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I prefer sliced brisket. However, if I overcook it becomes impossible to slice and then I will pull or chop. Still tastes good, just 3 or 4 degrees overdone.

It seems like to me the packers are not trimming the St Louis ribs correctly. That gristle and fat is supposed to be trimmed off on St Louis. They are trying to sell the junk. Should be just ribs from top to bottom.

The only concert I have been to in my life. Candlestick Park after a Giants game. One of the best. He will be missed.

I recently bought a RT590. I have done about 15 cooks with it , both low and slow and higher temps. The only thing I have noticed is that when I open the lid to bast or turn or something like that, the grill significantly overshoots the set temp and takes some time to come back down. Is that...

I have cooked with pellets for 20 years (Traeger). Have a new RT590. This week I did 8 chicken halves for a birthday party we had, and cooked separately brisket, pulled pork shoulder, and 4 Racks St Louis ribs for a Texas BBQ party. All came out perfect! Very happy so far!

I tried the Costco pellets. Big fan of Costco meats. The pellets were too long and did cause bridging. Threw out the rest and won’t buy again.

I am with you, I never met a rib I didn’t like! I have been cooking ribs o pellet grills for 20 years. I’ve tried everything I have heard of. My favorite, low and slow, No wrap!