No doubt. So i stay away from expensive steaks. When i was in disney world in 2019. Yeah i know disney world. I had Japanese Wagyu filet. I thought i would never like another cut of meat again. Last cruise on i went on with my dad and other family matters. Tried beef wellington for 1st time. Omg so good
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So you see us making a lot of moves at DE. 
cuz there gonna b injuries, we know that
Iām gonna fire my wife and hire you.
How are you at cleaning the house?
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Iām impressed by the thread hijack. Looks like Iām no longer needed around here.
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Iām using shallow foil pans and covers for the finish.
7-8 hours on the smoker, transfer to a pan, cover and finish in the oven for another 4+ hours. I like to capture the drippings that you know come flowing out at 155+ degrees. That au jus is just what you need to salvage a smoke where the meat itself comes out dry.
Honestly, I think my biggest improvements as a backyard chef is knowing how to select a brisket. I used to avoid the ones where you know youāre trimming a lot of your money off fat off, but now my focus is on the flat. There are a ton of briskets put on the shelf that taper off into a thin, wide slab of meat. I avoid them, preferring a thicker cut that I know will survive the long cook itās about to go through better.
Yes, I know the bark isnāt going to be Youtube-worthy in a pan-finished cook, but weāre slicing the meat up anyway. As long as my flavors develop, connective tissue disolves and color is imparted, Iām 100% content with moist brisket all the way to and including the bark.
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I found his video resume, below,in his full maid uniform, be careful Bolsā¦
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Everyone has their preferences 
I donāt like a ton of fat or gristle in my steak, but I once dated someone who ate every bit of gristle bc it was her favorite part 
shouldāve known she was a psycho from that 
I did a prime rib for Christmas with the same result, cooked and seasoned perfectly, but left wanting more (especially for a $300 piece of meat).
Some of the best steak I get is when I split a cow with family membersā¦ Sizzlers from that, prepared at home, taste better than a $40 porterhouse at most steak houses IMO
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Fat on a pork chop = delicious.
Fat on a steak?
#1, there is the gristle component that makes it unpleasant.
#2, the fat that everyone seemingly loves in those cuts I think dulls the flavor overall. I would go so far as to say that the umami of a good steak is greatly reduced by the presence of a fat that coats your taste buds and insulates you from the beef flavor weāre craving.
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One if my friends wife loves the gristle . Makes me puke every time
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because of my treatment I need a pretty fatty cut of meat, no matter what kind it is. canāt do white meat on chicken either, has to be dark for the fattier content.
aside of the fact that fat just makes things taste better, it also greases the skids to go down easier 
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Actually pretty good. My wife used to be an ultimate clean freak. The entire family would clean the house every Saturday and it would take us hours. But even before we started the cleaning session I guarantee we had the cleanest house on the block. The best way to get through it is to crank music on a speaker or earbuds and have a jack and Coke at the ready, even if itās in the morning. It helps take the edge off. Now, as she has gotten older, we donāt clean quite as vigorously as we used to. I still suffer PTSD from those weekly Saturday morning cleanings.
And if youāre swapping me out for your wife, I should tell you I have a pretty sweet looking bunghole. I can bleach it if thatās your thing?
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Brisket is finicky. Itās difficult to develop a tasty bark while not drying it out. Iāll try and grab some pictures of mine this weekend and post them.
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Iām glad I read until the end of that long replyā¦ Haha
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Let me know if you ever turn gay. Iāll make myself available.
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Donāt use Sun In. Youāll end up with split end, split ends.
Thanks for the tip. But just the tip.
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I find the finer the fat marbling, the better as far as tenderness/taste ratioā¦ Big fat veins can take a hike
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Before purchasing I do a bend test with brisket where I grab both ends and try to bend it into a U shape. Itās a qualitative test to determine the amount of hard fat and connective tissue that is in the brisket. I just started doing this and my last 2 have come out the best (along with other ever evolving techniques).
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Does this have crossover utility? Sounds like a useful technique in general.