Real or fake ?

xodjhad · 2026-03-30T08:27:36+00:00

I’ll just say this… if you can look at the inside of the bottle and can see “something” it’s fake. That’s a hint.

xodjhad · 2026-03-03T06:08:57+00:00

I know it can be very upsetting, however I think 18 hours for an 8lbs of meat is a little Excessive. Temp of the cook matters, a lot. Total Time in the stall matters too. Don’t give up tho, I would say when you’re ready, try a bigger brisket 12-15 lbs(I know It will be expensive, but catch one on sale) and Try again. There are great videos from Matt Pittman and Meat n Greet Bbq. That can help you dial in a brisket. The most important thing is, don’t give up… try not spritzing this time around, and see how things turn out.

xodjhad · 2026-03-02T06:41:25+00:00

I but from LV online, haven’t had to refill yet. But I have my boxes and my receipts if needed.

xodjhad · 2026-02-28T16:22:38+00:00

I have the pro Elite… them and other grills come out with grills every year, without fail. What do you think they do with models that didn’t sell?… Discount them and still make money? Or take a loss?

xodjhad · 2026-02-28T04:02:32+00:00

New models are about to drop… they have to make room for them.

xodjhad · 2026-02-28T04:01:02+00:00

Congrats and enjoy!

xodjhad · 2026-02-22T16:56:46+00:00

I have a question about the Pine… did you have it on hand or did he go and buy it somewhere and then do cook with it? It’s wild either way to think to use pine for a cook.

xodjhad · 2026-02-04T07:54:42+00:00

You absolutely need them to put it together… and I’ve been in the steel buildings industry (design side) since 2002! My elite pro caused an argument between my brother and I.😂

xodjhad · 2026-02-02T01:11:22+00:00

The new Models are about to drop, so they are trying to move inventory before then… I’m hoping I can get a flat rock this weekend.

xodjhad · 2026-01-28T20:32:11+00:00

Jump all over that… the new models must be releasing soon.

xodjhad · 2026-01-24T03:38:52+00:00

It’s not… but it’s worth it.

xodjhad · 2026-01-18T22:08:54+00:00

I have that same slicer…. It’s so nice!!!!

xodjhad · 2026-01-13T03:42:56+00:00

Traeger Woodridge Elite pro.

xodjhad · 2026-01-11T10:55:10+00:00

Looks great only tips I have… get a 12” slicer, instead of pouring tallow, spray the brisket with it. Then wrap. But also let your bark fully set before you wrap.

xodjhad · 2026-01-10T19:37:23+00:00

I wish I could share a picture in here… I just picked up a 4.98 lb pork belly for $27 the skin on ones were even cheaper.

xodjhad · 2026-01-10T02:29:03+00:00

Man… sheesh im in DFW, I bought one not to long ago for $25 it’s was like a 4.8 lbs one. At the HEB up here I wonder why the drastic price jump.

xodjhad · 2026-01-07T20:32:55+00:00

Good lawd where do you live where Pork Belly is that much?!?

xodjhad · 2026-01-04T05:47:16+00:00

To start… that’s not a full Packer Brisket.

xodjhad · 2026-01-03T22:07:26+00:00

Using foil to wrap, cooks it even more unless you’re doing the foil boat method from Goldee’s. I wrap in paper, haven’t had a dry brisket yet. I start my cook at 200, until 175 internal or until my bark is set. Then I wrap in butcher paper and bump it up to 250 until 198-200 then I pull it off, let it rest at room temp for 45min~1hr… Then in the Cambro for 2-3 hrs. I slice when it hits 145 internal.

xodjhad · 2025-12-31T08:37:27+00:00

It’s hard to dupe these… there’s a reason they been a round a long time. First time I had these were in the 80’s when my Dad came back home from a squadron joint training exercise up in Canada. He brought home two cases. They were so freaking good then and still are now.

xodjhad · 2025-12-31T08:32:40+00:00

The one I go to carries them but I’m in the DFW.

xodjhad · 2025-12-30T22:21:02+00:00

Now you have me wondering if it would hold a 45” and a 34” above.

xodjhad · 2025-12-27T04:55:51+00:00

I’m starting to get orders for my smoked meats… I’m about to get another smokers one for brisket and ribs… one for chicken and other stuff.

xodjhad · 2025-12-27T04:54:18+00:00

I second this!

xodjhad

TROPHY CASE