Recent content by Dr.Retarded

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...