Save 15% for Father's Day with code: DAD15

Lane's BBQ Famous Beef Brisket (For RecTec Pellet Smoker and Ceramic Grill/Smoker)

This is our most requested recipe, so we didn't just write it out for you, we also made a video! Check it out here for the step-by-step video tutorial. Make sure to subscribe to our YouTube channel while you're there. 

Lane’s BBQ Beef Brisket on RecTec Pellet Smoker

INGREDIENTS

METHOD

  1. Fill Rec Tec Smoker with pellets
  2. Get your smoker going to around 275 degrees – Make sure the heat deflector is clean.  If not, the bottom of the brisket could burn. We actually cover the whole deflector plate with Aluminum Foil.
  3. Take brisket out of fridge, remove from package, trim and season liberally with Lane’s BBQ Brisket Rub. (Make sure to trim as soon as you pull out of fridge – once it starts to come to room temp the fat will begin to soften and makes it harder to cut).  
  4. Let the brisket sit out for an hour before putting on smoker, that way it comes to room temp.
  5. We recommend putting an aluminum tray in the corner of the smoker to allow some moisture in the air. Fill the try ¾ of the way with water (a pot of Coffee also works great in the tray)
  6. Place Brisket on the smoker fat side up. Smoke the brisket for until the internal temperature of the meat reaches 180 degrees. This typically takes between 6-8 hours.
  7. Remove from smoker, double wrap in foil and place back on the smoker until the internal temp reaches 202, usually about 1-2 more hours. Once internal temp is reached, Remove from smoker, wrap in a towel and place in a cooler for 2-3 hours to let rest.
  8. Unwrap slice and enjoy!

Lane’s BBQ Beef Brisket on Ceramic Grill/Smoker

INGREDIENTS

METHOD

  1. Smoke Cherry or Apple wood chips in water or apple juice for at least an hour before putting on the coals
  2. Get your smoker going to around 350 degrees
  3. Take brisket out of fridge, remove from package, trim and season liberally with Lane’s BBQ Brisket Rub. (**Make sure to trim as soon as you pull out of fridge – once it starts to come to room temp the fat will begin to soften and makes it harder to cut). Let sit out for an hour before putting on smoker, that way it comes to room temp.
  4. Once smoker is around 350 place two handfuls of wood chips on the coals and mix thoroughly (I typically just use my ash tool to mix).  
  5. Put your deflector plate down then place a foil tray down (large enough that the whole brisket could almost fit inside it) and fill the tray ¾ of the way with water.
  6. Place your grill grate down and place the brisket (fat side up) on the grate.  Shut the lid and then adjust your temp to 275 degrees.
  7. Smoke the brisket until the internal temperature of the meat reaches 180 degrees, which typically takes between 6-8 hours.
  8. Remove from smoker, double wrap in foil and place back on the smoker until the internal temp reaches 202, usually about 1-2 more hours.  Once internal temp is reached, Remove from smoker, wrap in a towel and place in a cooler for 2-3 hours to let rest.
  9. Unwrap slice and enjoy!


Leave a comment