Wonderful. Because LA has such nice pieces for the Pens lol
- Rinosaur

JJ for a conditional 7th. Pens get 7th round pick if he breaks 20 points, if he doesn't, they get nothing haha

D-RANK out of 200 Qualified defensemen:

GOALS - 0.12 / 19th
CONTROLLED ZONE EXITS - 2.9 / 37th
LOOSE PUCK RECOVERIES - 21.0 / 25th
PUCK BATTLE WINS - 3.1 / 3rd
TURNOVER RATE - 17.3% / 187th
- Barnaby36

What's the website for this?

On Brisket? No, I only wrap if it hits the stall. I also only wrap my butts if it stalls. Never crutch ribs. Always spritz. I like apple cider for the aromatic, but water is fine.
- Blackstrom2

Water pan in the smoker for moisture? Just curious cause almost everything I have seen everyone wraps after 4-6 hours.

Water pan in the smoker for moisture? Just curious cause almost everything I have seen everyone wraps after 4-6 hours.
- Feds91Stammer

Yes, I will always have a water pan in the smoker somewhere.

Crutching is supported by a lot of people, it's certainly a thing. You'll probably always see it in comps. We did it in comps. From my trials though, it was a lot of extra work for minimal, if any, difference. Keep in mind, I also was smoking like 18 briskets at a time, along with butts and birds, so crutching them all was just unfeasible as well. Some of the new gas-assist smokers will have some sort of moisture retention/fan which helps as well.

Yes, I will always have a water pan in the smoker somewhere.

Crutching is supported by a lot of people, it's certainly a thing. You'll probably always see it in comps. We did it in comps. From my trials though, it was a lot of extra work for minimal, if any, difference. Keep in mind, I also was smoking like 18 briskets at a time, along with butts and birds, so crutching them all was just unfeasible as well. Some of the new gas-assist smokers will have some sort of moisture retention/fan which helps as well.
- Blackstrom2

Any specific recommendations if I’m using a gas grill with a smoker box? Sounds like you definitely have a lot of experience smoking.

General go-to for whole chickens and pork butts is overnight. You don't want to overbrine, but that will mostly be from having one that is too salty.

To answer the ratios; 1 gallon of water, 1/2 pound salt ( I like Morton's Kosher), 1 cup sugar. You can take a cup or two of water and heat it up with the salt and sugar to dilute, cool down, then add.

Dry brining is also a proven method as well, and might be better for at-home barbeque, economically and space-wise.
- Blackstrom2

Solid info. I have chef buddies who do it and I always thought they did it for at least a day but maybe its over night and I interpreted it as a day.

Any specific recommendations if I’m using a gas grill with a smoker box? Sounds like you definitely have a lot of experience smoking.
- Feds91Stammer

Brisket or a butt?

Solid info. I have chef buddies who do it and I always thought they did it for at least a day but maybe its over night and I interpreted it as a day.
- MattStrat

Yeah, 24 hours is always a good rule of thumb, but really it's not like it needs to go 24 hours. If it's only 18 hours in and you want to start, it'll be fine. Salt penetration is vey limited after the first 2 hours.

Brisket or a butt?
- Blackstrom2

Butt.

On Brisket? No, I only wrap if it hits the stall. I also only wrap my butts if it stalls. Never crutch ribs. Always spritz. I like apple cider for the aromatic, but water is fine.
- Blackstrom2

I’ve seen people spritz with Dr Pepper or cherry coke too.

It is but I'm happy he's also 3rd in the league in puck battle wins. Let's see how he'll develop with our system and coaches.
- Barnaby36

I don’t think it’s the worst trade. What year is going to be the drop off for horny? 1 More head injury and he might be cooked. If after the 2017 cup jr said let’s sell high on a few players like MM, sheary, schultz, maata, kessel, sheary everyone would of lost their damn mind. Now kessel continues to play well but everyone else bombed. Especially MM who would of prob gotten a haul after those 2 cup runs. At some point you take that chance that there will be decline past the point of value.

