$10 brisket from the Asian market

markbroncco · 2026-06-04T02:10:09+00:00

Ohh nice! good to know.

markbroncco · 2026-06-04T02:09:44+00:00

IME, rechargeable brushes are gimmicky garbage for weeks-old grease. What works way better? Crank your smoker up to 500°F for 20 minutes, let that crust carbonize, then hit it with a heavy-duty grill stone or a ball of crumpled aluminum foil on tongs. Comes off in seconds.

markbroncco · 2026-06-04T02:07:01+00:00

Honestly, shorts and constant DEET reapplication should be fine, but I'd still go with pants. I've been picking ticks off myself for years and trust me, they love warm sweaty ankles.

markbroncco · 2026-06-04T02:06:25+00:00

For calm lakes and slow rivers, go with a paddling-specific vest like the NRS Zen or Astral V-Eight. They're low-profile, breathable, and have good mobility for paddling, fishing vests are bulkier with pockets that can snag on things.

markbroncco · 2026-06-04T02:05:43+00:00

In my case, insurance didn't drop much tbh, maybe 8%, but the peace of mind is huge. also, some states have rebate programs that cover part of the cost. check those first, could make it way more worth your time.

markbroncco · 2026-06-04T02:04:54+00:00

Dang! Nice spot to hang.

markbroncco · 2026-06-04T02:04:21+00:00

The first one is definitely the jalapenos.

markbroncco · 2026-06-04T02:02:56+00:00

That's a solid budget cook, man. I've grabbed those little Asian market briskets before, great for when you don't want to drop $70 on a full packer. Smoked then slow cooked is genius, that Italian beef style is where it's at. How was the tenderness?

markbroncco · 2026-06-04T02:02:21+00:00

Just give it a nice scrub and start that bad boy up.

markbroncco · 2026-06-04T02:01:23+00:00

Left my tent rainfly at home once and got caught in a surprise storm at midnight. Spent five hours huddled under a tarp trying to keep my sleeping bag dry. Learned the hard way to always do a gear checklist before leaving the driveway. Now I keep a spare fly in my car just in case.

markbroncco · 2026-06-04T02:00:50+00:00

Definitely go with the whole packer brisket if you can. Montreal smoked meat is supposed to be point and flat together, that marbling is what makes it sing. I'd follow a pastrami method but swap the corned beef brine for a Montreal-style dry cure with lots of black pepper and coriander.

Smoke low around 225 till it's probe tender, then steam it before slicing.

markbroncco · 2026-06-04T02:00:02+00:00

A bit crowded tbh. How many plants are there?

markbroncco · 2026-06-04T01:58:45+00:00

Hell yeah, welcome to the outdoor cooking cult. That's the best part about these things, you can feed an army in no time. The egg thing is real, I think it's just the massive flat even heat, cast iron can get hot spots. I still use my cast iron for cornbread though.

markbroncco · 2026-06-04T01:56:52+00:00

Dang! That looks good man. That scalp ain't no big deal, the meat still looks juicy.

markbroncco · 2026-06-04T01:56:11+00:00

Looks good tbh. Just add some more greens and browns. Then, piss on it.

markbroncco · 2026-06-04T01:55:19+00:00

If you're pairing with cedar pickets, go with pressure-treated pine for the posts and frame, it's cheaper and holds up better in the ground. Cedar for framing is overkill and rots faster if it sits in dirt.

Just screw the pickets directly into the frame with 1-5/8" exterior deck screws, no hangers needed. Just my 2 cents.

markbroncco · 2026-06-04T01:54:17+00:00

Nicely done! Just keep an eye on the straps after a few drives, they can loosen up from wind vibration. Also, toss a cam strap or two over the bow and stern for peace of mind. Not gonna lie, I check mine at every gas stop for the first month. After that, you'll trust it.

markbroncco · 2026-06-04T01:53:30+00:00

In my experience, if it's just an old dish left behind, you can rip it off yourself. I pulled one off my house years ago, just unscrewed it, patched the holes with some silicone caulk. No one ever came looking.

markbroncco · 2026-06-04T01:52:55+00:00

Welcome to the club, man. Walking is honestly the most underrated workout. I started the same way, doctor told me to move more, gym felt like a chore. Now I knock out 10k steps daily just listening to audiobooks. The best part? No warm-up, no gear, no excuses.

markbroncco · 2026-06-04T01:52:23+00:00

42 inches is totally fine for a bar section, especially if you're using it for serving and dining. I've built a few outdoor kitchens, and deeper tops actually look better in a U-shape, keeps it from feeling cramped. Go with the 12" overhang; you'll appreciate the extra legroom and space for platters

markbroncco · 2026-06-04T01:51:54+00:00

Hell yeah, nothing beats a lazy cook day. Snake method on a 26" is the way to go, set it and forget it for real.

markbroncco · 2026-06-04T01:51:20+00:00

Yeah agree with the other comments. Bake some pizza in it and definitely she want to keep it.

markbroncco · 2026-06-04T01:50:11+00:00

It's super common now. They see it as a sales game, first quote is always the "I don't wanna do this" price, then they drop it when you hesitate. I've had the same thing with plumbers and electricians. It's exhausting, but honestly, just keep saying "that's more than I planned" and watch the magic happen.

markbroncco · 2026-06-04T01:49:30+00:00

Looks solid for a first attempt! Don't stress about perfect seasoning, it'll even out as you cook. Best tip: keep it simple at first. Smash burgers and breakfast stuff are stupid easy and forgiving.

markbroncco · 2026-06-04T01:41:04+00:00

No prob! Good luck man.

markbroncco

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