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Old May 2, 2014 | 09:09 PM
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Im sure it is. I usually try to make my own guacamole from scratch. Tastes better.
 
Old May 2, 2014 | 09:10 PM
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says 13"L x 1" T
 
Old May 2, 2014 | 09:20 PM
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Originally Posted by Sparky83
says 13"L x 1" T
Ah, I thought it was bigger. Corner of tailgate would be better then.
 
Old May 2, 2014 | 09:21 PM
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Originally Posted by fire240
Im sure it is. I usually try to make my own guacamole from scratch. Tastes better.
Thats a fact, avocados are so expensive though.
 
Old May 2, 2014 | 09:29 PM
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Originally Posted by archtaan
Ah, I thought it was bigger. Corner of tailgate would be better then.
The diamond could be... its 5.5" x 5" lol.. but i dont want that on the tailgate...
 
Old May 2, 2014 | 09:30 PM
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That they are Tim. But oh so good.
 
Old May 2, 2014 | 09:35 PM
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Originally Posted by Sparky83
The diamond could be... its 5.5" x 5" lol.. but i dont want that on the tailgate...
Maybe as a grill emblem?
 
Old May 2, 2014 | 09:35 PM
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Originally Posted by fire240
That they are Tim. But oh so good.
Thats for sure. A bit of cheese, a cold beer and a good movie. Life is good.
 
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Old May 2, 2014 | 09:35 PM
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nahh i like my ford oval up there... wouldnt wanna replace it...
 
Old May 2, 2014 | 10:02 PM
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That it is Tim. I am debating making a brisket next week.
 
Old May 2, 2014 | 10:03 PM
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Originally Posted by Sparky83
nahh i like my ford oval up there... wouldnt wanna replace it...
Mine was all faded and chiped. I replaced it with a decal, there is a place that will make any you want to fit in the factory location.
 
Old May 2, 2014 | 10:04 PM
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Originally Posted by fire240
That it is Tim. I am debating making a brisket next week.
You better post pics! I have never been able to do a brisket really well. Not sure why.
 
Old May 2, 2014 | 10:08 PM
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Originally Posted by archtaan
Mine was all faded and chiped. I replaced it with a decal, there is a place that will make any you want to fit in the factory location.
mines still in great shape.. night bright blue... they make an adapter bracket to fit the international logo on the grill...
 
Old May 2, 2014 | 10:10 PM
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Will do Tim. Biggest thing with brisket is it needs a low heat. I usually smoke around 175 to 200 degrees for 14 hours. Also it needs to stay moist so I use a mop sauce in concert with a good dry rub. For smoking I use either hickory or mesquite for brisket. Also a good fat cap is needed. Typically 1-2 inches thick. I smoke fat side up so as the fat melts it goes into the meat and flavors it and keeps it moist. Then let it rest for at least 15 minutes to lock in the moisture and the flavor.

This is some pics from the first brisket I did.
With the dry rub on.


The mop sauce


Just before one of the moppings to keep it moist.



Letting it rest


And one of the first slices after 14.5 hours of smoking.
 
Old May 2, 2014 | 10:15 PM
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Lil dually found a friend when we stopped to eat...
 



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