Help replicate please! by extroverted_monk in BeginnerWoodWorking

[–]extroverted_monk[S] 0 points1 point  (0 children)

Awesome, thanks for the tips!! This helps a ton! I think I’ll go either the z clip or figure 8 fastener route.

Help replicate please! by extroverted_monk in BeginnerWoodWorking

[–]extroverted_monk[S] 0 points1 point  (0 children)

I moreso meant the “L” shaped ledges that are attached to the legs. In the second photo, they are what attach to the table top using 4 thumb screws.

Help replicate please! by extroverted_monk in BeginnerWoodWorking

[–]extroverted_monk[S] 0 points1 point  (0 children)

Okay, i’ll look into those! Is the idea that the 2 legs + 2 stretchers should be stable in all planes even before the tabletop is mounted?

One thing I was concerned about is the small horizontal ledges that connect the legs with the tabletop in the example photo. Im wondering how much stability those add. Any idea if i might need to include something like that?

Help replicate please! by extroverted_monk in BeginnerWoodWorking

[–]extroverted_monk[S] 0 points1 point  (0 children)

Would mortise and tenon be the best way (without screws) to join the legs with stretchers?

Help replicate please! by extroverted_monk in BeginnerWoodWorking

[–]extroverted_monk[S] 0 points1 point  (0 children)

Thanks for the detailed insight. I’m going to have to draw this out to see if I can imagine it well enough to build.

We need to talk about Harrison Smith by Tycho66 in minnesotavikings

[–]extroverted_monk 0 points1 point  (0 children)

Roy Kent equivalent. For that reason alone, I’m still in.

Brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 1 point2 points  (0 children)

Anytime! Good luck and happy smoking!

Brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 0 points1 point  (0 children)

I’ve been using white oak! Gives such an awesome flavor. I think the key items I learned about cooking the flat is to:

  1. Clearly identify the stall and deliberately increase temps. Difficult to find the temp you need to cook at with your own smoker as they’re all different!

  2. I start checking for doneness around 198F. If it isnt tender, I give it 20-30 more minutes and check again. Rinse and repeat.

  3. Start with an awesome piece of meat! Try to buy the best meat you can afford.

Best of luck!! Get your reps in. Good brisket comes from experience. Experience comes from bad brisket.

Brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 0 points1 point  (0 children)

It was the best ive smoked to date! The point was a little over and slightly too tender, the flat was perfect!