MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-22-2020, 05:30 PM   #3541
chingador
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On my burn in temps were a bit loose. Ever since, dead on. Do call Rec Tec CS , but it might settle on its own
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Old 05-22-2020, 06:31 PM   #3542
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Quote:
Originally Posted by chingador View Post
On my burn in temps were a bit loose. Ever since, dead on. Do call Rec Tec CS , but it might settle on its own
On the burn in ... it takes time for the auger to get primed. And the pid controller to learn also.
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Old 05-22-2020, 06:46 PM   #3543
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If i was coming from a Shirley, I would be looking at Pitts & Spitts, MAK and Yoder in that order.
Hi I went with a Rec Tec 590.So far best choice I made in along time. I did a 10 Hr over night the 590 held 225* all night long.
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Old 05-22-2020, 07:14 PM   #3544
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Quote:
Originally Posted by pigville porkers View Post
On the burn in ... it takes time for the auger to get primed. And the pid controller to learn also.
I agree, I would cook on it a few more times before making any adjustments.
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Old 05-25-2020, 03:08 AM   #3545
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Hey all, thanks for the help. I figured it out and things are rockin and rollin now. I wanted to at least give an update in case anybody reads this down the road. To get the actual pit temp correct I was messing with the minimum feed rate setting but it was actually the offset calibration that I needed to adjust. Once I changed that it's dead on the money between the PID and the Thermoworks Signals now.

Also using the "Low/Xtreme Smoke" setting really helps get some smoke on the meat before turning the heat up. I've made chicken, steak, and burgers so far and the xtreme setting works really well. The ground brisket burger I made tonight might have been the best burger I ever made. I'm excited about this new pit. Between the build quality and ease of use I think it's going to be a great addition to the arsenal.

Thanks again everybody.
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Old 08-01-2020, 07:40 PM   #3546
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wings on my pit boss with a variety of rubs

left to right; Frank's redhot seasoning, lemon pepper, simply marvelous sweet and spicy, oakridge crucible and oakridge smokey chile lime




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Old 08-01-2020, 09:17 PM   #3547
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I thought this thread was dead?

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Old 08-01-2020, 09:48 PM   #3548
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Quote:
Originally Posted by pjtexas1 View Post
I thought this thread was dead?

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I brought it back from the grave. I dont really do cook threads like I used to so I often just find random threads to post a cook pic here and there



If you want to bring a thread back to life you have to check the box nothing it's an old thread at the bottom.
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Old 08-01-2020, 10:16 PM   #3549
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Nice cooking Steve
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Old 08-01-2020, 10:19 PM   #3550
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Figuring out a Yoder YS640s. Maybe a little too long? Sure tastes good though!
I had bought this prime brisket for $2.79/lb so I went and severely trimmed the fat only leaving a little between the flat and the point.
Injected with the amazingribs.com recipe for beef, and seasoned with John Henry Texas Brisket Rub and some fresh cracked pepper. Wrapped at 175 and pulled at 200/205 when probing easily.
With it trimmed so severely, I should have just cut up the point and called it good but I put it back on. Didn't need to and kind of dried out the burnt ends. :(
Plenty of moisture and flavor in the flat with the injection.
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Old 08-02-2020, 04:26 PM   #3551
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Quote:
Originally Posted by Edward Alt View Post
Figuring out a Yoder YS640s. Maybe a little too long? Sure tastes good though!
I had bought this prime brisket for $2.79/lb so I went and severely trimmed the fat only leaving a little between the flat and the point.
Injected with the amazingribs.com recipe for beef, and seasoned with John Henry Texas Brisket Rub and some fresh cracked pepper. Wrapped at 175 and pulled at 200/205 when probing easily.
With it trimmed so severely, I should have just cut up the point and called it good but I put it back on. Didn't need to and kind of dried out the burnt ends. :(
Plenty of moisture and flavor in the flat with the injection.

I did a brisket two 4th of Julys ago that was over like that, wouldn't hold a slice. I add some of my brisket sauce, au jus and bbq sauce, and served it as chopped beef. nobody even knew it wasnt right.
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Old 08-02-2020, 05:54 PM   #3552
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unnamed (33).jpg

I did two like this today on my pellet. The other one I dropped off to a friend.
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