I did the same thing, for the same reasons. Also, after driving around with the front drive shaft removed, it felt like a whole new vehicle.
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I did the same thing, for the same reasons. Also, after driving around with the front drive shaft removed, it felt like a whole new vehicle.
UTG overbore bipod for my RFB.
This thing is looking more ad more sci-fi like...
We will see, I expect it willQuote:
Originally Posted by Irving
I just had it out for a couple of miles and it did seem to be steering and rolling better
Compass Lake Engineering A4 National Match Service Rifle upper. 1/7 Bartlein bead blasted stainless barrel, pinned National match rear sight. Magpul Gen 1 UBR stock with Stealth Ballistics stock weight. I'll still place near the bottom in any match but I will do it in style. This sucker is heavy.
https://img.photobucket.com/albums/v...psyftpohnc.jpg
Nice!Quote:
Originally Posted by USMC88-93
Older Miller unit, with a lot of consumables including a full tank of argon.
https://i.imgur.com/xfXEWwrl.jpg
https://i.imgur.com/Z7O52rNl.jpg
^^ Very nice.
New to me Weber Smoky Mountain Smoker. First up will be a slow smoked moose brisket.
I haven't used charcoal for ages so it will be a learning experience. Any tips appreciated....
Attachment 79138
Smoke something else before the moose to get your sea legs back.
How large a brisket? Game meat is naturally lean so you have to experiment with different cuts.Quote:
Originally Posted by Hummer
I'd wet marinate it. Here's one for an 8lb. But you'll see they finish off using liquid. Since it's your 1st one i'd err on the side of caution and do a small, say 3-4 lbs one.
http://www.huntingseasonready.com/sm...risket-recipe/
They're using beef stock. I can tell you from personal experience. Unless the beef stock is your own. That canned stuff, even the low sodium gives you a salty finished product, like real salty. I figure you do your own beef and poultry stock. If not 1/2 the called for amount and go with water for the other 1/2 .
With this one different spices, they still finish off with liquid, as they say to hydrate the meat.
https://www.americanhunter.org/artic...moose-brisket/
FWIW: with game meat, depending on thickness of cut. I'll smoke for an hour then finish on grill, or pan.