Yes, I prefer full packers in the 10-12 pound range when I can find them. I will go up to 15 pounds in a pinch. Just my preference and it works well for the two of us that I cook for most of the time.
She who cooks indoors (SWCI) has her eye on a new induction range but our current set of fry and sauté pans are not induction compatible. We do have a set of high-quality regular pots and pans that are induction compatible (from our motorhome days).
Any recommendations for a top-quality set of...
Well, here’s my take. I fall mostly in the same camp as @Greg Jones, except that I AM a big fan of brisket. That said, I’m not a big fan of cooked brisket fat.
Now, I think the most significant factor is in SELECTING the brisket in the first place. I’m afraid I drive people at the Costco meat...
@Greg Jones is right! Sadly, if you have a HOA that regulates “smoke,” a wood-pellet-burning grill is not for you. They are supposed to smoke; it is the nature of the beast. If smoke from a grill is a problem for the HOA, using a pellet grill will be a headache for you. Sorry to say that.
I think @TheRicker may be onto something. My 340 and the 590 both have vents across the lid rather than a single smokestack. I think a couple of the newer RT grills may use the distributed vent system now as well, but not sure and too lazy to look.
I’ve long hypothesized (hey, I can use that...
If you are cooking a “loin” rather than a “tenderloin,” I think you might want to do an overnight marination. I’d be interested in your experience if you do marinate a full loin.