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Mickey said:As long as they stay out of Arkansas I will be ok.
We know how to deal with revenuers here in the hills.
I'm from Arkansas and there are places ya just don't go! Squeal!
Thanks all - I'm happier with it today as I have it for lunch. I just realized I'm cutting through the slices with a flimsy cheap plastic fork.
I just picked up the V3820 at Sam's. It seems pretty solid and can do big bags as well. It's bigger than I thought it would be. Whatever you get, make sure it's got the accessory ability (maybe they all do). There's an accessory ($10) that's a jar sealer and lets you pull a seal on mason jars.
All my cooks had been fairly short before this attempt. I had a 5.5# CAB choice flat from Edwards. The rub was 2 parts coarse black pepper, 2 parts kosher salt, and 1 part granulated garlic. I used Ozark Oak mixed with four good sized hickory chunks on an LBGE. Platesetter was legs up and had a drip pan with some apple juice.
Time and grate/meat temps were
8:15 255 61 (start)
9:15 264 133
10:15 259 156
11:15 270 163
12:15 268 171
1:15 262 172
2:15 257 178
3:15 261 194
4:30 270 203
pulled to FTC at 4:30 and sliced at 5:45
It came out alright, and pretty moist, but seemed a bit salty. However, it disappeared quickly. I'll have to hunt down some Byron's for the next one. I also think I'd pull it a few degrees sooner next time.
I also got a chance to use my new FoodSaver v3820. It worked very well.