I think I might get two Butterball turkey (actual) breasts. Dry brine those along with the roast and see how all turn out. Of course at that point I may as well have purchased a small turkey...:LOL:
I have been dry brining whole chickens now for the past 6 months with fabulous results. I usually let them sit for 26 hours before throwing them on the Bull. Recently we bought a Farm To Family All Natural Butterball Boneless Turkey Breast Roast with an eye towards Thanksgiving. I am thinking...
I made a brilliant mistake move yesterday. A prime tri tip. Covered with Kosher salt, course pepper, garlic salt and competition rub. We like our meat med well if not well. After 3.5 hours damn thing hit the stall at 150 and sat. I was determined to let it cook thru the stall. But after another...
I set my feed rate at 20. Have not had a single problem or flame out with that setting, though you might want to try 25 or 30 1st and see how that works. I am still using the Rec Tec Pellets that I bought with the grill. Temps stay spot on even when it is 110 outside. Just play around with it...
I am at 3500 ft and have not had any problems with the Bull. I did take the elevation in account when calibrating my ink bird thermometer (I used boiling water instead of ice). I live in the desert so the outdoor temps are extreme. Outdoor temps have been 100+/- all summer so I did have to...
And while I'm spending your money :LOL: get a Buckethead vacuum from Home Depot for fast easy cleanup, a smoker tube for higher temp cooks and an Inkbird or Thermapen. I'm sure you'll think of even more accessories as you go! Have fun!
If you decide to get the sear kit for your burgers and..(worth it imho) take the advice from Mastertech59 above. Instead of placing a sear plate in the same direction as the grates run them the opposite direction to keep them over the drip pan. You might want to look around for a good griddle...
Btw. I just noticed Rec Tec only gave me 10% off the now in stock sear plates instead of 20%. You know..The bull is automated. When I called them (and I had never called them before) they had my name, CC info, everything w/o me saying a single word other than hello. The simple act of calling...
One more question about this. I was not just watching the temperature. I was also poking it with a toothpick starting at 197. 197 certainly did not feel like sticking a knife in butter. 20 minutes later at 201 the poke was definitely easier, but still some resistance. 10 minutes later at 203 no...
Thank you! Since I have started with my RT 700 I have been looking around all my supermarkets and Costco. I have yet to see prime at the supermarkets (though this might be because of the virus disrupting supply chains). My particular Costco (where I bought today's effort) sometimes has full...
The family raves about a smoke and you are just sitting there shaking your head going no, no and no. My wife, mother and I (mainly them) just devoured a 4 lb (choice) brisket flat (my 1st). Injected with Kosmos, seasoned with competition rub, wrapped in Saran Wrap and left in the refrig...
Good info! I have noticed that my 700 keeps smoking a good 15-20 minutes after shutdown. I was starting to get worried also. I will lower the temperature before shutdown mode next high heat cook and see if there is any difference.
Following JimmyCs advice produced a great bird. Only thing I did different was dry brine for 22 hours. My cook time was shorter but I wasn't really concerned about that. I just watched the internal temps and Wow! Great skin, super juicy and flavorful meat. Everyone gorged and is now napping LOL...