Sockwalker
Active member
- Messages
- 37
- Grill(s) owned
- Bull
- Matador
Looks like a perfect cook. Brisket is now being requested at my houseI’ve been lazy about sharing my cooks recently, so here’s a little post-Christmas brisket love. It started as an 18.5# prime cut from Costco. Christmas evening I trimmed off 6.5# of fat, added beef stock concentrate as a rub, followed by salt, pepper, and some Boars Night Out White Lightning. Covered and left in the refrigerator overnight.
Then yesterday morning at 05:00 I fired up the RT-700 to 250* using Cookin’ Pellets Perfect Mix, no smoke tube, nothing extra to add smoke. At 05:30 the brisket went on. I like to wrap in pink butcher paper when the top first becomes dry after hitting 150*, or 165*, whichever comes first. It was dry on top after 5 hours, 163*. The internal temp hit 200* at the 11 hour mark, was probe tender to my satisfaction at 11-½ hours, 203* IT. I pulled it, wrapped in a towel, and put it in a cooler for an hour. Here is the final product on the table exactly 13 hours after I turned on the Bull.