If you want to be a critic of mine, be familiar with the trees, rocks, lakes, rivers, have them in your bones

#meme #memes #nostrmemes

I wanted a new, wider entrance door for the chicken run. This is what my husband built, trying to use materials we already had laying around. The lattice panel is one of 4 panels we found at a resale shop. Its the plastic variety, so lighter weight. The wheel on the bottom of the door is leftover from one that fell off an old mower. I love it! #grownostr #countrylife #homesteading #UseWhatYouHave

Looks juicy!

Congrats 👏

I'd probably go a little lower - 120⁰C/250⁰F unless you know that you're oven is accurate at those temps.

I'd go 7-8 hrs uncovered to get a nice bark (dark colour) formed then cover & go another 2-4 hrs covered to really soften it.

I finished this one in a steel roasting dish after about 6hrs in the smoker on a bed of sliced onions to stop the bottom drying out. It added a really nice flavour to the gravy that I made with the juices. The last couple of hours were covered with foil.

I wouldn't add liquid because there's a lot of moisture & fat in a brisket. You can though, it just may come out a little mushy on the bottom.

Was having a moment wondering how your eggs were staying in that colander before I realized it was a bowl 😂

I'd probably go a little lower - 120⁰C/250⁰F unless you know that you're oven is accurate at those temps.

I'd go 7-8 hrs uncovered to get a nice bark (dark colour) formed then cover & go another 2-4 hrs covered to really soften it.

I finished this one in a steel roasting dish after about 6hrs in the smoker on a bed of sliced onions to stop the bottom drying out. It added a really nice flavour to the gravy that I made with the juices. The last couple of hours were covered with foil.

I wouldn't add liquid because there's a lot of moisture & fat in a brisket. You can though, it just may come out a little mushy on the bottom.

I find cooking brisket a bit risky. It can be absolutely amazing when done right but if it's too dry or tough, you're left with a lot of suboptimal meat to consume.

Yesterday's brisket was so damn good I forgot to post the pic I took as I was carving it up. I'm hoping the flat is at least half as good as the point was.

Not much happened today, so here's some photos of the tiny feathered dinosaurs that patrol my orchard, converting grasshoppers into delicious eggs. This is a much better way to eat ze bugs.

#chickens #farm #eatzebugs #homesteading #grownostr