With mother's day around the corner, as always, my birthday comes along too, and I can have any meats I want, as long as I cook it.
I saw a massive 25lb prime brisket at Costco yesterday. Tempting... Or maybe just some tri-tip, lightly mesquite smoked.
Did not know that about it being default at startup for the 3.6 too. Little bit of a tangent - but the 3.6 in my '24 JT makes similar rattly/ticky sounds to my 2.0 on cold start at transition from the high idle for warmup to normal idle and I remember reading something about being able to unplug the VVL solenoid on the 2.0 and it made far fewer of those rattles on cold start during high idle. Wonder if there's something to that noise/behavior with the VVL system at startup and the cam wear in the 3.6. Had I not had the experience with the 2.0 I would have pegged it as classic Pentastar tick. Maybe there's issues with oil pressure draw down? The sound does settle out once at normal idle for 10 or 15 seconds.
Don't get @jeepingib started with his wrongheaded ideas on BBQ.As a BBQ prophet, we likely have much more interesting and delicious things to talk about than flat cams.
No, he likes pork. He just claims that brisket is BBQ and not brisket. And yet, when I go to a BBQ joint and I order a plate of BBQ, I am delivered pork. I have to order brisket to get brisket. And now this thread is doomed.Is he a no pork Texan? Do you put mustard in your sauce?
Ok, I'm dumb but intrigued. I understand the basics about high lift vs long duration. What would a constant VVL in high lift mode benefit us on a stock 3.6L? Wouldn't it take a lot more than a basic cam/modified rocker install? And who makes aftermarket cams/rockers for the 3.6L anyway?
It would only work/benefit us if the high lift worked on a roller rocker setup, we’d be eating camshafts non stop on these if they stayed in high lift. Plus all the torque tables and neural network (volumetric efficiency) would have to be completely rewritten.
I did a lot of testing on this. The way the system is designed, no matter what we do in the tuning, VVL rockers will always be in high lift on start up until oil pressure reaches the lifters. That could be the mechanical sound we all experience on start up.
I won't bog down this tech thread with an explanation of why BBQ is a category of food instead of a specific dish. But you Carolina folks have your head on backwards sometimes.
Yes, the thread is definitely doomed!
I think that this also is a condition that leads to excessive wear. High lift operation has a steeper ramp I would assume. So defaulting to the steeper ramp during low/no oil pressure instead of the more gradual curve of low lift can't be helping the situation.
Really is what it looks like
That would be a design failure to me, should be roller
I'll agree on this - proper brisket doesn't require anything on the side to make the flavor right. But, the outside of the brisket, I don't care if it's a sauce that you turn into bark or a dry rub or what, as long as it's good and juicy.
