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Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)

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Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)

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Nice work!
 
Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)

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Looks awesome! I must have missed the invite :unsure:
 
First dinner on the new addition - RT-2500 BFG. First photo is a size comparison of the BFG's cavernous interior - level is 36". Second photo is finished meal of potatoes au gratin and skin-on chicken thighs. Sorry no photos of the cook in-progress, will try harder next time. ;)
 

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Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)

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I can almost smell and taste it (I wish). Great Smoke ring!
 
First dinner on the new addition - RT-2500 BFG. First photo is a size comparison of the BFG's cavernous interior - level is 36". Second photo is finished meal of potatoes au gratin and skin-on chicken thighs. Sorry no photos of the cook in-progress, will try harder next time. ;)

That level looks lost in there :) .. Looks great!
 
First dinner on the new addition - RT-2500 BFG. First photo is a size comparison of the BFG's cavernous interior - level is 36". Second photo is finished meal of potatoes au gratin and skin-on chicken thighs. Sorry no photos of the cook in-progress, will try harder next time. ;)
That's a Big F'n Grill (y)
 
Just a small cook yesterday with a few short ribs and a top round roast. Both were coated with A1 and Montreal seasoning, then cooked with hickory pellets. So tasty, and the roast was insanely juicy.
 

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That looks amazing! I am all about meat with a handle! Honestly, It is hard for me to eat out anymore as most of what I cook is better and I know what it is!
Even the wife is loving it!!!!
Thanks to the RT community for getting me going and I am actually enjoying grilling again!
This weekend chicken breasts, and Buttermilk brined spatchcock chicken! Thanks to @Sscottfitz
My wife has requested a brisket for Mothers Day! :love:
Nervous about it, but lots of ideas in forum.

I did talk to my LOCAL BUTCHER today and they have some larger 18-20 pound packers, evidently small ones are harder to get. They said they would cut in half and vacuum seal no problem.

8-9 pound brisket too small? I think there will only be 3 of us for Mothers day.

What say ye?
 
That looks amazing! I am all about meat with a handle! Honestly, It is hard for me to eat out anymore as most of what I cook is better and I know what it is!
Even the wife is loving it!!!!
Thanks to the RT community for getting me going and I am actually enjoying grilling again!
This weekend chicken breasts, and Buttermilk brined spatchcock chicken! Thanks to @Sscottfitz
My wife has requested a brisket for Mothers Day! :love:
Nervous about it, but lots of ideas in forum.

I did talk to my LOCAL BUTCHER today and they have some larger 18-20 pound packers, evidently small ones are harder to get. They said they would cut in half and vacuum seal no problem.

8-9 pound brisket too small? I think there will only be 3 of us for Mothers day.

What say ye?
As far as size, I think an 8-9 lb brisket will feed 3 for a couple of days, but I guess everyone has different consumption rates! Don't worry about it, my first brisket, we just followed the guidelines from the RecTeq recopies from their web site, and it worked just fine.
 
Tonight some Wild Boar, Cheddar Jalepenowurst sausages, I may have over cooked a bit not use to cooking fully cooked sausages, but none the less they were good. I learn on every cook!
 

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I've got family coming over this weekend from out of town and will be smoking two 13lb prime briskets and smoking 3lbs of sausage links on the RT590. Probably overkill for the amount of people coming over but I'm excited to see how the 590 handles that much meat. I'll start posting pictures tomorrow night once I put the briskets on the smoker.
 
Ok... Briskets are on the smoker as of 12am. Using a 50/50 Mix of B&B Post Oak pellets and Pit Boss Charcoal Pellets. Rub is a light dusting of Pit Boss Smoke Infused Comp Rub and Salt Lick Rub which is Black Pepper, Salt, and Cayenne Pepper.
Smoker is set at 200 degrees. Plan is to let it ride overnight till 8am. If I'm at 165ish I'll wrap in pink butcher paper and let that go hopefully for another 8 hours. More updates in the morning.

*Update - 8 hours into the cook both briskets are about 155 IT. I rotated the briskets and will let it keep going unwrapped till IT reaches 165 (hopefully within the next hour or so).

*Update - almost 10 hours into the cook the briskets reached IT around 165ish. Bark is set nicely. Pulled and wrapped in pink butcher paper. Set Smoker temp to 230 degrees.

Update* 12 hours into the cook lowered temp to 225 degrees. Briskets holding IT at 180. Looking like 2 to 3pm I'll be pulling off to rest.

Update* 14 hours into the cook and the briskets are almost done! The point is butter just waiting for the flat to catch up.

Update* 15.5 hours briskets came off the smoker. Now wrapped in a cozy towel in a cooler to rest. Just put sausage links on and should be eating 6pm
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