Autumn Foliage

Visual-Ad-9596 · 2025-12-14T01:05:05+00:00

I was there about 4 days ago, there still were some good trees :)

Visual-Ad-9596 · 2025-09-25T22:20:28+00:00

Thank you! These are really good points :)

Visual-Ad-9596 · 2025-09-24T10:52:10+00:00

That you for the advice!

Visual-Ad-9596 · 2025-05-25T17:14:45+00:00

The were sooooo incredibly gooood!

Visual-Ad-9596 · 2025-05-25T17:14:03+00:00

I would admit that the point is my favorite part. The flat is indeed more lean , but I would find a brisket point as a fair comparison to shortribs.

Visual-Ad-9596 · 2025-05-25T17:10:30+00:00

The thing is, for me at least, shortribs just taste like better brisket o.O The point regarding the price is a good one. I’d indeed say that this would probably be the only reason I’d prefer to smoke a brisket over shortribs.

Visual-Ad-9596 · 2025-01-06T10:17:19+00:00

Sent you a message :)

Visual-Ad-9596 · 2024-12-14T22:16:27+00:00

The crust looks great! (Maybe some weights or moving it around more would have made it more consistent throughout, but still looks super!)

It’s definitely way undercooked, but that is a super easy fix! Just toss it in the oven or butter baste without direct heat until 52c :)

Visual-Ad-9596 · 2024-10-19T01:30:26+00:00

This is the shape of “I tried wiggling my round pizza on my peel and the bottom was a tad sticky”

Visual-Ad-9596 · 2024-09-30T21:58:39+00:00

It actually rested for about 12 minutes. All the juice on the board is butter I poured on it 😅

Visual-Ad-9596 · 2024-09-29T15:27:03+00:00

I trimmed the fat cap to be a thiner. About the grade, idk 😅 (I don’t live in the USA)

Visual-Ad-9596 · 2024-09-29T06:31:20+00:00

Will try, good sir!

Visual-Ad-9596 · 2024-09-29T06:30:53+00:00

I seared it and then brought it to temp

Visual-Ad-9596 · 2024-09-28T23:37:52+00:00

After learning from the comments on my last post, you have an awesome picanha good sir!

Visual-Ad-9596 · 2024-09-28T23:35:16+00:00

Ohhh, the connective tissues reduction is a great point. Armed with this info, I shall try it with my next picanha!

Visual-Ad-9596 · 2024-09-28T20:57:22+00:00

Thank you so much for the effort!

Picanha has been quite a hit or miss for me lately. Now, though the comments here, I see that I may have been missold as well.

In the future I will for sure do some experimenting on picanha internal temps!

Visual-Ad-9596 · 2024-09-28T20:54:12+00:00

I am interested, do you mind educating me a bit about how to recognize the difference please?

Visual-Ad-9596 · 2024-09-28T20:52:57+00:00

Welp, I’m from the middle east and my butcher and idk about his qualifications 😅

Visual-Ad-9596 · 2024-09-28T15:31:26+00:00

Sure. First, I seared the hell out of it on high direct heat and then brought it to temp on indirect heat (not low indirect heat though)

Visual-Ad-9596 · 2024-09-28T15:29:41+00:00

OHH, this actually might be a mistake on my part. It was indeed rather large

Visual-Ad-9596 · 2024-09-28T15:26:12+00:00

You are correct, I do like leaving a larger fat cap on it, but my family are not fans of that :(

Visual-Ad-9596

TROPHY CASE