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That's what I would do. You won't need as much time for the fat rendering as the full brisket, so just load it up while you are sipping your morning coffee and basking in the glorious smell of brisket in the morning! That's exactly what I do. Either LOW or 200 over night, then bump to 230...

BNeal....that's how I do it, too. I suggested the pot to the OP since he would need to render trimmings from the brisket he's about to cook, but it's WAY more efficient to just do it when you are cooking the brisket, provided you are at tallow rendering temps (which I am for brisket!) :)...

You could render the trimmed fat from your brisket for all the tallow you need.....that's what I do! :) Lots of how-to's on the internet. Essentially, the fat goes in an oven safe pot @ something less than 240° for a few hours. Stir occasionally, and when the bits that are left in the...

It's still awesome! :) I've settled in on 400° pit temp and an hour pre-heat (thanks to some experimenting here, and that my brother has done as well.) For my dough and thickness (280g dough balls), pies cook in 3.5 minutes, rotating 90° every 60 seconds. Made three last night, this was #3 --...

Bacon is the bomb!!!

Made a few more pies in the GMG.....love this thing! Going to use it as a base to bake my bread today (without the lid, so really just utilizing the stone.)

Currently in the garage in its original box. I think one of my large totes will fit it, though, and then I can keep it in my grill area.

Two more just to be sure the results were repeatable. Looks like my best setting is 400°F, on a cool night.

Treat your 1250 like it's an oven (that happens to be fired by wood pellets.) I did a pork roast for Easter, and wanted the drippings as well. Placed a rack in the bottom of an aluminum foil pan, popped the pork on that, then that all went on the grate, and smoke-roasted away. Should turn out...

Thanks to this thread, I just got one of these (gift), and damn if it isn't awesome! First pies tonight.....

Yep, I was cooking pizza and had the same issue. No temp history, so figured something was up with the RT servers. No biggie, just eyeballed it the old fashioned way. :) R

@BethV, you inspired me to whip up a Wild Fork Picanha......I went sous vide @ 131F for two hours, then seared 2 mins per side. So incredibly tasty! :)

THIS ONE from SeriousEats is my go-to. It is excellent, and I recommend a 24 hour soak if you have the time. Also, reserve some of it to use as a salsa! :) Rich

Mac, I can't believe nobody commented on the fact that you haven't put it together yet!!! :) I've never had an issue with the RT cover, but hope the one you got works out! Rich G

Hey, Beth! Glad this worked out for you! The steaks look great both ways, and I totally agree.....it's a great cut! :) Rich

When our daughter was in school in SoCal, we stopped there sometimes to break up the drive and stretch our legs. Great little park, and a short, but nice, hike in to see the falls if they are running. I recognized it immediately. :) R

Nojoqui Falls?

I agree with Greg on this one. I have the smoke box, and if I were buying today, I'd pass. I use it, but as Greg notes, it's still too warm for real cold smoking, and I find that it's a bit small (I like to hang sausages and sticks, etc.) Also, I have found that the air/smoke flow in the box...

Cool! I'm in!

If you find a formula you like for your sausages, feel free to share! :) I always love to try new ones out. Would also love to get your report on how the offset method works for you.....I may need to tinker with that again. Rich