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Yes...I'm thinking you are on to something here. I'll have to try it. I have noticed the bottom of my briskets are a bit hard sometimes. Probably too much heat exposure being on top. Thanks!

I want to hear more about this fat cap up idea. I have always heard the fat side up helps to sort of baste the brisket while smoking, but who knows of that is true. Maybe the side on top gets more heat and it is smarter to have the "exposed" side on the bottom. Hmmm.....

Thank you. No, not all. It was amazing. Probably someone mentioned it, but you have to let it rest at room temp down to about 150, so it does not over cook, prior to placing in a warming oven.

Wow, sad news. Very sorry to those, seems to be many here, who knew him. My signature line has been a line he posted several years ago that I liked enough to add to all my posts a few years back. RIP

Nice!

I have held a brisket at ~150° in a warming oven that I bought a few years ago for up to 18 hours. The result:

I saw something recently that said it takes roughly 30 years to pay off the cost of building a refinery. With the uncertainty of IC engines being outlawed, no oil companies are willing to take the risk.

Yep. Health and fitness are like smoking briskets. Nothing works exactly the same for different people.

I agree with @indaswamp and would add that humans were not meant to snack and always have food being digested. I have done a lot of intermittent and long term fasts over the last 15 months. That triggers autophagy, which is like magic for healing and fat burning, with zero loss of energy. In...

Agree on your stevia assessment, especially the over apply part.

I bought a Stevia extract at Whole Foods. It has one ingredient: Organic stevia leaf extract. Wanting to try allulose.

I am in suburban Chicago. Please tell me that was for 93 octane gas! Wow. Even the 3 Costcos I can go to here are managing to be just under $6 for 93.

Which costs about the same these days, at least up where I am. I don't necessarily mind paying the price. What I do mind is the inability most times to not even be able to find Prime beef at the Costcos here.

Looks good. I use very small splits as well. No temp spikes.

Believe it or not, for any of you who have a Kroger or Kroger owned grocery near you, the store brand "Signature Select" coffees are very good. This is from someone who for years ordered Community Coffee and had it shipped to IL. That ice until covid somehow ruined them and it sucks now. But...

Cabbage? I take it all back. :emoji_stuck_out_tongue_closed_eyes:

Yep. "Burnt" is sort of a misnomer. Just a nice bark on the ends of the flat and point.

Look good. Dressed with mayo, lettuce, and tomato. I am not a pickle guy, a lot of people are. Bread looks good, lettuce is done right. Nice.

That next to last picture looks professional. Yum.

Have been very happy with my Bell Fab. Craig Bell in Owasso, OK.