Rflshootr
Well-Known Member
It might give some insight as to what you have going on there.
A moron and his uni-throater...
- Thread starter StumpyJohnson
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StumpyJohnson
Well-Known Member
So that'd allow me to mic the chamber from the outside? Is that easy to do?
Rflshootr
Well-Known Member
Yes. It's fairly easy, especially if you already have the barrel off. Brownell's sell it and it comes with instructions. It's a low melting point and a cleaning rod and a patch is all that is necessary as a plug so it doesn't run through the barrel. I think the instructions are listed on Brownell's site as well. Once it sets up, you pop it out with the cleaning rod that is already present.
StumpyJohnson
Well-Known Member
Just looked into this. I think I may do this just for S&G's. Thank you.
Rflshootr
Well-Known Member
You're quite welcome. Glad to be of some help. Keep in mind, the Cerrosafe can be used over and over. Just re-melt and re-pour.
There is one other variable that can effect this process....what rye are you drinking?
StumpyJohnson
Well-Known Member
If you haven't had horse soldier you should.
Last night was the dreggs of some whistlepig.
As I babysit this wagyu brisket I'm sipping horse soldier.
Never mix uni-throaters and whiskey. Period. Trust me... Don't.
Also, not super impressed with 26 nosler.
Lastly, breathe in the silken night air and run free. Happy independence day gents. I'm drunk.
No Horse Soldier yet, but I will give it a spin. All the pigs are good, but my favorite is a small batch estate bottle from Willett. May not work with a throat reamer, but it definitely works with brisket! Enjoy!
StumpyJohnson
Well-Known Member
California does very little right. But redwood empire's rocket-top is one thing done well. Check it out.
A wise moron once said, "measure once, cut twice! If it still ain't right cut again!"
nksmfamjp
Well-Known Member
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Sorry, but is that for real? wagyu literally means Japanese beef. It is known for being fat marbled and thinly sliced prime cuts of steak.
Harry Knutz
Well-Known Member
Yes Wagyu Brisket is real, It's all the rage right now, If you can afford it.
With these lean times and food prices skyrocketing we started to have "Wagyu SSUM". It is less expensive and you can get primarily in the Southeastern part of USA. It comes Grilled or in a Stew. I personally like the Stew version better because vegetables are mixed in and it makes it's own gravy.
StumpyJohnson
Well-Known Member
The wagyu is kind of a label in my opinion at the butcher I go to the wagyu is the same price as the prime. But the wagyu packer cut briskets tend to be slightly smaller and fit my smoker a bit better. Also the clarity of the rendered fat is better IMHO. I think overall the flavor is a bit richer, but I've never had wagyu from any other ranch so who knows.
