August 24, 2022
About the cook
My name is Austin Young, and my wife Kaley works at Passare. Kaley has had a great experienced working for Passare. She enjoys helping funeral homes explore how Passare can help them better manage their business and connect with the families they serve.
When I first heard about the Passare BBQ community I was stoked. I love to barbecue, and currently smoke meats on a pellet grill...a Recteq 590 to be exact. When Recteq says that they have the 'best grills ever', they're not wrong. I have absolutely loved using the 590 to smoke different cuts of meat - it's completely changed the way I cook. For this cook, I made a brisket.
Our finished Brisket from the Recteq 590
Brisket done right
My dad has a tried and true brisket recipe, and so I thought I'd give it a try. Brisket is a great cut of meat to smoke because it's tasty, timeless meal that can feed a crowd. Or in our case, a brisket makes dinner for three (baby Young is on the way!) and leftovers for a couple days. If you've never smoked a brisket before, have no fear - this recipe was easy to follow and tasted outstanding.
For prep, you need some kind of trimming or boning knife to trim the fat off your brisket. It's important to take your time here because a trimmed brisket actually cooks more evenly than an untrimmed one. It really keeps the moisture locked into the entire cut to avoid any dryness on the edges. On top of that, trimming helps you get that nice crispy bark on the outside of the brisket.
Everyone's got a favorite seasoning, but for this I used the HEB Originals Brisket Rub first and then layered it with the Hardcore Carnivore Black seasoning. The amount of seasoning you use is completely up to personal preference. For us, we like a pretty seasoned brisket, so that's why we use two rubs and layer them pretty good. After layering the rubs, I let it rest for about 4 hours. You can let your brisket rest overnight too. The longer it sits, the more the salt and seasonings really lock into the meat, but 4 hours worked perfect for me.
Brisket layered with both rubs.
Ingredients and supplies
- Other than the seasonings, you're going to need:
- Pink butcher paper
- A trusted meat thermometer
- Meat gloves
- A decent carving knife
- Pellets (I used Traeger signature blend pellets)
- And of course, a good quality, trimmed brisket
Cooking Instructions
Prep time: 4 hours or more
Begin by laying the brisket out and removing the deckle fat back to about 1/4 in. fat.
After that layer the rubs to your liking (no binder needed) and let the brisket rest for 4 hours or more.Smoking the brisket
When you're ready to start smoking the meat, preheat to 225 degrees on the smoker.
Smoke the brisket, fat side down, to an internal temperature of 165 degrees on the flat side.
Once you hit 165, wrap it in Pink Butcher Paper (I got mine from HEB).
Stick the thermometer through the paper into the flat side, and place back on the smoker.
Continue cooking until you reach 203 degrees, and then take the meat off to rest.Rest time: 2 hours or more
To let the brisket rest, place it in a cooler still wrapped in butcher paper and towels.
Let brisket rest for at least two hours, and up to four hours before slicing.
The finished brisket.
The perfect pairing does exist
A well-cooked brisket can be served without sauce, but what's American BBQ without sauce? We used MeatMitch barbecue sauce on ours because that's one of our favorites. For the side dishes, Kaley and I made a copycat recipe of Rudy's cream corn and some fully loaded baked potatoes. As always, Texas barbecue pairs perfectly with a sweet tea or a cold beer.
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Funeral service means something to everyone
While I don’t work in the funeral profession, I get to see how funeral service makes a huge impact on people through Kaley. I love getting to see the relationships she forms with the accounts she serves. She values Passare customers, and she understands the value of the software and how it can benefit funeral directors and homes of all sizes. She’s a helper, so it’s a joy getting to see her help others each day.
