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Wish I hadn't seen this freak.

Can't remember who suggested waxing the inside of magazines. Had trouble with my 365 21 round mags not feeding cleaned them out with alcohol and then coated them with car wax. Let them dry out ran paper towels to clean out wax residue. Now they feed very well.

Good luck.

I smoke all meats with mesquite have been for years, never any stomach problems except for maybe eating too much

Chowing down on a fat brisket sandwich and wife's very good potato salad. Probably gonna eat a piece of wife's lemon meringue pie for dessert. Know I shouldn't but think a nap will be coming soon.

Welcome to the forum from South Texas.

Welcome to the forum from South Texas.

After a little over 21 hours the brisket is done. Gonna have to pat myself on the back, just a little, it came out pretty darn good.

10.5 hours into the cook internal temp is 152 degrees great bark. Super smoke off grill temp to 225 degrees at 160-165 internal temp wrap in butcher paper to finish cook.

Happy Birthday Maggie!!!

Just finished trimming a Sam"s Club 19.5lb brisket. Will put it on the Traeger pellet grill about 9:00PM, 200 degrees super smoke on. Should be close to 160-165 degrees around 9-10AM ready to wrap in butcher paper bump the temp to 225 to finish it. Could go higher on temp but 225 has always...

Welcome to the forum from South Texas.

That'a a bummer, sorry for their loss.

Me too.

Wilson & Tripp Research Cobra 8 rounders

I'm late, but welcome to the forum from South Texas.

102 feels like 112 with 40% humidity.

Yes indeed! Not only is she a good looker has a very good voice.

Came home from Vietnam on this day in 1969.