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That's one good looking brisket!

I believe the Recteq algorithm for the temperature control is based off an average temperature reading over small intervals of time. If this is correct in theory no test with a secondary temp probe would produce the same results.

I'm always amazed when people compare temperature differences in their smoker expecting each probe to read exactly the same. These tests are always done by placing the secondary probe near the middle of the smoker near the grates. This method is always going to produce different temperature...

That looks like the beginning of a great Reuben Sandwich!!!

Congratulations! You're going to love the RT590. I do find myself using the 590 more but my stick burner and gas grill still have their place. Let us know how the ribs turned out!

Naw... I think he decided to dry age the brisket to give him more time to decide what temp to cook it at

Just threw up in my mouth a little bit watching this....

Tonight's dinner - Bbq Spatchcock Chicken, Smoked Baked Potato's, and Corn. Used Meat Church Holy Cow Bbq rub and finished it off with a Peach Pecan Bbq Sauce.

Congratulations! Make sure and post some pictures of your first cook on the Bull

Good looking brisket!

Now that the Smoke Fire Gen2 is out looks like they fixed all the original problems. With that said I still like the design of my RT590. I'm not a fan of the flavorizer bars in a pellet smoker. It may work great but clean up is a pain vs the foil lined drip pan in the Recteq models. Also like...

It might still be resting....we all need to be patient

I still waiting on details of the cook and pictures to see how it turned out! The suspense is killing me

What time did you start cooking the SRF Brisket?

Thanks 👍 I don't ever inject chicken. As long as it's not overcooked smoked chicken is extremely juicy. I get my flavor from the rub, marinade, and or sauce

First off... Great looking Chicken 👍 My beer can chicken starts out with me using paper towels to soak up any moisture on the bird. This also includes under the skin. I set my RT590 to 325 and light my smoke tube. While waiting for everything to get to temp I apply my rub and set my chicken on a...

I just did a double brisket cook 2 weeks ago on my RT590. Now my briskets were 16lbs before I trimmed them but they came out great and temps held within a few degrees of each other. I'm thinking your RT700 would handle 2 briskets just fine

13lb trimmed. Took off about 3 lbs As for Meathead I'd reach out to them after you cut into your brisket without letting it rest and tell them to stop giving horrible advice. Good luck with your cook

Resting is probably one of the most important parts of the whole cook. If that brisket doesn't have time to rest and pull all the juices back into the meat you're going to have yourself an expensive slab of dry brisket. https://www.texasmonthly.com/bbq/the-importance-of-resting/