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Got a Turkey on right now, shooting for an early Christmas Eve dinner

I have a prime tri-tip I’m going to smoke tomorrow. I’m thinking of a salt brine overnight followed by heffer dust tomorrow. Does anyone know how much salt is in heffer dust? I’m curious if that will wind up being too salty?

4 pound prime tri-tip from Costco. Coated with Hefer dust and thrown on @225....

I have the 590, mine has worked fine until today. I am mid smoke and wanting to watch my temps. I has worked for the last 2 hours, then poof, not connected. I tried to connect a few times and gave up. Guess I will just grab a beer and watch the temp from beside the smoker....:)

Cookin Pellets

Yes, I just recently cleaned it, so I was not too concerned about a fire...although I did manage to backburn in to the hopper....I just set it at 300 and opened the lid so the air draw was away from the hopper and then once the grill was below 300 the augur pushed the prelit pellets into the...

I think the grill gets hot enough....

Started this morning with the bacon, ended this afternoon with salmon and shrimp and risotto on the 590. Was amazing, so good in fact I was too excited to eat to take pictures....lol

Honestly, I think it just depends on how fast you want it done, and how much smoke you want it to take on. No wrong way to cook bacon....

I like my bacon well done. It is great on the smoker as it does not shrink as much, does not curl up and is easier to cook it to the doneness you like....I started at 300 as the wife and kids were gone, when they got home I put it at 350.....I really do not think the temp matters, it just...

Apologies, but no pictures...they got gobbled up. Did a dry brine for 8 hours prior and they were very tender. Still a bit overdone but I’ll get it dialed in. The sear plates put a very nice hard sear too, it works almost too well....followed that with a spatchcock chicken tonight which was also...

I cut a small pool noodle. Slides on and off easily, cheap, and I still have most of the noodle, so if they don’t last I can just cut more

I didnt check temp at the end, I had the probes in during the smoke, but yanked them out to make the sear easier and just went with 2 min each side...I'll forgo the foil this afternoon and yank at 110, with a 2 min sear and see what happens.

I am intrigued by the you tube video above, rather than searing he just cranks up the heat for the final few degrees of IT. I may have to try this, for scientific reasons of course! How many of you forgo searing and just smoke to IT and then call it good?

Last week I did a reverse sear on a couple of thick steaks. I pulled them when IT was 120, heated the grill grates on full and seared for a couple minutes. They tasted good, but were WAY overcooked. What's a guy to do? Try again this afternoon! I was curious what temp you all shoot for? I...

It was good, not great. I need to change the rub a little (I just pulled out what was we had and made it work). 4 hours at 250. Some parts of the meat were nice and tender, and others not so much. Not bad for a first go at it, but definately room for improvement.

Thank you everyone for your replies. I stuck it on at 1 @250...will see how long it takes