Pastrami

Got 2 corned beef brisket flats on the Rec Tec today. Both around 3.5lbs. Cooking at 225 using The last of the Lumberjack 100% pecan pellets. At some part of the day the cooker will transition over to B&B mesquite pellets. Going to go until around 170 depending on color then wrap in foil the rest of the way. The rub is basically coarse black pepper, garlic, white pepper, paprika and coriander.

HogGrog said:

Looking real good.

I’ve been enjoying your experience with the Rec-Tec, thanks.

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Thanks. I have the bottle of 409 safely removed from the cooking area

Okay the flats are sitting at 155 and 153 respectively. I am now burning the B&B mesquite pellets. They honestly smell very similar to the post oak. I really prefer the smell of the Lumberjack pellets. But not sure there is much difference in flavor. Spritzed with water/rice wine vinegar mixture and on we go.

I really like it. A lot more than I thought I would.

I am still figuring out what works best for this cooker in terms of types of pellets, best temperatures etc. So far I have used Lumberjack 100% pecan and pecan blend. Liked both, especially the 100%. The 100% had a bunch of extra long pellets that caught up in my hoppers safety grid and ruined an overnight cook. Safety grid removed and I think problem solved. I have also used B&B post oak and mesquite. Not bad but I prefer LJ so far. I have a bag of cookin pellets hickory and a bad of LJ hickory blend up next once I use up this mesquite. I love trying all the different types of pellets

As far as temperature, 250 seems to be the sweet spot for clean light smoke. Perfect for ribs. For brisket it seems best to cook lower and longer. I did a 12lb brisket at 275. It was done in 9 hours. Tender and great smoke ring. Just not enough smoke flavor. Next brisket will be at 225 for at least the first half of the cook

I absolutely love having a WiFi controller. I use it on every cook. It is a cold rainy day here and I am on the couch following my temps.

blazinfire said:

And here I thought you were looking for a lighter smoke profile! HAHAHAH!! Just giving ya a hard time!



225 seems to be the sweet spot for gaining as much as possible for most pellet pookers.. I just split it in half all my big cuts I've been doing 250 on the silverbac. Monday looks like I'm doing pork butt and ribs!

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Oh yeah. On pork I want a more complimentary smoke flavor. On brisket it seemed to go too far the other way. But not a cooker issue, more of a user issue. I cooked these flats at 225 for 4.5hours up to 160 internal. Should be more than enough smoke flavor

More color. Now spritzing with Marsala wine plus Worcestershire.

Probably not going to wrap now. I want a very dark exterior and it is not coming along as hoped. No big deal.

Really tasty stuff

All I can find are flats here. Would prefer points. Going to do beef ribs next using meatheads recipe