Recent content by NewbRecTeqJunkie

Well hot damn! I will be trying this route next time. That meat looks delicious! Can't wait to try your "instruction"! thank you for sharing!

Well, after the entire cook time, I took them out (cut one into two) wrapped them in the towel, placed them into a foam cooler for an hour. When we took them out they were still hot. Opened them up and they were beautiful. Cut them up and enjoyed an early (3:30pm dinner)! Bark was alright, meat...

yup.. i did do the flip.. bad habit i assume.. much appreciated for the input sir.

Being my third attempt, the 8 hour cook time is b.s. I have hit the 165 - 180 temp in around 4 - 4.5 hours. Which kills my whole plan. Now I need to eat dinner at like 4! OMBJ! (kidding/sarcasm)... I like throwing in jalepeno poppers towards the end as a treat.. Theses darn smokers are to...

Roger that! All input greatly appreciated. Off to see the brisket and get to work... thanks!

Well, thank you for the input. Here is what it looks right now, at a temp of 159 degrees. Bark is MEH... Went liberal on seasoning, not heavy. About ready to wrap it and set it back in for a another round....

Great looking Brisket! I will take picts of mine today when it completes its cook.

Attempting my second brisket. Still after watching the Recteq video on brisket, I cannot even figure out how to get that amazing "bark" it shows to have... What is the key to a great bark? And the recipe says 8-10 hours at 235. I am hitting 165 inner temp at around 4 hours. These Recteq's are...

Well! Can I get a helllz yeah! This would "make" me have to do the Carnitas I have been wanting to try!

I find we are smoking our meals about 4 times a week now.. Next I want to do some Carnitas! I guess every weekend I will buy a new rub to have that area covered! Loving the RT700! We are only 3 here, but I love it no matter what! Has anyone done a "study" to see power usage during these 7 hour...

Well, I had the itch to do some ribs. Wife went out and grabbed a decent rack. Nothing to crazy for the 1st run. I watched a bazillion videos, and settled on the Matts (meat church version) video. I used the Meat Church Honey Hog seasoning. Cooked it up at 275, took it out, did the brown sugar...

Roger that. Thank you. It went great, had it at 330 for 5 hours. I checked every hour, at that time I also reapplied butter mix. Wife really enjoyed it. Next, this weekend, I want to attempt a brisket....

Well, good question. Seems every different article I read has a slightly different time and temp. Was looking at doing it at 350, but if 325 is doable then I shall give that a try. Uncovered, got it. I need to stay on it every our to help keep that moisture in. Do you add smoke chips at all...

Ok, Got the breast all seasoned last night.. And NO I forgot to brine it... I hope that doesn't ruin this... It is about 8.5 lbs, and reading some write-ups I am looking at 35 min per lb. Does that sound right? If so, I am looking at around roughly 5 hours cook time. I am going to re-apply...

Finally got my RT-700 as of Friday! Put it together in about 40 minutes. This is one solid unit! First was to to do a spatchcock chicken... OMBJ! That little chicken was amazing. Last Night did a fajita run. Also amazing.. Tonight, we are doing burgers. I expect the same... Quick question for...