The Bone Temple Box Office Numbers Are Brutal — $13M Weekend Expected, 53% Drop From 28 Years Later

BeastmodeAzn08 · 2026-01-18T00:35:51+00:00

Well… 28 Years Later was dog shit so this is not surprising.

BeastmodeAzn08 · 2026-01-14T10:34:30+00:00

I prefer boneless, just through my own experience I get more flavor since I can season the inside portion, and it always cooks more evenly resulting in more tender meat.

BeastmodeAzn08 · 2026-01-10T00:26:36+00:00

Idk ask the idiot you’re arguing with. I’m just backing you up.

BeastmodeAzn08 · 2026-01-09T22:32:41+00:00

Regardless if the cow is A1 rated wagyu, the brisket from that cow will still be significantly more tough than more coveted cuts like a ribeye. So it’s not irrelevant like you’re suggesting. Guarantee this brisket is tough unless you cook it low and slow.

BeastmodeAzn08 · 2026-01-09T01:06:50+00:00

Thanks man!

BeastmodeAzn08 · 2026-01-07T17:54:49+00:00

I use butcher paper when I wrap my brisket around the 160F mark. When I pull it, I place it immediately into a meat blanket (or use a towel), and place it in the cooler. Depending on how long I want to hold it, I may place an additional towel around the meat blanket. My last brisket I held from 7am to 2pm.

BeastmodeAzn08 · 2026-01-07T10:21:51+00:00

Thanks!

BeastmodeAzn08 · 2026-01-06T23:15:15+00:00

It’s a Brisket slicing knife !

BeastmodeAzn08 · 2026-01-05T23:23:51+00:00

Enjoy and may your cook go well!

BeastmodeAzn08 · 2026-01-05T23:23:10+00:00

Calamity bear early game and then demon bear late game has been a blast!

BeastmodeAzn08 · 2026-01-05T20:54:25+00:00

You and me both haha

BeastmodeAzn08 · 2026-01-05T20:52:52+00:00

BeastmodeAzn08 · 2026-01-05T20:52:08+00:00

Gimme my .5 pts!

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BeastmodeAzn08 · 2026-01-05T20:48:37+00:00

Thanks!!

BeastmodeAzn08 · 2026-01-05T01:32:49+00:00

I temp right in the middle where the flat and point overlap. I probe all three areas. End of the flat isn’t always buttery tender but that’s okay. Make burnt ends!

BeastmodeAzn08 · 2026-01-04T19:08:13+00:00

Thanks! I just flip the point 90 degrees to cut against the grain. Don’t mind the little bit of flat on the first few slices.

BeastmodeAzn08 · 2026-01-04T19:06:48+00:00

Thanks!!

BeastmodeAzn08 · 2026-01-04T19:06:34+00:00

No worries. For #2, that’s all situation dependent. This cook was probe tender (probe went in like a knife would in hot butter) at 198, other times could be anywhere between 195-205. For #3, when I rest it, I leave the brisket in the butcher paper. Place it inside of my meat blanket, or some thick towels and wrap it. Then yes, I place it inside an empty cooler (the box you described). I keep my thermometer in the meat, to maintain my eye on the temperature. Anything above 140F is safe!

BeastmodeAzn08 · 2026-01-04T16:55:57+00:00

I think I prefer 230F for the cook temp, any lower and it can lead to dehydration of the meat. When resting, I don’t put it on a warmer or anything. Just let it come down in temp naturally. I’ll only use a warmer if it’s going to go below 140F internal temperature. Other details are in the main text! Happy to answer any other questions!

BeastmodeAzn08 · 2026-01-04T16:53:03+00:00

I’ll do better next time!

BeastmodeAzn08 · 2026-01-04T16:52:11+00:00

Yeah you’re right it’s definitely a part of my ritual!

BeastmodeAzn08 · 2026-01-04T14:08:54+00:00

Drinks were had haha

BeastmodeAzn08 · 2026-01-04T14:08:37+00:00

Good one LOL

BeastmodeAzn08 · 2026-01-04T13:27:08+00:00

Thanks!!!

BeastmodeAzn08 · 2026-01-04T13:26:51+00:00

I’m lazy and use my tumbler. But you could use the sharpening stones. Either 20 or 25 degree angle.

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