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Post by deadeer on Sept 9, 2023 15:07:54 GMT -5
It's more economical to eat brisket than burger, let alone quality cuts. So we are gonna make a brisket every week to supplement our diet. What a pity we have to stoop that low with such a cheap cut. Lol. 😋 13#
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Post by deadeer on Sept 8, 2023 18:41:50 GMT -5
Add 1 more for team 3. I guess some people on here might question or wonder why I try and shoot so many squirrels. One of the reasons is I enjoy squirrel hunting and spending time in the woods which is right out my back door. The other reason is I have family members, relatives and close friends that hunted for years, but with their age and some have health problems, can’t get out and enjoy the sport anymore. They are always happy and appreciate it when I bring them some already cleaned squirrels that they can fix and enjoy. As I keep getting older, ( 74 ) I do hope someday when I get to the point where I can’t enter the hunting woods anymore, that my sons or grandchildren will do the same for me. Happy hunting my friends. Good deal. No explanation needed for your passion and enjoyment.
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Post by deadeer on Sept 7, 2023 22:29:04 GMT -5
To add static (I mean fuel to the fire, lol)...
Not many shoot the speed of a 257W. The smaller the dia and lighter bullet, put a tremendous burden on the bullets ability to perform all functions. Plus, we know a Nos BT is not designed for warp speed at close range.
Now let's discuss more standard calibers. Use a 270, 7mm, 308, 06, etc with bigger bullet, more standard weight or heavier for caliber, at more normal speeds, and wallah, we have a standard cup and core bullet doing its job perfectly.
Remingtons old motto about the core loct, "the deadliest mushroom in the woods" was not made up for nothing.
For the record, esshup and I are friends and argue (discuss, lol) bullets and this kind of stuff regularly. So, there's no arguing or competition, just funning and information overload going on here. 😂
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Post by deadeer on Sept 6, 2023 12:29:27 GMT -5
I'll be the odd man out and say deer have been killed stone dead with cup and core bullets for a long, long time. Not to cause any drama, but one could compare and argue the same with fixed vs mechanical broadheads. You put the shot on the mark, and you have a "deadeer". An archery type shot without a direct shoulder or spine hit kills without a mess. You wont be eating right up to the hole, but I dont anyway. Everything has pros and cons.
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Post by deadeer on Sept 6, 2023 12:16:08 GMT -5
I was wondering when the Kings were going to show up. I follow MI Sprortsman regularly. They already had a decent run of coho and kings run up the tributaries further north. Some reports of local fish trickling in. The fish ladder camera was turned off last year for lack of funding, so unable to verify any movement.
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Post by deadeer on Sept 6, 2023 12:12:27 GMT -5
I was thinking about you guys when the thunder woke me up this morning. It was raining so hard for awhile, I figured you'd be in the dock. Glad you survived that mess. Congrats on the success, and your optimism! 😎
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Weather
Sept 6, 2023 12:04:23 GMT -5
via mobile
Post by deadeer on Sept 6, 2023 12:04:23 GMT -5
We got 1.2" in NE LaPorte county this morning. Rained cats and dogs for awhile. I know all about that. Were you guys on the lake? I was thinking about you guys when the thunder started.
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Post by deadeer on Sept 6, 2023 9:34:08 GMT -5
We got 1.2" in NE LaPorte county this morning. Rained cats and dogs for awhile.
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Post by deadeer on Sept 5, 2023 11:35:36 GMT -5
That's awesome. Congrats!
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Post by deadeer on Sept 5, 2023 9:09:05 GMT -5
You likely answered your own question. Rim fire ammo, especially 22, is very dirty. Gummy,waxy, oily, all mix and cause hang ups. There will be a thousand opinions on how or what to do. Easy try is spray some wd40 in the action and cycle it several times. See if that frees it up, then move on to next cleaning/lubing step. Good luck.
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Post by deadeer on Sept 4, 2023 16:03:04 GMT -5
I loaded up some more 22 Hornet. I was thinking about going out this morning, but had a few more things planned to do instead. Waiting for cooler weather too.
