Where Did The Rage Go

[blackdogbbq21]

Make sure you are also smoking cream cheese like you just invented fire :idea:

The new one seems to be calling everything a brisket pork bellyisket, tritipisket. I guess it's a cooking method not a cut of meat.

 

[MustGoFast]

Too many fads for me... I barbeque to relax. Tend a fire. Have a beer. Hang out with friends. Eat.

I don't need locally-sourced organic butcher paper glazed to sustainably-sourced gazelle tallow to wrap my cruelty-free double-plus waygu prime left-handed brisket after smoking for exactly 725 minutes at 248.5° over Eastern-Brazilian broad-leaf oak in a humidity-controlled cast iron west-Texas style offset.

No, but if you made it I'd eat it :decision:

 

[4ever3]

Bruh.....if you ain't droppin tallow under the pink butch wrap on that 50/50 rubbed brisk while rollin post oak on your direct flo and jammin the 37hr active hold..........I don't even want to talk :becky:

I have no werds…

Post of the month!