Bull Houston, we have a problem! I thought all of this was just talk

[Jsin357]

I just bought a Rt 700 for Father's day and this is my first real cook a 15lb brisket. I put it on at 8 last night and went to sleep. I'm just waking up and I'm amazed. It held temp all night and now it's time to wrap. I believe my meat bill is going to go through the roof.

 

[MikeyB]

Looks great, keep us posted on the remainder of the cook.

 

[Mike]

Looking real good @Jsin357! Welcome to the club.

 

[kennethk]

Excellent!

 

[We'reSmokin'Now]

I believe my meat bill is going to go through the roof.

So will your cholesterol!
Mine went up 41 pts. since I got my Reqtec....

 

[TheMeaterator]

what a great way to start.. Welcome to the club

 

[Smoker4]

Way to go! I never had great brisket results until I got the RT700 and started doing them overnight. Now I do my pork shoulders that way too. Temps are rock solid!

 

[DenStinett]

Looks GREAT !
Let us know how it came out

 

[Smoke'n Hot]

So will your cholesterol!
Mine went up 41 pts. since I got my Reqtec....

wow. Since getting mine we now eat fish 2-4 times a week from salmon to tuna, swordfish and my favorite dolphin ( mahi) . I have smoked several turkeys and tons of dirty bird. I have made ribs twice and brisket now 4 times since Christmas. We actually don't eat very much pork ( rare due to gout) And not a lot red meat either. I also roast a lot of garlic in it too (which helps your blood cholesterol levels I am told) . Our fish consumption has gone up significantly which I hope come next for physical and such will reveal healthy cholesterol levels. The bull has really improved my seafood cooking.

 

[We'reSmokin'Now]

I've been smoking a LOT of Salmon and chicken lately, and grilling vegetables on the Weber Kettle.
I love roasting garlic as well.
And finally going back to the gym before I go see my doc and get chewed out....

 

[Jsin357]

Looks GREAT !
Let us know how it came out

Came out excellent

 

[Beerlord]

I started doing more fish and chicken because my cholesterol was starting to go up.
Last week while doing a ton of chicken thighs, I put in an aluminum pan of sliced onion with a little EVOO and let it sit the whole time until the chickens were ready.
After they cooled, I put them in a blender to pulverize them and used part of it for a homemade salad dressing, part for future use and the rest for a homemade BBQ sauce. Really kicked up the game. Something so simple added so much flavor to other things.