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3 minutes ago•••
The fact that people think there can be any solution to the human condition that does not involve logical inspection on the individual level is mind blowing to me, and shows that most people are not fit to procreate, to put it extremely bluntly. Makes me really grateful that women are innately choosey AF and tend to select for strong men, ceteris paribus. This is Nature's humane way of offing the most illogical people from the gene pool. Puts a lot of pressure on women but thank God normie women don't understand themselves. If they did, they would realize the true power they possess, and we'd all be dead by next Tuesday.
35 minutes ago•••
Number one going down the hatch, courtesy of a friend from the cigar lounge who spotted us and wished us a happy anniversary. Sometimes we all forget that there are nice people in the meatspace. #drinkstr #peoplearenice #marriagestr #happyhour
1 hour ago•••
5.5 hours in. More misting. Internal temp only went up to 147F. Might be stalling out a little bit. Bumped smoker up to 230F.
2 hours ago•••
4.5 hours in. Another apple juice misting. Internal temp up to 144. Smoker set at 220F. #foodstr https://v.nostr.build/eFTAhDH8SsBzRSWl.mp4
4 hours ago•••
Three hours in on the brisket. Misted again with apple juice (photo is post-mist). Internal temp 135F. Smoker still set at 225F.
Meat smoking. Sun shining. Hanging with my dad. Life is good.
5 hours ago•••
Two hours in. Just misted with some apple juice. Internal temp 124F. Smoker at 225F.
7 hours ago•••
7 hours ago•••
Brisket is on the smoker. Starting it at 225.
Rubbed with salt, pepper, paprika, chili powder, and garlic powder. #foodstr
8 hours ago•••
Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough @npub1ejv...6q8x cough)
2 hours ago•••
4.5 hours in. Another apple juice misting. Internal temp up to 144. Smoker set at 220F. #foodstr https://v.nostr.build/eFTAhDH8SsBzRSWl.mp4
4 hours ago•••
Three hours in on the brisket. Misted again with apple juice (photo is post-mist). Internal temp 135F. Smoker still set at 225F.
Meat smoking. Sun shining. Hanging with my dad. Life is good.
5 hours ago•••
Two hours in. Just misted with some apple juice. Internal temp 124F. Smoker at 225F.
7 hours ago•••
7 hours ago•••
Brisket is on the smoker. Starting it at 225.
Rubbed with salt, pepper, paprika, chili powder, and garlic powder. #foodstr
8 hours ago•••
Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough @npub1ejv...6q8x cough)
3 hours ago•••
Anniversary series for late anniversary celebrations #cigar #cigarstr
3 hours ago•••
First off- beautiful podcast sir @npub1f4w...kqh9 enjoying listening- you have a new loyal subscriber here.
@npub16dh...0nkq gets what this is all about… thank you for what you do brother 👊🏼
4 hours ago•••
Three hours in on the brisket. Misted again with apple juice (photo is post-mist). Internal temp 135F. Smoker still set at 225F.
Meat smoking. Sun shining. Hanging with my dad. Life is good.
5 hours ago•••
Two hours in. Just misted with some apple juice. Internal temp 124F. Smoker at 225F.
7 hours ago•••
7 hours ago•••
Brisket is on the smoker. Starting it at 225.
Rubbed with salt, pepper, paprika, chili powder, and garlic powder. #foodstr
8 hours ago•••
Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough @npub1ejv...6q8x cough)
5 hours ago•••
I love it when the #dogstr forgets she needs to poop #shitdoesnthappen #squirrel
5 hours ago•••
Two hours in. Just misted with some apple juice. Internal temp 124F. Smoker at 225F.
7 hours ago•••
7 hours ago•••
Brisket is on the smoker. Starting it at 225.
Rubbed with salt, pepper, paprika, chili powder, and garlic powder. #foodstr
8 hours ago•••
Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough @npub1ejv...6q8x cough)
5 hours ago•••
A massively underrated part of Nostr is there are no armies of XRP bots.
5 hours ago•••
Please enjoy this heartwarming clip created by @npub12vk...pugg of me, @npub1rtl...jtfs , and @npub1hk0...20pf on @npub10qr...xqj8 talking about saying GM on Nostr https://v.nostr.build/0He4ERdG66DY8o49.mp4
7 hours ago•••
7 hours ago•••
Brisket is on the smoker. Starting it at 225.
Rubbed with salt, pepper, paprika, chili powder, and garlic powder. #foodstr
8 hours ago•••
Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough @npub1ejv...6q8x cough)
7 hours ago•••
Brisket is on the smoker. Starting it at 225.
Rubbed with salt, pepper, paprika, chili powder, and garlic powder. #foodstr
8 hours ago•••
Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough @npub1ejv...6q8x cough)
8 hours ago•••
Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough @npub1ejv...6q8x cough)
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