Brisket 101: Mini recteq Academy Course

Have you always wanted to attend recteq Academy? Whether or not you are able to hit up an Academy, we want to equip you for a great BBQ season and amazing backyard cooks throughout the year. If you can master Brisket, you’ll always have an easy and delicious meal on stand-by, so time to pull out a pen and paper and start taking some notes. Here’s your chance to gain insider tips on making the most mouth-watering brisket you’ve ever tasted. Let’s check in with Chef Greg to get all the secrets for recteq Brisket that will blow your taste buds away.

Choosing & Prepping the Meat

When choosing your brisket, look for USDA choice cut, preferably with lots of marbling. Internal fat is a good thing when it comes to brisket. Don’t worry, your recteq will make this brisket taste delicious no matter what it cost. A larger piece will always be easier to cook than a small, flat cut, so we recommend a 16-20 lb. choice brisket as a great option. If you’d like to make the prep easier, place the brisket in the freezer for about half an hour. It will be easier to trim this way.

Pro Tip: Lean Brisket makes excellent beef jerky.

When you open up the plastic, there will normally be red liquid inside with the brisket. This is actually the “protein purge”, not blood, so don’t panic. If you find large pockets of fat or silver skin, trim it off. Your goal is a nice even dome shape to the top of your brisket for even, consistent results. That way grease won’t pool on the top during the cooking process. Trim off the spongy fat to leave a fat cap of less than ¼ inch. Remember, the more aerodynamic the meat is, the better it will cook. This is a great time to turn on the recteq and get that smoke going.

Chef Greg’s Cheat Sheet

Hot n' Fast Method: 300℉ for 4-5 hrs. plus rest for 2-3 hrs. = delectable
Low & Slow Method: 225℉ for 8-9 hrs. plus rest for 3-4 hrs. = delicious

Seasoning with Style

For seasoning, you can’t go wrong with any of our recteq Rubs. If you’d like to combine two different rubs, that’s a great way to layer the flavor. Be sure to start with the finer rub first and the heavier or larger-grained option next.Remember, you don’t actually “rub” on the rub. Just sprinkle on the flavor with a generous, even motion and results will be amazing. Chef Greg says, “Season high and let it fly” so raise that bottle and don’t hold back. Many people under-season their meats but a generous layer is going to give you the flavor you’re after. Once you have seasoned, let your brisket sit for about 10 minutes.

Pro Tip: Wondering if you need a binder? It depends on how dry the meat is. A binder is just a way to add moisture and help the seasoning to stick. You can use almost any condiment or sauce as a binder.

Putting it on the Grill

Whenever you place any meat on the recteq, make sure it’s centered on the grates. You want to give this brisket the best chance at even heat and good air flow for the tastiest final product. A good rule of thumb is to plan for about 4-5 hours at 300℉ with a 2–3-hour wrap, but always remember that times and temps can be adjusted to fit your schedule. Although most people assume low and slow is the way to go, you can adjust the time and temps to suit your time frame.

For any cook, your main goal is reaching the correct internal temp and probe-tender texture. For those who are new to the #recteqlifesyle, this grill is a different way to cook than what you are used to. Rather than cooking to time, we cook to temperature for safety (in the case of brisket, a minimum of 203℉) and check that it’s probe-tender for delicious taste. However, for cuts with higher fat, you’ll need a higher temp to get to that magically tender place. You’ll be looking for 205℉ to 208℉ for Prime, or even 210℉ to 212℉ for Wagyu.

Pro Tip: Meats with higher internal fat content might need a little more time to get to probe tender. Although Choice or Prime cuts will turn out the best, select brisket will still taste delicious when cooked correctly to temp.

Chef Greg reminds us, “Meat probes are like GPS, they will get you close, but you still have to look for the turns” (or in this case, look for that tender consistency). It’s a good idea to probe the brisket in several places to make sure it’s good to go across the board. You can trust this method to deliver amazing results every time. Even the lowest quality select brisket will taste delicious when cooked the recteq way.

Finishing the Brisket & Serving

Ready to finish this incredible brisket? Once your meat is probe-tender across the board, it’s time to give that brisket a nice comfy rest. You might be pondering the age-old BBQ question, “To wrap or not to wrap?” Chef Greg recommends double-wrapping the Brisket in foil for a moist and tender final product. You might worry that the brisket won’t have a crispy bark this way, but, don’t worry, you can still crisp it up at the end without losing that incredible tender texture.

After the meat has rested, are you ready to get a crispy, delectable bark? Open up the aluminum foil and place your brisket back on the grates to continue cooking for about 15 or 20 additional minutes to achieve that crispy-golden bark you’re craving. Next, place your brisket in a deep container with Beef Au Jus to keep it from drying out. Let it rest until you are ready to serve or for about 20 minutes. Then slice it against the grain and eat up.

For serving suggestions, the sky is the limit. Try one of our favorite sides in the recteq library or use this delectable, tender brisket as a stand-in for any recipe that calls for beef. Think stuffed peppers, enchiladas, stir fry, or even spaghetti. To reheat, just gently heat it on a low with the Au Jus to retain that perfect consistency.

Our Favorite Brisket Recipes
Looking for a recipe to inspire your brisket cook? Check out our recteq Brisket or Texas Style Brisket!