I smoked a brisket yesterday. Turned out pretty well. I think next time I’d go lower and slower, but pretty pleased with my first attempt.
nostr:npub1ejvhdkt8ppefezgz0sgnwdqrn8l4z8muws2k8dz2tv0a57ac2z9st56q8x — might have to hit you up for some tips before I try again.
#foodstr 
Good on ya!
Look at that smoke ring 👀
Now I'm hungry.
How low did you go?
proof of steak 😋
it looks crazy good to me.
anything you’d change about the final product?
Appreciate that man.
I felt it could have been a tad more tender. It was tender, but could have been better I think. Did it at 225 and might drop the temp a bit next time. I also let it finish in beef broth and tallow for the last 2.5-ish hours, and might extend that a bit next time.
This looks fantastic. Great ring!
Tallow in the butcher paper wrap was a game changer for me.
🔥🤙🤙🤙
Looks good to me!
Wow. Looks divine
This cook from Matt from Meat Church BBQ on YouTube has never failed me. https://youtu.be/uxkU-I7e63E?si=qFkQZvRMasood1vf
That beautiful smoke ring! Bon appetite
Walkz… I really should be coming to yours for din dinz
🤤🤤🤤
Protip:
Don't scroll through your #foodstr feed when you're hungry.
It's similar to grocery shopping when you're hungry. Just don't do it.
😂🤤🤤🤤
#nostr #bitcoin #grownostr
nostr:note1fmk09mua649fd7cpppvff9y8m8mh3t6pgcsw3sw8sn46pw6y5xjq9zzv54
Lookin good! What was your smoker setup ?
Lower and slower is always the best option but that still looks delicious.
Once you get the cook down, the secret is loooong rest. Like 8 hours or more.
Bingo
I really need to try this too.
Low and slow ideally around 225 F, cook to temp not time. After you pull it, wrap in foil, then a towel and drop it in a cooler for at least an hour if not two. After pulling from the cooler let it rest at room temp for at least 30 min. The cooler will slowly cook down. I've never had an issue and they turn out 👌
Looks perfect to me , can’t go better than that ☺️
