T-Bagger
Elite
Damn, yeah that’s even worse!It's tough when you grew up at carribean with old those yummy seafoods and you gotta stop having them
MESO-Rx
Anabolic Steroids
What R U Eating ? ~OGH wants to know.....
- Thread starter Oregongearhead
- Start date
Logan44551
Elite
What'd you run the brisket with, what internal temp did you pull it at? Was it the thick part or the thin part?
rubisean
New Member
I may be late to the party but when I do brisket I smoke it at 220* for about 14 to 16 hrs with the fat cap intact with great results.
11 yrs married today.
All u can eat cat fiiiiiiiish
All u can eat cat fiiiiiiiish
Congrats big man!
It's my in-laws 49th anniversary today as well.
Logan44551
Elite
What internal temp do you pull it at? 220?
...and look at the catfish ! 
After weeks of tuna the wife suggested a turkey . Oh yes 
Artifex
Member
Artifex
Member
Thanksgiving already
looks yummy 
Eman
Master
I would have the owners calling their bank after my all you can eat catfish dinner... Those filets are like chips, can't have just one bag.
Eman
Master
I used hickory on the brisket, the ribs were apple.
My temp gauge was broken but I can tell my feel it was around 205... More or less. Once it hits 200-205 it's usually about the right time to pull it and let it rest. Sometimes they need to be a few degrees higher. You should be able to make slices pencil thick and hold them up and it should hold together but a slight pull from the other end makes it fall apart.
The flat is the lean/thin part, the point is the thick fatty part. The latter is where you get your burnt ends. They usually sell flats by themselves or all together with the point (full packer brisket).
1/2 cracked pepper
1/2 salt
1/2 garlic powder
The pepper is important to get a crust, salt is too. You'll need a sprayer to keep it moist then wrap as soon as you get the deep mahogany color on the outside. I usually spray with something that has some sugar content to let it darken the color.
Eman
Master
Piedmontese beef hotdogs with protein pasta salad
DocGreen
New Member
Congrats Trukker! And that catfish looks really good too!
DocGreen
New Member
Tonight was casino night at the buffet. My wife got a pound of crab legs and I settled for a 6oz sirloin steak and 8 oz of sliced tri tip. Already wolfed down the chef salad.
JP1979
Well-known Member
Packing up for work...
Endure
Member
Heck of a meal haul for work!
Its interesting the different meals the average BB"er eats everyday and at work . It can be a challenge sometimes but I think the bottom line is to start with a high protein main course and go from there . Your type of job for the day depends on if you can get away with a low carb meal or if you need to carb up for the days task .
Some jobs dont go well with Keto .
Artifex
Member
You are right ! I do construction work and whenever I try keep low my carbs I can't work hard enough ...Its interesting the different meals the average BB"er eats everyday and at work . It can be a challenge sometimes but I think the bottom line is to start with a high protein main course and go from there . Your type of job for the day depends on if you can get away with a low carb meal or if you need to carb up for the days task .
Some jobs dont go well with Keto .
So hard to balance base on my work schedule and the gym ...
Especially over 40's
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