Smoked Brisket on the REC TEC Pellet Grill

[@amyjeanette74]

Tried this a few weeks ago for a dinner with friends. They loved it so much that they asked me to make it for their son's birthday party this weekend. It's a keeper!

[@StokedOnSmoke]

Awesome Amy!! Glad it turned out great for ya!

[@Zzues]

Nice job, looks great. Done two briskets so far on my electric smoker and they are getting better every time! Now you made me want to cook one this week.

[@StokedOnSmoke]

Thanks! And those briskets sound good! I always enjoy smoking briskets w/ my electric smoker as well!

[@BallisticBBQ]

Great job and a killer ring! I've never cooked on a pellet burner before. Cheers brother!

[@StokedOnSmoke]

Thanks Greg! I'm def impressed w/ the ring this cooker produces. Pretty much non-stop wood pellet combustion...

[@HighVibeMike]

This guy got my sub when he said, "WIth my CLEAN hand.." iv seen so many youtube videos of guys cross contaminating EVERYTHING.

[@TheAncientOne40]

I am trying this as I type this. It is on my Rec Tec in foil at the moment. I did do something a little different. I use the rub I make that is a take on the Smokin Guns BBQ rub recipe that was on Diners, Drive-ins, and Dives. I put the rub on last night and let it set overnight in the fridge covered in foil. I also did a cut against the grain before I rubbed it so I would know where to slice it when ready, I saw that a while back on another video. By the way when I foiled it, it had a great bark.

[@SlipperyChickenBBQ]

That had an amazing smoke ring cooked to perfection.

[@StokedOnSmoke]

Thx Thomas!

[@christph3118]

Like a Goodyear tire!

[@Babaaa24]

christph3118 lolll

[@mikechappell5682]

Great video Steve! Thanks for the instruction! It's been a while since I've made a brisket. Reviewed the video and cooked one tonight. Oh so good!

[@johnbarrington4568]

Does the extra smoke function on the Rec Tec do more for smoke flavor or do you use the standard setting. Pellet poopers are known for being light on smoke flavor.

[@lyleswavel320]

Go on amazon and buy two smoke tubes and I guarantee you will have more than enough smoke on meat, also on camp chef put selector on high smoke, so much smoke it can make it over bearing

[@DrSmokeBBQ7269]

I really like the cutting board that you sliced the brisket on. Where can I get one of those?

[@StokedOnSmoke]

I got it at TJ Maxx. They always have a ton of them and they're always like at least 1/2 off. This was a $90 one I got for $40.

[@mistabenton9666]

How is the smoke flavor on the rec tec grill

[@StokedOnSmoke]

sorry for the late reply...but it's subtle. Def not overwhelming. A lot of people are concerned about that until they cook on one for the first time...

[@WilliamR-nt5ek]

so 3 hrs. then foil... how long total time did it take? I know it varies with meat poundage... but just was wondering what your total cook time was.??

[@pauldeloney296]

Nice video. I'm very interested in the rec tec pellet grill thanks to your videos.

[@StokedOnSmoke]

+Paul Deloney Thanks man. You won't be disappointed. Several of my friends have bought one b/c of me and they keep thanking me...LOL

[@Mr.Burton98]

That looked awesome and what type or rub did You use on Your flat

[@kiaryallison386]

he mentioned in the video Oakridge BBQ Black Ops Brisket Rub.

[@tangojoe9694]

Darn good looking brisket. Really liking that Rec Tec, real decent pellet smoker.

[@StokedOnSmoke]

Thx Joe!

[@Go2Sleep911]

looks good. I do the same procedure with my Green Mountain grill Pellet smoker in the Daniel Boone model! great video! thanks for sharing

[@StokedOnSmoke]

Christopher Renaud Thanks! Green Mountain's are solid pellet smokers too!

[@tonybuddy123]

how accurate is the temp on that rec tec. is it holding up pretty well?

