CaptHinkle
Member
- Messages
- 20
- Grill(s) owned
- Stampede
Hey guys,
Just pulled the trigger on the rt590 and I'm looking to christen the bad boy with a nice brisket. (After seasoning of course)
Im looking for some guidance on how to not screw it up lol. Got the butcher paper, probe all that good stuff.
But what temp should I start it at, when do I increase the temp (after wrapping when it hits 165?) etc. Ways to get it extra Smokey without the smoke tube method? Any settings I should know about?
I've watched about every YouTube video out there and just want to hear it from the experts. Some step by steps for a newbie would be great. Not looking for times but basic temp settings and what step to take when would definitely help. I will definitely post pics of the first one ! Thanks again!
oh and fat cap up or Down lol?
Just pulled the trigger on the rt590 and I'm looking to christen the bad boy with a nice brisket. (After seasoning of course)
Im looking for some guidance on how to not screw it up lol. Got the butcher paper, probe all that good stuff.
But what temp should I start it at, when do I increase the temp (after wrapping when it hits 165?) etc. Ways to get it extra Smokey without the smoke tube method? Any settings I should know about?
I've watched about every YouTube video out there and just want to hear it from the experts. Some step by steps for a newbie would be great. Not looking for times but basic temp settings and what step to take when would definitely help. I will definitely post pics of the first one ! Thanks again!
oh and fat cap up or Down lol?