Cook Day Recap – Prime Brisket on the RT-700

Brisket!

A Cook Day Recap!

This was a 15.25 lb prime brisket purchased at Costco for $3.99 per lb. This was one of the smaller briskets available at the time.

Here’s the brisket trimmed and rubbed. I’m a big fan of Rubbermaid’ Commercial’s utility tubs. I literally have a stack of the larger ones for different things around the house. I used the 4.625 gallon size to apply rub. These are NSF rated and big enough to hold larger cuts of meat. It catches any excess rub and drips, makes clean up easier. With handles on every side, is easy to move.

On the smoker. This is the brisket on my Recteq RT-700 “The Bull”. Smoke tube to the left (this one) but loads of other options are available and 1/3 size steam table pan on the right containing water. Love this size for water, beans and more. Good size, well built and generally inexpensive.

After the first spritz. This happened at about 3 hours. I used a 50/50 water and apple juice solution

Temp check, just prior to wrapping using my Thermapen One. I didn’t initially have a probe in this, which was probably a mistake, it went a past where I was wanting prior to wrapping, but the end result was still amazing.

Wrapped in butcher paper at about 6 hours. Here’s what I’m using – Pink Kraft Butcher Paper Roll – 18 Inch x 100 Feet

Pulled off the smoker, it looks and smells wonderful. I let this rest, wrapped in butcher paper and towels for about two hours before unwrapping prior to this photo. It was on the smoker just under 12 hours before resting.

My brisket cutting knife is a Mercer Culinary 10″ Knife

Conclusions

This was my first time using Aaron Franklin’s – Amazon author page – process as a guide for doing a brisket cook.  Prior to this, my normal brisket method was basic… trim, rub, put it on for 250 until reaching and internal temp of about 205 deg F. Usually I wouldn’t do a wrap.

Chart via How to Smoke Brisket With Barbeque Pitmaster Aaron Franklin

If you interested in the specifics here is a write up on the process, including a really helpful chart from MasterClass

Aaron has also has a MasterClass on his method

aaron franklin brisket masterclassOverall, I’ll say this was the best brisket I’ve ever made. I think it got done more quickly than it would have using my usual method and the butcher paper worked amazing.  It had a wonderful bark, good smoke ring and tastes amazing.

Related: My Rub Recipe

My BBQ Rub Recipe

Price, promotions and availability can change quickly. Check the product page for current price, description and availability tag:recap4922brisket

Leave a Reply

Your email address will not be published.