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I used the reverse sear technique. Cooked them low and slow off the grates, then put the grates on and cranked it up. When hot, I put the steaks on for maybe 4 minutes per side (rotating 90 degrees at the 2 minute mark)

Just in case anyone needs convincing that Rec Tecs can sear. Stampede with Grill Grates on full.

Definitely something to check with Rec Tec. The RT-590 manual specifically mentions 110VAC supply voltage. Most electronics these days autosense, but in my experience appliances with heaters and motors do not.

The Reynolds heavy duty stuff from Costco. Perhaps I need to be more careful laying it down?

It requires higher power to ignite (hence the 150W), but to keep the burn going it is much lower.

Agree with @Mimurrah. I have been using foil and noticed that it wrinkled and caused fat to pool. I’ve decided to go foil-less from now on.

? My family don't eat leftovers. I do though. Makes sandwiches for a week :)

I call them the Leftover Brisket Fan Club.

Looks great @BethV. The spuds look tasty too! Mine came out good. Had a bit of an oops with some of the bark sticking to the butcher paper when I removed it, but overall, it was very tasty and juicy. I noticed a lot more fat coming off it (in the bucket) than the previous time I cooked brisket...

I’ve read (here) that there are screws that secure it. There’s also silicone, which might look like a weld. FWIW mine does the same funneling unsurprisingly.

Sorry yes I meant extreme smoke. It was at 180 all night. I started it around 6 and spritzed it a few times through the night. I put the temp up to 200 around 5 this morning, spritzed it some more, and wrapped around 8.

Looks good @BethV! Here’s mine. Started off at 11.7lbs but trimmed to 9.7. Ran on Extreme Heat Smoke (180) all night. Now it is wrapped and rolling at 250.

I might go lower (say 195) overnight and you should be good for the whole night. This is the technique I followed for my first brisket and it was excellent. https://howtobbqright.com/2020/05/22/pellet-grill-brisket/

Oh those kind of slicers... never mind then :)

Yeah I was wondering about clean-up. I’ve not had problems forming kebabs, but getting the meat to stay on the skewers when cooking. I’ve found that if I form the meat around the skewer, then put them in the freezer for about 10 minutes before cooking, helps a great deal.

I have a very expensive Global carving knife that is not serrated. For BBQ and brisket in particular, I bought a cheap scalloped carver on Amazon. I’ve only had it a few weeks so it is nice and sharpbut it is fine so far. I also have a cheap boning knife that I use exclusively for BBQ. I keep...

I followed your link and thought it is likely to be one of those gadgets that I would never use. Then I went to Amazon and the reviews are really good. So now I'm curous :)

Dry brine with salt. Mixed up butter, garlic, parsley, rosemary and pepper and smeared it all over. Sat in fridge for a bit. Smoked at 250 (but reduce to 200 because it was going too fast) to an IT of about 140. Rested in foil. Seared before cutting on grill grates. Oh yes, it was delicious!

Any advice for slow cooking a couple of racks of lamb?

Following up on this: it just worked. I didn't need to do anything special and it connected to the main network. I've since upgraded the Google WiFi to the AC2200 version (keeping the same WiFi network name and password) and the grill connected to it.