[@StokedOnSmoke]

To be honest, I'm not sure yet. I've been keeping an eye on it. I've put my Maverick probe right next to it and it was anywhere between 5-10 degrees off, so I need to do some more tests. It's also mounted to the far left, so it's not giving you a solid average reading. Not a big deal though IMO b/c I'll just add the Mav probe close to my food and adjust the REC TEC temp as needed.

[@RobertS122]

Cool channel Steve! I'm gonna buy a Rec Rec soon! Subscribed.

[@StokedOnSmoke]

Thanks for the sub!! And..you're gonna LOVE your REC TEC! Let me know if you have any questions.

[@edwardrossiter9612]

What kind of pellets did you use?

[@StokedOnSmoke]

I had a little left in my hopper of a hardwood blend, but then adding some hickory and cherry.

[@Zzues]

Guess my comment got cut off earlier. Was wondering if you could tell me what thermometer you are using? Been looking for a good wireless one since my current one is crapping out on me.

[@StokedOnSmoke]

Lately I've been using the Maverick ET-733. I recently posted a review video of it. Check it out. I've got a link to it in the description box of that video.

[@Zzues]

StokedOnSmoke Awesome will do, thanks man :)

[@danfurlong]

what kind of temp probe do you use?

[@StokedOnSmoke]

+Dan Furlong For instant read, I use the ThermoWorks Thermapen. For monitoring during the cook, I have several...the iGrill 2, Maverick ET-733, BBQ Guru CyberQ and the Tappecue... I have a lot of BBQ toys :)

[@crisworkizer1523]

nice cook there Steve.how do you like the REC TEC pellet grill ???

[@russellchard]

Love your videos. Thanks for posting. What was the total cook time for this brisket? Maybe you mentioned it, but I've watched the video several times and didn't catch it. Thanks.

[@StokedOnSmoke]

+Russell Chard I had to go back and watch the video too since this is an older video of mine...but sure enough...I neglected to mention total cook time and I can't remember that far back...lol. It really kinda varies how long it takes to smoke a brisket...but if you wrap in foil after 4-5 hrs (typically around the 160° mark...) then typically I tell people to allow anywhere from 1 - 1.5 hrs per lb.

[@achavo5419]

Hi, Just got my Rec Tec and tried the brisket today. 6 lb flat brisket, cooked at 250 until reached 155 deg, then foiled with apple juice until 200 deg. Let rest 1hr before cutting. Cooking time was about 4.5 hrs total. It had a nice smoke ring, but no bark and was extremely tough!!! What did I do wrong? Thanks!

[@jjm6187]

+A Chavo Possibly the grade/quality of the brisket you purchased? Did you use mustard or oil prior to rubbing? Did you use enough rub? Just some possibilities that came to mind. Persist! Best of luck next time.

[@MrNcking75]

A Chavo 250 is to high to cook it. and you don't cook fat side down like this guy. and don't use mustard!

[@rootboycooks]

I love a good brisket. Thanks!

[@StokedOnSmoke]

Thanks man!

[@SuperFourwinns]

Nice work!

[@StokedOnSmoke]

Thx Grant!

[@TheAncientOne40]

That is an awesome looking brisket. This video inspired me to do my first brisket on my Rec Tec. I picked up a really nice brisket flat at Costco yesterday.

[@StokedOnSmoke]

Nice! How did it turn out? I bet the smoke ring was amazing.

[@TheAncientOne40]

StokedOnSmoke Still on the grill :)

[@TheAncientOne40]

StokedOnSmoke It was a little tough but I was expecting that. It was my first brisket and the fat cap on it was thick and tough and I just did not have a good enough knife to trim it. But other than that it had a really nice smoke ring and it was absolutely delicious.

[@getoutandgrill]

Looking good. I want to invest in a pellet grill soon. I like the Rec Tec,

[@StokedOnSmoke]

Thanks my man!

[@christph3118]

Break out some serious cash

[@TC-ic1ic]

man, steve loves that meat. Good job Steve!

[@0815BBQ]

Awesome Steve!

[@StokedOnSmoke]

Thanks man!

