Hey all.
I have owned my Rec Tec RT-340 for about 4 months now. I have attempted about 5 or 6 whole (packer) briskets and every
single time they have come out with a mouth watering and tender point end but the flat ends have all either been under
cooked & tough/dry or they have been overcooked & tough/dry. My last brisket cook was a 11.5 lb(trimmed) prime brisket
from Sams and it was done in only 8 hours!!!. I went for a more fast and hot method and cooked it @ 275 degrees, wrapped brisket in butcher paper at 165 degrees(stall period) until temp reached about 200-203, i also probed brisket and it felt like
butter so I pulled it, wrapped it in a couple of towels and into a open top bin (no cooler or foil as I did not want the brisket to
retain high heat or continue to cook after coming off smoker) I then let it cool for two hours. This method resulted in the best
brisket I have made so far but it still could have been a lot more tender imop. Any suggestions?
I have owned my Rec Tec RT-340 for about 4 months now. I have attempted about 5 or 6 whole (packer) briskets and every
single time they have come out with a mouth watering and tender point end but the flat ends have all either been under
cooked & tough/dry or they have been overcooked & tough/dry. My last brisket cook was a 11.5 lb(trimmed) prime brisket
from Sams and it was done in only 8 hours!!!. I went for a more fast and hot method and cooked it @ 275 degrees, wrapped brisket in butcher paper at 165 degrees(stall period) until temp reached about 200-203, i also probed brisket and it felt like
butter so I pulled it, wrapped it in a couple of towels and into a open top bin (no cooler or foil as I did not want the brisket to
retain high heat or continue to cook after coming off smoker) I then let it cool for two hours. This method resulted in the best
brisket I have made so far but it still could have been a lot more tender imop. Any suggestions?