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  1. Displaced Texan

    Brisket help please!

    Looks good. I was caught up in what IT I achieved a couple years ago. My briskets were not good. I was over thinking. Really, what you will read around here is every brisket is different. They all are tender and ready at different temps. What difference does it make if it is 203° or 213°? When...
  2. Displaced Texan

    Brisket Temps, where?

    It's like hitting a good golf shot..."How the heck did I do that?" :emoji_laughing:
  3. Displaced Texan

    Brisket Temps, where?

    You still have to stress, that is what makes it fun lol. J/k
  4. Displaced Texan

    Brisket Temps, where?

    Haha, and the guy who posted simultaneously as me was the guy who is my tag line.
  5. Displaced Texan

    Brisket Temps, where?

    My advice. Forget temperature. Get the bark you want, and then wrap or not. Continue to cook until probe tender. You can drive yourself mad chasing even IT across the flat and point. Yes, I believe you are over thinking it. I know because I fell in to the YouTube clicking trap of over...
  6. Displaced Texan

    Daylight savings....keep it or can it?

    Now that I am smoking briskets from about 2-3 PM til a good bark has set in around 8-10 PM, and I live further north than you, so only warm weather cooks for me, I love that daylight until late. I know St. Louis is cold, too. Good for late golfing, too!
  7. Displaced Texan

    Daylight savings....keep it or can it?

    Precisely! Makes a bigger difference in northern latitudes.
  8. Displaced Texan

    "Time Delay" Brisket

    This is a cook I did last year. Smoke in afternoon about 6-8 hours. You can see the rest fo the details in the thread. https://www.smokingmeatforums.com/threads/cant-win-em-all.317591/#post-2368351
  9. Displaced Texan

    Daylight savings....keep it or can it?

    In northern latitudes, it makes more of a difference. So, let's say we keep Daylight time as the year round standard. Great, in the dead of winter where I live, IL, it wouldn't get light outside until well after 8 am. Not ideal. Those of you further south are less affected. I think* those are...
  10. Displaced Texan

    Catfish New Orleans...

    Absolutely!
  11. Displaced Texan

    Catfish New Orleans...

    Lol, I won't even eat at the "new" one in Manchac. Saying that, not even sure if both survived the nonsense of the last few years. But, sorry to hijack. Yours just looks really good and immediately took me back to Manchac. 🍻
  12. Displaced Texan

    Catfish New Orleans...

    Never had that. When I was a kid and we visited Hammond, it was always a highlight of the trip to go to "Manchac". Didn't even know the restaurant was Middendorf's for many years lol. Yours looks great.
  13. Displaced Texan

    Catfish New Orleans...

    Ever eaten the thin fried cat at Middendorf's?
  14. Displaced Texan

    Ditching the pellet smoker for a stick burner

    I'm glad that all works for you.
  15. Displaced Texan

    Ditching the pellet smoker for a stick burner

    I will go further and say baffles and tuning plates are not necessary either. Mad scientist and others have caused a lot of over thinking IMHO. Ask me how I know lol. I know that is not going to be a popular opinion, but part of the fun is learning how to master the equipment you bought. That's...
  16. Displaced Texan

    Ditching the pellet smoker for a stick burner

    Lol, I didn't hear him say, if it still moves, add gasket material. Anyway, gasket away if folks want to. 🍻
  17. Displaced Texan

    Ditching the pellet smoker for a stick burner

    What I saw is he explained why there is no comparison between a Moberg or other big name, or small name like my Bell Fab, pit vs a mass production Okie Joe, Char Broil, etc. He talks about the added metal pieces in the door to prevent the gaps that cause potential large leaks. Speaking of Char...
  18. Displaced Texan

    Ditching the pellet smoker for a stick burner

    So that sounds like build quality, which is part of what I was going for when I said you would have bigger issues with temperature. I just see a lot of people buying a smoker that is otherwise built very well with small leaks around the edges and immediately trying to stop them. Yeah, in your...
  19. Displaced Texan

    Ditching the pellet smoker for a stick burner

    I will be the one to disagree on gaskets to seal up the smoker. It is a smoker, not a pressure cooker, and if a little bit of leakage causes such an issue with temperature management, there are other issues probably with fire management, etc. There, I said it lol. Flame away. Wink wink.
  20. Displaced Texan

    Dukes Mayo

    I have never eaten dirt, but I have eaten Duke's. If dirt is that good, I am going to start really saving money on mayo!
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