John Glidewell said:

@PatMiles What is your drop time? The original V4 without any upgrades ran 12 to 15 second drops without issue fir me. I have a bunch of not yet releaeed MK upgrades and get 8 to 10 second drops now with my V4. I can run it faster but it starts overthrowing a lot. Curious what the V4 does with the IP.

Click to expand...

My drop times run between 8-10 seconds and at .02 grains 99.9% of the time. This is fast enough and accurate enough to keep me happy. The drop times without the IP trickler were around 14 seconds but the accuracy was constantly .5 grain to 2 grains over which had me plucking grains. Once in a while a big overthrow, 3,4,5 grains would happen and you could hear the small tube trying to stop but not able to in time to save the drop.
I firmly believe the IP trickler design is superior to the small rotating tube used in the V4.
I am happy with the drop times and accuracy with the V4/IP trickler combination and don't think I will invest in the IP dropper when it is finally released.
I do have a V3/IP trickler coming which I will play with but I don't think I will be keeping it. I bought it just out of curiosity and at a price that I will be able to sell it at in a heartbeat.

To the top

To the top

2025 still grabbing my Arc before my Grendel every single time.

Big Phish said:

If you want to to pull brisket like pork butts then you will need to do brisket till about 180. Put in a foil pan add some beef broth 1 1/2 cup at most depending on size, onions and about 1/3-1/2 stick of butter, cover it with aluminum foil and put back on smoker till temps get to 205. rest it and then start pulling.

Click to expand...

If you’re gonna do that, might as well use chuck roasts instead of brisket

TheHorta said:

The shooter WAS Vaxxed. He’s hardly an “anti-vaxxer.”

Click to expand...

Definetly anti-vaxxer after geting vax-injury

Converts tend to be most zealous

There's a 5th shot outside the pictures edges. 485 yds. 4 shots were pretty spectacular, the 5th only avg.

AmmoFort said:

<Shrugs> I don’t fucking know? It kinda stalled…? Looks good to me. Still seems juicy. Probing decent. It’s just going to go way faster than I thought? The pit temp started high as it was still coming down from the burgers I made earlier.

I’ve only done steaks, burgers, and some shrimp so far. I may just wrap it in parchment paper when it reaches 200 degrees. I keep waiting for a real stall to appear. People talk about going backwards. I saw the flat drop 0.1 for a few minutes, then it just kept going. This was Prime from Costco, and I really did a hatchet job on trimming the fat.

Again <shrugs> I don’t fucking know…
View attachment 8744640View attachment 8744641View attachment 8744647View attachment 8744642View attachment 8744643View attachment 8744644View attachment 8744645View attachment 8744646

Click to expand...

You’ve pretty much reached around 165 on both probes, I don’t worry about temp as much as I do in getting the bark I want. When you get the bark and color you like, then wrap it and leave it alone till you get around 205, then that’s when you’re going to start probing it for tenderness, NOT TEMP. when the probe goes through the meat like it were going through warm butter, you’ve reached the tenderness you’re looking for, from there, let it rest and you’re off to the races

As far as the “through warm butter” comment, it’s a feel thing, and that’s the best way to describe it. What you’re really looking for is not to have resistance when putting your probe through the meat. And you’re probing multiple locations when you do it so you make sure the entire brisket has reached the tenderness you’re looking for want.