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Recent content by nomadd917
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With the UFC PPV tonight and me heading to a friends house to watch with 5 other guys, decided to treat myself to some wonderful burnt ends made from chuck roast.
bought 2 x 2.5 lb chuck roasts. They were about 1 - 1 1/2” think, perfect for burnt ends.
Treated it with Texas style rub then added...
Decided to do a brisket last night. The packers at Costco we’re $6/lb and were extremely fatty so i decided on a flat that was a few cents more per pound but significantly less fat.
6 lb brisket flat Seasoned with salt and pepper. smoked on the rec tec rt-700 at 215 for 11 hours using a mix of...
I should probably clarify, I have used a WSM for probably 5 years or so and have cooked on it hundreds of times. So I am not new to making Q. This was just the first smoke on the rectec I just bought. Thought it would be easiest thing to make to test it out. I’ve got an urge for a brisket cook...
Yep. When she saw the smoker after I put it together she asked how much it cost. So I told her. Then she asked if this was the smoker we talked about. And I said not really but it’s the bigger brother. She then rolled her eyes and shook her then walked away. Then I made some burgers on the...
I have the $$$ for the RT 700. The wife approved the price of the 590 and we didn’t really discuss the 700.
So I decided to just pull the trigger and just purchased the RT 700. Hopefully the wife doesn’t check the bank account anytime soon. She won’t know the difference between the 590 and 700...
I’ll be buying a Rec Tec smoker here soon. Having a hard time deciding between the 2. I see a lot of pros to the 700 over the 590 except the price point. Although $300 isn’t a ton of money in the grand scheme but it’s still $300.
anyone have the 590 or 700 and wish you did the other instead?
Here are pictures of the full brisket in question still in packaging.
any concerns about taste? I’m mostly worried about the fat having an off taste. Especially the fat seam between the point and the flat.
I am considering separating the point and flat and removing the fat that separates the 2...
should I still smoke this brisket? Originally planned to smoke it after 30 days but time got away from me.
Thinking of smoking Friday night. No air bubbles and still tightly vacuumed sealed in package.
Or should I pitch it and buy a new one.
any input would be appreciated