Not So Pro 3

[Stihl working Hard]

Chickens starting to get some color. Keeping them around 200-225 degrees. Got a ways to go.
View attachment 266184

They look delicious Brent

 

[Stihl working Hard]

Good evening OPE

 

[Boomhower]

As someone who is on 2 wheels as much as possible, I'd like to dump a quad axle full of elephant *s-word in the yards of people who do it and light it on fire.
Hitting grass clippings on a bike is a good way to put it down.

Oh ok that makes sense. Didnt know that.

Ill use the pile of chit u drop off in my garden.

 

[Stihl working Hard]

View attachment 266186View attachment 266187View attachment 266188View attachment 266190View attachment 266191
036 muffler mod
1/16 filler wire for comparison of weld size
Roll bar complete and slow moving vehicle sign mounted

Is the roll bar there for when you go tearing across the paddocks again

 

[Stihl working Hard]

Chicken is almost done.
Got leg bones twisting in the two on the left. Others dont lack much. Hope it turns out.
View attachment 266199

Yummy

 

[Stihl working Hard]

You mean slow operator in a vehicle sign...

Lmao

 

[Dream]

Here ya go. More Dalls speed. Chebby n all. I watched this one.

You have just submitted the perfect video of what its like to cut firewood with a PM700 Mcculloch.

 

[Dream]

Yummy

It was deriscious! Guess what I'm having for lunch tomorrow...

 

[GCJenks204]

Did you wrap it in foil for the last few hours or leave it like that?

I wrapped in butcher paper once the bark was set. Kind of a weird cook for my first brisket. Seemed to stall twice once about 150 for almost 4 hours and then again after wrapping at about 185. I thought it was going to have a couple hours of resting time in the cooler but nope, express rest on the counter for 30 before slicing.

I should have wrapped the pork but left it natural again but the wind if really picking up now and the finish on them is being delayed.

 

[p61 western]

I’m not in my van bish. I wouldnt be able to drive that far in that damn seat anyway

So you need more than one seat?

 

[huskihl]

I wrapped in butcher paper once the bark was set. Kind of a weird cook for my first brisket. Seemed to stall twice once about 150 for almost 4 hours and then again after wrapping at about 185. I thought it was going to have a couple hours of resting time in the cooler but nope, express rest on the counter for 30 before slicing.

I should have wrapped the pork but left it natural again but the wind if really picking up now and the finish on them is being delayed.

I’ve heard of using butcher paper also. Same effect I’d imagine. Looks tasty

 

[Mastermind]

Supper was outstanding!!!

View attachment 266220 View attachment 266221

That's beautiful Gary.

 

[Boomhower]

Found some cedar for the burn ring

 

[Dream]

I wrapped in butcher paper once the bark was set. Kind of a weird cook for my first brisket. Seemed to stall twice once about 150 for almost 4 hours and then again after wrapping at about 185. I thought it was going to have a couple hours of resting time in the cooler but nope, express rest on the counter for 30 before slicing.

I should have wrapped the pork but left it natural again but the wind if really picking up now and the finish on them is being delayed.

Pork is more forgiving, due to the natural fat encasing it.
Brisket has fat, but it's marbling, and therefore integral(if that makes sense).
External fat casing is more of an insulator, and helps hold heat. Both work well for keeping the meat moist, but it effects cook and rest times differently.
Brisket looks freakin awesome Gary!

 

[Dream]

Found some cedar for the burn ring

Love cedar!
Nice 026 too...

 

[dall]

Evening dall

morning todd hows you

Is the roll bar there for when you go tearing across the paddocks again

yes it is a necessity around here

 

[huskihl]

Pork is more forgiving, due to the natural fat encasing it.
Brisket has fat, but it's marbling, and therefore integral(if that makes sense).
External fat casing is more of an insulator, and helps hold heat. Both work well for keeping the meat moist, but it effects cook and rest times differently.
Brisket looks freakin awesome Gary!

That, plus brisket is just a helluva lot tougher to start with. Gotta be careful or it can dry out before it’s tender

 

[GCJenks204]

Pork is more forgiving, due to the natural fat encasing it.
Brisket has fat, but it's marbling, and therefore integral(if that makes sense).
External fat casing is more of an insulator, and helps hold heat. Both work well for keeping the meat moist, but it effects cook and rest times differently.
Brisket looks freakin awesome Gary!

That, plus brisket is just a helluva lot tougher to start with. Gotta be careful or it can dry out before it’s tender

It has taken me 5 months to build up the courage to cook that brisket. Everyone raved so I must have done something right.

 

[huskihl]

It has taken me 5 months to build up the courage to cook that brisket. Everyone raved so I must have done something right.

I have seen it cooked for 12 hours and I have also seen it cooked for 24 hours. And both tasted nearly identical. Brisket is one of those meats where it’s done when it says it’s done

 

[GCJenks204]

I have seen it cooked for 12 hours and I have also seen it cooked for 24 hours. And both tasted nearly identical. Brisket is one of those meats where it’s done when it says it’s done

I’ve seen lots of talk online lately about hot and fast briskets done at higher temps. I might try that next year sometime.