rrusch24
Member
Long time smoker, first time Rec-Tec Stampede owner from Phoenix. My name is Rick and i've been smoking on a 30" stand up smoker for the last 8 years and needed more smoking space and the 590 fit the bill. After looking over the forums and waiting for my Stampede to show up I had an idea of the few mods I wanted to apply; add a front folding shelf and increase the wifi signal (router is upstairs in a utility room). Using instructions found here on the forums I was able to easily add both without any issues. I did the initial burn in and was ready for my Saturday smoke.
I jumped in with 2 feet and got a whole brisket and trimmed it down for a nice clean flat and a good looking point. Put both in at 250 with S&P and a little RC heffer dust. At 4 hours I pulled my point and dropped it into a pan with a little beef broth and covered it with foil and put it back on the smoker for the burnt ends. I also pulled the flat and wrapped it in paper, probed it and put it back on the smoker. 4 additional hours and my flat was at 203 so I pulled it and put it into our small convection oven to keep it warm. I pulled the burnt ends, drained the pan into a fat separator and diced the ends. Then I mixed a little sweet baby rays with the juice in the separator and let then ends swim away.
All in all my first smoke was a success and I cant be happier, wife included, with our Stampede. Pork butt is ready for next weekend. Time to dig around the freezer and find something else to smoke.
I jumped in with 2 feet and got a whole brisket and trimmed it down for a nice clean flat and a good looking point. Put both in at 250 with S&P and a little RC heffer dust. At 4 hours I pulled my point and dropped it into a pan with a little beef broth and covered it with foil and put it back on the smoker for the burnt ends. I also pulled the flat and wrapped it in paper, probed it and put it back on the smoker. 4 additional hours and my flat was at 203 so I pulled it and put it into our small convection oven to keep it warm. I pulled the burnt ends, drained the pan into a fat separator and diced the ends. Then I mixed a little sweet baby rays with the juice in the separator and let then ends swim away.
All in all my first smoke was a success and I cant be happier, wife included, with our Stampede. Pork butt is ready for next weekend. Time to dig around the freezer and find something else to smoke.
