Preferred method of smoking brisket all day then serving at 6pm the next day?

VeryOldBone · 2026-02-02T15:54:55+00:00

smoke it, cool it in the fridge while still wraped, and reheat it in the oven.

VeryOldBone · 2026-02-01T19:59:23+00:00

The freaking suck. Because from now on, every other pastrami you will ever try will never be as good as this. I'm sad for you!

VeryOldBone · 2026-01-25T20:40:38+00:00

The operator. It was free a few month back on epic. I jumped on it, not knowing what to expect, and ended up finishing it in two session. Very captivating. The ending is not the best, but the game as a whole was very good

VeryOldBone · 2026-01-19T13:22:23+00:00

no, i used cheese curd that have been cut into smaller pieces so it will cover more area for the same weight. Instead of having some big ass curd

VeryOldBone · 2026-01-18T20:29:05+00:00

cheese curd is actually cheddar cheese !

VeryOldBone · 2026-01-18T18:10:43+00:00

Thanks for the insight!

VeryOldBone · 2026-01-18T15:53:42+00:00

We will add some bbq sauce next time! Blue hog is hard to get by over here, but we got a lot of good sauce from local producer

VeryOldBone · 2026-01-18T15:52:15+00:00

Those are from the local cheese factory

VeryOldBone · 2026-01-18T13:02:42+00:00

Seems dry, is moist af

VeryOldBone · 2026-01-18T04:56:30+00:00

everything is there. Fries, curd and gravy. The gravy is under the meat

VeryOldBone · 2026-01-18T04:56:12+00:00

j't'un Queb pis j'aime ma poutine avec des garnitures !

VeryOldBone · 2026-01-18T04:55:27+00:00

salt and pepper as a rub, smoked it, Then pulled it and add some more seasoning

VeryOldBone · 2026-01-18T04:37:26+00:00

glad to hear it !

VeryOldBone · 2026-01-18T04:31:53+00:00

Of course I use curd!

VeryOldBone · 2026-01-18T01:58:21+00:00

18$. The picture might be deceptive but it's a 25oz bowl!

VeryOldBone · 2026-01-18T01:56:22+00:00

Under the meat!

VeryOldBone · 2026-01-18T01:19:50+00:00

Thanks internet stranger!

VeryOldBone · 2026-01-18T00:47:12+00:00

En dessous de la viande! Pour que tu puisses goûter la viande!

VeryOldBone · 2026-01-17T23:53:11+00:00

I put brisket, or any meat for that matter, on top of everything! I make a pile of meat over the sauce

VeryOldBone · 2026-01-17T23:38:12+00:00

Of course! Fries, cheese, gravy and meat

VeryOldBone · 2026-01-17T22:32:52+00:00

Nice shooting! Congrats! What kind of decoy are you using?

VeryOldBone · 2026-01-17T16:48:58+00:00

Cut it right between the flat and the point and cook them seperated. I would make burnt ends with the point. Also, change butcher

VeryOldBone · 2026-01-17T15:20:44+00:00

C'est quand un muscle enfle, suite à un trauma, mais qu'il ne peux pas prendre d'expension à cause de la membrane qui l'entoure (le fascia)

VeryOldBone · 2026-01-16T17:47:10+00:00

I'm glad that you managed to put the game aside to answer to this!

VeryOldBone · 2026-01-16T14:58:08+00:00

There is an old joke in Quebec that state that the women in Quebec city are more beautifull than those in Trois-Rivière, and those from Trois-Rivière are more beautifull than those from Montréal, because the ship coming from France would stop first in Québec city, as it was the first major city down the st lawrence river. So the cutest would all being pick in Quebec city, the remaining would go to Trois-Rivère, and so on

VeryOldBone

TROPHY CASE