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18 pounder
Separating it is an interesting idea, never occurred to me. Might have to try that soon- cowboyj103
- Post #28
- Forum: Beef
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18 pounder
I missed out on slice photos, we cut her up at the shop on lunch and work got in the way… I’m happy with it though. Came out super juicy, only odd thing was that there was a section of the flat (around 1/4) that was a little drier than I would have liked. The other 3/4 of the flat was perfect...- cowboyj103
- Post #25
- Forum: Beef
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18 pounder
Well 9 pm and it’s pulled. Got through the stall and probes tender at 204. Gonna put it in the oven on warm till eleven or so when we hit the hay, wrap it in a towel and into the cooler it goes. Temptations to open it and cut a slice are very strong right now haha.- cowboyj103
- Post #21
- Forum: Beef
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18 pounder
Twelve hours in and I hit the stall. Hanging out around 164 on the flat and a little over 170 in the point. Thinking it’s about time to wrap it up.- cowboyj103
- Post #17
- Forum: Beef
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18 pounder
It’s doing great so far. Put it on at 5 this morning alaska time, it’s 10:30 now. Got a long way to go. The new smoker is doing really well. I heat taped all of the doors seams and it has zero air leaks, so it’s burning much less wood and holding temp so well that it’s almost not even...- cowboyj103
- Post #12
- Forum: Beef
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18 pounder
Nope, got the new one built and a fire in it now to burn it in. Got fiberglass tape sealing up all my doors. Brisket is gonna go on around 3:30 this morning on schedule. Right now I’m just playing with the airflow on the new one.- cowboyj103
- Post #9
- Forum: Beef
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18 pounder
Hoping it’s good. My old backyard offset finally bit the dust after a decade when I went out to clean it and get it ready. The firebox door rusted enough to fall off when I opened it. It was honestly a little heartbreaking, that thing has made many holiday dinners and hundreds of pounds of great...- cowboyj103
- Post #7
- Forum: Beef
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18 pounder
Starting prep for the cook beginning tonight, got it trimmed and injected. Hoping it comes off Sunday evening to take in to the shop Monday.- cowboyj103
- Thread
- Replies: 32
- Forum: Beef
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Spring is finally here!
Inaccurate post description… it is dumping snow again now, after everything had pretty much melted off. Looks like we are going to break the all time record for snowfall in a season this year.- cowboyj103
- Post #24
- Forum: For New Members
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Spring is finally here!
Wow. Best in a good while, I think I leveled up on fire management.- cowboyj103
- Post #21
- Forum: For New Members
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Spring is finally here!
- cowboyj103
- Post #20
- Forum: For New Members
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Spring is finally here!
Thanks for the reassurance. My gut just felt like it was too clean, the cook is going amazing and the meat is looking awesome. Probably going to wrap here in the next hour.- cowboyj103
- Post #16
- Forum: For New Members
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Spring is finally here!
Two and a half hours in… I have a smoke question. My fire is burning too clean apparently, I can’t get any smoke out of this thing! Using post oak splits with a little hickory, the cook is going well but I would like to see at least a little smoke out of my stack. It’s probably not a big deal...- cowboyj103
- Post #14
- Forum: For New Members
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Spring is finally here!
This was our first dump of the winter, back in October. UPS truck was stuck in front of my drive for three days, had to chain my tires to get around it and down to work.- cowboyj103
- Post #10
- Forum: For New Members
