Question for the brisket experts. After trimming my brisket the 6 inches of the flat is very thin. Less than one inch in some spots. Would it be best to cut off the flat and smoke it separately? I don’t want to end up with a big hunk of very expensive beef jerky…
Just curious what pellets are you using? I had a similar problem I have blamed on competitor's pellets. Those pellets were are much longer than the Rec Tec pellets.
I'm looking to purchase the sear plates and possibly the extra shelf for my new RT-590 but they are out of stock and have been for quite some time. Is RecTec having issues?