Guns & Outdoors Forum

GrapeApe wrote: ↑Thu May 01, 2025 3:08 am Looking forward to it

Id definitely love to try this wildcat 9mm in some ballistics gel with you, and think you'd get a kick out of it. Maybe I'll convince you to make a brisket before I head on down there too

Justsomedude wrote: ↑Thu May 01, 2025 4:39 am

I'd definitely love to try this wildcat 9mm in some ballistics gel with you, and think you'd get a kick out of it. Maybe I'll convince you to make a brisket before I head on down there too

Brisket? dude, this ain't Tex-ass, and I haven't smoked a whole brisket in YEARS. I have smoke a few corned beef ones though
How about a boston-butt after it's had 12-18hrs of relaxation in a hickory smoked filled "spa"?

Or, I am ~ 2 miles from the original Dreamland BBQ, as mentioned in the song "UFOs, Big Rigs & BBQ" from the 1997 classic FPS game, "Redneck Rampage"

https://youtu.be/_k4QyjxPiU8?si=k2ALWfp2-dyU_Dar

Though since Old Man Bishop died, and his daughter sold it, they've expanded the menu beyond "Ribs, white bread & Ice cold beer" First time I ever went to the second location, while the daughter still owned it the menu board had, "No Baked beans, No cole slaw & No potato Salad, don't ask" on it

I haven’t done brisket in forever, because I don’t want to spend $85 bucks on a chunk of meat.


But on the BBQ hierarchy, brisket is tops.
Followed by a good sausage, ribs, then pork butt.

Sausage and ribs can interchange, hell sausage can move to the end if it’s some store bought garbage.

CPJ 2.0 wrote: ↑Thu May 01, 2025 1:56 pm I haven’t done brisket in forever, because I don’t want to spend $85 bucks on a chunk of meat.


But on the BBQ hierarchy, brisket is tops.
Followed by a good sausage, ribs, then pork butt.

Sausage and ribs can interchange, hell sausage can move to the end if it’s some store bought garbage.

There is a bbq trailer near me in our little town that is fantastic! They have a turkey club sandwich that is to die for. I usually get that and one of their jalapeño cheddar links….

GrapeApe wrote: ↑Thu May 01, 2025 8:03 am

Justsomedude wrote: ↑Thu May 01, 2025 4:39 am

I'd definitely love to try this wildcat 9mm in some ballistics gel with you, and think you'd get a kick out of it. Maybe I'll convince you to make a brisket before I head on down there too

Brisket? dude, this ain't Tex-ass, and I haven't smoked a whole brisket in YEARS. I have smoke a few corned beef ones though
How about a boston-butt after it's had 12-18hrs of relaxation in a hickory smoked filled "spa"?

Or, I am ~ 2 miles from the original Dreamland BBQ, as mentioned in the song "UFOs, Big Rigs & BBQ" from the 1997 classic FPS game, "Redneck Rampage"

https://youtu.be/_k4QyjxPiU8?si=k2ALWfp2-dyU_Dar

Though since Old Man Bishop died, and his daughter sold it, they've expanded the menu beyond "Ribs, white bread & Ice cold beer" First time I ever went to the second location, while the daughter still owned it the menu board had, "No Baked beans, No cole slaw & No potato Salad, don't ask" on it

All i know is that in 2011? when you made the brisket at Jerrys, it was by far the best I've ever had and I never forgot that. And that ain't just tooting your horn. It's the damn truth. Unfortunately I've used that as my standard in trying to make it myself which has lead to nothing but disappointment

Brisket coated with a mix of 42.5% salt, 42.5% black pepper and 5% each of onion powder, smoked paprika and garlic powder.
(A BUNCH of salt and pepper, with a little of the other 3 thrown in the mix )
Put the rub on it, wrap in foil & rest rest fridge overnight.

Mix of hickory and oak pellets and smoke at 210°12+ hours (I use an electric smoker)

GrapeApe wrote: ↑Thu May 01, 2025 6:01 pm Brisket coated with a mix of 42.5% salt, 42.5% black pepper and 5% each of onion powder, smoked paprika and garlic powder.
(A BUNCH of salt and pepper, with a little of the other 3 thrown in the mix )
Put the rub on it, wrap in foil & rest rest fridge overnight.

