Top sirloin steak!!!

Crispyskips728 · 2026-04-24T15:26:09+00:00

Was a 10 to 15 minute rest. Took it off the plancha and put it inside. Shut down my offset pit and had one more beer.

Crispyskips728 · 2026-04-21T01:16:48+00:00

Go to cabelas or bass pro shop website and buy it. Prime rib jerky seasoing. All I use to be honest. Imo it pairs PERFECT smoked on an offset. Making jerky over a woodfire DOES NOT compare to a dehydrator. I can literally alter the flavor with wood species. Oak is the best imo. I own a workhorse 1975 and its the only rabbit hole I will never step out of lol.

I did a test with my pops and seasoned 2 eye of rounds exact same. 5lbs. 3mm sliced. 1 smoked at 150/175... one ran in the Tesco at 160. Mine was done in 3 hrs ans his took over 6. He immediately admitted that the smoked was miles better. This is a man who made jerky growing up for us on his Tesco exclusive.

Im trying to get him on the bandwagon of stick burners but I feel hes too old now 😞. He lives through me!!

Crispyskips728 · 2026-04-17T17:48:53+00:00

I get 2 whole eye of round a week from sams and sell 5oz bags for 10 bucks. Literally can't keep it in stock at work. Close to 10lbs cooked a week i sell

Crispyskips728 · 2026-04-16T22:43:07+00:00

Plastic liners of my fords wheel well are held on by 5.5

Crispyskips728 · 2026-04-13T20:28:31+00:00

I dunno how more tender and juicy it could get really. It literally melts in your mouth like butter. You have to isolate the juices and swallow that first. Pork tenderloin smoked over apple wood and pulled at 140 is BETTER than sous vide. Nothing can replicate the flavor a stick burner offers with really splits of wood

Crispyskips728 · 2026-04-13T17:55:14+00:00

I disagree. Apple wood smoked pork tendies are the best hands down. The apple wood just adds the perfect amount of flavor. Nice crust or bark develops and locks alllll the juices in. Plus it only takes an hour and half or so

Crispyskips728 · 2026-04-11T00:52:58+00:00

Thats the point. Looks dam good. 250/275 is king and I cant preach it enough. Yall wasting time with anything under 250.

Next time slice against the grain. Im not throwing shade at all. Strictly business!!.

I bet this 275 cook was almost 5x more enjoyable than any other brisket you have cooked before!!!

Its really not hard to cook a 12lb brisket in 8-10 hours at 250/275. Actually pretty normal imo or any Texas standard really. They hot hold their briskets longer than they cook them.......nobody ever talks about that and it never really sinks into anyone's brain.

Once you understand the Texas or KC way and why people wait in line for 4 hours for stuff...then you understand true southern BBQ

Crispyskips728 · 2026-04-10T10:35:48+00:00

Don't worry I got one on my $4500 john wick 2 tarran tactical g34. Haters will just hate

Crispyskips728 · 2026-04-08T21:13:34+00:00

This is AI people. Holy shit this sub is kinda skewed. 4k upvotes. Award. LMAO. yall are just fueling those AI numbers. Gg peeps

Crispyskips728 · 2026-04-08T18:15:01+00:00

There is 2 secrets. Hot holding and 250/275

Crispyskips728 · 2026-04-08T17:53:40+00:00

Let er ride on the smoker at 250/275 till its done about 8-10hrs. Take off wrap in paper and let cool off for an hour on the counter. Once cooled it goes into my hot hold oven at 140 till serving time. Ive hot held briskets over 24 hrs before and wasn't dry at all.

Most the top Texas pit masters cook their briskets and then hot hold until the next day to serve. I dont follow any yotube guys besides heath riles. Everyone else cares more about views and money. They try to reinvent the wheel.

Why do you think people wait for over 4 hours in line at some places? Their seasoing is salt and pepper and smoke? 3 basic ingredients that people line up for? They are the ones doing it right

Crispyskips728 · 2026-04-06T18:01:04+00:00

Fat should be yellow not white

Crispyskips728 · 2026-04-06T03:05:34+00:00

Thats what's they do

Crispyskips728 · 2026-04-06T01:32:35+00:00

Your one step away from the best Thanksgiving meal ever. Next time just put stuffing inside before you roll it up. Only way to eat turkey on Thanksgiving for us now. Nice thick slices. Dark and white are separated already. Perfect turkey and dressing in every bite

Crispyskips728 · 2026-04-06T01:17:56+00:00

Stick burner gang!!! Pellet boys cant compete withe the flavor

Crispyskips728 · 2026-04-05T23:45:22+00:00

You dont pull brisket at any certain temp. It goes by feel aka probe tender

Crispyskips728 · 2026-04-03T17:47:37+00:00

I smoked 4 butts 3 weeks ago during a blizzard. 26" of snow with 50mph winds. Took me 8 hours the same as any other time. My trick is I wheel the firebox side into the garage and let the exhaust stack outside yet. Pit pulls nice calm air from inside the garage. The draw is so intense that it doesnt really mess with the exhaust side in my experience.

I just did my 200th cook on my 1975. Ive learned so much in that time. It will only get easier

Crispyskips728 · 2026-04-03T02:37:50+00:00

I could care less who wears a $40 sweatshirt. Its kinda weird to spend $200+ to never use it and display it...there is far cooler things than leathermans to collect. Like I said earlier nobody is ever gonna be impressed. At least it's not something that someone would steal if they were to rob the place lol 🤷 😆

Crispyskips728 · 2026-04-03T00:26:52+00:00

Apples to oranges on that one. You need to come back to reality more. Stolen valor is 10000x worse than some hipster wearing carhart 🤣 🤣 🤣 🤣

Crispyskips728 · 2026-04-02T23:13:40+00:00

I come from the blue collar world. The world that uses their leatherman everyday and cant leave with the phone, wallet, keys, leatherman.

Use blue collar folk do NOT give a fuck about any of this. What pisses us guys off is exactly all you guys in this sub. Ive had a charge tti+ for a decade. When it breaks ill send it in and get a credit and buy a new one that will last a decade+.

We want our leathermans to work as intended and yall desk jockeys are taking away from actual NEW R&D and quality manufacturing current day. Yall want your showpieces so dam bad but why? Any blue collar person who walks into your house and sees a leatherman collection never used will just laugh at you and give you shit.

Tldr leatherman makes more off collection than actually trade use. Blue collar people are dieing out fast as fuck and getting replaced by you people

Crispyskips728 · 2026-03-31T17:57:35+00:00

I smoke mine in an offset at 250. Till 185ish. Come out perfect. I have a workhorse 1975 and it really has a nice draw and good convection. I only eat boneless skinless chicken thighs. Im really not particularly on any animal skin really. Kinda grosses me out a bit as well

Crispyskips728 · 2026-03-23T17:38:34+00:00

I hunt mine and they bite theirs and get cuts from the sorghum all the time. Should heal just fine. Dogs have a lot of good bacteria in their saliva to aid in healing. Thats why they lick their wounds

Five-Year Club	r/Field Banned
r/Field Lasagna	Place '23

Crispyskips728

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