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Mandrik
064de2497ce621aee2a5b4b926a08b1ca01bce9da85b0c714e883e119375140c
Sold baklava for Bitcoin in 2011

Extremely moist, but this was a wagyu brisket.

And no tacos, carnivore only!

I just laugh and say, "OK."

Time has proven them wrong, and it will continue to prove them wrong. You don't have to say anything.

You'll find "better" brisket at Costco. They sell prime. Most of the local beef I buy is unrated and has nowhere near the marbling on their brisket. It tends to come out tougher and less flavorful, especially grass fed/finished brisket.

Eating the "shitty" meat occasionally is fine with me. I look at brisket as a treat to enjoy - and to share! I always give some to my friends and neighbors. 😄

I season with kosher salt and 16 mesh pepper. Cook times vary by smoker & brisket size.

I crutch the brisket in butcher's paper around 165⁰F, and cook it until 203⁰-205⁰F. Then I take the wrapped brisket and wrap that around old bath towels before placing inside a cooler. It can take 4-6+ hours to get to carving temp.

Patience is key. I think the rest is one of the most underrated steps. It helps to retain all those delicious juices.

Really not much to it other than practice practice practice. I'm still learning, but each cook gets better!

GM ☀️💧🍖🤙

Shhh, the brisket is resting. 😴 NO TOUCHY until 150⁰F.

+$5k and he flips up

I'm in the process of second passports for my entire family.

They're plebs, just like you and I are. I'm too old to be star strucked.

I simply find amusement in someone not wanting to talk to me when, as far as I'm aware, we never had a negative interaction. I'm not trying to sneak my way into the cool kid's table. 😂

If you think I give any fucks about internet engagement points then you have definitely not met me IRL.

My heart says "come and take it," but my brain says, "bro they absolutely will take it, and you'll be dead."

I am not doxxing my stack on paper.