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Those look awesome.I did a rack of prime grade beef plate ribs on the Bull today. Seasoned last night with Recteq Heffer Dust. Then on the Bull this morning at 250. Hit the stall after 5-5.5 hrs and I bumped it up to 275. No wrap. Two more hrs and they were done. I loosely tented with foil and held in a warmed but off oven for two hrs. Amazing. Like butter. So good but very rich! View attachment 11503View attachment 11504View attachment 11505
Next time someone asks, "Why a RT pellet grill?" this post seems like a darn good answer. Sounds like a good night's sleep, fun day and great meal with almost zero time spent tending to the cooking.Pulled a 14ish# brisket out of the freezer Wednesday. Rubbed it Friday morning with my own concoction -BKBBQR - and put it back in the refrigerator. Put it on Reqs at 8pm Friday night. Woke up Saturday morning, and wrapped when the i.t. was ~160, and let it cadillac while we went to rugby matches all over HHA. when we got home it was probe tender, and I was excited.
By far the best brisket I've cooked. My lesson learned is patience. I know if I'd been home I would have pulled it sooner.
-maybe rugby helps make better bbq? It certainly makes better kids.
Those are some darn good looking ribs @MikeKDid some ribs on Friday briskets on sat.
Bacon is the bomb!!!Started a bacon brine tonight - first time trying bacon. We shall see...
Oh yea, recipe from Chud's BBQ - love that guy!
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