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Going to throw a brisket on this weekend. Right now I have LJ pure hickory in, but was wondering what the crowd thought about best pellets for a brisket? Not sure if LJ had a 100% pecan but it seems the pure wood pellets burn better then the blends.

Something I do that helps get the skin crispy is after I divide them and dry them off good I put them on a wire rack and baking sheet and let them sit in the fridge for around three hours. I smoke them at 225 until they are looking close then bump up to about 375 to finish off. Turn out great...

Thanks! Since ahead of schedule thinking I’m gonna put it in a cooler with some towels - I wrapped tight in a foil pan, I was debating on not wrapping but always end up doing it. Next time I will try without as it seems to soften the bark some?

Moved to 225 at 8 hours into cook, at ten hours now and going a little faster then I thought. Probably wrapping soon.

Looks great! I just put one on, thinking of leaving it on low all night then bumping to 225 in the morning. About 10#.

I ended up with a mix of a few I had around the house for this one, meat church gospel rub with some heath riles everyday rub dusted over that. Smells good. Hope it tastes good for the game tomorrow!

Heading for the smoke now - shooting for low and slow all night.

I do like to make my own runs at times to, but wonder if sometimes I’m doing an injustice to my cook by not going with something premade - I normally just check around for some online recipes when I do my own, but figured many on this forum have already mastered something far better then what’s...

Curious what the consensus is on the best shelf bought or home made rub for pulled pork?! I’ve been using a combo of Heath Riles and Cookies flavor enhancer but ready for something new for this weekends cook. 10 lb pork butt on an RT590. Thanks!

Thanks! Will call RT tomorrow- when grill as assembled it was on the garage floor which was level. Will see if I can find some bigger wheels if all else fails!

Hello all - I noticed when I put my 590 together it appeared to be a little unlevel - like the main barrel was pitched away from the drip tube or the drip tub side appears to be higher than the hopper side.. I didn’t think to much of it as when I moved it to the place where I have it set up on...

I bought the front shelf with mine and was disappointed- it’s pretty shallow…. If you can do a self made one like some have posted you will be much happier!

Thanks!

This will be my 3rd cook on the RT590 I just got. Doing a chuck roast at 225 and plan to wrap when it hits 165. I just read these are common for causing grease fires… I did not put in a drip pan but so far the foil lined plate seems to work well for draining. Should I be worried? Hate to pull it...