Home Forums Hunting & Shooting Hunter's Campfire 2013 24HOURCAMPFIRE HOG HUNT

Gunner

I'll be shooting 300grain WFNs over 23grains of H110 in my blackhawk if it will ever warm up here. 19 degrees yesterday,28 today.

Whut?? Duz yer mangina hurt or sumpthin'??? Been out 3 times this year sub-zero.

I don't know if I should thank you guys or sue you guys! She absolutely loved her time with all of you. There is no way that I could attend another Campfire event and leave her home! That's going to cost me! cry Between swaro's, shotguns, and Campfire get togethers, you all are going to break me!

Seriously fella's, thank you all for the warm reception. For a bunch of ruffians, you guys are in a class all of your own.

Best Anniversary Ever!

Damn, I meant to get that recipe from him before we all left.

DVD: how did you do that brisket? It was just the way I like it.

Brisket isn't that hard if done correctly...sloowww
I used a couple of rubs I concocted,pepper and coffee based
rub generously then put on the smoker fat side down for a couple hours then into the oven to finish at 225 degrees, place directly on the oven rack with a drip pan underneath. I shoot for an internal temp of 195 degrees....usually at 160 degrees you want to foil it and add some apple juice or beef broth to keep it moist as it cooks thru the stall period,although I didn't foil the 2 I made in Tenn.
The reason I used the oven was the monster smoker they provided was hard to get to temperature and maintain without sitting infront of it for 10 hours. At home I'll cook it on the Big Green Egg for the whole cook

Is your brisket first cut or second cut?

Fat side down in the smoker, not up? Also, how hot is your smoker for that first two hours?

Uh ... "stall period"? Whazzat?

- Tom

There will be no bullet recoveries with that combo, fer sure.

Gunner

Bob bought if for us he called it Texas style,looked like a whole packer cut in half
Yes Fat side down!
Stall period is something that occurs when doing brisket or pork butt slow....everything is cooking and temps are steadily rising until you get to around 160-170 degrees...
At that point it will "stall" and just remain at that temperature for a couple hours or so(every piece of meat is different) Don't panic this is normal, a chemical process is occuring and the meat is breaking down and becoming tender...ride it out it will come out of the stall and get to your desired temperature. Also when cooked let it rest before cutting

Excellent. Thanks.

Not without an E-Tool.

No problem!

By the time I got into line, Dan's brisket was gone save for the bowl licking. It was that good. Have to add another 10 pounds next time.

There was enough macaroni salad to tie me over, though.

LOL yea you know the Italian way make sure there is plenty... there was enough for 50 more people!

I'm not tooting my friend's horn when I tell you it was the best macaroni salad I have ever eaten...and I never go for the macaroni salad when it's on the buffet line.

Thanks Bob!....always figured if I knew how to cook I could look for a woman who had other skills

Yessir, "SOG shovel".

Gunner

That's what we're looking for. May test it on black bear shoulder next year.

I bet if you lined up all the beer bottles you drank it wouldn't break them all

Me? Im a lightweight now. That barnes bullet Bobby had some serious expansion. Bet it would go through a few beers or a bear too