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Sire- AKC German Shorthaired Pointer (great temperament, has a on/off switch, great hunter) Dam-50% Poodle 50% Golden Retriever (great temperament, has prey drive) Puppies will be 4 weeks old Sunday 2 Males and 1 female available (black pups do not have their tails docked) Located in Chandler Heights (Riggs/ Higley) 480-707-8681 $400 ($200 Deposit/$200 Pickup)

Def. Not Notags first brisket. He's a grill junkie. Confidence is high

Not many leftover Coues permits. Apps due on/after July 10. https://azgfd-portal-wordpress-pantheon.s3.us-west-2.amazonaws.com/wp-content/uploads/2023/06/30115100/2023-F-FCFS-Web6_30_2023.pdf

curious to see this guy when he gets bigger..

Heading over in a few weeks for a week. Does anybody have any recommendations? Thinking of targeting redfish. We will be staying in Portland.

Like new 10x42 Sig rangefinding binos with outdoorsman stud. $800.00 located in Gilbert. Text 602-300-2445

So, chef is correct, it will dry out the flat trying to get the point to temp. Something I do is separate them and smoke them together (stack them like they were never separated) until I start seeing a big temp difference, or I have the flat where I want it. Looking at bark and temp (170 to 180 for most of my smokes). At this point you can wrap or move the flat to a cooler part of the smoker. Wrapping will make it cook faster, but let you focus on burnt ends. Point meat around here is what the ends are made from. Get the flat probe tender and pull it 198 to 210 for a brisket. Let it rest at least an hour to reintroduce the juices. Forgot to say, I do spritz every 45 minutes to an hour on a brisket after 2 to 3 hours. If this is your first one, my average brisket is around 16 hours. 15 to 18 lbs. untrimmed

I hope all archery does go to a draw. it might actually help with draw odds.

You should turn in your tag.

Cutting meat for supper tonight.

This is one of my favorites!

If you are cooking at such high temps that this will cook in 12-14 hours, it will definitely shrink substantially. This looks like an easy 18-20 hours cook complete on a pellet smoker at low temp to me. Even after wrapping at the stall. The point is thick too, you may end up drying out the flat on this. Let us know how it turns out for sure!

So,be careful what you ask for…I strutted up to the meat counter at Fry’s the first day of their last sale on brisket and said” give me your biggest brisket!” Smooth…,when the butcher dropped the slab of meat, I was concerned for his health as he was elderly. There was no backing down at that point. 26.5 lbs going to smoke for 12_14 hours tonite. Was not sure it would fit,on the Traeger.

I asked this same question to them directly as well as way can't we have a class that we pay for to help pay instructors so we can get more classes faster. They said because of where the government funds come from to pay for the courses it is required that the class be volunteers. Otherwise they can't get the government funds for the program.

We went Middle Eastern this Friday evening. I wish this was in memory of my Turkish ibex but I've yet to realize that off my list of things to do. Made some Lebanese style lamb Kofta kebobs and grilled them over pecan. Accompanied by Middle Eastern flatbread and our own tzatziki , was very nice.

Lunch today: Pan seared tuna with a cilantro, chive, black and toasted seasmee seeds crust. Finished with scallions and slightly spicy citrus based sauce. The diced tuna in a quick marinade sesami oil, soy and ponzu. Topped with sesame seeds and micro greens.

What is the reason the Dept doesnt put these on if it is required by them?

Sorry, but I believe the legal definition of ‘developed recreation site’ doesn’t support your definition? “Developed recreation sites and areas means sites and areas that contain structures or capital improvements primarily used by the public for recreation purposes. Such sites or areas may include such features as: Delineated spaces for parking, camping or boat launching; sanitary facilities; potable water; grills or fire rings; tables; or controlled access.” Source 43 CFR § 8360.0-5

Thanks for the update. Hopefully we'll have a bit better luck, but won't know until I give it a shot. I'll update this thread after the trip.

Elk loin....

$$$

Last tag for javelina this year. We had some bad winds this week after my wife killed on Friday. I spent the last 4 days wondering if I forgot what a javelina looks like in the binos. My son and I went out everyday after school with no luck. We put on some good miles hiking and glassed til dark each day. Yesterday evening we got an email from the school district that we have a snow day and there’s no school on Thursday. So this morning we booked out for a last day of the season hunt. The morning portion ended up seeing diddly squat. I remembered that last Saturday I spotted a herd 3 miles out but I had no idea how to get there and couldn’t landmark the area. We watched a young lady stalk that herd but couldn’t tell if she harvested anything. When I was running out of options today, We decided to head there and see if we could pick up the herd. I glassed up a single pig moving in a wash bed and we gave chase, got to 30-50 yards but no shots. The pig caught on that he was being chased and eventually ran off. We moved to another glassing spot close by and saw another single pig walking and we gave chase. Snuck in to 85 yards and waited for a broadside shot and got an opportunity and my son (Colby) knocked him down. I’m guessing the young lady got a shot off on Saturday since both pigs were solo and moving. This one is gonna be one of the best snow days Colby’ll have. He was ecstatic with harvesting a pig on the last day of the season. The pig was a nice sized boar 7-8 years old, real stinky. Gotta have been a breeding boar.

My pants got a little tight when I looked at this.

Look at the teeth on this old girl - just cleaned a couple skulls and this old sow is about out of teeth . She also had fighting scars all over -

A great snow day! I love it. Never let schooling get in the way of your kid's education. ☺️ Eddie