Brisket on the Rec Tec RT-590! Porter Road! Postal BBQ Mad Cow Rub!

Combined low and slow with a little hot and fast to finish this amazing brisket from Porter Road! Jabin’s Mad Cow is a great rub!

• Started with a 14 pound brisket from Porter Road.
• Used Postal Barbecue’s Mad Cow Rub and coated generously.
• Set up the Rec Tec 590 on the extreme smoke setting.
• Ran it one hour on extreme, turned it up to 225 for another hour and then turned it to 250 until it reached 160.
• Once it reached about 160 degrees. At this point I wrapped it and added beef broth and tried to wrap as tight as I could without losing any broth.
• When it got to 198 I started to check it. Once it got to 202 it was probe tender.
• Opened up the foil for 5 to 10 minutes to let the bark dry up some.
• Let it rest for about 1 hour 30 minutes before cutting into it.
• Saved the Au Jus in my fat separator to add as we eat the brisket!

Summary: This was a fantastic brisket and would do this exactly the same way next time. Postal Barbeque Mad Cow is a great flavor and a must try. This had such a nice flavor and the Au Jus that was left over was incredible.

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Check out Jabin from Postal BBQ, his rubs are fantastic! https://postalbarbecue.com

Here is one of Dash’s video on how he slices a brisket: BBQ Catering Info By SDSBBQ
https://www.youtube.com/watch?v=hoEMttdSOyg

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