Recent content by rbrusuelas

Like to do a better job of reverse searing. I didn't purchase the Recteq grill grates since they seem pretty expensive. Instead I use an old Lodge reversible skillet. Do people that have used both find the sear plates work better (or easier)?

I am smoking my first brisket, cooked overnight at 225 degrees (started at 11pm) but its so hot here I lowered it to 220 degrees and kept going until the brisket was at 190 degrees. Then wrapped at 10:30am (foil, didn't have any butcher paper) and kept going until the brisket hit 203 degrees...