Brisket on Nostr: And we're smoking. This is the other side showing (the fatty side). I never trim a ...
And we're smoking.
This is the other side showing (the fatty side). I never trim a brisket because I value the fat & just hope that i get decent smoke penetration.
Seasoned simply with lots of salt & enough pepper to give me RSI from grinding it.
Doing the math - my biggest risk will be around timing it. I should have 9.5hrs to play with. It's way fatter than I thought it was 😅
Putting my name on the line for you freaks 😉
Published at
2023-03-01 21:41:54Event JSON
{
"id": "3236238f17ec23eb326183ef73a364b90fa80a49b4fb25cea85d5a97bcbd762c",
"pubkey": "96c87765d900b169f5fdd8bc19bf97bd8c6d163ff416a89d45cbb7cac48c9433",
"created_at": 1677706914,
"kind": 1,
"tags": [
[
"e",
"bc74b9d12b2f2d74c92b8b2c04887ae6454d159089534fdc510882c2335eb339"
],
[
"p",
"96c87765d900b169f5fdd8bc19bf97bd8c6d163ff416a89d45cbb7cac48c9433"
]
],
"content": "And we're smoking.\n\nThis is the other side showing (the fatty side). I never trim a brisket because I value the fat \u0026 just hope that i get decent smoke penetration.\n\nSeasoned simply with lots of salt \u0026 enough pepper to give me RSI from grinding it.\n\nDoing the math - my biggest risk will be around timing it. I should have 9.5hrs to play with. It's way fatter than I thought it was 😅\n\nPutting my name on the line for you freaks 😉\n\n\nhttps://i.imgur.com/FG5JxYs.jpg",
"sig": "534b0cd13a893895e7ea2d8c3a30f87608ebf36a88fbfd5c880b4b68bb0745737a392e91a0d0ef07d878070140cd1bc132774540e5d9cbe30a62735ea228a5ad"
}
