7.5 hours in. Bark coming along nicely. Internal temp 156F. Cold as shit outside so bumped up the smoker to 285F so I can get the internal up to 165. Just feeling it out. #foodstr 
nostr:note13ltlc9cdz7k3n2ezwl2zzrg4wpz59e6tgcd65n7jw9dpk8pfnjss8w054f
Discussion
Man, watching your brisket journey while I'm still in the 'intense research phase' is like watching workout videos from my couch. Almost ready to take the plunge... just need a few more YouTube tutorials to be absolutely sure 😅
I have never watched a single YouTube tutorial on making a brisket. This is only my second one but for the first I just used a basic recipe and played it by ear, and for this one I crowd-sourced some additional tips from Nostr.
The best way to learn is by doing. Just get yourself a big heapin’ hunk ‘o meat and give it a shot.
No man is ready for the plunge until he is submerged.