[@ginovolta7373]

Great cook man. I'm doing a brisket for Thanksgiving, it's about a 16lber. Was wondering how long do you think I would have to cook it for. Reason why I'm asking is that my buddy has a regular charcoal smoker, and it takes him about an hour per pound. But I'm noticing on all these pellet grill videos that they're cooking a lot faster.

[@rdwoodw]

Never said how long it was in the foil. What was the total cooking time?

[@StokedOnSmoke]

Can't remember, but typically for a 5-7 lb brisket flat (the kind I usually cook...) it's in the foil for about 2 hours if you keep your cooker between 225°-250°, giving it a total cook time of 5-6 hours.

[@jfennell32]

Great job

[@cookingwithwebby]

Your a brave man just doing the flat it can dry out so easy. Looks good tho . Only thing I can say is cut pencil thick not bigger u will get better flavor . Nice job

[@BigBuggahG]

I didn't think a pellet smoker/grill could get that much of a smoke ring. That's pretty awesome! Does the pellet actually put out a good smoke flavor like u would have from the other smokers/grills I've seen ya cool on bro?

[@paulspisak5312]

What do you pay a LB for you brisket ? I am finding it for 6.00 $ a LB

[@StokedOnSmoke]

I get mine from Sam's Club usually and they're typically between the $5-$6 range.

[@bertlee20]

3-4 here

[@briandulong1192]

great looking grill! i wish it had the built in probe like other ones do though.the light is awesome though so....lol. i like to cook my brisket fat cap up so the juice runs down through the meat but to each their own. great vids keep em up

[@ezrabrooks12]

LOOKS GOOD!!!

[@GrillingAndSmoking]

Looks good Steve! Loved the smoke ring. How was the smoke flavor?

[@StokedOnSmoke]

The smoke flavor from this grill has been pretty much perfect each time. It's a nice subtle flavor. Not too much, not too little. If you want more smoke flavor you can use a smoke tube (which I have but haven't used yet...).

[@morgandachelbai1781]

try cooking fat side up to help moistened the meat while it cooks for a while, looks kinna dry to me

[@jfennell32]

I would have injected it only because the flat can dry out so easy. But it looked great

[@vschaos]

Any specific type of wood pellets you are using? Maybe a mixture? Do you find a specific brand/type that provides a more smokey flavor? Also what type of remote probe are you using? Im debating on a REC TEC or a Traeger...which do you recommend? I use a cheap smoker right now called an Orion smoker and I smoke ribs, turkeys, and butts on it. They all come out very nice and everyone loves the flavor. I am looking to be more efficiently and on a larger scale. Using roughly 20lbs of charcoal and the cleanup with the Orion is a pain. Does the REC TEC come with a rib grate at all(I have seen other pellet grills come with them). Have you ever smokes a turkey on it? How many and how large of a turkey could smoke on the rec tec?

[@jonharris4950]

I had bought a Traeger and returned it as it temp would fluctuate up to 20 degrees. Ended up with a Rec Tec and love it. They also a better warranty on them, little more expensive but worth it

[@StokedOnSmoke]

Jon Harris Yeah man, I haven't heard super great things about Traegers. I've had my REC for about 1 1/2 years so far and haven't had any issues and I cook on it weekly.

[@jawsmod]

Rec Tec all the way!!!!! Customer service is fantastic too!

[@trippleaj]

Great vids man! Officially a subscriber. What do you recommend between the two, rec tec mini, or pit barrel cooker? I'm looking into getting one of those.

[@StokedOnSmoke]

email me at [e-mail] and we'll start the conversation there :)

[@DoctorKnowDoctorKnow]

Why did I watch this in an empty stomach.. .now I'm gonna go buy tons of food...

[@aliciadavidson5005]

Steve we need a shrimp recipe please, been a while

[@albasabin7730]

Love Brisket!!!! YUM

[@michaellmikeyymike]

nice Steve!

[@StokedOnSmoke]

Thx Michael!!

