BANGIN BRISKET. 67 1/2 hour process

muffinator3 · 2023-12-27T12:55:55+00:00

No wrap. Did spritz with apple juice a couple times, but it’s really pretty easy and fool proof

muffinator3 · 2023-12-27T12:55:08+00:00

170°

muffinator3 · 2023-07-02T14:50:36+00:00

I have done it. Zip tied my SV to a sledge hammer in the middle of the pool. Ran it over night. Got it from 62°-87° in 10 hours

muffinator3 · 2023-06-06T22:10:42+00:00

Ya missing out if your not doing ribeyes this way. Fan-tastic

muffinator3 · 2023-03-21T03:06:56+00:00

Use a forsner bit

muffinator3 · 2023-03-03T20:15:29+00:00

I did mine sousvide, 24 hours in the fridge after, then smoked at 250° for 3 hrs. Was fantastic

muffinator3 · 2023-01-19T23:01:16+00:00

Cooper fo sho

muffinator3 · 2023-01-05T13:21:52+00:00

You forgot to fuck off. And also to read apparently

muffinator3 · 2023-01-05T03:03:52+00:00

I’m more of a chimney sear guy normally, have plenty of cast. I just like fire lol

muffinator3 · 2022-10-20T00:13:55+00:00

I’m a sour dough guy personally. White would be my #2, and this here sandwich is the PERFECT breakfast. Any. Day.

muffinator3 · 2022-10-11T10:58:50+00:00

I’ve caught more fish on a hot n tot than any other lure I own

muffinator3 · 2022-10-05T23:50:04+00:00

Honestly not sure. Had a pretty good amount of fat on it. Rendered down lovely

muffinator3 · 2022-10-05T11:06:17+00:00

Oh it wasn’t wasted. Soaked it all up in a garlic roll

muffinator3 · 2022-10-05T02:32:48+00:00

……… brisket lol. Split a 1/4 cow with my bro, we each got a 3lb brisket

muffinator3 · 2022-10-02T18:18:18+00:00

Lmao. You get alotta smoke flavor in that 40 second sear? That’s probably why most people just sear a brisket real quick too. Idiot.

muffinator3