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Post by deadeer on Sept 3, 2023 15:47:21 GMT -5
It fell apart taking it out of the aluminum foil, it was awesome. It got to 205, after a little over 18 hours. Thanks guys for all the advice, it was great. Only bad thing is that it’s almost gone, was hoping for more leftovers. Good deal. Yeah leftovers are lean. Lol. As said, my Masterbuilt is 19hrs on straight 225deg setting. So yours was right in line with my experience. It seems like a long time, but once you plan for it, its 2nd nature.
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Post by deadeer on Sept 3, 2023 11:45:34 GMT -5
Brisket turned out a little on the MOST EXCELLENT side. 😉 Dropped off some goodness to the gym guys. I asked our buddy how it was when we got done, and he said "heaven". 😎
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Post by deadeer on Sept 3, 2023 10:25:47 GMT -5
No scents for me either. Ive tried them over the years, but little results for the effort. Now, I'll get something if it's on clearance for $1 or under just for fun. I just play the wind as much as possible.
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Post by deadeer on Sept 3, 2023 8:57:07 GMT -5
I got up at 3 to wrap the meat in foil, and it was at 196 a little bit ago. It may have to stay on a little longer because we gotta go to church. At least it smells good! Good deal. Long cooks are the toughest to plan out. You will find the trends after time. When you go to shredding, everybody likes it differently. My family likes it very fine and clean. I like it coarse, full of bark and fat. So I just separate a big chunk for me, then let them do their thing. As far as saucing, we prefer leaving it plain, and adding sauce to each individuals taste. To each their own.
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Post by deadeer on Sept 2, 2023 22:22:24 GMT -5
Well, I feel like a moron. The probe actually has it at 113, I was reading setting temp, and thought the other number was only the ambient temp. I’ll quit freaking out and go to bed and check it early in the morning. Thanks guys for helping the rookie. NO morons here friend. We have all done the dumbest things ever. Just takes a man to admit it. Lol. That temp sounds more reasonable. Glad you figured it out. Just has a little learning curve and you'll be a pro before you know it. Your family and friends will be cheering you on to make more by the end of the holiday weekend!
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Post by deadeer on Sept 2, 2023 21:33:47 GMT -5
I got a brisket on Big Z now. Gonna take some tomorrow to treat the gym staff in the afternoon. We went today and they treated Luke like a star after hearing about his first game. They make us feel at home and are very personable, so I give back with some good eats from time to time. They reward that with a little extra time in the massage chairs when not busy, so we all work together. 😇😉👍
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Post by deadeer on Sept 2, 2023 21:27:36 GMT -5
Yeah, that's way too fast to get to 165deg. Being new to the smoker, I would also proof the box temp reading. Mine is off too, close to Daves of about 15deg difference. Make sure you are in the center of the meat and not near the edge or poked thru for a false high. Yes, the stall can drive you crazy until you learn it. Once you are thru that 175-180deg range, it climbs quickly again. Might be safer to try a straight 225deg cook to have a baseline to go off. As said, so many variables. Wrapping in couple wraps of foil will speed up the cook time immensely. I'd probably set your alarm clock for 1-2am to check it. Then if not done, recheck in hour or two as needed. Once it hits 205deg internal meat temp, remove and make sure wrapped tight in foil, then wrap in a towel and put in a cooler, oven, or microwave and let rest as long as you want. Anything from an hour to 8hrs as said is good. It will only get better!
A lot to take in on short notice, but worth the effort, and I promise it is really easy after a few times. You'll be the star of the party in no time.
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Post by deadeer on Sept 2, 2023 19:33:09 GMT -5
That's cool. We always enjoyed watching the show.
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Post by deadeer on Sept 2, 2023 9:23:25 GMT -5
Thanks Deaddeer, just what I needed to know! That’s way longer than I would have guessed. There are a ton of variables in cook time. Size of butt, meat temp when you start, type of cooker, ambient air temp, wind, how open the vent is, etc. That's why you never say it takes "x" amount of time, ALWAYS go by internal meat temp. I cant stress that enough.
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