lol the bankless guys are capitulating hard as fuck

I’ve given my family the #[2]​ Jade, as the cold card wasn’t picked up as easily by newbs - perhaps that’s on me but I also gave them #[3]​

Only 1 cousin moved into MK4 but I expect that to grow over the next 24 months

So much innovation happening on nostr it’s hard to keep up!

Ok now I will use nostr. How to add pics and change profile ?

Now that Twitter is dead, what’s up everyone.

A good brisket is also crucial. 99% of the beef I eat is from local farms, but you really want a nicely marbled prime/wagyu brisket for smoking. It makes all the difference.

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.

Alright. Let’s invest some time over here. Who’s here?