Home Grown Gravity Feed with Flameboss 500

[tinspark]

Dargo,
Honestly I am a caveman when it comes to my taste between fruit and nut wood.
I have used almond and apricot all summer in my RF center feed, and for the love of god cannot taste the difference between the two.
I have kept them separate and tried one and then the other on a different cook. I know my wood, so I am not mixing them up.
It was all delicious, but not enough for me to tell the difference between.

[Dargo]

Dargo,
Honestly I am a caveman when it comes to my taste between fruit and nut wood.
I have used almond and apricot all summer in my RF center feed, and for the love of god cannot taste the difference between the two.
I have kept them separate and tried one and then the other on a different cook. I know my wood, so I am not mixing them up.
It was all delicious, but not enough for me to tell the difference between.

Maybe almond has to lite of a smoke flavor to taste the difference? Pretty cool you have a nice source for wood.

So how is the brisket going?


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[tinspark]

Can you believe I just pullet it an hour ago, 10:30 PM start time Friday evening- 3:30 PM finish! 17 hours. I even got sleep last night.. Love the GF's.
It looks killer. Very excited! Letting rest til about 6:15. Wrapped at about 155, pulled at 195 at the flat & 200 at the point. left 1/4" fat cap. fat cap down. Brisket Very jiggly, Probed and soft all of the way through!! Smells great... Chompin' at the bit to tear into it!

[dacolson]

Can you believe I just pullet it an hour ago, 10:30 PM start time Friday evening- 3:30 PM finish! 17 hours. I even got sleep last night.. Love the GF's.
It looks killer. Very excited! Letting rest til about 6:15. Wrapped at about 155, pulled at 195 at the flat & 200 at the point. left 1/4" fat cap. fat cap down. Brisket Very jiggly, Probed and soft all of the way through!! Smells great... Chompin' at the bit to tear into it!

Pics or it never happened


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[tinspark]

All I have is a before pic.right niw. I’ll get a few after pics later. Still wrapped in cooler. It needs its rest and its only 5PM here, si not quite our dinner time. (West ciats guys call supper dinner, I get it confused) our latest meal after lunch. I used salt/pepper. And last minute decided to throw a little rub on it. Let that stuff sweat in fir bout 5 hours yesterday to let it sweat in.
All I have is a before pic. But u guys can see my cleanup job. Pulled iff a couple punnds if scrap. Cooking that up tomorrow fir the mastiffs. Was going ti throw it in at the wrapping point but firgit. Lol!!
I’ll throw a few logs in my RF tomorrow and crank it up to 350° and have it cooked up in no time tomorrow. every family member happy bbq days!! Animals included. Even outdoor tom cats!

[Dargo]

How many charcoal chute refills for your 17 hour cook?

Did you also refill the wood in the ash tray at all?


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[dacolson]

All I have is a before pic.right niw. I’ll get a few after pics later. Still wrapped in cooler. It needs its rest and its only 5PM here, si not quite our dinner time. (West ciats guys call supper dinner, I get it confused) our latest meal after lunch. I used salt/pepper. And last minute decided to throw a little rub on it. Let that stuff sweat in fir bout 5 hours yesterday to let it sweat in.
All I have is a before pic. But u guys can see my cleanup job. Pulled iff a couple punnds if scrap. Cooking that up tomorrow fir the mastiffs. Was going ti throw it in at the wrapping point but firgit. Lol!!
I’ll throw a few logs in my RF tomorrow and crank it up to 350° and have it cooked up in no time tomorrow. every family member happy bbq days!! Animals included. Even outdoor tom cats!

Legit my man. Mouth watering. Looks awesome.


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[tinspark]

How many charcoal chute refills for your 17 hour cook?

Did you also refill the wood in the ash tray at all?


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Used a bout 1-1/4 chutes. I only put wood in one time. I figured it wouldnt make much of a difference once wrapped.
A buddy had some butcher paper and I borrowed a strip. Mine came Via UPS at about noon. Lol!

[Dargo]

Sounds real good for a 17 hour cook. Let us know how you like it when you finally break into it. Sounds like it should be great.


