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I have done corned beef briskets a couple of times on my 590. I didn’t bother doing my own brine. Like any other smoking process, personal preference rules. I took the brisket out of the fridge an hour before smoking, and ten minutes before going on the smoker, rinsed it well, dried it off...

Here you go. One old man habit is to hard copy everything that is important. And this recipe is important to me- the way I do butts 90% of the time. You can tell by the spatter stains.

Don’t know how many of you have ever smoked a corned beef brisket, but it is a treat to not be missed. Because they come brined, they are very forgiving- a brisket with training wheels. Because they are brined, rinsing and drying before seasoning is a good idea. I also delete salt from my rub...

I usually go ahead and fill my 590 and then freeze what the two of us don’t eat. Smoked meat keeps really well and I add some of the leftover braising liquid if that’s what I did.

When I removed my screen, I used a magnetic pickup to retrieve the dropped screws from the top of the undisturbed pellets.

I know that I’m late to the party, but I’m another person that is much happier with the results that I get with a Chuck roast than with packers. For starters, Chuck roasts are a uniform thickness so the meat cooks to a more uniform temperature. I always ask for 4 pound roasts but they usually...

I’ve had my 590 since last November, and have done brisket twice- one flat and a packer just last week. I’ve been very happy with the results both times. It sounds like you’re diligent about the meat quality, so that checks the first box. Be aggressive about trimming. I really go after the...

This is a complicated topic that has more factors than are initially apparent. Personal preferences play a huge role. I love to wrap, but do it in a stainless steel pan covered in foil. The shorter cooking time and moisture control are one benefit. The biggest, however, is that I love the...

2 medium mangoes 1/3 C ketchup 1/4 C cider vinegar 2 T brown sugar 1 T soy sauce 1 T grated fresh ginger 1/2 t Chinese five spice powder 1/2 t ground turmeric 3 chicken breasts 2 T honey 1/4 t salt thinly sliced green onions or chives for garnish Combine first eight ingredients in a...

I ordered the sear kit when I bought a 590 back in November. This is my only grill, so it needs to be versatile. I have become a fan of reverse searing, and frequently use the sear plates. There is no question that I would buy them again, if I had to do it over.

We just finished eating a rack of outstanding ribs. My wife isn’t a big fan of bbq sauce on ribs, so I was looking to go in a little different direction. We also like our ribs fall-of-the-bone. These are baby back and my timing sequence is 3-3-0.5 at 225 degrees. The pellets I used were Pit...

I jumped through the same hoops myself, last November. I ended up buying the 590 and don’t regret it one bit. I frequently cook way more than I immediately need, because I have the grill space and many smoked meats freeze really well. I store my 590 in the garage and appreciate the fact that...

I have had the same rubbery skin problems and agree that you have to jack up the temperature. I just did two whole chickens, and ran the temperature at 375 for the entire three hour cooking time. The skin was perfect. At that high of a temperature, I like to use pure hickory to get decent...

I don’t normally hawk products, but I am really happy using Dawn Power Wash on my grates. I let it sit a few minutes, then go over the grates with a copper scrubber that you can buy at most grocery stores. I had a serious grease fire in my previous grill, and have gotten a bit fanatical about...

I have a 590 and the grid is easily removed- 4 small screws. I would recommend having a magnetic pickup as the screws are hard to retrieve from the pellets. Don’t worry about the sealer that you see. On mine it wasn’t really doing anything at all.

I’ve had my 590 for five months now, and have hopefully climbed the steepest part of the learning curve. I decided to cook a brisket, which I was never satisfied with when I tried doing one with a smoker box in my old gas grill. A local grocery store had small prime flats that only weighed...

Have you tried air drying the drumsticks on a rack for an hour before putting them on, and mixing corn starch in with your seasoning mix? I like 1/3 corn starch and 2/3 seasoning.