doubt3
Full Fledged Farker
- Joined
- Sep 18, 2015
- Location
- Baton Rouge, LA
Finally found time to post these from the last few weeks. First long cook on the RT-700 was a 15 lb brisket and a 9 lb butt. Not as much bark as my old stick burner but I did wrap in butcher paper and increase temp from 225 to 325 at the stall to speed up finishing time (was not comfortable enough on my first long cook to leave unattended overnight so I started at 6am). Took about 11.5 hours with a 90 minute rest before serving. Was impressed with the flavor for the first run. I think ribs are up next.
The first 2 cooks on the RT-B380 were burgers cooked at 350 until internal temp of 155 and a ribeye cooked on high (without grill grates) until internal temp of 135 and rested until 140. The burgers came out very juicy and are the wife's new favorite behind smash burgers. I think some Berkshire pork chops are up next.
The first 2 cooks on the RT-B380 were burgers cooked at 350 until internal temp of 155 and a ribeye cooked on high (without grill grates) until internal temp of 135 and rested until 140. The burgers came out very juicy and are the wife's new favorite behind smash burgers. I think some Berkshire pork chops are up next.
