I've done many briskets on my Cookshack and never injected or wrapped. Doing my first brisket on a Rec Tec 700 and all the gouges I get from the pellet smoking side say to inject and wrap. Is that really necessary? Also, the required temps on pellet smokers seem to be higher than in the Cookshack. Did a pork butt in the Rec Tec the temps and time I did in my Cookshack and could have gone another couple hours.
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For the simplest pellet cook: trim & dry brine a day or two before the cook, apply salt-free rub and lay brisket on the highest shelf fat cap up, fire up smoker and smoke until the thickest part of the flat probed from the side is butter tender, put in a cambro for a couple hours, slice and serve.
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Just listen to Jerod Broussard , don't overthink it. It's how I do mine in the pellet pooper and they come out wonderfully.
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Welcome to The Pit. Do you have a Cookshack electric smoker or a pellet pooper? I have an electric, and if I remember correctly, they say no water pan is needed because when the door is sealed, it provides a very moist cooking environment with very little air movement.
Having said that, I would follow Jerod's lead.
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Club Member
- Jan 2016
- 301
- San Diego, California
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Rec Tec 680
Weber Performer
Weber Rotisserie for kettle
Weber Summit
My old worn out Gasser for burgers
I have cooked a few briskets on my Rec Tec 680 and I like my results better when I inject and also wrap after the stall but it’s not a necessity, I usually cook Costco prime briskets. When you say "Higher Temperatures" what do you mean?
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Club Member
- Jul 2017
- 166
- Colorado
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- Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
- Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
- Rec Tec 680 (since August 2017)
- Thermoworks Smoke and iGrill Thermometers
- Thermapen (wife's- she lets me use it)
I have a Rec Tec 680 and have cooked a full brisket a few times (Costco Primes). Both times I trimmed per Aaron Franklin's suggestions, injected, wrapped, then held for a while before cutting and serving.
One cook took ~15 hours at ~225° the entire time (10.2lbs after trim), On another, I had to cook at lower temp as I was gone for a while and was concerned it would overcook, and it took almost 18 hours (9.4lbs). Small sample size, but the one I cooked slower was more "pot roasty", but both had great flavor. I think I will do 235-250° the entire time for the next brisket to reduce the cook time and hopefully avoid the the pot roast texture.
Good luck. I look forward to hearing (and seeing) what you did and how it turned out.
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