• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

Did some Brisket this weekend

  • Thread starter Thread starter BountyHunter
  • Start date Start date
B

BountyHunter

Guest
did a brisket, my first one, and a pork loin. The pork loin was primo, though I could have pulled it 30 minutes sooner. Now the brisket is another story. 11 hrs later at 240-250 I had something that I could have widdled something with. It was dry as hell. Back to the drawing board. What did you guys Q this weekend? Hey guys, what do you think about my pit? I was actually looking to start selling them around here and I wanted some honest opinions. I was actually thinking of even doing my own loans for customers.



Dan
 
That is an awesome pit design! I would own one if I had a place to put something that big. But I wouldn't handle loans. If they want one, they can find a bank.
 
What was at 240 or 250? The meat or the cooker temp?
 
it was the pit temp

The cooker temp was between 240-250. Seriously everyone, do you think these pits are worth selling? I was planning on letting anyone who couldn't afford to lay out all of the money to come up with like 50% and then let people pay the rest off directly to me. I would also give them the pit after the 50% was paid. I'm just trying to make it possible for most who cannot afford something like this to be able to own one.
 
You're stepping on a slippery slope. I'd stay away from that one. Nice thought, but I would not deliver until full payment.
 
Bounty Hunter. YOU are a VERY trusting individual. I may do that for friends, but to let someone walk away with by sweat and blood without payin up front or some form of protection, i'd give it some serious thought. I may be cynical, NY'ers come that way, but i've seen and been screwed before by what seemed like somewhat trustworthy people.

On another note, the pit is awesome, lay out the specs and some pictures and put it in the Buy/sell/trade section of the forum and see what ya get.

keep in mind, shipping on a pit is usually what wastes a sale. Shipping on my backyard chef(1100lbs??) was near 700 bucks before the lady at Klose found a way to knock it down to 500. Thats a significant addition to the price of a pit.
 
BountyHunter said:
Now the brisket is another story. 11 hrs later at 240-250 I had something that I could have widdled something with. It was dry as hell. Back to the drawing board. What did you guys Q this weekend? Hey guys, what do you think about my pit? I was actually looking to start selling them around here and I wanted some honest opinions. I was actually thinking of even doing my own loans for customers.



Dan

How are ya measuring temp in the SYC??? The thermo on top reads about 25-50° less then a themo on the grate--in my SYC anyway. Have had a smaller pit like yours for awhile---long enuf to buy some BWS(2 partys and a Comp) to make sure we always a=had a cooker on which we could depend.
Troy Austin has helped tremendously(when Mr. Penny refused) and helped make my SY work decently. I've burned many p/u loads of wood learning this pit but do feel the design has some inherent flaws! Watched a SY at the American Royal dump a rack of chicken wings just 'cause! Ask Bill(Texas Rib Rangers)!
these pits are being discounted around the country and iffen I was gonna sell pits this wouldn't be my 1st choice for sure

attached(I Hope) are pics of a similiar desigh that predates SYC by a few years!!



and as fars a cooking Sunday did a few racks of spares, acouple hunks of pastrami, chuckroast, beef ribs and a yardbird. Its cleaning out the freezer time be moving in a couple months so its cook and eat time for sure
Buzz
2FAT Bikers BBQ



 
I am using the new digital probe That I have inside. As far as the pit, I personally am very happy with it. I most likely will never cook enough to have anything dumping over, and if I did, then shame on me, I shouldn't have been cooking that much and should have bought a bigger one just incase I did plan on cooking that much. I guess each one of us would all have our own pros and cons when it comes to any smoker, so I respect your opinion. As far as who built it, I dont know either of them well enough to give a public opinion. I just said I was thinking about it, maybe in a few months I'll decide to go with another name brand.
 
Back
Top