larry4406
Full Fledged Farker
New guy here
Recteq RT-1250 pellet smoker.
Seasoned and placed flat in fridge for 12 hours wrapped in plastic wrap.
9 PM Saturday night placed brisket fat side up on the upper rack with water pan below with smoker set to 180F.
11 hours later (8 am), internal was 150F so raised smoker to 225F.
19 hours total (4 pm), internal was 205F and probe tender.
Removed from smoker and wrapped in butcher paper and placed in a warming drawer at 120F for 1.5 hour rest.
Was damn good eating. Very impressed for my first try.
Recteq RT-1250 pellet smoker.
Seasoned and placed flat in fridge for 12 hours wrapped in plastic wrap.
9 PM Saturday night placed brisket fat side up on the upper rack with water pan below with smoker set to 180F.
11 hours later (8 am), internal was 150F so raised smoker to 225F.
19 hours total (4 pm), internal was 205F and probe tender.
Removed from smoker and wrapped in butcher paper and placed in a warming drawer at 120F for 1.5 hour rest.
Was damn good eating. Very impressed for my first try.