tray!

[@Searedandsmoked]

I hate replacing that foil! always a mess! thanks for watching

[@RokBenni]

that's a nice looking brisket.....great videos - I just got the rectec 700 as a fathers day gift from my wife.....I've already tried a brisket which was..... ok....but just made some notes after to video I will have to employ on my next brisket cook...so thank you - enjoy!

[@Searedandsmoked]

Thanks for watching... hope your next brisket treats you better. I really do feel the prime grade is important if you did not have that part covered on your first try.

[@RokBenni]

@@Searedandsmoked no I did not on my first cook but I will on my second cook….definitely 👍

[@hanktrantham2641]

You never disappoint!

[@robbmcgill8934]

I'm up here in Canada making so magic with my Rec Tec 700 RT.... I put two 15 lb Briskets on last night around 1030 PM @ 210 F.... they have been on now for a little better than 12 hours . Just about @ 165 now so nearly time to pull and wrap. Back on to 190 F then into the Cooler .

[@Searedandsmoked]

Boom! Sounds like a great day in Canada my friend! Thanks for watching. Hope spring is warming things to the north!

[@robbmcgill8934]

@Seared and Smoked with Keegan spring ia here and we are going with some smoked wings on Saturday ...... take care and Happy Easter to you and your family.

[@mattrojohn8758]

Hats off to you sir. #1 love the grill. I have that grill as well... #2 love the cabinet you inserted the grill into. Is that a custom job or is that purchased as is? beautiful back yard. Currently smoking a brisket on the 700. Enjoyed watching the video. Question for the first cut on the flat. I always heard that you cut against the grain on skinny part? Other than that.... loved the video.

[@Searedandsmoked]

Thanks.... that cabinet I built myself. I sell different grill table plans on my website searedandsmoked.com For the slicing... these were all cut against the grain. Gets a little muddled in the middle of the brisket as it transitions, but I always try to cut against the grain.

[@Two_Bit_Smoke]

Was this the Last Dance for the Bull!?! That’s a nice gift for a brother in law! I wonder why people always refer to Aaron Franklin instead of Tootsie…she doesn’t buy prime briskets and she wraps in aluminum foil and the Texas bbq gods have spoken…she is the best pit master in TX! Smoke on, brother!

[@Searedandsmoked]

yup... I think its the last dance for her on this channel anyway. looking forward to testing out other grills and using my current lineup as well. I would love to try both Tootsie's and Franklin's for the ultimate texas thrown down. been to Lockhart for the big three there, but not the others down there in texas.

[@Two_Bit_Smoke]

@@Searedandsmoked, the Franklin’s and Snow’s throw-down would be a great experiment! But I’ve watched a few videos of the Austin BBQ throw-down and Franklin’s rarely comes out the overall winner. Either way, you’ll probably be the Grand Champion that day! Hahaha!

[@tpack670]

I trim my briskets to 1/4 inch or less and even remove fat between the point and flat. White unrendered fat isn`t appealing and usually gets trimmed away with the bark and rub with it. Reduces cook time as well. Don`t know why so many people trim so little fat before smoking. I just did one 2 days ago this way and barely had to trim any off slices when eating.

[@Searedandsmoked]

I generally prefer less fat cap as well as you can see.... the point is always plenty fatty enough and I have not found leaving a cap on the flat really makes it more tender and juicy. Usually just depends how marbled the actual meat is. Thanks for watching...

[@Risko3441]

Your lab is acting just like mine does whenever I’m cooking 😂

[@Searedandsmoked]

Booker is always a hungry boy!

[@johnknapp6328]

Are you going to let us in on the next BBQ Acqusition. Rec tec nice Pit but more technology than I like, Brisket really came out nice

[@Searedandsmoked]

well, I am not quite sure on my next big purchase. i want to do some more recipe videos for some of my favorite recipes that have not made it on youtube yet. Then also do a little more open fire cooking experiments. Perhaps on a Breeo fire pit setup. I purchased it for the fire pit experience, but think I might give it a shot for cooking big steaks, etc.

[@FunAtDisney]

Nice looking brisket! I’ve made some fine brisket on my RecTec 680. That was a long stall for sure, but sometimes cooking below 250 that can happen. But as Harry Soo says… toss away your temp probe and your clock. He uses his temp probe mainly to se see how easily it goes in.

[@Searedandsmoked]

yeah... it cracks me up how different each brisket cook can be, so it is a tough recipe to define. got to be flexible, that's for sure!

[@MBroadus]

Why did you move on from the 700? I just ordered one. Love you videos and sense of humor.

[@Searedandsmoked]

thanks, I appreciate it! nothing against the 700 overall. I just found myself using my green egg or weber grills more. the 700 works great. No complaints... just like the fun and taste of the charcoal smokers a bit more.

[@dkidl2000]

Hi, that looked like a nice brisket! 17 hours, man that was a long cook! I remember watching Cooking with Ry and he did a 17lb brisket on his 24" Camp Chef Woodwind in 8 hours. So I was a little surprised that yours took that long. Great looking brisket though, bet it tasted as good as it looked!

[@Searedandsmoked]

you just never know I guess. I expected to take a little longer with the sheet pan underneath, but not quite this long! next time I will start it earlier and it will probably finish early... just roll with the punches I guess. Thanks for watching!

