Jibbs' primarily BS with some truck pictures megathread

Shameless plug:

Go vote for me! Get a third gen in the calendar that's actually dirty!

https://www.tacomaworld.com/threads...dar-submission-3rd-generation-tacomas.572996/

 

Updated mod list to accurately reflect the current state of the truck. I'm slowly beginning to realize that I'm pretty much finished with this build. The truck is in a great place. The only major thing that's still on the list is the regear/front locker which can wait for a while since I don't really 'need' it at the moment.

Guess I'll go back to blowing all my money on guns...

 

It's never done haha.

 

Shh. The REAL build starts when I wrap this thing up and buy an 80

 

Other than this glowing review, what are your thoughts on the Extreme Countries? Ever have any issues with the 2 ply sidewall? I am looking at these for the beadlocks i just ordered. Mainly interested since even the 35" is only 62lbs as opposed to the 70lbs (STT pro) to 81lbs (Falken MT) I'm finding for others. I'm out west so most concerned with rocks/snow/rain than mud. I dont daily my Land Cruiser but less noise than my current MTRs would be nice. Being 3linked up front and triple locked is pushing me to a less aggressive tire since the truck is getting pretty dialed.


PFA

 

First off give me your truck.

Second off, I didn't have issues with the 2 ply sidewall, and we ride some stuff that isn't exactly sidewall friendly. My only gripe with the extreme countries was that they were effectively impossible to balance and the tread pattern isn't exactly quiet. My STT Pros have been significantly better in that regard, and maybe marginally better at gripping slick trails. I don't think you can go wrong with the dicks. And I'm not just blowing smoke, I trust them enough that I kept 2 as spares.

 

Also it's minor, but 315 75 16 STT Pros are 68# each. I'll see myself out

 

I really appreciate the detailed response, I've had two sets of the STT Pros when they first came out and liked them but I kinda like running a tire that isn't on every single truck/suv i see here in Colorado. Were all of the Cepeks a pain in the ass to balance or do you think you had a couple bad ones from the beginning?

Cooper lists them as 69#

If i didn't admit to the inevitable move to 37s one day i'd still be on 16s. Buuuuut beefy axles and huge wheelwells mean 37s are pretty likely once I save up for a regear so a jump to 17s had to happen.

 

I also have/ran Extreme Countries [255/85r16] and was very satisfied. Initial balancing for me was fine, just had some issues when I switched wheels from the stock TRD ORs to SCS F5s. They're different width wheels and the tires had 35,000 miles on the first size, so they ran a little weird.

Otherwise they've been great for me. Good up here in WI, just beat them around Moab for 2 weeks and they were great on the sand and rock.

I actually have a brand new set of 315s sitting in the shop -- I decided to go with A/Ts this round purely for noise and MPGs.

 

Thank you B K F! I'm guessing your's have seen some winter weather up there in Wisonsin also? Perform reasonably well for a kinda MT tire?

 

It's possible that I just has a bad set, or that they were cupped slightly or something when I got them (I didn't buy them new, I bought them with 5k miles on them). YMMV

 

Cool, thanks Josh. Truck is looking great !

 

One day I will join you in the cruiser owners club

 

Yeah, they were adequate for a non-snowflake stamped tire. I never had any issues with them that weren't just issues with poor weight distribution. I drove them for 2 winters, combo interstate/state highway/rural roads to work with no issues. They only had issues on really cold days but that's to be expected.

No real issues other than noise currently.

 

It's been a month since I posted in here so here's some meat.



Put that on the smoker at 11:30 last night to take to work this morning for a potluck thing. It was gone within 10 minutes of me setting it out. Guess they liked it!

 

What Kind of smoker do you have? I have a cheapy electric for now. I'm smoking a brisket for Christmas (well I'm going to cheat and smoke it for 3 hours and finish it in the crock pot since my smoker doesn't like to be consistent.)

 

I built a drum smoker earlier this year.



No judgement from me for pulling it, I almost always crutch my brisket and finish it in the oven anyway. Most meat stops taking smoke after 3-4 hours from my observation, and all that really matters past that point is consistent temperature.

**Unsolicited brisket musings ahead!**

Put it on the smoker until IT is somewhere between 160 and 185, then foil it and into a 230 oven til its done. I used to cooler it from the oven at 196, wait an hour, then serve it, but I wanted to get brisket that fell apart more akin to what you get a restaurant, so I started tinkering with my last couple. Last brisket I did I left on the smoker for the full cook, ran it up to 206 IT, pulled it for an hour, and it was the texture I wanted, but I had lost a ton of moisture by leaving it on smoker, with little gain in flavor. The foil really does trap alot of that moisture in the meat the last half of the cook, when you get to the temps where it wants to cook out.

The one I made Sunday night/Monday morning (pictured above) I pulled at 186, foiled, and oven'd til 211. Everyone said it was amazing, but I know internally that I fucked up, because it cooked too fast. I haven't come up with a good way to get a drip pan in the drum yet, so the drippings were falling right onto the coals and likely flaring up, putting the smoker temp too high. It was still very moist and fell apart, but I'm a very process oriented person and knowing that I screwed that up makes me consider it a failure. I'm also a fucking moron and forgot I was out of wood chunks, so it was mostly chips and coals. I don't actually think it got much smoke flavor at all, it certainly didn't have a ring. But at least I got the second data point to support that, yeah, you really do want to go up to an internal temperature of 206-210 and then let the thing rest for about an hour to break down most of that connecting tissue and get the good fall apart texture.

 

What temp and about how long in the oven? I can do that as well. I was gonna pull it out of the freezer on Friday and put it in the fridge then Sunday let it sit out. Christmas Eve is when I was going to smoke it and then cook it the rest of the way on Christmas, unless I would be better off to just get up early as hell on Christmas and let er rip. It's a 5.5 lbs brisket. The butcher I go to (Luigi's Olde World Market in West Chester) does a lot of the trimming for you so I should have very little to trim off.

 

I'd do your rub or whatever seasoning you're going to do on Christmas Eve, let it sit with the rub for at least 12 hours before you cook it. For that small of a brisket, it won't take super long, and you could honestly probably start it at like 6 or 7 Christmas morning and be ready to eat by dinner time with time to spare.

Put the smoker at 225 and toss it on there for about 3 or 4 hours, then wrap it in foil and put it in the 225* oven on a baking sheet until the internal temperature gets up to 206-207 (I hope you have a good meat thermometer with probes, if you don't let me know and you can borrow mine, I'll be out of town anyway), then pull it, leave it wrapped in the foil, and put it in an ice chest wrapped in a towel.

Minimum 1 hour in the cooler, but it can really sit in there for a couple hours if you finish early and aren't ready for dinner yet. I'd plan for about 7.5-8 total hours of time from brisket on smoker to brisket on table. If it's going too slow, raise the oven temp. If it's going too fast, or hits 205 before you're quite ready, lower the oven temp to 210 and leave it in there as long as you need it to be in there, still allowing an hour of cooler time.

 

Thanks man! I have a good probe which is how I figured out my smoker varies like crazy lol.