Brisket is on the smoker. Starting it at 225.
Rubbed with salt, pepper, paprika, chili powder, and garlic powder. #foodstr 
nostr:note1wela7cr5htxu9dmspwp48fcphn9p9zcae3mrdejkygktlff7pz4s6fp4qp
Discussion
On my way over! Beers and Brisket with nostr:npub1cj8znuztfqkvq89pl8hceph0svvvqk0qay6nydgk9uyq7fhpfsgsqwrz4u 🍻
😋😋 looks delicious. Enjoy.
the top picture looks like a big fat dorito and the bottom picture I thought for a while It was chocolate pudding but it's raw steak
Por que no los dos?
in your original post, you mention letting it go for 4-5 hours and then wrapping. a better way to decide when to wrap is to base it on temperature. you will want to get it up to 165 or so internally before wrapping. then the goal is to get it up to ~203 for the final breaking down of collagen. once you hit that point, sticking the temperature probe in should feel like it's going into warm butter, no resistance after you poke through the wrap. then take it off and rest for as long as you can. serve when internal temp hits ~140. the slower it takes to cool down, the better situated will be the fat and juices.
The timing was more just ballpark — I’ve got the probe deep in that meat to make sure it stays on track 🤙 appreciate the tips
🤤
Sexy!
checkout mad scientist BBQ on YouTube. he is a friend. really thorough info on best BBQ techniques
Next time, add a little chipotle powder ~1tsp for the whole . The kick is awesome.