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I have an RT-590 use a spray bottle & warm the water up in the microwave a touch. Works fine.

Let me help you out. Snake River Farms American Black Wagyu Brisket @225 don't over season & pull @ 195-197 let it rest in foil wrap & towel for 20-30 min. inside a styrofoam ice chest Don't overthink this. Yep it costs more (2X) but it's worth every penny

Missing Link

Salt Water

Sounds good. Picanha & Chimichurri

13lb Black Wagyu Brisket from SRF. Cookin @ 230 degrees & using the Crutch at 155-160 degrees. Pulling @ 195 then into my Yeti for about an hour then onto my BBQ for 2 minutes a side ( bark ) & then serve.

Cooked on my RT-590 Wife picked up 16 lbs. of Pork Butt from Costco which ended up being two 8lb butts. Decided to cook @ low temp then crank it up when they hit the stall. So I started @ 215 degrees used Memphis Rub & patiently waited til they hit 155 degrees while spraying them occassionally...

Wife bought 12lbs. of Pork butt from Costco that were actually two 6lb butts. Needed them for a dinner next day @ 6:00 at a friends house. Had to be there @ 3:00 though which made things fun plus they live 45 minutes away. Put em on the 590 @ 4 a.m. & went back to bed. Yes 225 degrees &...

Everyone has their particular way of dealing with briskets. Me personally I like to crutch'em between 145 & 150 degrees which usually puts me just before the stall. I've found wrapping in butcher paper dressed with Tallow keeps my wife at (happy) bay. I pull it off 195-198 degrees take it out...

RecTeqEllis you'll find your way that being said I agree with jfrosty27. I use my Weber gas grill for cooking steaks & chicken & my 590 for smoking ribs, briskets, pork butts etc. I get my Weber gas grill to 600 degrees for steak & sear each side for about 35 seconds then move the steak to the...

Rendering's Beef Tallow from Amazon Next time I'm going to use Snake River Farms CHEFS GOLD as an experiment Should work well.

As you can see everybody has their own cooking method. If it's dry you've overcooked. I'm partial to LOW & SLOW along with wrapping @ 150 degrees which has never disappointed. Next cook try wrapping along with a 1/2 cup of tallow in butcher paper.

I used a Phillips Head along with a socket wrench to tighten while it was upright. relax all will be fine.

Just did a SRF Wagyu brisket yesterday. Came frozen & moved to the fridge Wed. Sat morn @ 2a.m. took it out & trimmed it then smothered it in Memphis Rub. Put on the grill @ 3a.m. set @ 225 degrees & forgot about it. 1st cook since seasoning the 590 the day before. Make a long story short I...