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I guess I forgot to contribute to the thread. My cook consisted of a ~15lb prime brisket from Costco, chicken kabobs with pineapple and onion chunks, smoked BBQ beans, Hot Dogs, custom ground beef and pork infused hamburgers, nurnberger brats and hot link sausages, many deserts another sides.

I guess I forgot to contribute to the thread. My cook consisted of a ~15lb prime brisket from Costco, chicken kabobs with pineapple and onion chunks, smoked BBQ beans, Hot Dogs, custom ground beef and pork infused hamburgers, nurnburger brats and hot link sausages, many deserts another sides.

I agree with Pacman. The bad news is they weren’t satisfactory. The good news is you now have a relatively cheap education that will last your entire life. Also, any day cooking is a good day, even if the results weren’t great, you were standing on the right side of the dirt for the experience.

Looks great. My family is from NC and I miss it (and the food) also.

I’m jealous. That PK looks like the King of Briquette City. Does it heat up relatively fast? Also, in one of the pics I think I see coals under the meatloaf. Did it maintain 225 using direct heat? Did you have to flip the ML (sorry, too lazy to search for the video). I am also looking at...

Sorry to hear of your health concerns. I hope you have a speedy recovery. If all else fails remember that we anxiously await the full review of your new toy and first cook. Like a good hound dog waiting to hunt, the smoker will patiently wait for your return. God bless.

Gotcha, That sounds good and worth trying. Did it seem particularly salty? It seems to be listed several times in your ingredients, especially the Hydrolyzed Soy Protein and Sodium Phosphate (Na3PO4). Also, do you every use MSG on your cooks?

SmokedOCD, I can’t refute the google information. My only basis was the heards I was exposed to on my relatives’ ranches (sometimes exceeding 50 head at a time) before google existed. During slaughtering, we would save the cuts they preferred. When I was a kid I would ask why and they would...

Gotcha, Sounds like a winning plan. I do the same. I like to put my favorite BBQ sauce on them and let them simmer to absorb the sauce. Then bag and seal. When they thaw, they tend to absorb the infused sauce retaining and great deal more moisture, especially if you are going to reheat in the...

Well done on your cook. Sounds like you discovered an old trick we use with injecting. Congrats. If you really want to get to the next level, use brisket from the right side of the cow and use Wagyu tallow infused with beef paste and clarified butter. Your guests will carry you around on their...

Sorry for hijacking the thread but I have had butts that took 20 hours @ 16lbs sitting right next to a 17 hour @16lbs just because of the lean to fat ratio of the pig. I typically plan for 1.25 hours per pound un-injected. If I inject, I typically count on 1.5-1.75 hours per pound and feel...

Sorry to hear of your problems. Hopefully they will be resolved in short order. I am still trying to sort out a couple of items. Are your problems isolated to the update exclusively or the update and proper function of the App, or is it just getting the App to work on an iPhone X. I have the...

I know this isn’t helpful but I would not use pellets that were exposed to those conditions. You would have the original concern with wet/swollen pellets but you may also have a secondary concern that includes the introduction of enough humidity to expand, break down, or fuse any residual...

The smoke quantity is somewhat dependent on the volume/amount of wood you use, temperature, and proximity to the heat source . As an example, if I use approximately 2lbs of chips and I place them over the edge of the drip pan in the center rear where the firepot is located (on a RT700) they...

I agree with the earlier posts. I‘ve done brisket many many times and no two are the same. Also, I usually pull at 190-195 depending on the brisket’s source because there is carry over of about 5 degrees and I hate overdone/well done beef. (As a tip, choice will usually come out tougher and...

Interesting issue. I don’t have the 590 but I have a gasser and other grills including the Bull, that can easily be enhanced to produce more smoke. One cure I have used includes taking aluminum foil (heavy duty if possible) and make about 10 “packs” of wood chips. I use small and medium sized...

I prefer the following: Mustard or Mayo for a binder (technically not a rub ingredient) Sea salt Freshly ground black pepper Cayenne pepper to taste Smoked Paprika Brown Sugar Oregano No salt seasonings from Costco

As discussed in my earlier post. I decided to experiment over the long weekend with 2 brisket cooks. As a reminder, we were discussing starting from “cold” (I chose 40 degrees F) versus my method of starting with the packer at approximately 68 degrees F (just below ambient for all practical...

Great info. Thanks for posting. It’s never wrong to save money.

Thanks. I am familiar with that site. He is truly a talented pit-master. His approach is similar to Jeremy Yoder (Mad Scientist BBQ) but not as over the top as Alton Brown, who I also have a great deal of respect for, and have gone to see in person when he was touring. They take a scientific...