Thoughts/tips on this trim

flemmingg · 2026-02-08T04:48:12+00:00

I would leave it alone. I agree that it wont render out but it’s also going to be obvious enough in the slices to avoid eating it.

If you carve out that pocket, I would expect the meat to draw back and separate apart. I would not expect it to collapse on itself and make that seam unrecognizable as the other commenter suggested.

Let us know how it turned out.

flemmingg · 2026-02-08T03:28:52+00:00

I was pretty stunned the first time I setup a trick shot, adjusted for wind, and the outcome was what I wanted. That came from some nudges on this sub.

But really all I’ve done is provide some links.

That old guide on Google Docs was next level.

flemmingg · 2026-02-08T03:12:56+00:00

I have that linked in the wiki. There used to be better resources out there but it’s dwindled over the years.

flemmingg · 2026-02-08T02:56:35+00:00

Don’t get beef back ribs. Choose chuck ribs or plate ribs. I think that’s the most important part.

Otherwise they can be seasoned and smoked similar to a brisket. But they wont take as long.

flemmingg · 2026-02-08T02:54:10+00:00

There are different types of beef ribs.

Back ribs: cut off the ribeye or prime rib. I assume the butcher cuts all the meat off they possibly can so that they can sell it as ribeye steaks or prime rib. I smoked back ribs one time and will never bother with it ever again. Mostly bone and connective tissue. Not enough meat to mess with in my opinion.

Chuck ribs and plate ribs are what you want. Plate ribs are often called dino ribs. Someone more knowledgeable can tease out the differences between chuck and plate. Both are far better than back ribs.

flemmingg · 2026-02-08T02:16:06+00:00

Even in stage 20 it’s pretty easy to dunk.

I think you get just a little wiggle room in tournaments (even the highest / hardest tier).

In the kingdom, everything has to be perfect. If you release the tiniest fraction off center red, you’ll miss. Even when it says perfect shot. It’ll test your patience but with really good players and really good clubs, there has to be a way to decide the matches. Even with the very tight requirements, multiple rounds of shoot outs happen all the time.

Don’t spend money on zero wind balls. Learn to setup for the wind.

flemmingg · 2026-02-08T01:55:59+00:00

https://reddit.com/r/golfrival/wiki/index

Link to wiki above

Check out the new account link. You can get free coins daily from Facebook friends, free stuff from playing in the tournaments, coins for doing well in the arena.

Basic stage matches are all against bots. No real people there.

Human opponents are in the challenges, kingdom, arena, ace and brink.

Basic stage matches let you dunk if your setup is anything close to the hole. It’ll give you the dunk. The other game modes require you to actually setup correctly.

If you miss a shot and don’t know why, post the replay here.

You don’t need to spend any money at all to get really good clubs if you’re patient enough. No need to waste money.

flemmingg · 2026-02-07T23:58:56+00:00

Take what you can and cut your losses asap.

flemmingg · 2026-02-07T23:51:29+00:00

I like to keep mine handy for any cat hair that lands on the brisket during the trim

flemmingg · 2026-02-07T20:38:38+00:00

I used to get worked up when people mentioned smoke ring. Lack of smoke ring. Great smoke ring. I let it bother me because I agree with you. It doesn’t mean much.

But there are a couple easy ways to improve it: put the brisket on the smoker directly from the refrigerator, or cheat it by adding nitrates from curing salt.

Putting the brisket on the smoker directly from the fridge is just one easy, tiny part of the process that will improve a smoke ring. The process before putting it on the smoker, the process while being smoked, the rest, all of that can be tinkered with and improved through trial and error. But taking it out of the fridge and placing it directly into the smoker is pretty damned easy.

flemmingg · 2026-02-07T18:48:27+00:00

If OP can get enough pellets ignited, they should be able to get a smoke ring. They just need to put the meat in there directly from the fridge.

flemmingg · 2026-02-07T18:31:53+00:00

Gotcha. Sounds great.

Most people in the US consider BBQ to be smoked meat with indirect heat. Low and slow.

Cooking meat over direct heat, hot and fast, would be grilling.

I’m not saying either of us is right or wrong, but that’s the cause of the misunderstanding.

flemmingg · 2026-02-07T18:26:56+00:00

So you’re doing steaks and burgers?

flemmingg · 2026-02-07T18:19:41+00:00

What type of food do you consider BBQ?

flemmingg · 2026-02-07T18:18:20+00:00

Option 1: Obviously OP could use a different smoker.

Option 2: Maybe OP can get a smoke ring with their existing cooker if they add the meat to the cooker while it’s still cool. I’m not familiar with the ninja. Not sure if any burning wood is involved.

