utxmike05

Will watch anything with him in it. I remember first seeing him in early seasons of the walking dead. Should have kept him around longer...

Too many characters, side plots, and LE departments involved. I gotta pay attention too much....probably going to wait until it's all out. I'm stuck on Ep 2 for like a week.

Beautiful. Seamaster deserves to be on the rubber strap only. I have never used my bracelet.

Hey you don't know our life. 20 hrs everyday is slightly exaggerated...basically on call all fukin day. But being up 20 hrs was common depending on what operation is goin on. @fattyflattie

Gotcha. I keep a small water pan on right side of the pit on the grates. 80% of the time I use it, don't always notice any difference. Is some of the seasoning being pulled/rubbed off by the paper? Agreed with above on more pepper, and even coverage if not already doing so. Maybe you need to trim some of the fat down on the cap which is causing seasoning to not bind in some areas? I sometimes trim down the fat cap if it's too thicc, depends on the brisket. And I definitely trim up the edges and cut out any hard fat areas that won't render. I wouldn't worry too much, it still looks good and if it tastes good then that's what matters. And we are our own worst critic, so if it passes your taste test it's all good. How old is your rig by chance? I've had mine about 8 years now so it's heavily seasoned and broken in. I've never smoked one on another pit....

Anytime, lots of valuable info on here from others also. Send pics!

My bad, been in a meat coma for 4 days. hah. I've done many briskets on my offset wood smoker (posted lots of meat porn in here in the past like other Surly brothers). Wood stick burners give the best bark imo....some pellet guys may say they can get it too, but friends I have always produce a reddish color bark on their pellet grills. I use a mustard binder (always have). Coarse pepper also helps with the bark/color....lots....I use 60% P (Fiesta brand at Academy) and 40%S (kosher). I season about an hour before going on the pit. I have found same results even if I season the night before and fridge store. Smoke with oak and some apple at 225-300 degs. It's really not that important to hold steady at one temp...I used to drive myself crazy thinking I had to maintain 225-250. My pit has two doors so I keep the brisket by the left door (by the stack and furthest from the offset fire box). I used to stick probes to monitor the meat during the entire cook, but after many you just have a feel for it. So I let it smoke 10-12 hrs depending on the size, and then I probe to see where it's at. If the bark looks good and I am around 150-160 internal temp, then it's time to Texas Crutch. I Crutch with HD foil. Before wrapping the brisket I add in some DosXX or other mex beer (pour it under the brisket not on it). You don't have to do this, but it's one of those things I have ALWAYS done and feel like I might jinx it by not doing it ya know lol. I insert a probe into the flat, and wrap it as tight as possible. Toss it back on the smoker or oven (which I found is easier). You already got all the smoke flavor you can get after 10-12 hrs....why waste wood and monitor the pit when you can set oven to 250 and set it in a pan wrapped in foil. I go with oven method a lot. I have tried using the pink butcher paper, but I can't add in my beer bc it will soak through. Some say the bark isn't crispy when using foil, but I don't really want crispy bark...I want brisket to melt in my mouth. To each their own, both ways are great. Or you can not wrap...but takes forever. At 198-200 degs I take it out and unwrap to probe other areas for tenderness and temp. But feel is more important because all briskets are different and temp isn't enough to go on. If it doesn't feel right put it back in the cooker. When it's ready, I let it rest on counter with foil pulled back for at least 1 hr. Gotta let it rest!!!! Don't cut it too early. If I don't need to serve it for hours I keep it wrapped in the foil and a towel...toss it in my yeti. The pics I posted recently...I pulled that brisket out at midnight...put it in the Yeti....and served it 12 hrs later. Still warm and tender as hell.

For all those that said we couldn't do it....GO F yourselves. <technical difficulty>

Thanks bro. And brisket is finally down to 3.99/lb too!

Meant to post this money shot

Mother's day brisket request granted. Hot AF yesterday but it actually is easier to keep pit temps up than during "winter time". (Need some better pics in this thread after that last few w sausage in it)

I don't think showrunners keep shit characters in because they think people like her. They want to have a bad guy...and troll us. Seen some who is the bigger bitch polls on Wendy vs Skylar from Breaking Bad. Holy shit...tough decision

Finished it and safe to enter here now. Lots I didn't like in this last part. Definitely some stressful moments and parts where Byrdes pulled shit out of their ass and somehow kept things going. Ruth getting offed is bs. She should be the one "success" story out of all the locals that got killed. Plus the whole scene was stupid - WTF would Ruth walk up to a black cadillac (cartel obviously) parked at her house all stupid saying "Um Hello?" Wuuuuutt, really?! Lol that pisses me off the most. And Camila is hanging out in the wooded area? Lol wut. Mel thing was a good final addition...Jonah always was down to kill things.

Pitchers don’t have any balls. Pitching scared. I hope they turn it around this season, but I don’t think so at this rate. None of our pitchers scare anyone.

How the F do you let these mullet mfers come here and bend y’all over?

Jeezus h Crist Is this shit rigged? What am I watching?

FU nixon. Going nowhere without a lights out closer.

We stayed at the Shore Club, it was pretty new when we went in 2019 honeymoon. Over on the South side of the island which had calm seas, not as crowded as north side. But there was also a free hotel shuttle that took us to their sister hotels on the north side so we can hit up those beaches also. Highly recommend hitting up Cocovan a few times for casual meals. https://www.cocovan.tc/ And nice dinner at Coco Bistro: https://www.cocobistro.tc/

Don’t want lol

Boys will be Boys is great fkn read. Barber chair and Irvin is nuts...Those mfers were wild lol. Which is why a show is needed...they wouldn't even have to exaggerate much on their personalities. Growing up I always remember the stories about why they moved training camp out of St Ed's....

Holy shit I would love to see this same type of show done for the early 90s Cowboys……

Yea the way they are portraying each character...I can't tell if it's 100%, 75%, 25% accurate because I didn't know how these people were back then, aside from stories about their characters in sports news. I'm definetly taking some with a grain of salt. They make Bird seem like a douche bag...maybe he was...I dunno. Or maybe it's just part of the fuck Boston theme. I had no idea who Westhead was...but now Westhead is always going to be a mopey Jason Segal - kinda like in Forgetting Sarah Marshall. I saw were real Jerry West is getting lawyers involved bc he is pissed how they portray him lol. I think it's awesome. maybe West should be more like Jason Clarke.

This show is losing me....feels like Mummy x National Treasure (good movie)...and not a Marvel movie.

Finally back on track. Eps 2-4 were a huge fall off from episode 1 opening. Show has been been getting bashed everywhere. But you totally redeemed yourselves! #cancelkwan

So are they seen to be pumping out these "all star" seasons quick. Are they stopping the regular challenge? I haven't seen much. And some of the new vets have joined this all stars thing.