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UncleBuck

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Everything posted by UncleBuck

  1. UncleBuck
    Well well what have we got inside of here
  2. UncleBuck
    Imagine if this kid were a lifelong Texas fan like that other QB I talk about on here. Wish he were a little stronger at the crootin', but I like him.
  3. UncleBuck
  4. UncleBuck
    *Drought
  5. UncleBuck
    If Texas does have bag men, they're handing out candy. Cheap individually wrapped yoyo party favors/kazoos.
  6. UncleBuck
    *lisps
  7. UncleBuck
    Was just bustin' your balls, but appreciate it! Will have to try.
  8. UncleBuck
    gotdammit there he goes again
  9. UncleBuck
    Probably a lot easier to assemble that way. Heavy lifting the body onto the bottom with all of that sand
  10. UncleBuck
    Have my pan filled with sand and covered in thick foil. Can take a lot to get up to 290, just depends on the conditions I guess. A temp controller fan would probably help. I just go wide open and leave the door open to get the fire hot. Shut the door, see how much it rises. Repeat. Can also get it hot just leaving the lid completely off a few minutes.
  11. UncleBuck
    Yes. Not really sure how much time, just know it does since I'm cooking hotter. Would be cool to run an experiment.
  12. UncleBuck
  13. UncleBuck
    I use a 22" WSM these days. After wrapping I go wide open until I get to 290ish, opening the door if I have to, then hold it there. But even back in the stick days I'd throw an extra log/extra shovel of coals and go wide open on the firebox vent until it felt right.
  14. UncleBuck
    Smells like fish in here
  15. UncleBuck
    High motor day
  16. UncleBuck
    Not only that, when you wrap in butcher paper (properly) vs. foil, then put it back on the pit, it's gunna allow your brisket to breath with that pull of heat and smoke much more than it will shut almost completely off in an oven. That'll help your bark out a ton. Once my brisket puts on the paper, I'm wide open on the intake and cranking the heat up. EDIT: Not telling anyone how to cook their brisket if they already have their way that works best for them. Do your thing.
  17. UncleBuck
    You need to hang around El Campo, TX for a minute. He'll feel that pressure.
  18. UncleBuck
  19. UncleBuck
    Roach programmed TARS?
  20. UncleBuck
  21. UncleBuck
    Summed it up nicely.
  22. UncleBuck
    It's also because it's Ohio Steak. It's annoying, them coming in here and taking our guys. I don't even mind Bama so much. They win more titles and are regional now because of aggy, so it makes sense. But Ohio State? Fuck those guys. My anger/sky is falling level on this whole brooks thing is probably 3/10 or lower. It was disappointing, but my overreacting on here was in fun more than anything. But still, fuck fOSU
  23. UncleBuck
    My briskets stop taking on smoke once the bark sets. At least that's what I tell myself, and that's normally around six hours before I'm satisfied with it. Of course with smoke, a lot depends also on what temp you put your brisket on at, and what temp you're cooking at. Maybe it's 4ish hours for his temps.
  24. UncleBuck
    I don't care what "technical" details you may have gotten wrong in this whole argument, I get what you're saying. That was terribad, and anyone saying any different is being a homer assed putz... ...bbbbbuuutttt I don't believe it's foreshadowing for how everything else will go, etc... Kid committed way too early. Coming off the 'ronas. He may find his way back home.... then again, he's from Ag Campo, TX.
  25. UncleBuck
    Our checks must be bouncin', baby! We'll get 'er lined out.

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