May 2021 30 Day Rule/Focus Pix & Discussion. All are welcome!

Thank you Joe.

 

Well, in the summers I'd rather have a "cool sweat", as I'm sure many would. In fact, one of them IS a Stoylin-Glacial Lime.

 

I do, too Danny....it's a winner of a product.

 

Thank you, Joe!

 

I got free shipping from Bill Neumann&Co., but had to spend $60 to do it.

 

My brother did one on his pellet cooker. After he wrapped he just used the oven. It was quite good.

My best was done hi & fast method by Harry Soo. I gotta work on my repeating it regularly.

 

My smoker requires a fresh split about every hour and a half. I always transfer to the oven after foiling so I can get a few hours sleep instead of tending the fire.



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Steaks are done!



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Looking good Andrew.


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I just ate but I’m officially hungry again.


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Beautiful!

 

I torch them on that cast iron griddle, they were still sizzling when I took the picture. Pretty tasty.

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Delicious!

 

I usually follow the Jeff Phillips 'Wooster Brisket' method. He's a competition smoker, has a couple books out, runs the Smoking Meat website and forums.

Wooster Brisket

It is a lot of preparation though, and last time I used it, the brisket was a touch dry for our family's preferences. Today's was just rubbing it down with olive oil, then dousing with the rub. Sat for a couple hours to reach room temperature before moving to BGE. Once it hit 170, I wrapped in foil, left in the BGE til it hit 203 (which is a few over what Jeff's recommendations are). It sat wrapped for an hour before slicing. SUPER juicy and tender, falling apart, cut it with a fork tender. The carnivores said it was one of the best yet. Also....I've come to realize this BGE (XL size) doesn't stay lit under 230 degrees, so I shoot for an average of 250. At 250, it'll run for 8+ hours with little attending, other than playing with the vents. Also, every time the egg is opened, the extra air intake surge....creates a temp spike. The one after 2:20pm...I left the house for an errand. Once back, I closed the air slots a bit, and it somewhat quickly settled to 250 without further intervention. And, not sure why, but I never have the 10-12 hour cook times, even on a full size brisket. The BGE just cooks faster. I'd love to have an offset smoker....but we're out of room in the back unless I make the patio cut into dog's/wifey's plant's territory (and that's a non starter idea).

Here's the final graph before pulling from the BGE:

 

Super combination and setup Joe! Always enjoy seeing your DDG straight, it's one that was on the early want list for awhile, nice example!

 

Thank you, Clint.


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Thank you, Joe. I think I read you saying that you were getting a similar knot.


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Yes, I am getting a 24 mm Timberwolf grey synthetic knot. However, I purchased it from Maggard's.

 

March 13 SOTE

Shavette Shave #260*
Dovo Shavette
Personna Hairshaper Blade (10)
Stirling Boar Brush
Stirling Coconut Lime SS and AS
Dickinson's WH
Whiskers: 27 hrs



I haven't work this week and that is fine. True to form, the district will call me in tomorrow because some teachers want a 3 day weekend. So, I decided to shave tonight. This way there will be plenty of stubble for Max on Saturday.

It has been awhile for a shavette shave so I decided I needed to do one. Stirling brush and the Stirling soap made a great combo to give me an awesome lather.
I really was done with one pass, but did my normal 2.
Epic BBS was the result of tonight's shave.
Take care guys!

*I previously thought that I did #260 with my previous shavette shave, but my records told me otherwise.

 

Very nice #260 Joe!