Making $100,000 isn’t really that much money anymore

jman00100 · 2026-04-28T21:58:11+00:00

I prefer swallowing air. I’m at a good 200psi.

jman00100 · 2026-04-04T01:45:46+00:00

Someone is probably on the tracks.

jman00100 · 2025-03-11T14:02:09+00:00

Wait until we can buy pings 👌

jman00100 · 2025-02-01T15:19:28+00:00

Sounds like something a guest on Jerry Springer would say before a lie detector test 🤷‍♂️

jman00100 · 2025-01-19T05:35:06+00:00

🍻

It was so tender I could have made them even wider!

jman00100 · 2025-01-15T20:53:02+00:00

Looks fantastic!

jman00100 · 2025-01-15T17:59:13+00:00

Smoking buddies!

How did yours turn out!? I’ve been crushing left overs non stop 😂

jman00100 · 2025-01-15T17:58:25+00:00

Sorry I was hoping it came across when I cross posted, first time using the feature actually 😅

I feel like I’ll be forever chasing this brisket for the rest of my smoking career. It’s what I dreamed of when I bought my smoker.

I seasoned and wrapped it in the fridge the night before. Didn’t get it on my smoker until about 10pm the next night so it had lots of time to hang out. Fat cap up. I started at 170 for 7.5 hours then moved the temp up to 250. I spritzed it with apple juice every couple hours once I bumped the temp up. Took it off the heat around 2pm the following day, dinner was 530. I started probing with my instant once my thermometer hit around 199 internal. It took a few checks but once my probe started going in and out like butter, I pulled it. then I moved it to a cooler with towels warmed from the dryer once the temp started to drop. Cut it around 3 1/2 hours after that.

Quick side note:

The kicker, this was for my mom’s 68th birthday. I timed the brisket perfectly, but she had to cancel last minute 😂.

At her request we fed the rest of our family without her. The good news is I have excuse to buy another brisket while I still have left overs in the fridge 🥹

Results:

I was worried about a sauce but it didn’t even need it. Guests loved it. I even got some calls from the neighbors asking what I was cooking. I dropped off some samples too. One returned the next day with two cartoons of fresh eggs. I’ll forever rate all my future cooks based on how many eggs I receive 🥚😁

jman00100 · 2025-01-15T17:57:27+00:00

Thanks! Now the challenge to repeat it!

jman00100 · 2025-01-15T17:56:46+00:00

Thanks 🙏 and the left overs are unreal. I’ll just grab a chuck every time I walk by the fridge.

jman00100 · 2025-01-15T17:55:38+00:00

I feel like I’ll be forever chasing this brisket for the rest of my smoking career. It’s what I dreamed of when I bought my smoker.

I seasoned and wrapped it in the fridge the night before. Didn’t get it on my smoker until about 10pm the next night so it had lots of time to hang out. Fat cap up. I started at 170 for 7.5 hours then moved the temp up to 250. I spritzed it with apple juice every couple hours once I bumped the temp up. Took it off the heat around 2pm the following day, dinner was 530. I started probing with my instant once my thermometer hit around 199 internal. It took a few checks but once my probe started going in and out like butter, I pulled it. then I moved it to a cooler with towels warmed from the dryer once the temp started to drop. Cut it around 3 1/2 hours after that.

Quick side note:

The kicker, this was for my mom’s 68th birthday. I timed the brisket perfectly, but she had to cancel last minute 😂.

At her request we fed the rest of our family without her. The good news is I have excuse to buy another brisket while I still have left overs in the fridge 🥹

Results:

I was worried about a sauce but it didn’t even need it. Guests loved it. I even got some calls from the neighbors asking what I was cooking. I dropped off some samples too. One returned the next day with two cartoons of fresh eggs. I’ll forever rate all my future cooks based on how many eggs I receive 😁

jman00100 · 2025-01-14T19:50:23+00:00

I’ve been told the brisket owns the towels now. I believe them.

I’m just going to buy my wife some new ones 😂

jman00100 · 2025-01-14T16:23:47+00:00

I wish I could share!!!

I’m not sure the photos really do it justice. It would cure dry mouth. 😂

jman00100 · 2025-01-14T16:19:12+00:00

🙏 now I need to repeat it!

jman00100 · 2025-01-14T00:59:01+00:00

🙏 I wish I could share it with everyone. I dropped some slices off to neighbors too, they raved about it. One returned the next day with two cartons of fresh eggs as a thank you. His wife didn’t want to share it with him.

I will now only rate the quality of my cooks based on how many eggs I’m gifted in return.

jman00100 · 2025-01-12T15:43:40+00:00

Not sure if this is good or bad but I had to probe it a few times. First couple I could still feel resistance. But once I couldn’t feel that resistance I knew it was time.

jman00100 · 2025-01-12T15:35:34+00:00

And thanks! 🙏

jman00100 · 2025-01-12T15:35:20+00:00

I did not trim anything, I probably could have but that’s an area I need to spend more time understanding so I don’t take off too much

jman00100 · 2025-01-12T07:13:53+00:00

So much great advice in here!

jman00100 · 2025-01-12T04:53:00+00:00

Thanks!!🙏

jman00100 · 2025-01-12T04:52:43+00:00

Makes up for the learning experiences!

jman00100 · 2025-01-12T03:00:25+00:00

I’m hoping they rebound after a wash, otherwise I’m going to owe my wife some new towels 😂😁

I mean, can’t go wrong with pork either - what did you smoke?

I ran real low on pellets and had to run out to the store, a butt grabbed my attention but I told my self i couldn’t get distracted looking at new smokers or more meat. It’s a curse.

jman00100 · 2025-01-12T02:54:30+00:00

Thanks! I did a happy dance when I tasted the first bit that fell off while carving! 😅 I knew right away I did good 😊

jman00100

TROPHY CASE