Sisco

Get some wood chunks, soak them in water overnight. Sear the brisket over the propane grill. Turn off the burners on one side of the grill. Put the Brisket on that side. Put the wood chunks over the open flame side down in close to the flame. Close cover. Adjust the temperature to 210-225 if you can get that low, otherwise, as low as you can go. The goal is to build a heavy, dense smoke for a shorter period of time. After a couple of hours see if the brisket has formed a "bark" on the outside. Once it has, bring it inside and put in a 210 degree oven. If you like a moister meat, wrap in foil, if you like dryer meat with a crunchy bark just put in a pan. Give it a good 6-8 hours unless foil wrapped, then you can go up to 12. Recommend serving BBQ sauce on the side, not over it. The rub before you start cooking is very important. the recommendations by all the Brothers are excellent. Also, if you wrap it in foil, you can take off a fair amount of excess fat off the fat cap before you cook it. If you are not going to wrap it, leave a bit more of the fat cap on to provide moisture for the meat. And always have the side with the fat cap on top so the fat can trickle down and baste the meat. I have to add how I came up with this; My wife and I were visiting her Father's widow quite a few years ago outside Gulf Port Mississippi and as it was her Step Mother's birthday, my wife invited a bunch of her Dad's Widow's friends from her Southern Baptist Church over for a birthday party. And of course she tells me I need to Barbecue for them-ALL of them. She had a small three burner propane grill to do it on. So quick I went to Sam's, got a big brisket, got it in brine the day before, took it out and rubbed it down the night before. Got up at 2 am, as the party was at 2 pm the next day. Cooked it like the above instructions, and sure enough, most the church of good ole Southern Boys and their spouses came the next day. Really fine, nice people, but I was nervous at carrying coals to New Castle. That is, these people KNEW Barbecue! And I hadn't had a chance to taste it. Well, after we ate, one guy went out in the yard and was looking around so I asked him what for? His response is he wanted to see the brand of smoker I used so he could get one. When the Minister left, he shook my hand and said it was a miracle that a Yankee like me could make such good barbecue. SO I guess it worked pretty good. However, they did not leave me even one piece to left over.

Yes it is. Might try calling him. Name is Phil

Mmmmm! Crab!

Don’t have an injector?, brine in an iced salt solution overnight. Throw in some pepper, minced garlic and brown sugar in the brine if you want. I used to inject, but this works about as well and helps get a nice bark when it is smoked.

Red, they are sold out now, but you have a good place down by you. pjammo.com He had great prices on 00 Buckshot and 2 3/4 slugs as well as 45 acp. before the craziness. He is in Pompano Beach. He goes to all the gun shows.

Hmmm,mmmm?

I guess I would have been hoping for more from the upgrade.

Has the additions changed their ejection patterns at all, or do they still throw dirt in the same place?

Same here. Carrying the same cash for a month.

Know the answer to that one. Too much outdoor light at night. They can’t find each other to breed. Truth. this dude is scary. https://twistedsifter.com/videos/deadlift-world-record-by-hafthor-bjornsson/

Lordy! That is one beautiful brisket! Nice job!

Thanks!

So do some strippers I know.

You helped me decide I am getting one of those lights and holsters for mine. Sexy!

Come on up this summer and I will take you open water jigging for them. Just got to get through this virus crud. I bought an electric deep fryer and buy direct from a commercial fisherman when I don’t catch them myself. I am getting spoiled with this farm to table economy up here.

This is Lake Superior Whitefish. I alternate Lake Trout and Whitefish. Both good but each has a unique taste. Made extra so lunch today was a fish sandwich on sourdough bread.

It's Wisconsin. Gotta have a Friday night fish fry!

End result

Smoked pork roast dinner tonight A bad off kilter picture but you get the idea.

You go under the comforter and say “mmmmm! Nice hot buns! Mind if I butter them up?” You get punched or you get laid.

Amazed Armalite wouldn’t help you. That Magpul stock I am guessing would place it 2010-2014. But that is just a guess. 308? 20 inch barrel without muzzle break? Really no way of knowing unless Armalite fesses up. Maybe someone else can help.

My giant dutch oven sour dough loaf.

Montreal steak seasoning is a standby. Saves you mixing garlic powder, pepper and salt. The magic three. I will add paprika and sometimes adobo and chili powder if I want a south of the border flavor. Picking up my half a cow tomorrow, my half a pig next week.

Did a monster round steak tonight rubbed down with mexican seasonings thin cut and put in burrito bowls with frioles negros, chiles hard corn tostadas, shredded cabbage, and Spanish rice. It was good.