Personally for fw I’d try:

Guentz-Sid-Lafferty
Tanev-G-Rust
Zuck-McCann-Kap
?-blueger-Sceviour

I think this is our best bet for 3 scoring lines. Tanev/lafferty are basically nothing more than a workhorse with speed in the corners for sid/geno. I’d look for another cheap workhorse for the top line who can offer a little more production. Poulin gets a 9 game shot in zar’s spot followed by O’Connor. If one sticks zar is gone. Sign and Trade Simon.

Aside from lafferty I don’t think that is too bad of a lineup. Sceviour sounds like he can keep that 4th line as a shutdown line. I’d try to see if I could pry away someone with speed and size like CBus Anderson who had a real down year to replace lafferty.

Butt.
- Feds91Stammer

Wet or dry brine the female dog overnight, pat dry, rub it down (watch salt content here), fat cap up @ 225-235. For pork butts, I like to smoke for about 6-10 hours, depending on the wood and how much (over smoking is a thing). If it stalls at 150/160, crutch that female dog in foil and let it hit that magical 170 degree where the collagen starts melting. Ready at 203 internal. Bear claw that female dog and enjoy.

What's the website for this?
- stevens87

I'll check it out but I think it was The Point powered by Sports Logiq

Dave Molinari
@MolinariPGH
·
50m
Matheson says he is “super comfortable on both sides” as a defenseman.

What do you like to use for the brine?
- Feds91Stammer

Water, salt, and some of the rub I use that has everything in it from sugar to seasoning, I also add some bay leaves.

Wet or dry brine the female dog overnight, pat dry, rub it down (watch salt content here), fat cap up @ 225-235. For pork butts, I like to smoke for about 6-8 hours, depending on the wood and how much (over smoking is a thing). If it stalls at 150/160, crutch that female dog in foil and let it hit that magical 170 degree where the collagen starts melting. Ready at 203 internal. Bear claw that female dog and enjoy.
- Blackstrom2

If you’re brining I feel like you pretty much have to make your own rub and leave out the salt instead of buying commercial rubs unless it specifically has no salt to avoid from over salting with brine.

Butcher paper is the way to go if you want a crunchier bark I believe. Foil can trap too much steam and make it soggy.
- Feds91Stammer

Yeah, butcher paper is better but if you dont, foil is better than no foil.

If you’re brining I feel like you pretty much have to make your own rub and leave out the salt instead of buying commercial rubs unless it specifically has no salt to avoid from over salting with brine.
- j.boyd919

Oh yeah, I never buy in-store rubs.

I should also add that if it hits 203 internal, it doesn't necessarily mean it's ready. It should be if it maintained temp, but give it the ol bone wiggle to see if the collagen is gooey.

Wet or dry brine the female dog overnight, pat dry, rub it down (watch salt content here), fat cap up @ 225-235. For pork butts, I like to smoke for about 6-10 hours, depending on the wood and how much (over smoking is a thing). If it stalls at 150/160, crutch that female dog in foil and let it hit that magical 170 degree where the collagen starts melting. Ready at 203 internal. Bear claw that female dog and enjoy.
- Blackstrom2

Gotcha. Might have to go get supplies after work to get a brine going tonight.

Yeah, butcher paper is better but if you dont, foil is better than no foil.
- MacPatty

Bah. get this texas poop out of here.

[quote=Rinosaur]


JJ-Math 3rd pair...went from a 8.75 mill 3rd pair to a 8.125 one

#savings

[quote=MattStrat]
Lol just wait until petts is gone and Tanev is paired with JJ

[quote=Feds91Stammer]
F

[quote=Feds91Stammer]

#NorrisTrophyAlert(X2)

Another DK article ad in my newsfeed...this one about Sceviour. Not sure if you guys can read it or not.


https://www.dkpittsburghs...1gPBKzyrNyNpHrpXy5Kt3iS_8