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    Brisket flat too thin?

    Question for the brisket experts. After trimming my brisket the 6 inches of the flat is very thin. Less than one inch in some spots. Would it be best to cut off the flat and smoke it separately? I don’t want to end up with a big hunk of very expensive beef jerky…
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    Add ons

    I'm looking to purchase the sear plates and possibly the extra shelf for my new RT-590 but they are out of stock and have been for quite some time. Is RecTec having issues?
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