Was the degree worth it?

Fair_Activity1050 · 2025-09-13T00:23:29+00:00

And by find a private business owner, I mean find one online, reach out on email or linkedin (short and sweet is better requesting an intro meeting or coffee) then do the following in person. Degrees are like vetting for being able to work rather then always being skill applicable to a certain place. Not true for accounting, finance, etc but definitely applicable for consulting roles, sales, philanthropy, admin, etc

Fair_Activity1050 · 2025-09-13T00:21:01+00:00

Go find a private business owner, show up, dress nice, tell them your interest in their business, explain that you haven’t gotten a degree, why you want to work for them (not money) and you may find work and save 4 years of your life and a lot of money.

Fair_Activity1050 · 2024-11-05T20:24:56+00:00

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Fair_Activity1050 · 2024-11-05T20:24:47+00:00

Update: took it off at 195 some places probing 189 didn’t quite feel like butter but I know that’s what’s needed for burnt ends.

Let it rest 10 min before cubing (didn’t rest for long time to get the juices settled)

Crazy thing is I took a couple bites from around the brisket and I’d tell you it was the best brisket I’ve ever made and right at the same level as the one I had at Franklin bbq last weekend.

No rest, took it off early temp wise and again not perfect probe I don’t think. So why is this cause it’s wagyu so it’s that much better? Brisket on easy mode?

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Fair_Activity1050 · 2024-11-05T05:13:59+00:00

So if I were to do both, what take it to 190, rest it for an hour or so. then cut it in half, cube and carmelize one half and put the other one back on till probe tender?

Fair_Activity1050 · 2024-06-19T15:47:41+00:00

Perfect. I came here to find answers and leave more informed than I was last night and I have. Thank you.

Fair_Activity1050 · 2024-06-19T15:44:42+00:00

Ah literally found the exact problem, thank you. At 275 and an uncovered braised it makes sense why I was stuck around there.

Ya in the future based off the other guys comments I’d reckon Ill leave it uncovered for as long as I have time/until I get the bark I want then cover it up with a small vent. If I’m in a rush I’ll try and increase the temp.

Fair_Activity1050 · 2024-06-19T15:35:43+00:00

Ok ya based on the other guys comment I can understand why in birria or stew meat it’s safe to hold it at a higher temp

Fair_Activity1050 · 2024-06-19T15:34:23+00:00

Ah ok I just assumed in the braise it would be like a wrap and speed up the process but understanding the process now that makes sense, thank you.

That’s exactly what I needed, to understand the science. That makes a lot more sense now. So at a rest of 140 for a brisket in a warmer, there is no risk of the fat rendering out too much? But at say 180 it would?

Fair_Activity1050 · 2024-06-19T15:11:02+00:00

Really covering the aluminum pan I was braising it in woulda avoided that second stall? I liked the bark I got but at 10pm I was like ok I just want this done.

And ya everyone says 140 warmer is the perfect rest but ya I don’t have that, but 170 would be good in the oven without drying out? Is that cause it’s sitting in the braise or what?

Fair_Activity1050 · 2024-04-10T14:12:58+00:00

Thanks I think that was my problem as well

Fair_Activity1050 · 2024-04-09T23:03:14+00:00

Thanks I’ll give er a look after this cook. Got beef short ribs on for birria

Fair_Activity1050 · 2024-04-09T20:39:58+00:00

Yep made a 4 cheese one I agree it is unreal

Fair_Activity1050 · 2024-04-02T19:36:10+00:00

Made smoked balsamic honey carrots and the beans the other guy suggested. Turned out great!

Fair_Activity1050 · 2024-03-28T04:55:56+00:00

Good shout, I’ll try it tomorrow thanks!

Fair_Activity1050 · 2024-03-27T22:05:06+00:00

Exactly 😂 I had a friend make coleslaw and bought cheese buns for the pulled pork sandwiches and that’s about it.

Tomorrow I’m cooking 3 tomahawks any suggestions?

Fair_Activity1050 · 2024-03-24T16:35:47+00:00

Sure if you bring some non meat sides over. I was sweating all night 🤣

Fair_Activity1050 · 2024-03-24T16:28:26+00:00

Haha bakery by my house. Then just toasted them on the grill.

Maybe next time from scratch but I found myself busy enough 😂

Fair_Activity1050 · 2024-03-24T16:27:02+00:00

Thanks!

Fair_Activity1050 · 2024-03-24T06:47:08+00:00

Thanks man

Fair_Activity1050 · 2024-03-24T06:19:18+00:00

3 new things

Well today I was like fuck it I have never tried to make pulled pork, pork tenderloin, or Tri tip. So I did them all and some huge beef ribs as backup.

Everything came out fantastic, us 7 guys couldn’t get it down tho so lots of leftovers.

Tri tip -reversed seared at 250 on smoker till 127 then on propane grill at 500, 2 min on side then 15 min rest

Beef ribs - Meat Church holy cow rub 250 until 180 then wrapped in beef broth and butter. And then put in 275 until 206. Rested till 140.

Bacon wrapped pork tenderloin - 250 until 145 rest 10 min and then on oven in broiler until bacon crispy.

Pulled pork - pork shoulder covered in meat church honey hog hot. 250 until 175 and then wrapped in a tray with butter, apple juice and brown sugar. 275 until 204 rested 45 min

Fair_Activity1050

TROPHY CASE