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Bark has also formed substantially.

Mew has shrunk substantially but is super tender. I pulled at 190 to let it rest overnight

Here’s the brisket before the wrap and final product which will rest overnight in oven covered with towels.

Smoking a brisket for Father’s Day. I’m using 16 mesh pepper, course salt, lawrys and garlic. Pepper to other ingredients is probably around 50 percent. I like putting the left over fat trimmings in the smoker and rendering. I’ll pour it over the brisket when i wrap and let it sit overnight. I...

Yes, the restaurant asked me not to after I told them I’ve been trying to replicate their salsa.

There’s a restaurant in Midland Texas that has the best chile verde and asado. They have a very unique salsa served with chips. It’s amazing. I’ve been working on my imitation recipe that matches theirs. Finally figured it out. Here’s my recipe minus 3 ingredients. 12-14 jalapeños, 6 Roma...

I grew up eating this when we went dove hunting in SE NM. We would buy it either in Roswell at their famous mexican meat market or one of our friends made it. This is a super thin style rarely found in stores until recently. The ingredients are simple which let's the meat/jerky shine. course...

those look great!

Smoking some ribs and a pork butt for tomorrow. Rib rub is just salt, pepper and garlic. Pork shoulder is salt, pepper, garlic and some sugar. This is about 4 hours in and I've added some blues hog original sauce. That stuff is money. When ribs get to 190, i'll add some vinegar and blues hog...

possibly. Check out Mad Scientist BBQ on youtube. He has some great videos.

place the wrapped brisket in a cooler and surround with towels. It will stay warm for hours. Otherwise pop it in you oven on 150, if it doesn't go that low just open the door slightly if letting it rest overnight.

i personally smoke at 250-275, cooks faster. Big key to brisket is the rest! I don't wrap. let it get to 190 and then with the leftover brisket fat i rendered while the brisket smoked i pour on the butcher paper and wrap and let it rest in the oven overnight.

Happy Thanksgiving!

looks great! on my list of to dos.

really good! Will be snacking on it all week!

Just made a batch myself! Didn’t use a slow cooker though. It’s been in the Dutch oven for 6 hours.

Update on the fermented veggies. Still haven't tried the carrots or kraut as I'm letting those go a full 30 days. The pickles are awesome. They taste similar to a Bubbies dill, but with more heat. My kids love them and the brine.

Made our first batch of goat cheese. Surprisingly easy and kids can help too. We made plain with a touch of honey, truffle and truffle with dill. All flavors were great. Creamy and a touch of tang. Bonus is it’s way cheaper than buying from grocery store as well. We used a culture that 2 guys...

I’ve got a batch of whole cabbage I fermented for cabbage rolls/sarmale. Last year that’s been in the fridge vac seal bags I’m about to use for the cabbage rolls. If you’ve never had Romanian cabbage rolls they are fantastic.

it’s a thinner yogurt. Super tasty and tangy. We buy the whole plain yogurt.