Recent content by David

Steaks on the Bullseye

I just do a dry rub, sometimes let it sit in the frig a couple days wrapped in foil let it soak in the rub

Last one I did was on 225 with an IT of 203, it was a 20# from Sam's used both probes at each end, went by the probe in the point though

I have an RT700 Bull I ordered it February 6 and was shipped the end of February. I truly love this beast, I have cooked everything from hamburgers to 20# briskets, it truly is awesome how moist the meats are, I came from a Traeger which was burning my meats.