Difficulty: Beginner
Beef
321 Brisket
Jody
Prep Time: 10 min
Cook Time: 5 hrs
Difficulty: Beginner
It's simple and delicious, it's 321 Brisket! With this tasty recipe, Jody breaks down every step to make your next brisket epic.
Instructions
- Step 1: Burning the Mesquite pellets, preheat recteq to 325ºF. Mix recteq Beef Injection and the beef stock well. Reserve 1/2 cup for wrapping later.
- Step 2: Trim fat and silver skin from flat muscle(top), flip brisket over and trim fat cap evenly and leave 1/4 inch of fat on point side of brisket(bottom). Inject brisket evenly throughout both muscles.
- Step 3: Evenly coat brisket with Beef Baste Paste and season with Ben's Heffer Dust.Place brisket on recteq for 3 hours, spritzing with water or you favorite liquid every 30 minutes.
- Step 4: Prepare wrap by stacking 2 layers of aluminum foil, at least 3ish feet long to wrap properly. Place brisket on foil and top with butter.
- Step 5: Wrap brisket carefully, leaving foil open on one end. Next, pour in remaining injection mixture and seal carefully. Make sure the foil is tight and not punctured.
- Step 6: Place back on recteq and turn temperature up to 375ºF. cook another 2 hours and check internal temperature. Remove once 200ºF internal is achieved. Tent foil and allow to rest at least 1 hour.
- Step 7: If needed, you can reset the bark by rolling the foil halfway down the brisket and creating a foil boat. Then place back on recteq for 10 minutes.
- Step 8: To serve, separate point muscle from flat muscle. Slice against the grain on the flat and chunk up the point for burnt ends.
Ingredients
Serving Sizes
Ingredients
- 1 each (14-16 pounds) Whole Beef Brisket
- 2 tablespoon(s) Beef Base Paste
- 4 tablespoon(s) Ben's Heffer Dust
- 1/4 cup(s) recteq Beef Injection
- 16 ounce(s) Beef Stock
- Step 1: Burning the Mesquite pellets, preheat recteq to 325ºF. Mix recteq Beef Injection and the beef stock well. Reserve 1/2 cup for wrapping later.
- Step 2: Trim fat and silver skin from flat muscle(top), flip brisket over and trim fat cap evenly and leave 1/4 inch of fat on point side of brisket(bottom). Inject brisket evenly throughout both muscles.
- Step 3: Evenly coat brisket with Beef Baste Paste and season with Ben's Heffer Dust.Place brisket on recteq for 3 hours, spritzing with water or you favorite liquid every 30 minutes.
- Step 4: Prepare wrap by stacking 2 layers of aluminum foil, at least 3ish feet long to wrap properly. Place brisket on foil and top with butter.
- Step 5: Wrap brisket carefully, leaving foil open on one end. Next, pour in remaining injection mixture and seal carefully. Make sure the foil is tight and not punctured.
- Step 6: Place back on recteq and turn temperature up to 375ºF. cook another 2 hours and check internal temperature. Remove once 200ºF internal is achieved. Tent foil and allow to rest at least 1 hour.
- Step 7: If needed, you can reset the bark by rolling the foil halfway down the brisket and creating a foil boat. Then place back on recteq for 10 minutes.
- Step 8: To serve, separate point muscle from flat muscle. Slice against the grain on the flat and chunk up the point for burnt ends.
Chef Pairings
Grilled Potato Salad with Bacon Vinaigrette and roasted carrots along with this Brisket would be perfection.