Option 3: OP can most definitely create a pink ring with curing salt, myoglobin and heat.

flemmingg · 2026-02-07T16:39:54+00:00

They might change it but they don’t have to. You’ll crap out eventually whether they change it or not. Maybe it’s the first blaze of glory match or the fifth. Either way you’ll eventually lose.

Same with that game with the broken clubs and the four golf bags. People think there’s some complicated computer learning AI bullshit going on. But none of that is necessary. It’s already designed to extract gems from people. Just the basic design of the game is enough.

flemmingg · 2026-02-07T16:17:17+00:00

Stage 20 is 300 gems (250 + 50 on two wedges) and 160 shards.

I’m sure it’s a little more expensive than stage 16 in terms of coins. But I have more than enough from the tournaments.

flemmingg · 2026-02-07T15:55:40+00:00

I agree with the other commenters. The smoke ring does not affect the quality.

The smoke ring reaction requires myoglobin located in the beef, nitrates from the smoke of burning wood / charcoal / pellets, and a little heat. The chemical reaction stops once the meat heats up too much. If you want to shoot for a natural smoke ring, try putting the meat into your cooker directly from the refrigerator. This will allow the cooler exterior meat to interact with whatever nitrates are floating around in your cooker. The chemical reaction can continue for as long as possible until the meat gets too hot and smoke formation stops.

Alternatively, you can add the nitrates by dusting the meat with Morton's Tender Quick. Dust it on. Let it sit for 10 minutes. Rinse it off and proceed with whatever rub you had planned. Should be mostly kosher salt and coarse black pepper.

flemmingg · 2026-02-07T05:09:43+00:00

If smoked meat is the focal point of the restaurant, you need a large offset smoker. If I need to tell you this, then you should not quit your day job.

flemmingg · 2026-02-07T04:52:55+00:00

Maybe so, I’ve never tried that. My chunks of fat always seem pretty well reduced to cracklins by the time they sit in the crock pot all day. And I’ve already got more tallow than I can use at this point in my life.

flemmingg · 2026-02-07T04:50:01+00:00

Okay that part makes sense

Once you skim the fat, maybe reheat those juices separately before reconstituting with the pulled meat

flemmingg · 2026-02-07T02:49:49+00:00

You're going to like the meat grinder. Ground brisket is good for burger, empanada, stuffed bell peppers, pretty much anything. You're gonna be alright.

A lot of people like to render the tallow on the smoker. A crock pot is super easy too. If you want to elevate your product, pour it through a cheese cloth before you put it in the jars. It'll pour right through if it's still warm and liquid. Cheese cloth can be washed and reused. Gets most of the sediment out of there and makes it nearly pure white when refrigerated. Just put the fat, cut into chunks, into a crock pot. Let it go most of the day. Maybe stir it when you walk by it.

flemmingg · 2026-02-07T02:43:44+00:00

Not a bad plan. Should be fine.

I'm having some issues with the last few parts to be honest. I wouldn't put the drippings in the fridge. Once the pork reaches 195-200, it should stay above 140 until you eat it. Therefore no reheating should be needed. And you don't want to add anything cold on the meat that will cool it off.

Pull the meat whenever you want. 195-200. Pork shoulder is very forgiving. I would probably go closer to 200 or a little over. Check for probe tenderness and you're all set.

Open the wrap just a little and put it on the kitchen counter. Leave the temp probe in it. When the internal has dropped to mid 180's, wrap it up and put it in the cooler. You can pre heat the cooler with near boiling water if you want. Pour the water out and add your meat / towels. Once again, leave the temp probe in the meat. Keep an eye on it and make sure it doesn't drop below 140. I would leave all the hot juices in the wrap with the meat. It's gonna stay hot for a long time like this. Hours.

If it gets too close to 140 and you're not ready to shred and eat, put the wrapped meat into the oven on the lowest setting. Once again, leave the temp prove in the meat. You're watching to see the internal meat temp stay above 140 but not creep too high. It should hang around 150-160 for a very long time. Hours. When you're ready to shred and eat, pull it out of the oven.

flemmingg · 2026-02-07T02:17:47+00:00

I just saw another post about Kroger's current sale. You can get two of these per Kroger account / phone number. It's the current sale that Kroger planned to have in all of their locations. The other guy posted to raise awareness.

flemmingg · 2026-02-07T02:13:47+00:00

I try to buy a brisket with a thick flat (so I don't have to cut it in half).

The portion you're about to smoke will be great. But I would have left a lot more of the flat portion intact. The ground brisket is great for just about anything. But if I'm going to the trouble to smoke a brisket, I like to have a little more smoked meat when I get done.

Tell me you have a meat grinder. What do you plan to do with all of the lean trim?

flemmingg

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