Sisco

Don’t think you need advice you are doing just fine.

I will have to check tomorrow, but I MAY have a box of the 225 grain ELD-M projectiles I bought two years ago when I was experimenting looking for an expandable subsonic load for my 300 Blk. Before deciding a bullet designed for a 300 WM would never open up at those velocities. If I do I will PM you and it’s yours for what I paid for it plus postage.

Walkers are good got a pair last year in Florida.

Doc is right

If your Pork Shoulder has a fair amount of fat, brining is less important. Brining for chicken and leaner cuts replaces the relative lack of fat in keeping the meat moist. Generally try to get over 260F for half an hour to kill any potential bacteria, then throttle it back to 210F. If you like a drier crustier bark leave it on the rack like it is. If you want moist fall off the bone wrap it in aluminum foil after 5 to 6 hours. cooking time is generally 10 hours, more if you want and have it wrapped. A temperature probe will let you know exactly. I tend to wrap and cook longer to get fall off the bone.

End product tonight

looks good.

That Pork roast is a good place to start. Make a slather of Worcestershire sauce, a little fresh minced garlic, a commercial rub and a little olive oil. rub it down and let it sit overnight in the refrigerator before putting it on the smoker.

6 hours in

If it passes the headspace test, is functioning and shooting accurately, why are you worrying about it?

I heard you guys and Oregon and Washington are in direct line right now of an atmospheric river called “The Pineapple Express”. Lots and lots of moisture.

Glad to hear. Thank God for small (and Big) favors.

Hospital waiting room? Nothing serious I hope.

Usually 12 hours. This one was 24 so we shall see. Was going to smoke it today, but had a bunch of left over steak for dinner instead, so it stayed in the brine an extra ten hours. Won’t have to salt the meat, that is for sure.

🤣 A good chunk will be gone by then.

Your welcome to come. It is pretty easy. Prep and temperature control are the secrets. That new smoker will make your work easy.

Pork shoulder out of the brine and prepped for the smoker at 5 am tomorrow morning.

+1

The old standby

Checked out Tesla, expensive as all get out. R Squared and Hemi mentioned Enphase in a thread. Going to check that out this Spring.

Having a recent Brother In Law who is a consulting nuclear engineer, I am learning a bit about nuclear power. It looks like the next generation reactors will use an exotic salt solution for cooling with a melting point so high that a Chernobyl type melt down will be impossible. We might be headed to that eventually. I am kicking around going solar up here and set it up so I can separate from the grid if necessary. New solar is getting effective enough to use in northern climates.

Will do

I just lost out on a small travel trailer tonight. Guy posted it two days ago, already had 12 offers.

You need one too!