I want to do pulled pork this weekend, but don't have the time to give it the full 10-12 hours. Has anyone tried to do at 300 degrees for a quicker result? Was it a failure? ok? etc....
Made my first brisket flat today. Wrapped at 170 and pulled at 203- rest 1 hour. It was not fully cooked I think. It was slightly tough and meat did not pull away when I stretched the slices. Disappointed but flavor was good. Lesson learned- maybe don't rely on temp probes but feel? My...
When cooking a brisket the brisket is thicker at the Point vs the flat end. I assume you would put your probe in the thickest part of the point? Will this dry out the flat thinner end during the cooking process? I am planning to cook until 203 pull, wrap and put in a cooler for hours.
thanks.
I've read that ribs are actually the best at 3-1-30min? I am hearing that 3-2-1 and even 2-2-1 is just too long to cook ribs even at 225? That is everyone's thoughts?
I've been debating between the 590 and 700. I just don't cook enough meat to justify the 700 BUT I love the looks of it better. I like the smoke stack and the silver emblem in the middle of grill. I know it's not about looks, but the 700 is just a better looking grill. Everyone happy with...
I have not yet purchased a grill yet- still shopping. I have heard good things about Rec Teq, Traeger Ironwood. One thing I am reading on this forum is that for some the Rec Teq does not produce enough smoke for them and they have to use smoke tubes? Just curious- is this "normal" for these...