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Not sure what to call the small rubber cover that goes over the probe receptacle…but mine just broke off. Is there a replacement? Or does this fall under the don’t worry about it category? Thanks

I guess my thoughts are pretty much summed up by “if I wanted a Traeger I would have bought one.” That’s not what appealed to me initially and can assure you my next pellet grill won’t be a recteq

Yes! Move to the bastion of BBQ know as UT…ffs

Live North of the City and keep my pellets in sealed 5 gallon buckets inside my garage which is not heated. Never had any issues so far! Like others said as long as they don’t get wet you should be good to go. Enjoy.

Very cool!! Thanks

Cheap or not $9.99/lb for a brisket at Costco is a non-starter for me. To those that say it doesn’t matter....good for you. But my income isn’t going to go up fast enough to make up for the big wet bite being taken out of my a$$ every time I turnaround.

I bought the 700 last May & as soon as I get moved into the new house this summer I’m ordering the BFG. Can’t wait to hear your thoughts once you get it!

I think your issues have everything to do with the brisket not being completely thawed. Everything else you did looks spot on to me.

Question on the Celery Seed. I’m curious to add that to my brisket rub...which I typically have only used salt, pepper, & garlic powder in the past. Does the celery seed add a flavor profile, texture, or both? Do you use it specifically to beef, or other meats as well? Appreciate the info!!

Got an aftermarket cover for my 700 off of Amazon & never been happier. Loved the look of the factory covet but IMO it was a complete pain in the ass

Couple thoughts... Did you calibrate your temp probes to be sure they were accurate? I know mine were aporox. 10 degrees off on mine which could spell disaster on a brisket. I typically do my first temp/probe check about 195 & then keep checking regularly from there. I usually pull the brisket...

Same. No alerts

I literally laughed out loud on the “wondering why we’re eating at 11:00 at night” comment. I certainly have been there before...many times. Good stuff.

Damn! That looks really good. Appreciate you sharing the pic.

We definitely need pics when your done!!

I would have to agree on the smoke ring. Doesn’t make sense, based on your temp and time in the smoke before wrapping.

I won’t be much use on the butcher paper as I haven’t used it before. Although I’m going to give it a go this weekend to experiment with it. I haven’t gone six hours in a cooler, but I have gone four for sure and the brisket was still really good...But that was wrapped in foil. I wonder if the...

Was it wrapped in foil as well?

So which one was the favorite?

Great stuff!! Appreciate all the feedback and ideas. Ordered some butcher paper and going to experiment with that this next weekend. But man do I love the drippings too...and not sure how that’s gonna work with the paper. Nothing ventured nothing gained I suppose.