Hello from San Antonio!

[Xicanoink]

Greetings!

I got my Bull in July. I think i put it together on July 18th, by myself, drinking beer and grinning from ear to ear.

First thing I smoked was chicken wings.

I now use it almost 4 times a week, lol!

It is easily the most fantastic piece of BBQing machinery that I own. I have a Weber Genesis, an offset stick burner, a Mexican Discada setup, and a cheapie Stok charcoal grill. The RecTec is making me think of getting rid of all of them.

I've done Pulled Pork, 3-2-1 ribs, Reverse Seared ribeyes, Meat Loaf, Pork Belly burnt ends, Chuck roast burnt ends, Chiles Rellenos with Hatch green chiles, heck last night I made Chicken Parmesan!

This labor day weekend I will finally tackle the pride of Texas BBQ, a Texas Brisket.

Can't wait!

Looking forward to hearing from all you fellow Recteckers! Keep Calm and Smoke On!

 

[Mike]

@Xicanoink welcome to RecTecForum, glad to have you here with us!

I too have a Bull and it has replaced all my other grills. In fact just gave my Weber to a co-worker last week.

How do you plan on smoking the brisket this weekend? I too would like to smoke one soon, might need to stop by Costco this week.

 

[Xicanoink]

Mike, thanks for the welcome!

Most of the briskets I've done before on my stick burner have been a bastardization of the Franklin method that everybody around these parts tries to copy.

Kosher salt and black pepper rub for your trimmed brisket.
Cook at 225 until it stalls at internal temp of around 160.
Wrap in pink butcher paper.
Keep cooking until internal temp gets to 203 or thereabouts.
Put it in a cooler, put some towels over it, let it rest 2 - 4 hours.
Dig in and Profit!

 

[Mike]

@Xicanoink I just had lunch, but I'm now hungry all over again. I think this weekend might be the perfect weekend to try out a brisket.

Thanks for sharing!

 

[navydroid]

Welcome to the forum! I too have the Bull. No regrets at all. Remember to post picks and recipes. Nothing better than food porn!