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Treborwd22 said:

Ok... Briskets are on the smoker as of 12am. Using a 50/50 Mix of B&B Post Oak pellets and Pit Boss Charcoal Pellets. Rub is a light dusting of Pit Boss Smoke Infused Comp Rub and Salt Lick Rub which is Black Pepper, Salt, and Cayenne Pepper.
Smoker is set at 200 degrees. Plan is to let it ride overnight till 8am. If I'm at 165ish I'll wrap in pink butcher paper and let that go hopefully for another 8 hours. More updates in the morning.
*Update - 8 hours into the cook both briskets are about 155 IT. I rotated the briskets and will let it keep going unwrapped till IT reaches 165 (hopefully within the next hour or so). View attachment 9813View attachment 9814View attachment 9815View attachment 9817View attachment 9818

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Treborwd22 said:

Ok... Briskets are on the smoker as of 12am. Using a 50/50 Mix of B&B Post Oak pellets and Pit Boss Charcoal Pellets. Rub is a light dusting of Pit Boss Smoke Infused Comp Rub and Salt Lick Rub which is Black Pepper, Salt, and Cayenne Pepper.
Smoker is set at 200 degrees. Plan is to let it ride overnight till 8am. If I'm at 165ish I'll wrap in pink butcher paper and let that go hopefully for another 8 hours. More updates in the morning.
*Update - 8 hours into the cook both briskets are about 155 IT. I rotated the briskets and will let it keep going unwrapped till IT reaches 165 (hopefully within the next hour or so).
*Update - almost 10 hours into the cook the briskets reached IT around 165ish. Bark is set nicely. Pulled and wrapped in pink butcher paper. Set Smoker temp to 230 degrees. View attachment 9813View attachment 9814View attachment 9815View attachment 9817View attachment 9818View attachment 9827View attachment 9830View attachment 9829View attachment 9832

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mikeporter616 said:

13 Lb. Sam's packer. 12 hours in at 200, spritzed with fake butter and bumped to 250.
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CarpeInferi said:

Another weekend, another chuck roast. Approaching hour 8 of the cook.

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chadinsc said:

cooked two racks of baby back ribs today using the 3-2-1 method at 250. i was comparing the cabelas kansas city run with the weber original rub. the cabelas is in the front and took on a darker color but the flavor of both was very close. they turned out excellent

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Blues1 said:

Looks great. Can't wait to see finished (sliced) product!

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Treborwd22 said:

Just finished dinner.... View attachment 9858View attachment 9859View attachment 9860

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Treborwd22 said:

Tonight's dinner...
Loaded Bbq Chop Beef Smoked Baked Potato

Had a lot of leftover brisket from yesterday's cook so I threw a few russet potatoes on the RT590. Coated in olive oil with cracked black pepper and salt. Set smoker to 275 and filled my smoke tube halfway. 1.5 hours in I flipped the potatoes. Finished in 3 hours. Reheated the brisket, chopped and added bbq sauce. Made a salad and leftover ranch style beans. View attachment 9885View attachment 9886View attachment 9887

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