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So apparently the brisket was a success. We ended up going over to our neighbors. He's an older gentleman, and normally he would be barbecuing, but he's going through more prostate cancer stuff. His wife though made dessert and broccoli and cheese casserole which she knows is one of my...

Yeah that's the problem with pre-made rubs sometimes. I know I've bought some in the past where it was way too salty, but it's nice to find one that's light on the salt and you just add it.

I thought somebody posted her top surgery, ribeye nipple earlier in this thread or somewhere else. That's probably the best example of how she looks now, disfigured and mutated.

Five-spice!

Sorry I got done pulling the brisket off, grabbed a shower and crashed for a bit while I wait for that bastard to rest. That combination sounds good to me though. I don't know if I actually have a particular rub that I use every time. I guess it really sort of depends upon what side...

Just pulled it and it was temping around 190 to 195 in the middle, extra was 200ish. I'll figure we'll go ahead and let it rest for 3 hours in the cooler. It felt pretty tender just picking it up. I think I'll give it 3 hours of rest maybe a little bit more, but hopefully I did a good job...

I'm going to go ahead and take your word for it...😉

Their brats and Italian sausage are both great, as well. They have a chicken feta sausage that is also pretty good, and I don't necessarily consider anything chicken to be sausage, but they're surprisingly tasty. HEB doesn't screw around.

Yep. I'll drop a few into the brisket. What am I shooting for maybe 160-165 to start carving?

Nope just doing stuff at the house, but promised our neighbors bringing them over a big plate of everything. Thanks, though. I wasn't certain at first, but pulling it off and feeling it being pretty jiggly already, even if it was hot and fast, I think it's going to get dialed in after the...

It really is the golden ticket to that restaurant quality mash, and then it's just a ratio of how much butter and dairy you decide to put in. On the other hand I don't mind the skin on, chunky mashed potatoes that have some texture.

Wrapped and back on. Was pushing 185 around the edges and 170-175 in the center. Now it's tater salad, coleslaw, and baked beans prep. Fortunately I can rely on the wife to do all of that cuz she knows exactly how I want it.

Thanks, I honestly didn't know, but also, tech...

@Lanx so I was just probing it. I'm getting above 170 all around the outside and the center is 155 to 160. Looks like I'm doing a hot and fast brisket, but I wonder if I just start killing the fire and letting it sit in there, it'll carry everything at home. Maybe that's not a bad thing...

I've seen a lot of videos of his and that guy's pretty sharp, no pun intended. I just don't smoke or do long Cooks like this as often. My wife had finally gotten up and was going to make biscuits, and she was asking me how everything was rolling. I think the biggest conclusion is it's not a...

Of all the stupid YouTube video game twitch streamers, you had to post that fucking weirdo. I remember seeing him pop up when Diablo 4 originally released, and I just can't stand him, He's got a gay lisp, and needs to cut his hair, because he's a fag.

Hey just because I no longer have access to a bandsaw doesn't mean I didn't get it split into usable chunks. I just wasn't counting on it igniting the rest of the charcoal. Haven't used a lump of mesquite hardwood in a while, and that may have done where I screwed up. Should have gone over to...

I'm fluctuating between 275 and 300. I'm just having a monitor of the goddamn thing every 15 minutes and I've been spritzing the coals just to keep them tampered down. I mean it looks like a brisket, I'm proving it I'm hitting 140 to 160 on various sections dependent on where it's at in...

Dude, I think you're seeing the forest through the trees. It's that all of the recent movies have been pretty garbage apart from the Spider-Man stuff maybe, whereas the stuff culminating into the end game conclusion had quite a bit of good movies and some stinkers here and there. I think it's...

I don't even know what those two gems do, but I see them mentioned all the time and stupid streamer videos talking about their faggoty builds. Have I looked them up, nope, because like you said apparently they're super expensive and I'm just cruising through on Old Man mode. Also when the...

I've just been trying to watch some different videos about various builds and unfortunately it's all the same sort of meta bullshit, I guess that's what it's called. Probably the reason I went ahead and leveled up the gemling they seem flexible enough to tinker around maybe make something fun...

@Lanx so got up at 4:00 got it on at 4:30, but have an issues with temperature control. I kept spiking over 300. I think part of it is I put a chunk of mesquite on there, because I thought I had some other hardwood, but that's all that was on my container. I think once it started burning it...

I've actually just been leveling one as my second character, I guess the biggest reason I was asking about another class was my buddy was planning on starting the game and I was going to help him level, so I figured I would start a new character. I just don't know what else is out there and...

Is there some sort of like auradin mace shield shit you can do, or is it not with your time?

The Titan stuff is all warrior right? I don't know anything about them, let alone see them or I guess none of my buddies are playing one. I guess I just didn't kind of look at it because so many of the other weapons just aren't available, and you would think that warriors would have two handed...

I was completely ready to do some heavy trimming on the fat but I got into it and it just didn't seem like it was that much compared to a lot of other videos showing different types of briskets. I didn't pick this one out my wife did, but I'll make it work. And all honesty brisket isn't...

Yep. That's what I know, and I always turn out good pork butts and stuff off of it, despite the lack of real estate. Plus that's slow and sear has the water trough next to the coals, and putting down some foil under the brisket along with a pan that catch all of the drippings because I didn't...

So a buddy of mine is going to start playing it and I planned on the leveling up a character with him. He played it I guess originally when it came out but I told him it's pretty great considering I had never played it before and I'm enjoying the hell out of it. What other classes are worth...

Like I said I was just thinking about doing a little bit of bone broth and I think I've got some Tony satchery real butter that I was maybe going to mix in with it. I don't mind a brisket that's not your normal flavor of just stupid salt and pepper. The rabbi put online was just kind of a...

Hey, meant to ask you, what didn't you care for about injecting it? What did you use? Thought you just not notice that big of a difference and it was just an unnecessary step?

D&D Dungeon Hack was also another classic SSI game dungeon crawler.

Edit: sorry, was focused on the picture, but Hoss had it covered. Enhance... What the hell is that supposed to be?

Probably 275 is what I was going to shoot for. I'm just not familiar with a decent age of time on how much it's going to take the cook the damn thing. How long do you wish typically take about that size?

13 lbs

I've got a few of those stupid Omaha steak styrofoam coolers from crappy Christmas gifts that I save specifically for resting meat. Figure out tossing in one of those. I just have no clue how long it's going to take on the kettle. I've done flats of corned beef that I turned into pastrami on...