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I forgot about this thread. How did the brisket turn out?

You don't have to use the hole for the probe. It is not going to make a big difference in your cooking if you run it under the door to the controller.

I agree with Greg. You can't know ahead of time how long it will take to cook. But, you don't really need to. Personally, I wouldn't start cooking it until 8 or 9pm. I assume that to get up shower, dress, get to work that you need at least an hour. So, instead of getting up at 6 am get up...

Assuming all 700's are similar, I have not found a big difference in mine. When fired up the first time I did the biscuit check and they all pretty much cooked at the same time. I cooked a 14 pound brisket two weekends ago. I put it on at 225° at 9pm and finally wrapped it at 11:00am and raised...

Thank you. Mine is working just fine but, I was wondering for the future.

I have a Bull and am very, very happy with it. I have found that a pellet grill is a great addition to my grill collection. It is in good working order and I would love to believe that it will remain so for many many years. However, I am wondering if it will be possible to replace or upgrade the...

How was the Meat Church injection?

It has been unseasonably warm this fall in NC so, decided to have one more neighborhood BBQ before winter sets in. Purchased a Titan rotisserie over the internet, less than $200. Stacked up some cement blocks in the back yard to protect the cook from any wind. Purchased a small 50lb whole pig...

I agree with MikePorter 216. I have used the Meat Church weak day brisket method twice now with perfect results. In addition, you can hold the finished brisket in your oven for up to 17 hours at 170°.

I need to move. I have never seen prime brisket at $3.99/lb. Or I would go back to cooking them. Our biggest market, Harris Teeter, it is $7.99/lb. And when you consider that by the time you are through trimming and cooking it really is about $10.99/lb. They have 1 1/2 inch to 2 inch Angus Prime...

I am surprised that I never see Green Mountain pellets listed. I have found that they have the least amount of dust in the bag and leave the least amount of ash behind. But, they probably wouldn't be liked by people that want a very strong smoke flavor. I know that I am in a minority but, in all...

Ok, let the sky screaming begin. Why do we cook brisket? Historically it was a piece of meat that was considered useless for anything but corn beef and pastrami. Because of that it was a very very inexpensive piece of beef. Then German migrants in Texas discovered you could by pass the corn beef...

Best way to cook a Tri-tip is exactly how you did it. Only way to improve it, wouldn't really improve it, just makes it different, and that is there are so many delicious rubs and marinades that can be used. Check out Adam Perry Lang's Tri-tip in his book "Serious Barbecue". Awesome recipe...

I stopped wrapping any meats a long time ago, unless I am in a hurry and want to speed up the cook.

I also use it all the time, including in most of my DIY rubs. In addition, for steaks and chops I always use MSG (Accent) and on non tender meat like Brisket, Sirloin steaks, Tri-tip I use BBQ Phosphate.

I don't know if they are available by you but, of the pellets I have tried, Green Mountain has the least amount of crushed pellets and dust at the bottom of the bag. Not real intense smoke though, which is fine with me.

The Pitmaster at John Lewis BBQ says that you can take your Brisket out and immediately wrap it in butcher paper (Perry Lang suggests then wrapping in Saran Wrap), then wrapping it in a towel and keeping it in a cooler for as long as 12 hours. Not everybody has an oven that can stay at a low...

I lived in Manhattan Beach area for 65 years. Thought I would never want to live anywhere else. Then I discovered NC. I could never go back to CA after living where the air is clean and trees and animal life are all around. House in CA, 1700 sq. feet, 1 mile back from the beach, sold for 2.5...

I simply use Magic Stainless Steel cleaner. It seems to be some sort of oil. Whatever is in it, I found it cleans stainless steal better than any harsh detergents or powdered cleansers.

Doesn't matter much but, it does make sense that you would have a better bark with the meat side up rather than the meat sitting on the grates. The idea that fat side up penetrates the meat is a myth. The moisture in the meat is continually pushing out during the cook. However, I guess you could...