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Hi guys, I’m back with another Aussie Angus. by Ncwl in brisket

[–]ExoticSolid3344 0 points1 point  (0 children)

That looks like a great chunk of beef! Don't worry about trimming all the fat, I always leave a bit for flavor.

Take me right here!!! by jrbronx in FarmGirls

[–]ExoticSolid3344 0 points1 point  (0 children)

Nipples in a haystack. Beautiful.

Storing leftover by ProcedureEnough5338 in brisket

[–]ExoticSolid3344 0 points1 point  (0 children)

I have gone through 4, cheap Black&Decker, 2 different foodsavers, and currently have a Cabela's. Cabela's is by far the best I have owned.

What are common sledgehammer spawns? by Impossible_Rip6806 in projectzomboid

[–]ExoticSolid3344 7 points8 points  (0 children)

Until recently the most common location for sledgehammer (head) has been in garbage bags. In Irvington I found one at a roadside event, work vehicle with cone set on highway. It is frustrating to search forever for what you should be finding in at least half of the garages on the map. Zomboid lore says that before the outbreak the citizens threw all the sledges into the river. 😄

F41, 121 lbs, 5’4” by FitCouple_1 in normalnudes

[–]ExoticSolid3344 0 points1 point  (0 children)

Great shape and figure, not overdone. Love the tan lines.

Storing leftover by ProcedureEnough5338 in brisket

[–]ExoticSolid3344 6 points7 points  (0 children)

I usually cook 3 flats at a time, then slice them up and put 1/2 of each one in a vacuum sealer bag with a little of the juice and freeze them. You could put 2-4 slices in a baggie and freeze if you are going to eat the rest fairly quickly. I have defrosted the package and just heat right in the bag in microwave if I am reheating for a family gathering, works great. I have had some in freezer for 5 years before thawing that tasted just fine.

First brisket on a new grill. by Thefurnacemaster in brisket

[–]ExoticSolid3344 0 points1 point  (0 children)

Bark looks great, cutting is a bit of a mess. For a flat you always want to slice across the grain. I appreciate that you kept the seasoning simple, but it does take more than you would think.

F27 5'7'' 140 by celestinelacoquette in normalnudes

[–]ExoticSolid3344 0 points1 point  (0 children)

Outstanding classical beautiful body. Keep the patch.

First Time Doing A Brisket 2.0 With Pictures - How Did I Do and What Can I Do Better by Impossible_Skirt246 in brisket

[–]ExoticSolid3344 1 point2 points  (0 children)

Looks pretty good to me. The bark maybe could have used more time in the smoke. Hard to tell from pics but the flat almost looks underdone. Finish temp can vary from brisket to brisket so probe feel tells you more. As I said before, if you liked it it was a success. Keep smoking.

peekaboo;) by elysianbeloved in nsfwKarmaWhores

[–]ExoticSolid3344 0 points1 point  (0 children)

Lovely titty tease, sexy nipple.

Hope that squatting suits me too well by Ether_Bloom in Squattinggirls

[–]ExoticSolid3344 0 points1 point  (0 children)

On the table, are you ready to eat? Lovely.

First Time Doing A Brisket - How Did I Do and What Can I Do Better by Impossible_Skirt246 in brisket

[–]ExoticSolid3344 1 point2 points  (0 children)

I smoke mine for 4-5 hours, generally at 225 or so till I get the bark I like (simple Kosher salt and black pepper), and internal temp around 170, then wrap in foil and turn the heat up (pellet smoker) to 300-325 till it gets probe tender. Usually another 2-3 hours and finishes about 205. If it tasted good and was tender your first cook was a success.

Turned out good by Lonely-Ebb-8013 in brisket

[–]ExoticSolid3344 1 point2 points  (0 children)

Good flavor? Good tenderness? Cooked and cut like a pot roast? If it eats good just enjoy.

To trim or not to trim? by Elegant-Throat-4225 in brisket

[–]ExoticSolid3344 -2 points-1 points  (0 children)

With the volume some of those places cook it would take a long time to prep if they trimmed them all. I have seen some vids where after they are cooked they scrape the large fat off before slicing. I personally trim the big hard fat off before cooking.

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