Adicted

Never been questioned. They ask what i have. I say a cooler full of fish and we always bring back a few kilos of shrimp. All they say is thx and have a good day

How do u know I'm in any of these pics. Hahaha. I wont ruin your guys spank bank.

Looks great. Good job

Call him. # is there

beautiful dogs....dang i want two females...wife would be so pissed..hahaha

HAHAHAHAH...nice photoshop

Congrats

125$ for all

Gotcha..... 10LB Briskett that is Picked up this Brisket from Safeway. Its the Point and not the flat. I am not the best at it so I'm giving it another shot. Added my rub to it yesterday and wrapped it up over night. I kept it simple on this one with Kosher Salt, Coarse Pepper, Little Garlic Salt, Smoked Paprika. My son needed gas money so I had him get up at 4am and get the smoker fired up and put this on. This is being cooked on a Traegar with Mesquite Pellets. I will cook it for a few hours with the fat side up then fat side down. At 160F I will then wrap it up in foil until it hits around 200 and I will check for tenderness with a tooth pick to see if its done. Want to eat it today so cooking at 250 instead of my normal 225. Should take about 10-12 hours then I will let it rest in a cooler wrapped in a towel for 2 hours...we will see how it goes.

Take a few pics on your way

Great news

i thought the same thing....I would love to have it but dang thats gonna be heavy..

Best tent there is. I love mine. I out a canopy in front of mine for more shade and tie the awning too it. Works great

Boy that thing will ruin your day.....

Good deal

I put dijon mustard all over it and beginning

Not my best but taste great. This was a real fatty briskett more than normal. We will see how everyone likes it

Son just called and meat is at 205 already...facetimed him and he said a toothpick goes in super easy everywhere so we pulled it. He wrapped it in a towell and put into a cooler...I will leave it thee till about 3 and cut it up...Hope its not over cooked. No stall point at all on this one for some reason. Finish Pics later

10lb brisket...rule of thumb is usually 1.5 hr per pound, but this is going quick...not home now but will get someone over there to check it...I will pull it around 200 then wrap in a towell put in a cooler for about 2 hours then slice it up....

Here is a pic

6.5 hours in and at 168. Waiting for the stall point to happen or this is gonna be done quick. Wrapped in foil now and looking good. Bumped smoker down to 225 and steady smoke is flowing.

4 hrs in and just flipped. 145F

what motor do those have...

My son is upgrading to a bigger bike...Details are below, but its a clean bike and we (I) just paid for it to be fully rebuilt by a good mechanic of mine. First up first kick. Title: 2004 Ktm 125sx 2 stroke Description: completely rebuilt bike. Had bike gone through and serviced 3 rides ago. Fast bike with tons of upgrades. -new Completely rebuilt top end with Namura tech piston -new bottom end hot rod crankshaft -completely rebuilt carburetor -after market exhaust -new grips -new air filter -new chain -new sprockets -new clutch and brake levers - new fluids throughout bike Only serious offers on this bike it start up first kick almost every single time. Priced at 1950$ Clean title in hand

Nice bull. What he score