Got the approval on my Hux flow 556ti. Ran about 120 rounds through it at the range and was very impressed. hearing safe running 75 grain and zero gas in the face. Tone was interesting like you can hear the supersonic crack but it’s all out in front away from shooter’s ear and seemed delayed. Recoil pretty much nonexistent. Think I’m about done with this setup, loving my 14.5 SD!
My dad got a 12lb prime brisket from the butchers market. Amazing cut and I wanna make sure I nail it.
I typically do about 12-13 hour cook on my GMG pellet smoker with about 3 hour rest. Going to let it roll through the night at 225 (might start out at 190 and bump it up later) then wrap when it hits 160+ internal and bark is set. I wrap in butchers paper usually with a little tallow rendered from the trimmings and sometimes do a foil boat. Will pull it as soon as it hits 200-205 internal and let it rest for about 3-4hrs in a cooler w towels.
Have heard about doing the hot hold in the oven for a longer rests but it sounds like that can sometimes dry it out.
I love some good bark but the most important thing to me is that it comes out juicy and tender. Open to any tips or anything I can tweak.
Man this thing is a sweet shooter. Super tight groups, very smooth. Makes me want to sell my other ARs and buy another SD. Waiting for approval on Hux flow 556ti. Might mount a red dot but other than that I think I’m done building it out. Was thinking I could use sling retention device but don’t know much about them.