Welcome to Ray's Club
I cannot tell you how thrilled I am to welcome you as a Charter Member of Ray’s Club. This exclusive loyalty experience has been carefully created so that you can challenge yourself to higher griller goals and enjoy your recteq more than ever before. Together, we will be exploring in-depth Master Classes so that you have chef-approved tricks and tips at your fingertips, making your cooking experience better and the results absolutely phenomenal! Additionally, you’ll build a collection of curated grilling essentials and exclusive consumables that I can’t wait for you to try. As a bonus, we just had to throw in a little fan swag for you to enjoy, too. Can you tell I’m excited? Thanks for joining me for Ray’s Club; I just know you are going to love it.
What's Coming in your first box
- Exclusive Ray's Club Brisket Knife
- Exclusive Ray's Club Discount on Briskets from Chatel Farms
- Exclusive Ray's Club Signature Rub
- Ray's Front Row Master Blend
- Exclusive Ray's Club embroidered apron
- Tony's Salsa Verde Sauce
- Exclusive Bottle Opener with a special message from Ray
- Ray's Club Brisket Sticker Pack
What is Brisket
In this first video, you will find out everything you want to know about brisket before you get started.
1. Flat- A small 2-3 pound brisket flat is a great option for beef jerky, stewed meat recipes, or adding into ground beef; however, it is not a great option for slicing and serving alone. Ideally, purchase a 7-9 pound Flat and choose the thickest option you can find. As flats tends to be very lean, wrapping is very beneficial to keep the meat moist.
2. Point Cook - A true unicorn at the grocery store, most brisket points you will find tend to be “corned” so save those for St. Patty’s Day. If using a corned beef brisket, make sure you soak in cold water in the fridge to remove a lot of the excess salt, changing the water every couple of hours. If you are lucky enough to find a raw brisket point, you can easily transform it into excellent burnt ends for a quick supper.
In this video, you are going to learn how to trim up a Brisket. Remember take it slow you can always go back and trim more.
Seasoning and Cooking
In this video you are going to learn how to season and cook your Brisket. Get your two exclusive Ray's Club Rubs out and let's get to seasoning!
Resting and slicing
Now that you have completed your Brisket, you can't just dig in right away. Find out everything about the rest period and how to slice your Brisket in this segment.
Chef's Tips for Last Minute Upgrades- For the best possible final result, sometimes you need to evaluate your brisket before serving your guests and make some last minutes tweaks for that perfect meal.
1. If it’s Tough- For example, if your brisket is a little on the tough side, try slicing it more on the thin side, make sure you have some warm beef au jus on hand. Slice the entire brisket and add it to an oven-safe dish with warm au jus, wrap tightly with foil and place back in the recteq. Braise for 30-60 minutes until it’s more tender.
2. If It's Dry- If the cooked brisket is slightly dry, again beef au jus will be your best friend. Add the sliced brisket to a pan of warm au jus and let it rest for 20 minutes. You can serve it up with the au jus for a truly tender, flavorful consistency.
3. If It's Falling Apart- On the other hand, if the brisket is already falling apart as you slice it, you can embrace the “chopped beef” style by purposely cutting thicker slices or even turning your knife slightly with the grain of the meat to give a bit more texture.
Enjoy!- In the end, serving friends and family a delicious piece of meat can sometimes involve trial and error, but just remember we’ve got your back and we’re here to help you deliver amazing meals every time. Bottom line: it’s always better in the recteq.
Ray's Famous Injection Recipe
Want to wow everyone and inject your brisket? Here's Ray's 99¢ Injection Recipe for you. Even Chef Greg approves of this simple recipe!
Share your Experience on Social
Share your Experience on Social
I want to see everything you learn and experience on social. That is why I have the #raysclub hashtag ready for you to start using.
For the Inaugural Ray's Club unboxing, I will pick one lucky winner to be awarded a prize of my choosing (could be a grill 😉 ) . To qualify, you must share on social media using the hashtag #raysclub. On our first Q & Ray session, I will announce the winner!
Feelin' Hungry- Try out these exclusive recipes just for you!
When to spritz?
About an hour after you put the brisket on the recteq, spritz it with your choice of margarine, duck fat spray, or even water.
When to wrap?
Stop to wrap the brisket once it reaches looks dark and ready to eat at about 165°F – 175°F internal temp.
What can be added when wrapping?
You can give some extra flavor to your brisket by shaking on some extra Rubs, pouring on the BBQ sauce, brushing with melted margarine, or adding beef stock before wrapping.
What to wrap with?
You can wrap the brisket with either butcher paper or aluminum foil. Butcher paper is a great option because it is gentle enough to keep that bark intact. The downside is that it doesn’t hold in the moisture as well as foil. On the other hand, aluminum foil does a great job of holding in the liquid, but it can be a little rough on the brisket’s bark. Both are great options!
When to remove and rest?
It’s time to remove and rest your brisket when it hits 205°F – 215°F and is probe tender. The brisket should rest for at least an hour on the counter, in a cooler, or wrapped in an old towel.
How to slice the brisket?
Once the brisket has had a good rest, slice by cutting against the grain of the brisket. Place the slices into the excess liquid from the wrap so that they continue to absorb the moisture and flavor.
What is to come in May and June?
- Exclusive Recipes to extend the life of your Brisket
- Q & Ray session with Ray, Chef Greg, Chef John, and Jody
- More Brisket info based on different parts of the country (seasonings, higher elevation cooking, cooking in different climates)
- Much more!