Pellet Pooper Prime Brisket

[Chuck-roaniecowpony]

I wanted to replenish my frozen stock of 2 person serving packs of brisket. I didn't feel like going thru all the hoops of injecting (but that last brisket injected with wagyu tallow was really good). So, I super chilled the Costco 19lb Prime in the freezer for almost an hour, trimmed, added rub and put it on the pellet grill @225F right away at 11:30pm. Went to bed. Woke at 5:30am and put it in a large tray and covered, turned it up to 275F. Got some coffee. It's been a couple hours, I'll check temp to see where it'll finish.

 

[DanHoo]

Can you explain what the super chill step is for?

 

[Chuck-roaniecowpony]

Can you explain what the super chill step is for?

Dan, it just makes it easier to trim the fat when it's really cold. I trimmed it in record time, for me.

 

[Chuck-roaniecowpony]

Into the Cambro after a Harry black belt rehydration technique. .

 

[Chuck-roaniecowpony]

5 hrs in the Cambro and it was still 145ish internal. The flat was decently moist and had the springy pull-snap just right. Nice deep smoke ring.

 

[EricV.]

Beautiful smoke ring, these pellet poopers seem to really excel on the smoke ring.

 

[Bruno]

Into the Cambro after a Harry black belt rehydration technique. .

View attachment 58343

Beef broth slowly poured on top?

 

[Bruno]

Beautiful smoke ring, these pellet poopers seem to really excel on the smoke ring.

What smoker did he use? I’ve gotten amazing smoke rings on the SmokeFire.

 

[EricV.]

What smoker did he use? I’ve gotten amazing smoke rings on the SmokeFire.

He never stated which brand in the title of the thread, I am thinking a MAK.

 

[Chuck-roaniecowpony]

What smoker did he use? I’ve gotten amazing smoke rings on the SmokeFire.

It's a RecTec RT-700 with RecTec Ultimate (Oak) Blend pellets. I would usually use a mesquite blend.

 

[Bruno]

It's a RecTec RT-700 with RecTec Ultimate (Oak) Blend pellets. I would usually use a mesquite blend.

Those are amazing smokers. I actually recommend that to my best friend over a SF, it was too stressful.
Looks like a killer cook, I was shocked in one of Harry’s videos how that rehydration looked. I will definitely try it.

 

[Joe Anshien]

What is Harry black belt rehydration technique?

 

[Chuck-roaniecowpony]

What is Harry black belt rehydration technique?

Slowly pour beef broth over the brisket immediately after removing from the smoker. You will see it absorb into the meat.

 

[Joe Anshien]

Slowly pour beef broth over the brisket immediately after removing from the smoker. You will see it absorb into the meat.

But I wrap it in foil during the stall and it is swimming in juice when done.

 

[Chuck-roaniecowpony]

But I wrap it in foil during the stall and it is swimming in juice when done.

Do it anyway. You'll see it absorb. Don't use the drippings. They are almost all fat.

 

[Joe Anshien]

So would you drain the drippings / fat from the foil and then add broth? What do you do with drained drippings?

 

[Chuck-roaniecowpony]

So would you drain the drippings / fat from the foil and then add broth? What do you do with drained drippings?

You can stratify the fat by letting it settle in a jar and use the fat to inject your next brisket or for cooking. The "juices" will be on the bottom of the jar. You can use this to brush on your slices to add flavor.

 

[Michael C.]

Wow That looks great!!!!!