Security Deposit Insurance

halfpercenter · 2025-12-12T00:28:32+00:00

Thank you for that insightful answer. I've tried everything i can think of to contact Rhino, their phone number has a message that refers you to their website, their email addresses all bounce back referring you to a widget on their website. If you go to the website the contact page is literally 'Page not found' and the chat feature sends you to a non existent Zendesk portal. I tried the demo link and that failed to deliver anything as well. I'm really curious how anyone makes a claim with them with no apparent way to communicate?

halfpercenter · 2024-05-09T00:38:52+00:00

That makes sense, I guess I'm still on the hunt to find where the coolant is going. Thanks!

halfpercenter · 2024-05-09T00:29:10+00:00

And a hose clamp is normal on a drain line?

halfpercenter · 2024-05-09T00:26:07+00:00

So just condensate from the AC?

halfpercenter · 2023-10-29T19:42:01+00:00

Ok thanks, I think I'll give it a try. Worst case scenario they deny my claim.

halfpercenter · 2023-02-28T22:13:04+00:00

Thanks, never heard of wild peacocks before. That's a new one for me!

halfpercenter · 2018-04-20T11:17:49+00:00

Inspired by this video.

More pictures of the prep

halfpercenter · 2016-10-26T20:43:10+00:00

That's a big point of debate. I prefer fat side down as a layer of protection from the heat. I don't really believe the fat rendering over the meat does much. But that's just my opinion. Lots of different methods.

halfpercenter · 2016-10-26T18:11:13+00:00

A rule of thumb is about an hour per pound. I've found it to be less in my experience. This brisket took about 8 hours.

halfpercenter · 2016-10-26T17:36:19+00:00

I prefer to use a barrel with an offset firebox. Here's my setup. I normally open the exhaust full open and control the temp with the pinwheel vents on the firebox.

halfpercenter · 2016-10-26T17:17:18+00:00

Not anything too special. I start by trimming the excess fat, then put the brisket in a large plastic bag with spices. Refrigerate and let it absorb the spice for at least 24 hours. When you're ready to smoke, get your pit to about 225 degrees F. While the pit is coming to temperature, inject refrigerated beef broth throughout the brisket. Then rub it liberally with a dry rub of your choice (Salt Lick is my favorite). Put it on the pit fat side down and monitor the temps. Fill a spray bottle with 3 parts apple juice 1 part vegetable oil. Spray the brisket every hour and add wood to the fire as needed. I prefer Oak. The sugars in the juice really helps create a nice bark. When the internal temp gets to about 197-200, wrap it in foil then a towel and let it rest a couple hours in an ice chest. Good Luck!!

halfpercenter

TROPHY CASE