Recent content by RPopeilFan

Freezers are my answer to this. Any time meat is on sale I take the whole family down and everyone buys the max qty. I know everyone can't do this but the amortized cost of an upright frost free freezer is cheaper than full price meat. And I buy cases if possible at restaurant depot and us...

1250 is discontinued now too

Might I suggest pre cooking and freezing in 2lb food saver bags. A turkey fryer pot full of rolling water for reheating. Mixing that with what comes out of the cooker cuts down on work.

Harbor freight hardy gloves with XL nitrile over the top. If I'm separating a shoulder clod or butts I'll add a cotton liner for more heat resistance.

Was just pointing out the science. And my own experience.

I've never used a water pan because it robs BTUs, it's a heat sink. It also inhibits bark and can make the stall linger because you're keeping the surface temp low thru evaporation. Spritzing also lowers the surface temp thru evaporative effect. You're basically turning the smoker into a steamer

I've had this issue too, and while curing might be part of it, I don't think a liquid bath works as well at lower temps. I cook mine just like a brisket, which includes wrapping. I've found probe across grain gives a diff feel for points because they have huge fat pockets.

I bulk cook butts and brisket every 4 months. But not in my recteq. I use my spicewine. This is an old picture of butts but accurate for our approach. Briskets all get sectioned later for freezing. the 'bad' ones get labeled for chili, queso and stuffed jalapenos.

I will only add to the above that you should absolutely NOT cook your grass fed brisket until you successfully cook regular corn finished commercial brisket. Grass fed is super lean and you're already fighting regular lean. And even then I'd have a bowl of melted home made tallow ready for...

Texas and Az here. I learned about this a few years ago. Was new to me too. Its a cross cut of a pork shoulder. I cook mine exactly like a thick chop if I want "steak". Otherwise cook by weight like a pork butt but have to be 2" or thicker slice. It's basically smoker made pig candy at our place.

I use a washed out bean/soup can. The weight tips the bucket towards the outflow of my 1250. I toss it after a cook. Always plenty of cans around my place.

I lightly buff mine with old t shirt and avacado oil after drying, then store on stove with lid on it. Then I always preheat on "3" then put a teaspoon of avacado oil and wipe around, including rivets, using paper towel. I don't have issues with eggs or cheeses. But that's only because I've...

I'm very happy with my Hexclads. I treat them almost exactly like my cast iron. I like having a skillet that will brown, handles acidic sauces without complaints and I don't have to worry that a teenager will ruin a 100yr old cast iron while I'm on vacation.

The other piece of that ANSI reg is that the device doesn't have a thermostat. My 1250 has a thermostat that controls the auger and the fan.

Just thought of something. If you use the tie-down D rings you won't be able to use your cover and tie off at and angle.