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After a year of looking at different brands I was ready to buy the 700 with a second rack and the front shelf, then the 1250 was released...bought it and have been cooking briskets to perfection...on the bottom shelf, since.:)

I did a Brisket last winter where the temp was zero when I started the cook and never got above 10 during the cook. Other than the grease bucket having a stalagmite of frozen grease peaking over the top of the bucket I saw no difference in the 1250's ability to hold 225 rock steady, nor did it...

Meh, Same thing with my 1250. Try as I might, grease still finds a way under. I use the wide heavy duty foil. 1 piece covers the whole drip tray but grease still ends up under it. If it builds up I use a paint scraper to clean it and then re-foil the tray. Sometimes I run it up to 600+ for...

I came from a stick burner to a Bull 1250. At temps of 225 and lower it has a decent amount of smoke. If I want to add to that I fill a smoke tube with chipped wood of my choosing (Hickory, Apple Cherry etc. depending on item being smoked) and add that to the cook. I will put a full tube of...

18LB will take plenty of time. Mine usually run in the 14LB range. I start mine in the smoker the night before (225 for entire cook), wrap the next morning when meat temp is in the 160-170 range, then back on smoker until 195-200 ish. this is when I start checking with therma pen for tenderness...

I take the trimmings and put them in a foil pan, then place in 1250 with the Brisket. Once complete I pour the smoked tallow into a container for future use and discard the remaining solids.

I have to agree. I wasn't aware of the new design. I started a brisket a short time ago but turned the 1250 on manually. It wasn't until I read your post that I looked at my cell phone. Yuck.

My 1250 appears to like Bear Mountain very much, perfect temp control, Pitboss are long pellets causing some temp flux

I restored an old Kitchen Aid Mixer and a 1940's meat slicer. I had the stand mixer base and most steel/cast parts of the slicer powder coated. In my case the people doing the powder coat waited until they had other parts from other customers they were coating the same color... Mixer...

The 1250 section seems to be stuck 99, so for the 100th thread I just want to say I love the 1250!. I have had heavy start up smoke but no kabooms. Since August when I got mine it has churned out some fantastic ribs, pulled pork and most especially brisket. I have only used mine for low and...

Nothing special. Just Kosher salt, course pepper and granulated garlic for the rub. I prefer hickory pellets for this as well as a smoke tube. It'samazing how turns out.

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