Smoked Brisket on the REC TEC Pellet Grill

I’ve been cooking a TON on my REC TEC pellet grill since getting it late last year and absolutely love it.  The ease of use and convenience of this grill, plus the consistent amazing flavor of the food, has made this one of my go-to grills/smokers in my back porch arsenal.  Any halfway serious BBQ guy will tell you that in order to truly give a fair opinion of a grill or smoker is to cook several of the staple BBQ recipes like smoked chicken, pulled pork, ribs and one of my favorites, beef brisket.  Having said that, I got the chance to cook a brisket recently on the REC TEC and this pellet grill did not disappoint.

My approach for cooking a brisket on any cooker is pretty much the same:

  • Trim up the fat cap to where there’s only about 1/8″ or so of fat cap, then score the remaining fat in a criss-cross pattern
  • Rub the entire brisket down with a light coat of cheap mustard (this will be your binding agent for your rub)
  • Rub the entire brisket down with a generous coat of your favorite beef rub.  My three favorite beef rubs are the Simply Marvelous Cherry , the Oakridge BBQ Black Ops or the Oakridge Santa Maria.
  • Slow smoke the brisket (fat cap down as it helps protect the lean meat from the fire source below) anywhere between 225° – 250° with a combo of fruitwood and hardwood
  • Once the brisket hits an internal temp of about 150° – 155°, wrap the brisket in heavy duty aluminum foil
  • Using a high accuracy temperature thermometer, check the temp and pull the brisket once it hits an internal temp of between 200° – 205°
  • At that point, let the brisket rest (while still wrapped in the foil) in a dry cooler, covered with a towel, for at least 1 hour (but preferably a bit longer like 2 hours or so)
  • Once it’s time to serve, make sure to slice against the grain and use any juices from the foil as a finishing sauce

I’ve got a video below from start to finish that will show you how I cooked this brisket, so check it out and if it’s beneficial to you please considering subscribing to my YouTube channel.  Thanks and enjoy!

REC TEC Pellet Grill Smoked Brisket Recipe

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7 Responses to Smoked Brisket on the REC TEC Pellet Grill

  1. Gerald February 22, 2014 at 1:28 pm #

    What’s your assessment on the smokey flavor provided by the REC TEC? How do you compare a traditional smoker, such as the WSM, to a Pellet Smoker other than convenience?

    • Steve February 24, 2014 at 7:32 pm #

      The smoke flavor on the REC TEC is definitely the subtle of all my cookers, but it’s a pleasant smoker flavor and incredible consistent. I have a smoke tube that I use with the REC TEC when I want to hit whatever I’m cooking with a little more smoke. I’ve heard other pellet grills offer up more smoke, but I’m incredible happy with this unit.

  2. Sandy March 15, 2014 at 9:53 pm #

    Steve,
    I recently purchased the RecTec. I have some questions for you. How would. You do chicken breast(bone in & skin on) ? what temp do you recommend ? Will you consider doing turkey for us to watch ? Hope to see you do chicken too.

    Thanks
    Sandy

    • Steve March 17, 2014 at 6:40 pm #

      Hey Sandy. Main reason you rarely see me cook poultry is that I’m allergic to ALL poultry. I know, it kinda sucks…but I’ve been allergic most my life so it doesn’t bother me. The few videos I’ve made on my YouTube channel were mostly just for my wife and friends…but it’s hard for me to want to cook something I can’t eat.

      However…I do cook chicken breasts quite often off-camera for my wife and two girls and I leave the skin on and put rub both under the skin and on top and cook til the internal temp is 160°. In fact, just cooked some yesterday on my REC TEC and as usual, my wife and girls said it was the best chicken ever 🙂

  3. Kirk April 4, 2015 at 7:45 pm #

    I am trying your brisket recipe, what is the total time I need if I put in cooler for 2 hrs, just trying to figure out for the wife what time dinner is served, thanks for the help

    • Kirk April 4, 2015 at 7:49 pm #

      6 lb

    • Steve April 15, 2015 at 7:01 pm #

      If you’re cooking it around 250° and foiling it like I mention in this post…then letting it rest for a couple hours, give yourself 8 hrs just to be safe.

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