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[tinspark]

I think I will do two of them next time. I can always freeze some of it afterwards.
It was really easy to do, but I kinda worried about things more than I should have. I Just followed what reputable directions that I could find and then stuck with it as best as I could.
"Plan the work and work the plan"- Next one won't be so mentally demanding.
Slicing in about 45 minutes and eating in about an hour!!!--tic-toc, tic-toc, tic-toc,

[Dargo]

I think I will do two of them next time. I can always freeze some of it afterwards.
It was really easy to do, but I kinda worried about things more than I should have. I Just followed what reputable directions that I could find and then stuck with it as best as I could.
"Plan the work and work the plan"- Next one won't be so mentally demanding.
Slicing in about 45 minutes and eating in about an hour!!!--tic-toc, tic-toc, tic-toc,

Brisket actually freezes pretty well. I slice it in larger pieces, wrap with cling wrap, then foil over that and finally vacuum seal (or ziplock). Works great.


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[tinspark]

Brisket Turned out amaaaaaaaaazing. Smoke ring is 3/8” deep, and killer bark. Melts in the mouth! Mama even broke out the fine China place settings. Lol!
Oh man! Happy and stress free! A buddy wants to throw some of his stuff in it now. Bring it!!
Love this GF

[Dargo]

That sure does look real good.
Glad your enjoying it.


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[dacolson]

Looks great. Better yet, sounds like everyone loved it. Great cook, great build


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[tinspark]

Brisket gone!!
Made samishes for lunch.
Everyone tore it up. Brisket Melted in mouth today at lunch too. It was as good as I could ever hope for and actually better than I expected. Hated to see it go so fast!!

[Big T]

Man it must've been really good if it's gone that quick!!

[Dargo]

Haha, wasn’t that like a 12 pounder?

Next you need a bigger one.


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[dacolson]

No doubt! You guys crushed it. Great confirmation on the cool quality. What’s next?

[tinspark]

I am waiting for tri-tip to go on sale here. I wanna try it in the gf. I got a couple if racks of spare ribs in the freezer and a few tacks of beef ribs. Noticed ribs on sale for $1.49 per lb . Might grab some more of those and cook up 4 racks or so.. My 87 year old buddy who used to take me fishing and backpacking with his boys and a bunch of others when they and I were were teenagers is visiting us this week from up the road a few hundred miles, asked for ribs, so I might just do that next. He loved the brisket. He mentioned that he hasn't eaten meat that good in years. Best compliment ever!!

[tinspark]

Haha, wasn’t that like a 12 pounder?

Next you need a bigger one.


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Yep . 11-1/2 lbs. that was the biggest one they had. They had another one same size. But that was it! I would’ve grabbed it up if I knew how good it was going to turn out and how much everyone tore it up. Honestly I wasn’t sure whether I was going to end up with something awesome or hot shoe leather! I will not cook up less that two next time..

[dacolson]

I am waiting for tri-tip to go on sale here. I wanna try it in the gf. I got a couple if racks of spare ribs in the freezer and a few tacks of beef ribs. Noticed ribs on sale for $1.49 per lb . Might grab some more of those and cook up 4 racks or so..My old buddy busiting this week asked for those, so i might just do that next:)

Love beef ribs. 1.49/lb is ridiculous. Been paying 5.99 here.


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[tinspark]

$1.49 for pork spare ribs. Normally $1.79-$2.50/lb..
Beef ribs are harder to find here, but I picked up a couple racks $1.99 lb. when I purchased some brisket, which is hard to find here too

[tinspark]

Correction $2.99 lb beef ribs. Had to go check freezer. Seemed too low.. lol!

[Dargo]

I wish I had those prices.


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[tinspark]

I wish I had those prices.

Some call the Central Valley of California the bread basket of the world. It is about 20,000 sq. miles in size. (about 285 miles long x approx.70 miles wide) much of which is farm and ag. fed by the snowpack from the Sierras. I have found out that much of our food is lower in price than many places in the US. But there is a lot of trade off living here too..