[@Runsfrombears]

The rectec temp probes have issues. Always double check with a handheld probe too

[@Just_the_Q]

Looking good. I live in Colfax, IA

[@Searedandsmoked]

Oh yeah... been through there a few times... I hope your summer is going good!

[@grahammonohan92]

Nice cook. You can’t rush good meat. I’ve done 20 hour briskets and 18 hour pork butts. The results are worth the time spent! Just ask those that eat it! Cheers! Nice cook!

[@Searedandsmoked]

Truth to that! The smoking meat gods work in mysterious ways sometimes. Thanks for watching

[@AscenderPrime]

Did you build that enclosure for the recteq yourself? Looks awesome!

[@Searedandsmoked]

I did. I have quite a few videos on that table and others I have built...you can find the plans and videos on my website and youtube.... searedandsmoked.com/grill-table-plans/

[@katzsteel]

Nice, neighbor state directly west. Surprised you didn’t cook down the trimmed fat and baste it before you wrapped. 20 hrs! Damn, that’s the reason I haven’t done brisket in a long time. Also, Costco prime briskets have doubled in the past few weeks. Used to be a bargain. Still using my Smokefire for a lot off cooks and loving it.

[@Searedandsmoked]

yeah... brisket prices are getting up there even at Costco. I think this one was $5.50 /lb vs 3.50 or so several months a go. I actually have some tallow in the pantry, but decided to go with out it. I know tallow is the big buzz on youtube right at the moment, but this brisket did stay pretty juicy with out it. I think tallow would be great for the leaner cuts out there... tri-tip, big chuck roasts, etc. Thanks for the comments.

[@ianharris8706]

Oh my, I like beer!

[@Searedandsmoked]

beer makes everything better!

[@raytrout8272]

Nice video I like how you put that broil pan under it to keep the direct heat off of it. I'm looking at pellet grills I usually do the offset smoker you said it's pretty subtle smoke Flavor. is the smoke flavor good and subtle Is it a burnt smoke flavor or what's your opinion on that? Is ash a factor Are you done with pallet smokers

[@Searedandsmoked]

Thanks Ray. The flavor is really good, just more subtle for sure. I found I liked it for the longer smokes that allow a little more flavor to develop. The brisket, beef ribs, pork ribs, and pork butt all came out really nice. It develops good bark over time too. I was not a huge fan of chicken on it... just not the flavor I really wanted. I cannot say I am done with pellet smokers... I might get a smaller one at some point, for the convenience. But... I do enjoy the charcoal smokers more... hard to beat them.

[@scottlester5215]

Looks wonderful but I think u over do it with beer bath under brisket

[@Searedandsmoked]

you could be right... I still think having it over the additional pan is a god idea to keep the bottom from getting toasted, but the moisture might not be needed?

[@scottlester5215]

@@Searedandsmoked Each pitmaster does there own things not knocking just my thoughts regardless it turned out wonderful.

[@SouthCarolinaScubaDiving]

Great video! What cutting board is that?

[@Searedandsmoked]

found it on etsy.com a lot of great sellers on there

[@user-hx9rs4ik1s]

I smoke my briskets at 230 and once wrapped I pump the smoker up to 275

[@bobfish3176]

Want a perfect brisket? 14 lb Snake river farms gold wagu They are virtually foolproof. Just expect them to cook a few hours quicker than a prime.

[@Searedandsmoked]

hell yes! ... I did try one a few years a go... and it came out pretty awesome. i am afraid to look at pricing at the moment... but I am sure I will do one again sometime. I usually save those for the "real" family / friends cookouts versus video day. thanks for watching

[@bobfish3176]

@@Searedandsmoked Just looked yesterday the pricing is saying the same (unbelievably) but 0 stock : (

[@etflaxn9]

Did you cook fat up or down? Point towards vent?

[@Searedandsmoked]

that was fat cap up and the flat towards the vent

[@tew8781]

What temp was the temperature set at on the grill?

[@SquashPile]

225

[@Searedandsmoked]

225 F until wrapping in paper, then bumped it to 250. Bumped it even higher to 275 for the last few hours to push it higher. I think you could go to 275 right after wrapping if you wanted to.

[@robwagner3994]

So I'm getting ready to purchase a RT-700 and watching this video it looks like you're bailing on it. Would you mind telling me why you wanted to give it to your brother-in-law? And what did you replace it with?

[@Searedandsmoked]

Well, I love the convenience, but I find I just enjoy using the charcoal smokers more and I like the flavor off the charcoal smokers more. My primary smoker for long cooks is a large green egg, which is my favorite. For shorter cooks, like thighs and chicken quarters, I love the weber kettles. I talk more about the RT-700 in this video ... kzbin.info/www/bejne/jpaolWdmiJKDi68

[@chyrongreen]

Where did you get that rub shaker from?

[@midgeta6864]

Saw it on Amazon yesterday , comes with three different shaker tops…. Look up spice shakers

[@Searedandsmoked]

correct... amazon purchase. it was like $5 or so?

[@johncrenshaw543]

You lost me at miller lite, but then redeemed yourself with the modelo.

[@Searedandsmoked]

so many beers to choose from 😀

[@AmmoGuy83]

Please dont get rid of the RecTeq.

[@Searedandsmoked]

its going to my brother in law... so it will still be "in the family"

[@wwjj64]

seriously watch a video or two on how to trim a brisket....omg

[@wwjj64]

then watch a video on how to carve a brisket.....good lord

[@Searedandsmoked]

then go watch a video on how to be nice