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Spatchcock, dry brine with salt and other spices. Pull in fridge for at least 12-24 hours. Smoker temp at 325°. 1.5 hour cook time for 12# turkey

I think your brisket was undercooked. Pull when probe tender throughout the flat. I'm finding in pulling my primes at 208°. As far as the point go to 210° Don't worry about how it feels. It will feel great at 203°. Problem is that the intramuscular fat has not totally rendered.

Good morning, Your technique works for your other cookers but not for a pellet. Your technique needs to change for using a pellet. Almost all my large proteins are overnight cooks. My recipe is as follows, trim and season, let rest for about 6 hours in refrigerator, put on at 180°, it will...

Thanks Greg for your reply. I already have 2-700s with shelves. There is just not enough head room in them when I'm cooking allot of meat. I have to rotate the meat so it doesn't burn. The 2500 gives me the space plus I can cook more protein than I can right now because of what I have...

Greetings, I'm thinking about getting a BFG. I have owned a few 700's for app. 5 years. I want to give my 700's to my kids and for convenience i want to get the BFG. Your thoughts? Thank you

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