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Re: Brisket cooking too fast
Way too much data for me but once it starts cooking, it’s pretty quick to 150 or so. Then it will stall around 160, and since you are at 225 ish, it’s going to take a while to get to 200. I think you…3 · -
Re: Lump size reducer - my way!
This thread makes no sense to me. I don't understand sorting lump.2 · -
Re: Where do you stick your brisket?
The point is the most important part of the brisket, but the flat guides judgement on doneness.2 · -
Re: Problems with *.heic Photos
It will probably stay that way. HEIC is Apple's proprietary image format to save space on IOS devices. If you are in PC world and aren't worried about space, you can make your iphone save …2 · -
Re: Dreams of Beef Jerky
For me - Overnight with equal parts soy and L&P. Generous salt, cracked black pepper, granulated garlic, and a healthy portion of Valentina's black label (and lately, chopped fresh habeneros…3 ·
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