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Maybe she rationalizes it in that pigs are vegetarians, too.

I have the arrestors installed, too. Still very noisy. Even replaced the valves a couple years ago. Good machines overall nonetheless.

Our LG does fine except for the rapid open and close valves. Very loud. And they are susceptible to the rotten egg smell. Well, that was until I started using Oxy Clean. No problems since. I didn't know Speed Queen made home washers and dryers. I knew they were in commercial applications.

All I said was that I had ribs in the pit. :emoji_smirk:

Wind shifted today out of the SW. Not bad, I have ribs in the pit.

Looks really good. Doing up some St. Louis spare ribs and trying my first rack of beef back ribs today. Can't believe I have never done beef ribs until now.

Nice. I started buying espresso roast beans from a local cafe, and they are roasted daily. Fresh beans...that has changed my life. I have a Breville Dual Boiler and Breville Smart Grinder Pro.

Nice!

Working well for me, hope you get this resolved.

It was you or someone else here recently who mentioned fat side down, so I went with it. It's like red beans. Better as you reheat.

Thank you, I appreciate it, as well as the other comments from everyone!

I have been doing the long holds for a few years or so now but this was the first time I rested, fridged, then reheated. Worked out for me. I definitely am a firm believer that prime briskets just turn out much better than choice and is worth the higher cost for me.

Smoked a brisket that I think turned out pretty darn good. About an 11.5 pound prime from Costco. Maybe around 9 pounds after trimming. Trying some new techniques. Smoked it fat side down for the first time, and did the foil boat after the bark set in. Ran the pit around 250°-275°. It probed...

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.