Mix of hickory and oak pellets and smoke at 210°12+ hours (I use an electric smoker)

I've used the elctric smoker quite a bit and got real good at everything BUT the damn briskets I've done. I can never get the pull apart tenderness or the texture. It may be they were bargain cuts but I thought a brisket was a brisket

The ONLY one I got right was the one I did in the Sous Vide that I posted in the Whats For Dinner Thread and I think it's because I let it cook for 48 hours.

On a related note.to the thread, my dies came in and I ordered 20 pieces of brass last night for a price I couldn't pass up. After watching videos on fire forming, I think I'll slowly expand the brass by annealing and running expander balls through it in steps and annealing in-between.

Justsomedude wrote: ↑Thu May 01, 2025 3:03 am

GrapeApe wrote: ↑Thu May 01, 2025 2:26 am He's a LOT further from you than I am

As much stuff as we've talked about you sending down for testing...
It might be cheaper to come down and help me test it, than paying shipping costs.

That's definitely on the bucket list, especially when the pinfire is finished, which I did get started on. Maybe this Summer if all goes well!
I'd definitely like to get out west for the first time in my life though so visiting Enzo, smoking a good cigar and maybe hitting some trails in his Jeep is also on the list one of these days.

ANYTIME brother!!!!!

Update to the 41 Swiss:

I finally gathered up everything I need to make this work but found out some interesting things along the way. Although it's a .41, it uses .429 diameter bullets. It's difficult finding them in 325 grain so I ordered a bullet mould. I feel like I did pretty good once I realized you had to heat the mould up before casting them. I ended up using 10 grains of Unique but am pretty sure I can increase that quite a bit. I obviously had to go through expander balls and annealing to get to the point of even having usable brass, but hey it worked. I also ended up making a case trimming stem to get them to equal length. I also figured out that you can run a 500 S&W case through the 41 Swiss die . It's the wrong rim diameter but it works if you don't mind knocking them out with the cleaning rod. Sorry if I'm all over the place but I'm just now getting over the kung-flu after 9 days.

Oh, also to add. About the crappy McGowan barrel. They ghosted me and I was actually very polite and kind in my email. I'll never use them again.

Elk Creek wrote: ↑Thu May 01, 2025 2:28 pm

CPJ 2.0 wrote: ↑Thu May 01, 2025 1:56 pm I haven’t done brisket in forever, because I don’t want to spend $85 bucks on a chunk of meat.


But on the BBQ hierarchy, brisket is tops.
Followed by a good sausage, ribs, then pork butt.

Sausage and ribs can interchange, hell sausage can move to the end if it’s some store bought garbage.

There is a bbq trailer near me in our little town that is fantastic! They have a turkey club sandwich that is to die for. I usually get that and one of their jalapeño cheddar links….

Turkey club at a bbq joint: blasphemy!!
My hierarchy is
Brisket burnt ends, brisket, pork butt, baby back ribs

Baked beans, cole slaw, and pone are the only socially acceptable sides. I dont want to ever see a serving of fries and worse some heathen squirt ketchup a pile of fries while im dining on bbq

Dude
Are you going to do some research and fab a custom cleaning rod? Maybe brass?

I could, probably will but just want to get it to the range. I've only fired it into my testfire drum so far.

That looks like the LEE 310 gr .429" mould.
I've got both the 2 and 6 cavity model of it

You're right, it is a 310. I forgot by how long it took Grafs to deliver the damn thing. Guess I got it mixed up with the weight of factory 41 Swiss.

I didn't realize you'd stated a weight.
I wasn't trying to correct you, I was just recognizing the bullet, and, in a roundabout way, asking for confirmation that it was the bullet I thought it was.

Eh, no big deal either way. I'm actually glad that you stated what bullet it is or else I'd have it ingrained in my head wrongly that it was a 325.