[@gtiprod]

Nice video on the Brisket. I always learn something from your videos. Not to be a pain in the ARS but to be honest I prefer smoking on either my Komodo Kamado and/or BGE . I also have a Rec Tec and have done a Brisket on it. I know the Smole Ring is impressive but the smoke flavor is rather suttle at best. There is nothing wrong with cooking on the Rec Tec, it is easy. It's like "Set it and forget it". I know you have done videos doing a Brisket on your Grill Dome. Just curious of your comparisons. I did a chciken on the Rec Tec last Sunday and it came out good but not a lot of smoke flavor and the temp was 250.

[@StokedOnSmoke]

The subtle smoke flavor w/ not just the REC TEC, but most pellet grills, often comes up... One option is trying out a smoke tube. I have this 12" model: amzn.to/1juQGNo

[@itr0863]

agreed. i ended up selling my rectec for a kamado. never looked back. i could taste the difference. there is a reason why people with pellet cookers buy a smoke tube.

[@muffemod]

looks good

[@StokedOnSmoke]

thanks!

[@BBQness]

Smoke ring pefect! Juicyness ok! Bark perfetta!

[@jasonnarmore4598]

Fat cap up ..yep lean meat great video man

[@AussieAngeS]

That looks amazing steve! Great job! Would make for a killer Sammy.

[@StokedOnSmoke]

Thanks Angie! Sadly...since it was only a 5 lb'er, there wasn't any left for sammies after we sent our guests home w/ the little bit that was left over :(

[@AussieAngeS]

I can only imagine! Looks fantastic

[@bacardi2001]

lol where did your knife go? the handle disappeared. nice looking brisket looks very juicy

[@StokedOnSmoke]

thanks man!

[@jeffschlemmer5517]

I flip mine fat up, down, whatever. Doesn't matter much, but too much fat and you get no bark. It doesn't baste - it runs off. 230 on the RecTec, 5-10 hours depending on size until 203-206 degrees and no FTC afterward. Eat it immediately and its tender, juicy. Deeper smoke ring if you use the supersmoke function for the first 3 hours, but smoke flavor is not enhanced. Your choice of pellets affects flavor - I lean toward the Traeger blend for brisket, Rectec blend for white meat, apple for pork.

[@Lengsel7]

I was thinking it might be cool to cut that apple juice with a tablespoon or two of (organic) apple cider vinegar. It might tenderize it, and give the flavor a little bite.

[@doctorxring]

Well Steve, was it good or did it just "look good" ? :0)

[@yessir7004]

Smoke dome, not ring, also looked tough to cut thru. I ain't no dentist but that looks dry and overcooked

[@Shazziecooking]

Nice vid but keep the cap on and cap side up to let the fat render the rat down to keep it moist. You cut that bad boy like a caveman and the fork almost got stuck in it!

[@CosmicStargoat]

How to kill a brisket. No juice at all in that thing. I didn't see a FTC which is a must. It is also helpful to put in a mixture of beef broth + apple juice or saved, de-fatted renderings from a previous brisket before foiling. At least a cup. But, with no FTC, you are pretty much doomed. Also, trim your bushes away from your windows, man.

[@LLAGor1lla]

+CosmicStargoat Right? You could tell by the way it pulled apart, the way he struggled to pull the fork out, and the way it sounded when he chewed it that it was bubble gum.

[@mydaddy8759]

Sorry I'm late to the party, about to get a Rec Tec, what is FTC???? Thank you.

[@slthomas02038]

it really looks pretty good, chill.

[@metabrand]

Google is your friend. "FTC stands for foil, towel, chest. After cooking your brisket, wrap it in foil, then wrap towels around it, and put it into an ice chest (no ice) for at least a couple of hours. They say it will come out incredibly tender."

[@fortnitegorillaballs8278]

How big was that brisket? How long did it take you to get it to 196?

[@nickoburrito]

Lost me at apple juice

[@spd2345]

Never remove any fat from a brisket. You can cut the fat off after it's done and served.

[@Mike_219]

Except the fact that any fat you cut off has all the rub on it. That's why you trim properly beforehand so you don't waste your time.

[@morgandachelbai1781]

try cooking fat side up to help moistened the meat while it cooks for a while, looks kinna dry to me

[@bavariasuhl]

looks damn dry - that flat is like jerky, not brisket.